Pyrazine and eucalyptol characters are found in wines from grapes grown in cooler growing areas or cooler seasons. These characters can be reduced to acceptable levels using our proprietary membrane/adsorption based system.
The offending compounds we are able to reduce include:
- IBMP (iso-butyl-methoxypyrazine). Aroma of green peppers. Sensory threshold in wines is around 2 ppt (2 ng/l)
- IPMP (iso-propyl-methoxypyrazine). Aroma of green fresh beans. Sensory threshold is 2 ppt (2 ng/l)
- Eucalyptol (1,8 Cineole). Medicinal, cool, fresh aroma. Sensory threshold is around 2 ppb (2 ug/l)