## 1 Introduction  
Within the wine supply chain, the bottling and packaging stage is crucial as it ensures that the product elaborated in previous phases is properly bottled, maintaining its quality, safety, and stability [1]. This stage enables the storage and transportation of the product under optimal conditions through national and international distribution and trade networks, thus providing a satisfactory experience for the end consumer. Additionally, this stage represents one of the highest costs within the supply chain, primarily influenced by energy, labor, and material costs [2]. The bottling process includes the final filtration of the wine, which, through mechanical techniques, retains or removes particles that could compromise the product's organoleptic properties or microbiological stability [3]. This can directly affect the final wine quality and potentially consumer preferences toward certain brands [4]. Given the complexity of winemaking and the use of various stabilization methods, treatments, and additives, particles such as crystalline precipitates, colloids, or microorganisms (bacteria or yeast) can be identified, which vary significantly in concentration, size distribution, and mechanical properties [5]. To address this challenge, the industry employs filtration systems that use surface filters made from various synthetic materials [6]. These filters are organized in stages with different retention levels, allowing for the progressive reduction in solid content until the desired microbiological stability is achieved, often with pores as small as 0.45 \(\upmu\)m. This systematic reduction process occurs continuously during bottling. However, the accumulation of particles on the filter surface gradually reduces the effective area available, negatively impacting both operations and process costs [7; 8]. The reduction in the filtering area decreases the operational flow rate and increases the pressure differential between the fluid entering and exiting the filter, thus limiting the flow of bottled wine and extending batch processing times. This impacts production schedules and increases operating costs [9]. Depending on the degree of system blockage, it may even be necessary to interrupt the bottling line to clean the system or replace the filters [10]. Measuring the solid content is critical to ensuring operational continuity and controlling production costs [11]. Unfortunately, traditional methods, such as particle counting using optical techniques or turbidity measurement, do not provide sufficient information for operational decision-making, as they mainly capture particle size and concentration but not their mechanical properties, which can significantly impact filter performance [12]. The concept of clogging power, widely documented in the literature, measures the impact of particle content on the filter, considering not only its size and concentration but also its real effect on the process [4; 13; 14]. Several authors have developed quantitative methods to evaluate the clogging power of wine under laboratory conditions that simulate the industrial process [15; 16]. These methods facilitate decision-making regarding the use of additives, reprocessing, and additional filtration stages. Moreover, they allow for better production planning, including filter maintenance and replacement, generating growing interest in their regular implementation, despite the operational and analytical limitations associated with their use [14; 17; 18]. To replicate the industrial filtration process in the laboratory, these tests use pressurized containers to maintain a constant pressure at the wine's entry point to the filter, determining the flow rate reduction over time [5; 19]. However, handling these devices exposes personnel to risks associated with the use of gases and pressurized systems, additionally requiring staff exclusively dedicated to these tasks due to the time required for cleaning and preparation between measurements [20].