The components of wine that affect wine taste are molecular components and not removed by the membranes. The membranes have been selected to only remove particulate contaminants. Like other filtration methods or bottling, there may be a slight filter/bottle shock effect, but crossflow filtered wines typically rebound faster than filter pad filtered wines. Crossflow has been extensively tested by wineries, universities, and other independent evaluators and has become the filtration method of choice, both for quality and for efficiency. The Pall Oenoflow systems we use are recognized as an industry leader.