Reduction is one of the most common problems in winemaking. Hydrogen sulfide and other volatile sulfur containing compounds (VSC) are generally produced during alcoholic fermentation but can also develop during storage, ageing and post-bottling. The aromas generated by these sulfur compounds are described as rotten egg, burnt rubber, skunky, burnt match, asparagus, onion and garlic. Additionally, they can impact mouthfeel and intensify other negative wine attributes such as bitterness and herbaceous characters. Their presence, when close to or above the sensory threshold, decreases wine aroma quality. For this reason, it is important to know how to prevent and treat this defect during the different stages of winemaking. READ MORE

For the past 20 years, VA Filtration USA has been diligently pursuing the reduction and removal of offending compounds from wine.  The number of compounds we are capable of reducing or removing has grown extensive and includes, but is not limited to, the following: Acetic Acid (VA) Ethyl Acetate 4-ethyl phenol (Brett) 4-ethyl guaiacol (Brett) Ethanol (Alcohol reduction) Smoke taint (free and bound form) TCA Mercaptans Sulfides Disulfides Pyrazines Eucalyptol Rose taint Heavy metals including zinc and copper Water Bitter tannins Color All the above compounds can be removed AT YOUR WINERY using our fleet of mobile treatment systems.  If you have an offensive aroma or taste in your wine, give us a call.  We have many smaller systems capable of running trials.  We are fairly certain that with the correct membrane/secondary treatment stage we will be able to reduce the compound.   We also offer mobile crossflo