Why Winemakers Rely on VA Filtration
Vintners from the greatest winemaking regions in the world rely on VA filtration when they need help bringing out the best in their wine. We have over 20 years of experience in the operation of membrane-based equipment for the removal of taints from wine and improvement of wine quality. Every year, we process over 10 million gallons of wine through our various machines. Experience gained from the field is constantly applied to our process equipment. With our in-house engineering and manufacturing capabilities, we can make improvements rapidly, allowing the winemaker access to a continuously improved quality of process. Our highly skilled mobile technicians and support staff ensure that our customers always receive the highest quality service – always!
The Nanofiltration Difference
We pioneered and perfected the use of Nanofiltration in winemaking, resulting in a much gentler process compared to other solutions. Nanofiltration is a membrane process that was originally developed for water softening. It is unique in that it rejects divalent ions (Ca2+, Mg2+) and allows passage to monovalent ions (K+, Na+). What this means is by using Nanofiltration for our patented processes (US Patents 7651616, 7828977) we can process wines for the removal of volatile acidity and taints at 25% lower operating pressures when compared to industry standard reverse osmosis membranes. Nanofiltration also allows a higher passage of compounds requiring removal. For the wine maker, this means a more efficient, gentler process.
All our processing equipment is designed and manufactured in house. We constantly select membranes and process configurations that limit "handling" of wine. This is the primary reason for selecting nanofiltration for our core processing membrane. We have always believed in handling the wine as little as possible by reducing pumping and operating pressures.