chillfiltration

Chillfiltration, also known as cold filtration, is a process used in various industries, primarily in beverage production like beer and wine, and in some chemical manufacturing. The core principle involves chilling the liquid to a low temperature, typically just above its freezing point, before passing it through a filter. This cooling significantly reduces the solubility of certain components, causing them to precipitate out or become more viscous. As a result, these components are more effectively removed by the filtration process.

In brewing, chillfiltration is often employed to remove haze-forming particles such as proteins and polyphenols. These compounds, while not harmful, can make the beer appear cloudy and negatively impact its shelf life and stability. By chilling the beer and then filtering it, brewers can achieve a visually bright and stable product. Similarly, in winemaking, it can be used to remove tartrates and other suspended solids that might otherwise cause cloudiness or sediment. The specific temperature and filtration medium are adjusted based on the product and the desired outcome. While effective for clarification, some argue that chillfiltration can strip desirable flavor compounds or body from the beverage, leading to debate about its optimal use.