ENOLOGIX'S 100-POINT WINEMAKING RATINGS
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Description: VAF, VA Filtration, offers to reduce Volatile Acidity (VA) with nanofiltration. It is a technology that typically uses one pass through the &#34;filter&#34; to reduce VA. The competing technology is Reverse Osmosis (RO). IS THIS A TECHNIQUE THAT WORKS?
Reviewed By Leo Winemaker
I agree with Mark Lyon from Sebastiani. Nanofiltration technology is used to mostly to volatile acids from wine (VA). Secondly it will probably be used to change the concentration of flavorants, sulfur-dioxide, even TCA in wines. It just has not been tested and published.
VA Filtration USA (VAF) provides an alternative to both RO which I do not favor. There are two reasons. Firstly, it involves only one pass of the wine, whereas RO "recycles, and cycles" the same wine which is a harder process. Secondly, and probably related to the first, RO tends to "bang-up" the wine. We have even seen some oxidation.
Nanofiltration is not a technique we use for normal "farm-winemaking".
Reviewed By Review Date
"VAF" is nanofiltration. Most mportantly it is used to remove acetic and other volatile acids from wine (VA). Nanofiltration is a distinct and not overlapping with either reverse osmosis or spinning-cone. It is a gentler technique.
VA Filtration USA (VAF) provides an alternative to both SC and RO that should be considered for fine wines.