HEED® Wine stabilization, pH and tartrate reduction

EET has developed a process for reducing the pH and tartrates from wine.
Laboratory testing is underway to estimate membrane life under presumed worst case conditions and evaluate best practice membrane cleaning protocols.
A full scale prototype system will be installed at a major winery in the SW USA in September 2010.
Electrodialysis uses up to 99% less electrical energy than conventional alternatives, see: http://www.etcc-ca.com/component/content/article/20/2401-wine-cold-stabilization-energy-analysis
Check back for more updates on this exciting new process!

Contact EET to begin working toward a wine stabilization solution.