Our process helps you get wines currently characterized by weedy, green and underripe qualities to the market fast with no collateral damage.  Pyrazines in red wine have a way of evolving from green pepper to stewed asparagus to aromatically integrated. But this can take years to happen. Likewise, pyrazines in white wine (principally sauvignon blanc) can be herbaceous enough to turn off some consumers.

We tune our separation process to selectively pass the various methoxypyrazine compounds which are then targeted for adsorption in a fast and gentle process.

In addition to the varieties that naturally produce methoxypyrazxines, Multi-Colored Asian Lady Beetle (MALB) infestations occasionally crop up, causing a similar, but more offensive character in wines.  These infestations taint the wine with isopropyl methoxypyrazine (IPMP). We can remove IPMP as effectively as the naturally occurring pyrazine compounds.

Contact Us today to find out how to eliminate the flavor risks posed by methoxypyrazines.