LACCASE REMOVAL AND PASTEURISATION
Higher than average rainfall and flooding can produce the perfect conditions for botrytis-affected fruit and the development of undesirable laccase enzymes in your wine or juice.
Treatment and removal of laccase enzymes can be successfully achieved through early pasteurisation of the affected wine or juice. VA Filtration is highly experienced in this challenge, and offers an extremely effective heat treatment system to prevent further enzymatic oxidation. Our equipment is mobile and available for hire, meaning no expensive haulage costs or additional risks that come with transporting your wine.