The pH conditions within the resin are severe (as high as 14 in anion beds and as low as 1 in cation beds). Subjecting high-molecular-weight or delicate aromatic compounds to pH extremes using ion exchange alone is not desirable due to the potential side effects of the large pH shift on wine chemistry. Direct resin contact was used extensively in the 60’s and 70’s, when quality was not as important as it is today, or when membranes were in their infancy. Using membranes to first separate the wine into two streams drastically improves the quality of the end product.
We are seeing more and more vineyards producing fruit with high pH and TA conditions. The side effects of this high pH and TA juice are conditions ranging from stuck ferments to high sulfur levels and flabby wines. Adjusting the TA and pH to better align with ideal conditions is advisable and provides peace of mind during the winemaking process.
- White juice can be processed straight out of the press or as finished wine. When running juice, we filter a portion of it before it is fed to the ultrafilter. The permeate exiting the ultrafilter is then passed through the necessary resin columns to decrease pH, TA, or both. The processed permeate is then recombined with the original wine. We can also process white wine after fermentation.
- For red wine processing, we recommend working on the wine only. Processing red juice is much more challenging due to the skin contact requirements. It is possible to work on a small portion of the juice, but it is not recommended due to timing and fermentation issues.
We have multiple machine options available depending on your lot sizes. Our equipment is available in a mobile configuration or as a rental option. The mobile option includes a service technician, who will guide you through the process. We can estimate the volume of permeate required to achieve a target pH or TA. To do this, we will need the wine's starting pH, alcohol content, and TA. The advantages of VA Filtrations' world-leading TA/pH adjustment service are as follows:
- No addition of tartaric acid needed to decrease pH
- On-site service
- We handle the chemicals, so you don’t have to
- The ability to process up to 1500 gph of wine with a 25%-30% reduction in TA
- No heat increase in the wine during processing
- The technician supervised from start to finish
- Guaranteed reduction in TA and pH
- Designed, manufactured, tested, and operated in the USA
The following are required on-site for service purposes:
- Wine in tank at 35°F or higher
- Clean tank for tank to tank configuration if preferred
- Nitrogen for purging purposes (60lb or similar cylinder)
- 3 Phase 240V (20 amp) or 480V (20 amp) power
- Water for CIP and regeneration of resin
- Floor drains or similar
- Winery hoses (1.5” TC preferred) if tanks are more than 30 feet from machine location
