stickman
Veteran Winemaker
- Joined
- Jun 16, 2014
- Messages
- 1,930
- Reaction score
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With a large tank of wine it is important to sample from different levels, top, middle, bottom, to determine if the fault is uniform throughout the tank. Sometimes only the top surface of the wine is significantly affected.
The RO process for VA removal will also remove ethyl acetate as described below. There are mobile services though I'm sure it is an expensive process, so you would have to get pricing in your area to determine if the cost is justified.
The Vinovation RO process depends on the ability of a semi-permeable membrane to separate from wine a permeate stream containing acetic acid and ethyl acetate, but substantially no flavour or colour. Wine from the tank (1) is recirculated via tangential flow (2) against a reverse osmosis membrane (4) , and a small portion passes through. The "retentate," or that portion which does not pass through the membrane, contains all the flavour and colour, and is returned to the tank. The "permeate," or that portion which passes through the membrane (6), is a colourless, flavourless liquid containing only water, alcohol, acetic acid and ethyl acetate and is absent of vinous character.
The permeate is passed through a weak-base anion exchange resin (7). Ethyl acetate is hydrolysed by the basic conditions within the column. Acetic acid is retained by the resin, while permitting alcohol and water to pass through. The purified permeate is then recombined with the retentate and returned to the tank (5).
The process continues until the desired V A reduction is achieved. The resulting wine is essentially unchanged in volume and flavour composition.
The RO process for VA removal will also remove ethyl acetate as described below. There are mobile services though I'm sure it is an expensive process, so you would have to get pricing in your area to determine if the cost is justified.
The Vinovation RO process depends on the ability of a semi-permeable membrane to separate from wine a permeate stream containing acetic acid and ethyl acetate, but substantially no flavour or colour. Wine from the tank (1) is recirculated via tangential flow (2) against a reverse osmosis membrane (4) , and a small portion passes through. The "retentate," or that portion which does not pass through the membrane, contains all the flavour and colour, and is returned to the tank. The "permeate," or that portion which passes through the membrane (6), is a colourless, flavourless liquid containing only water, alcohol, acetic acid and ethyl acetate and is absent of vinous character.
The permeate is passed through a weak-base anion exchange resin (7). Ethyl acetate is hydrolysed by the basic conditions within the column. Acetic acid is retained by the resin, while permitting alcohol and water to pass through. The purified permeate is then recombined with the retentate and returned to the tank (5).
The process continues until the desired V A reduction is achieved. The resulting wine is essentially unchanged in volume and flavour composition.
