The beneficial action of vinegar (white, rosé and red) on the human body has long been known, right since it was used not only as a food but also for medicinal and anti-contamination purposes. In recent years some medical researchers have highlighted the importance of vinegar in the diet, in that it favours the stabilisation of certain nutritional components in food.

Vinegar is made from the oxidation of ethanol in wine, cider, fermented fruit juices and/or other liquids containing alcohol.

 Filtration is essential to clarify vinegar in view of present production method, micron and submicron suspended particles come into being and polymerize after treating some vinegars with traditional filter way.


Inorganic ceramic membrane filtration technology based on the principle of physical separation display the obvious specialty. Ceramic membranes and their application in filtering and separating china-style vinegar have the advantages over polymeric membrane and other traditional filters.


Table vinegar passes through the membrane filtration surface; permeate composed of organic acid and matters to form vinegar and ester fragrance in the table vinegar flows through the membrane tangentially, the retentate, micron and submicron suspended particles, macromolecular protein, and microorganism moves through the membrane. The separation is driven by the pressure difference from one side of the membrane to the other –referred to as transmembrane pressure. A filtration cycle can’t end until the retentate comes up to a certain concentration. Ceramic membrane separation installation is ideally suited to CIP pressure back pulsing in order to keep a stable membrane flux .