VA Filtration’s patented NF/Adsorption process gently removes Brettanomyces character by reducing 4EP to undetectable levels and lowering 4EG by up to 20% per pass, all while preserving wine quality, heat, and flavor. Capable of processing up to 1,500 gallons per hour under continuous on-site supervision, this proven technology has enhanced hundreds of thousands of gallons of award-winning wine. (More...)
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. (More...)
VA Filtration’s ultrafiltration and ion exchange system selectively reduces TA and pH by removing phenolics and anthocyanins, avoiding harsh chemicals. The technician-supervised, on-site process treats up to 1,500 GPH, achieves 25–30% TA reduction per pass, and operates with zero heat gain—delivering precise, USA-engineered adjustments without added acids. (More...)
VA Filtration’s proprietary ultrafiltration (UF) membrane technology concentrates wine by separating it into low- and high-color fractions. This process increases intensity, mouthfeel, and depth by 5–10% while maintaining the wine’s balance and quality. Designed for on-site use and ease of integration into winemaking operations, this technology is especially effective for enhancing cooler-climate vintages or lots diluted by rain, elevating good wines into standout, richly textured expressions.
