Reverse Osmosis Services
Volatile Acidity removal
Volatile Acidity removal
Volatile Acidity removal
Volatile acidity (VA) (largely attributable to the presence of Acetic Acid and/or Ethyl Acetate) can significantly detract from the commercial value of a wine. Using reverse osmosis we can treat your wine to remove VA, to a point below sensory threshold (or to your desired level). Contact us for a filtration quote today. Treatment can be conducted on-site at your winery, or in our facility.
Alcohol Adjustment
Volatile Acidity removal
Volatile Acidity removal
RO also allows us to offer alcohol adjustment services. We use an Anton Paar Alcolyzer to measure alcohol content in your wine before, during and at the end of adjustment to ensure a satisfactory outcome. We can also produce a range of tasting samples for you, in order to determine the wine’s ‘sweet spot’, where the wine is most balanced
RO also allows us to offer alcohol adjustment services. We use an Anton Paar Alcolyzer to measure alcohol content in your wine before, during and at the end of adjustment to ensure a satisfactory outcome. We can also produce a range of tasting samples for you, in order to determine the wine’s ‘sweet spot’, where the wine is most balanced within your acceptable final range for ABV. Contact us for a filtration quote today.
Treatment can be conducted on-site at your winery, or in our facility.
Concentration
Taint Reduction
Taint Reduction
RO can be used to isolate permeate which contains little more than water, ~5% ethanol and VA molecules. By separating a portion of the wine’s volume as permeate, a higher degree of flavour, tannin and acid concentration can be achieved. We recommend retaining the separated permeate for back-blending if desired. (Link) Contact us for a fi
RO can be used to isolate permeate which contains little more than water, ~5% ethanol and VA molecules. By separating a portion of the wine’s volume as permeate, a higher degree of flavour, tannin and acid concentration can be achieved. We recommend retaining the separated permeate for back-blending if desired. (Link) Contact us for a filtration quote today. Treatment can be conducted on-site at your winery, or in our
facility.
Taint Reduction
Taint Reduction
Taint Reduction
Other spoilage molecules, such as the metabolites of Brettanomyces (e.g. 4-Ethylphenol, 4Ethylguaiacol and 4-Ethylcatechol) can be isolated in the permeate stream of the RO, in a similar process used for VA removal. Using the RO we are able to reduce the concentration of these molecules in a wine. Although this does not remove Brett itse
Other spoilage molecules, such as the metabolites of Brettanomyces (e.g. 4-Ethylphenol, 4Ethylguaiacol and 4-Ethylcatechol) can be isolated in the permeate stream of the RO, in a similar process used for VA removal. Using the RO we are able to reduce the concentration of these molecules in a wine. Although this does not remove Brett itself, an issue which must be resolved separately through sterile filtration or ensuring adequate free SO2 has been added to the wine. Contact us for a filtration quote today. Treatment can be conducted on-site at your winery, or in our facility.
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