Determination of turbidity index of wine and fruit juices before filtration and after microfiltration.
2023
Baromembrane processes have been found to provide the best results in reducing the turbidity index for wine and fruit juices, resulting in a reduction of 0.32 NTU per formazin unit. The result is crystal-clear, bright, shiny, sparkling wine and fruit juice. Tab. 1, Ref. 5.
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