Higher than average rainfall along with significant flooding in a number of Australian wine regions has produced the perfect conditions for botrytis-affected fruit and the development of undesirable laccase enzymes in your wine or juice this vintage.
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 a highly 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.
Contact Steven Clarkson to enquire about our unique laccase-removal process.