Background and Need

Many filtration systems focus on capacity and efficiency but overlook a critical issue for oxygen-sensitive liquids such as wine: oxygen exposure during handling and filtration. Even small amounts of oxygen can affect product quality, stability and analytical results, creating a need for filtration methods that maintain a controlled low-oxygen environment.

Technology Overview

This technology provides a closed, inert-gas-driven filtration system that transfers wine or other oxygen-sensitive liquids from one sealed vessel to another through an inline filter without exposure to ambient air. Instead of pumps, gentle inert gas pressure moves the liquid through the system, maintaining a controlled low-oxygen environment throughout the filtration process. This distinguishes the technology from conventional filtration systems by combining filtration and oxygen-controlled transfer in a simple closed system.

Potential Applications and Users

The technology is intended for wineries, wine laboratories, beverage producers, research laboratories and producers of other oxygen-sensitive liquids, including fruit juices. It can be integrated into existing workflows to help preserve product quality and improve the reliability of samples used for analysis.

Development Stage

The technology is currently at TRL 7 – Refined prototype created. Further industry validation and optimisation may support progression towards wider manufacturing and commercial deployment.

Commercialisation Opportunity

Stellenbosch University is seeking a licensing partner to commercialise the patented filtration apparatus and method. Suitable partners include filtration and laboratory equipment manufacturers, wine technology suppliers and beverage-processing equipment companies with the capability to manufacture, integrate and bring the technology to market.