We have a mobile cross flow filtration business in the Willamette Valley in Oregon. We use a 2008 Koch machine with hollow fiber cartrdiges which will remove particles to .2 microns. I recently had a winemaker note that he thought the Pinot we filtered took out some of the “greeness” of the tannin profile in his 07 wine. (A vintage known for unripe fruit in some cases.) Is there any science to support this claim, and how does the filtration process affect structure in our Pinots?