The stability of wine is dependent on a number of factors, including potassium concentration, pH, ethanol concentration and bi-tartrate ion concentration. Currently, well used methods to induce wine stability include chilling the wine to under 32°F for 1-2 weeks or seeding and then chilling. VA Filtration’s process circumvents the chilling process and targets potassium ions using UF in combination with ion exchange. The process works by reducing the wine conductivity to “stable” levels as determined by laboratory trials. Once the wine leaves the machine, it is 100% stable at the pre-determined stability temperature.
- Minimal energy required
- Instant stabilization
- Get wines to market quicker
- Avoid storage charges during traditional stabilization
- Simple and clean