Water, alcohol and acetic acid are separated from the rest of the wine.
Acetic acid removed.
Our process involves recirculation of the wine in a single tank, which reduces the risk of oxidation and manages the headspace of your wine. This gentle and selective handling keeps your intended aroma profile intact.
Winesecrets can remove 50% of the VA from a wine at rates up to 400 gallons per hour. With this efficient VA reduction technology:
Your wine demonstrates its intended flavor and aroma potential.
Stuck fermentations reinitiate and ferment to dryness.
Your wine is below the legal limit for volatile acidity.
Winesecrets' RO system has the smallest impact on treated wine in the industry. Using Ionic RO pore size membrane (100MW), your benefits for choosing to work with us include:
Target Treatment: Only the offending acetic acid compound is treated and removed, leaving all other wine components intact
Selective Media: Our competitors use larger pore membranes, with more of the wine's important sensory elements contacting the treatment media.
Smallest Impact: The competition's method removes important wine acids, requiring acid balance (adding malic and tartaric acid) after treatment.
Winesecrets has conducted volatile acidity reduction on over 5 million gallons of wine throughout North America. Our highly trained, professional staff can return your wine to its intended flavor profile at your winery or at our central location in Sebastopol, CA.