Faint cork or smoke taint? Dont wait.

Since 2004, we have provided winemakers around the world with a unique single-pass treatment process to effectively remove the ‘musty, moldy’ aroma of TCA (2,4,6, Trichloroanisole) and TBA (2,4,6, Tribomoanisole), and can also address the issue of smoke taint, which can result in unpleasant, bitter wines potentially unsuitable for sale. VA Filtration reduces the hit-and-miss results of standard membrane processing with our own unique fullflow system. Passing through a system of filter media canisters, that target TCA/TBA and all related anisoles, this is a gentle, ‘once-through’ filtration, and wine quality is untouched.