NAPA, Calif., (Nov. 26, 2025) – VA Filtration Services’ Scientific Approach, Innovative Solutions from Napa Valley At VA Filtration Services, our mission is to empower winemakers to produce wines of the highest sensory quality. One of the challenges in modern winemaking is managing undesirable levels of pyrazines, particularly methoxypyrazines, which can impart green, herbaceous aromas that mask fruit character and complexity. Winemakers are left with two options: cover up the pyrazine (and potentially other attributes) or remove it through advances in pyrazine remediation practices. The Problem: Pyrazines in Wine Methoxypyrazines are naturally occurring compounds in certain grape varieties, such as Cabernet Sauvignon and Sauvignon Blanc. While subtle concentrations can add a sought-after freshness, excessive amounts lead to pronounced bell pepper and grassy notes, often perceived as faults—especially in premium reds. Often pyrazines present in wine due to enviro

In recent years, the increasing frequency and intensity of wildfires have posed significant challenges for winemakers and grape growers. One of the most pressing issues is the impact of smoke exposure on grapes, which can lead to undesirable flavors and aromas in the resulting wines. This document aims to provide winemakers and grape growers with a general understanding of their options for evaluating smoke-tainted grapes. “With localized testing now available at ETS, a winemaker can make more informed decisions on whether to harvest the grapes or write them off,” says General Manager Kyle Crowley of VA Filtration USA. By exploring various assessment methods and mitigation strategies, the industry can make informed decisions to ensure the quality and marketability of their wines despite the challenges posed by smoke exposure. Pre-Harvest: Pull grape (berries) samples to test before harvesting all your grapes for fermentation production. ETS offers an excellent smoke panel t

Let me introduce amaea, the latest addition to VA Filtration’s suite of services. amaea is an award-winning, molecular filtration technology known for its unrivalled selectivity - allowing winemakers to enhance product quality while preserving the integrity of their wines. Using molecularly imprinted polymers (MIP), amaea targets and removes undesired molecules, without the need for fining agents, masking or excessive stripping. The result? Refined and more balanced wines. Why winemakers are choosing amaea: Precise removal of unwanted compounds – from balancing bitterness to remediating smoke impacts and pyrazines Preserves varietal character and body Reduces waste by replacing single-use fining agents Saves time with rapid, real-time results Tailored solutions to achieve desired sensory outcomes We are currently offering in-house bench trials, where my team is available to demonstrate how this breakthrough technology can benefit your winery. Contact our team to book your

2 December 2024 – Californian wineries are set to gain access to an award-winning molecular filtration technology with industry specialists, VA Filtration announcing their latest partnership with amaea. amaea’s technology has been uniquely designed to selectively capture target molecules from wine using a filtration process. This innovative method gives winemakers the ability to balance and remediate wine with newfound ease and precision. Bryan Tudhope, Owner and Founder of VA Filtration said: “We are proud to partner with amaea to bring their ground-breaking technology to market. The selectivity and speed of the solution aligns with our focus to improve quality and add value. This makes it the perfect addition to our service portfolio.” Jonathan Engle, Wine Industry Lead at amaea said: “amaea’s technology is powerful because of its unique, first-of-its-kind molecularly imprinted polymers (MIPs). Each MIP is a tiny, reusable bead imprinted with a sp