Juclas Electrodialysis

Electrodialysis is a proven membrane‑based technology that delivers precise tartaric stabilisation in still and sparkling wines. By applying an electric field across selective ion‑exchange membranes, the process removes tartrate and potassium ions (the primary contributors to crystal formation) while preserving the wine’s sensory and structural integrity.

Unlike cold tartaric stabilisation, this stabilises the product at room temperature; does not denature the colloids and does not modify the phenolic features or colour of the wine.

Advantages

• Guaranteed Tartaric stability in both white and red wines
• Preservation of wine quality: colour, structure, bouquet, and phenolic profile remain intact with no volume loss
• Energy efficiency: stabilisation at room temperature eliminates refrigeration costs
• Additive free process
• Ion management flexibility: precise control over removable ions, including partial reduction of calcium and magnesium
• Operational reliability: fast, economical, and reproducible treatment with 0% wine loss