VOLATILE ACIDITY REMOVAL; SMOKE TAINT REMOVAL; SWEETSPOT TRIALS; MICROFILTRATION; BRETT (4EP/4EG) CHARCTER REDUCTION; DES REDUCTION; LEES FILTRATION; pH CORRECTION; ALCOHOL REDUCTION; ULTRAFILTRATION; TCA REMOVAL - WORKING WONDERS WITH WINE!

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DES Reduction
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DES (DIETHYL SULFIDE) REDUCTION SERVICE

An on-site service offered by VA Filtration to effectively reduce levels of DES to less than threshold or as required by the winemaker.

 

WHAT IS DES?

  • ØA rubbery aroma found in wine that is thought to originate from the breakdown of amino acids, cystene and thiamine due to age or microbial activity.
  • ØIt can occur in conjunction with at least 9 other problematic volatile sulfur compounds and laboratory testing is recommended to identify the offending compound/s.
  • ØThe sensory threshold for DES is 0.9 - 1.3 ppb and varies depending on the type of wine.

     

TRIALS FOR EFFICACY?
 

 It is recommended that Sweetspotter trials be carried out on the wine prior to large scale treatment.

 

CAN I REDUCE THE DES SUCCESSFULLY AT MY WINERY?

Yes.  The process is a mobile system which uses a combination of membranes and adsorption material to remove the DES from the wine.  Flow rates of between 480 and 700 gal/hr can be achieved with our mobile machine.

 

WHEN TO DO DES REDUCTION

Prior to blending or bottling the wine is recommended.
 

HOW MUCH IS TOO MUCH?

Please contact us so that we can asses the situation and trial the wine.  There are several factors at play in treating the wine effectively.
 

 

 

 

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Last modified: 01/06/10