Call Us: +1 (707) 552-2616

Pyrazine Reduction

Home / Complete Filtration Services
VAF-VA16

Pyrazine Removal

VA Filtration’s proprietary membrane and adsorption technology precisely reduces pyrazine and eucalyptol compounds—key contributors to green pepper, fresh bean, and medicinal aromas—to levels below sensory detection, while preserving the wine’s integrity. Our mobile, technician-supervised system can process up to 1,500 gallons per hour, achieving a 15–25% reduction in green character per pass, with no heat gain and complete turnkey service. This USA-engineered solution delivers reliable, high-precision results for cooler-climate vintages.

The Technology

Pyrazine and eucalyptol characters are found in wines from grapes grown in cooler growing areas or during cooler seasons.  These characters can be reduced to acceptable levels using our proprietary membrane/adsorption-based system.
  1. The offending compounds we can reduce include:
  2. IBMP (iso-butyl-methoxypyrazine). Aroma of green peppers. Sensory threshold in wines is around 2 ppt (2 ng/l)
  3. IPMP (iso-propyl-methoxypyrazine). Aroma of green fresh beans. Sensory threshold is 2 ppt (2 ng/l)
  4. Eucalyptol (1,8-Cineole).  Medicinal, cool, fresh aroma. Sensory threshold is around 2 ppb (2 ug/l)
  1. 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 reach threshold levels for the offensive compound.  We will ideally need a starting number.  The advantages of VA Filtration’s world-leading green character reduction process include:
  2. Removal of the offending compound with minimal impact to the wine
  3. We handle the wine from start to finish
  4. The ability to process up to 1500 gph of wine with a 15%-25% reduction in “greenness” per pass
  5. No heat increase in the wine during processing
  6. Technician supervised
  7. The equipment used for the process was designed, manufactured and tested in the USA
The following are required on-site for service purposes:
  1. Wine in tank at 55°F or higher
  2. Clean tank for tank-to-tank configuration if preferred
  3. Nitrogen for purging purposes (60lb or similar cylinder)
  4. 3 Phase 240V (20 amp) or 480V (20 amp) power
  5. Water for CIP and regeneration of resin
  6. Floor drains or similar
  7. Winery hoses (1.5” TC preferred) if tanks are more than 30 feet from machine location
  8. Mobile Pyrazine leaflet