Everyone has filtration problems, so it’s a blessing that folks like Stephen Daniels and the people of FILTROX innovate filtration technologies for the beverage industry. Stephen currently serves as the Business Development and Sales Manager at FILTROX, where he has been working since 2014. He began his career at FILTROX as a sales manager, then later served as a senior application engineer before accepting his current post. Stephen attended Appalachian State University and holds a Bachelor of Science in Business Administration and Management from the University of North Carolina at Chapel Hill.

In this episode, Stephen and I talk about filtration and how FILTROX’s new filtration media can remove TCA (2,4,6-trichloroanisole) from wine to improve its overall taste. We delve into issues caused by the wild yeast strain Brettanomyces. We discuss the critical aspects of depth media filtration and the importance of flow rates, pressures, and sizing. We also explore different tips and tricks for an effective filtration process and highlight the importance of not neglecting filtration when expanding operations.

This week on Consuming the Craft:

●     Removing yucky TCA from wine

●     How the overall flavor of wine can be impacted even with a hint of TCA

●     A new Brettanomyces filtration media developed by FILTROX

●     How women tend to be better at refined sensory analysis and recognition

●     What’s next for FILTROX

●     Proper monitoring of flow rates and pressures to achieve optimal results

●     Scaling tech and the need to size filtration appropriately according to batch sizes

●     A word of caution on neglecting filtration when expanding production capacity

●     Booze Clues: a howling Sangiovese Piquette from Addison Farms

Connect with Stephen Daniels:

●     FILTROX

●     FILTROX on LinkedIn

●     FILTROX on Instagram

●     FILTROX on Facebook

●     FILTROX on Twitter

●     Stephen Daniels on LinkedIn

Consuming the Craft

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