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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ON-SITE VOLATILE ACIDITY REDUCTION

VA Filtration provides the wine industry with an affordable, high quality, gentle VA reduction process designed for the reduction of volatile acidity at your winery. 

Please review our system specifications below.

SYSTEM SPECIFICATIONS

MODEL VAF1800
Technology Used nanofiltration/acid adsorption
Flow Rate 480 - 720 gal/hr
VA Reduction efficiency 30% reduction
Operating pressure 1500 - 1700 kPa (temp, sugar level and solids loading dependant)
Power Requirement 240V (30amp) or 480V (20amp) 3 phase in the USA

380V (20 amp) 3 phase elsewhere
Ancillary requirements cylinder of nitrogen

clean water at 60psi
What is removed? acetic acid
Effect to the wine?
the only effect is a positive improvement to the overall quality of the wine due to the reduction in the volatile acidity!
 
                                                   
          

VA Systems in operation around the world!

 

TECHNICAL PROCESS DESCRIPTION

Wine is drawn from on-site storage tanks at a rate of 1800 l/hr (480 - 600 gal/hr) indicated as Stream 1.  The wine is fed to a diaphragm pump, which uses diaphragms to pressurize the wine to approximately 17 bar, preventing turbulence and mechanical stresses to the wine itself.  Following pressurization, the wine is piped to the nanofiltration process (Stream 2), where the flavor and aroma compounds (Stream 3) are separated from the water, alcohol and acetic acid (Stream 4).  This molecular filtration process uses a nanofiltration membrane to separate these large molecular weight organic compounds from the smaller molecular weight compounds.  The result is two streams of differing composition each flowing at 900 l/hr (240 gal/hr).  Stream 3 is piped separately for re-combination with a processed Stream 4 at a later stage.  Stream 4 is now fed to an adsorption process for further processing.  Using adsorption technology, the acetic acid is selectively removed from Stream 4.  The result is a stream containing only water and alcohol (Stream 5).  The processed Stream 5 is re-combined with Stream 3 resulting in wine with lower volatile acidity and piped to a processed wine storage tank.  The entire process is extremely gentle on the wine.

 

 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
PRICING INFORMATION
 
Please contact your nearest office for pricing information on our mobile service. 
 
 
REFERENCES?
 
Due to the nature of our business, we do not say where we have been or where we are going to unless permission is given to do so.  Please contact our office for further information in this regard.
 
We can say however, that we have processed in excess of 4 000 000 gallons of wine worldwide since we started the business 4 years ago.  Many of our clients are repeat clients and we strive to keep it that way!
 

Key Benefits of our VA Reduction process

  1. Lower operating pressure means less stress to the wine.
  2. On-site processing for even small volumes (Min : 60 gallons using our new Sweetspotter)
  3. Higher removal rate per pass (30% minimum).
  4. Negligible heat increase of the wine during processing - no glycol cooling required.
  5. No internal recirculation of the wine within the machine - one pass means only one pass!
  6. Faster processing time :  (480 - 720 gal/hr) throughput.
  7. Friendly continuous supervision by our highly skilled technical operators.
  8. High quality.
  9. Cost effective for even lower quality wines.

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Last modified: 01/06/10