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We are capable of gently removing a number of other targeted compound(s) from wine:
- 4-ethylphenol/4-ethylguiacol et al. from Brettanomyces activity
- + ions of Potassium (to eliminate tartrate precipitation)
- methoxypyrazines from varieties that naturally produce them, or from MALB infestation
- Hydrogen Sulfide, Diethyl Sulfide, Dimethyl Sulfide, and a host of other sulfide compounds/aromas
- Acetaldehyde
- 2,4,6 Trichloroanisole and other haloanisoles and halophenols
- Metal, Pesticide, and Fungicide contaminations
- Eucalyptol
- Other microbially produced taints such as Ochratoxin, Geosmin, etc.
- Numerous undefined taints, off flavors, and aromas
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