In the Reverse Osmosis (RO) process, wine is pumped at a high pressure past a semi-permeable membrane. The wine is separated into two streams, the permeate being small molecules (water, ethanol, taint components), and the retentate being the higher molecular weight components of the wine.
The permeate is then treated via an ion exchange column to remove the undesired constituents and then is recombined with the retentate. This results in a wine with the same volume and constituents with a specific component reduced, enhancing the desirable flavours.
Our customers use our service to treat the following wine taints:
- Volatile Acidity (VA)
- Ethyl Acetate
- Brettanomyces (Brett) (4-EP and 4-EG)
- Smoke Taint
RO Unit 1 – Reverse Osmosis System – Vinovation
Read more about the reverse osmosis method and alcohol adjustment to maximize your wines’ flavour.