technology
The Technology
Pyrazine and eucalyptol characters are found in wines from grapes grown in cooler growing areas or cooler seasons. These characters can be reduced to acceptable levels using our proprietary membrane/adsorption based system.
The offending compounds we are able to reduce include:
- IBMP (iso-butyl-methoxypyrazine). Aroma of green peppers. Sensory threshold in wines is around 2 ppt (2 ng/l)
- IPMP (iso-propyl-methoxypyrazine). Aroma of green fresh beans. Sensory threshold is 2 ppt (2 ng/l)
- Eucalyptol (1,8 Cineole). Medicinal, cool, fresh aroma. Sensory threshold is around 2 ppb (2 ug/l)