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Volatile Acidity Reduction

Wines with excessive volatile acidity remain an intractable problem. High VA can lead to other winemaking problems such as stuck or sluggish fermentations. Even without these, the wines are less appealing to consumers, with unpleasant aroma and palate. In extreme cases these wines are unsaleable.

The Memstar VA reduction process reduces the level of volatile acidity (acetic acid and ethyl acetate) in the wine while flavour elements and other wine constituents remain essentially unchanged.

Wine Network Technology is the licensee in Australia and New Zealand for this process. Since 1997, it has offered a VA reduction service to hundreds of clients and many millions of litres of wine have been successfully treated.

• The process is unique effective and specific - No other service provider can offer a process for effectively reducing volatile acidity while leaving other wine components intact.
• The service is mobile and flexible - All Memstar VA equipment is mobile and is operated by skilled Wine Network Technology staff at the client's own winery. Batches as small as 2,000 litres, and as large as 250,000 litres, have been treated successfully and economically.

  For more information: www.memstar.com.au