It’s all about the quality
We bring a custom designed system to your winery. We supply friendly, professional operators and if you’re considering purchasing, feel free to ask us about testing our equipment.
Nanofiltration’s Big Plus
Nanofiltration can use a variety of molecular weight cut off membranes, as opposed to Reverse Osmosis (RO), which remains set. With appropriate wine temperature and residual sugar levels, Nanofiltration won’t process your wine at pressures any greater than 600 psi which is a promise RO cannot make. This is VA Filtration’s ‘wine first’ belief in action – we’re literally ‘hands off’ as much as possible.
Brett Reduction Breakthrough
After exhaustive testing, in the early part of the decade we developed a membrane perfect for reducing the brettanomyces phenolics – 4EP and 4EG. The process reduces 4EP characters by up to 30% in a single pass, with little or no effect on the wine. Our process has now been granted patent number 7828977 in the USA.
System wise, we believe it’s the gentler the better. All our systems are ‘once-through’, adding no stress to the wine. We also control treatment pressures using gravity fed, diaphragm pumps wherever possible.
In our VA reduction process, a unique resin maintains the pH of the permeate as low as possible prior to recombination with the wine, meaning less wine ‘shock’. In the taint removal process, a specifically selected media on the permeate side absorbs 4EP and or taints without affecting the ethanol, acid or pH of the wine.
Years of design and testing have produced a system that gently and efficiently removes VA and 4EP while maintaining the highest wine quality. In other words; fine wine, refined.