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

See the links at the left for more info.