Humm this is a 2018 post.. Paul hasn’t been here since then.
oh well
At Univ of Wisconsin Madison (Babcock Hall/ food science) and Univ of Illinois Champaign (Dairy Mfg Bld./ food science) we had Romicon equipment. The professors are probably still using them so a phone call would be worth the time.
The units come with one of several absolute cut off cartridges ex 100,000 molecular weight. Liquid as milk is pumped on one side of the membrane and a fraction filtered passes through the membrane ex. lactose or a protein hydrolysate, which is then collected on the other side. ,,, The membrane I used was polysulfone/ porous plastic. UF is in the same family as RO, which has tighter pores/ sized for removing salts, (reverse osmosis) and anyone who is running RO could get you going.
For most wine making they have no value. If you wished to remove acetic acid (or sucrose) you could depending on how tight the cartridge is. Another industry to look at is maple syrup. This time of year most big syrup producers will run a cartridge to concentrate the sap before heating on a pan