Multiply yeast & bacteria on-site with a cost effective Bioreactor

Yeast and lactic acid bacteria multiplication, lysate production, and multiplication of microorganisms for vineyard use (biocontrol, biofertilisation and biostimulation).

Choose from a complete range of sizes designed to support your production needs. The entire product line is available for delivery across North America..

• Reduce reliance on purchased yeast by 90%
• Reduce bacteria purchases by 75%
• Generate yeast nutrients on-site
• Fully automated cycles
• Eliminate yeast activators
• Biomass provides greater vitality and viability
• Strong fermentations
• Wild or native yeast multiplication process
• No juice required
• Sales and service supported in USA

Email us or give us a call to set up and demo and walk you through the potential savings and control you can have with this machine.

Napa, CA, 01012026 — VA Filtration is proud to announce its 25th anniversary, marking a quarter-century of innovation, dedication, and service since its founding in 2001. Over the past 25 years, the company has grown from a visionary startup into a trusted leader in the filtration industry, serving clients across the globe.

From its humble beginnings, VA Filtration has remained committed to delivering high-quality filtration services and advanced technologies to support the wine and spirits communities – serving more than 4,000+ wine brands in North America. Key milestones include:

• VA Filtration opened its first office in American Canyon in 2001. Founder Bryan Tudhope engineered and launched the first successful nanofiltration machines for the US wine industry.
• By 2004, the company had developed industry-standard machines and processes to remove 4EP from wine.
• VA Filtration designed and introduced a low-energy crossflow machine and launched the first two-column Crossflow and Sweetspotter for smaller wineries, available through its sister company d’Vine Intervention in 2005.
• The company was awarded US Patent #7828977 for nanofiltration in the removal of wine-solute impurities and received the WINovation award in 2018.
• Services expanded over the years to include alcohol reduction, lees removal, pH adjustment, and local fabrication for all machines. Local fabrication ensures customers receive direct support for products sold through VA Filtration.
• The team of field technicians has expanded VA Filtrations’ reach, and coupled with the in-house cellar staff, brings over 20 years of industry experience. Each tech is thoroughly trained and holds a “filtration specialist” certification.
• In 2021, VA Filtration constructed a new 32,000-square-foot warehouse with in-house service capabilities at 125 Gateway Road, Napa, California.
• Continuing its commitment to innovation, VA Filtration partnered with amaea in 2024 to introduce molecular imprinted polymers for advanced taint (Smoke/Pyrazine) removal.
• In December 2025, VA Filtration announced a collaboration with LEV2050 to bring new and innovative bioreactor technology to the US wine industry.

“We are deeply grateful to our employees, customers, and partners who have been part of our journey,” said CEO Bryan Tudhope. “This anniversary is a testament to our shared values and relentless pursuit of excellence.”

As VA Filtration looks to the future, the company remains focused on innovation and continued growth. Plans for the coming months include BioReactors, Rapid Cold Stabilization, and advances in Filtering Technologies.

For more information, please visit http://www.vafiltration.com.

About VA Filtration

For 25 years, VA Filtration USA has been helping wineries improve their wines through membrane-based filtration. We offer a range of services and systems to help with common wine issues and support you in making the best product possible. Our filtration machines can be found around the world, but they are designed and assembled right here in Napa, California.

In addition to our top-tier services, we offer a range of low-impact wine filtration solutions, including: machine rental and lease programs; custom fabrication expertise; preventative maintenance (PM) supplies for filtration products; filtration skids; food-grade membrane elements; ion exchange resins; adsorption resins; Solventum™ sterile filter cartridges; sterile cartridge housings; grape-based high-proof spirits; amaea™ molecular filtration products; and LEV2050 bioreactors systems.

http//www.vafiltration.com

Napa, California - VA Filtration and LEV2050 have established an exclusive North American distribution agreement. 

VA Filtration and LEV2050 have established an exclusive distribution agreement for North America and Chile. This partnership allows VA Filtration, based in Napa, California, to be the sole distributor of LEV2050’s bioreactors and related fermentation technology. The agreement leverages VA Filtration’s established presence and expertise in wine and beverage filtration, combined with LEV2050’s innovative bioreactor systems for yeast and bacteria propagation. Through this collaboration, wineries and food producers in North America and Chile gain direct access to LEV2050’s advanced microbiology solutions, streamlining imports and support. Recent import records confirm shipments of LEV2050 bioreactors to VA Filtration, highlighting the active implementation of this exclusive distribution arrangement. “We have always been known for our innovations and support of important wine industry technologies,” says Bryan Tudhope, CEO of VA Filtration USA. “This relationship furthers our interest in bringing quality and value to wine production.” 

David Garcia Yoldi, CEO of LEV2050, said: “We’re proud to partner with VA Filtration to bring LEV2050’s bioreactor technology directly to winemakers and operations teams across North America and Chile. This collaboration is a major step forward in making advanced microbiology practical and accessible for those seeking greater precision, quality, and sustainability in their fermentation processes.” LEV2050’s bioreactors, notably the BR-LEV-LC and BR-CV ranges, are automated systems that enable controlled multiplication of microorganisms – notably yeast and bacteria used in wine fermentations. These devices offer significant advantages, such as reducing yeast and bacteria purchase costs by up to 90%, improving the vitality and performance of inoculants, and enhancing the aromatic and structural quality of wines. The bioreactors use biomass-growth media instead of must/juice and feature real-time process control, traceability, and mobile device integration, making them user-friendly and efficient for modern wineries and food producers. Their patented technology supports not only yeast and bacterial multiplication but also specialized processes such as mannoprotein production and automated Tirage yeast multiplication for sparkling wine and other fermentation-based products. 

About VA Filtration 

For 24 years, VA Filtration USA has been helping wineries improve their wines through membrane-based filtration. We offer a range of services and systems to help with common wine issues and support you in making the best product possible. Our filtration machines can be found around the world, but they are designed and assembled right here in Napa, California. In addition to our top-tier services, we offer a range of low-impact wine filtration solutions, specifically: filtration skids, food-grade membrane elements, ion exchange resins, adsorption resins, Solventum™ sterile filter cartridges, sterile cartridge housings, grape-based high-proof spirits, and amaea™ molecular filtration products. 

http//www.vafiltration.com

About LEV2050 

LEV2050 is a Spanish biotechnology company specializing in industrial microbiology, particularly for the wine and agri-food sectors. Founded in 2011, LEV2050 develops and manufactures patented bioreactors designed to optimize the growth and vitality of microorganisms such as yeasts and lactic acid bacteria. Their bioreactors, including the BR-LEV-LC and BR-CV models, automate and control the multiplication of these microorganisms, offering significant cost savings and improved fermentation quality for producers. The systems feature real-time monitoring, traceability, and mobile integration, making them efficient and userfriendly for wineries and food manufacturers. LEV2050’s technology supports not only yeast and bacteria production but also specialized fermentation processes, contributing to enhanced aroma, structure, and consistency in products like wine, bakery goods, and dairy. The company serves over 170 wineries worldwide and is expanding into other food sectors, backed by a strong R&D team and multiple patents. 

https://www.lev2050.com/

NAPA, Calif., (Nov. 26, 2025) – VA Filtration Services’ Scientific Approach, Innovative Solutions from Napa Valley

At VA Filtration Services, our mission is to empower winemakers to produce wines of the highest sensory quality. One of the challenges in modern winemaking is managing undesirable levels of pyrazines, particularly methoxypyrazines, which can impart green, herbaceous aromas that mask fruit character and complexity. Winemakers are left with two options: cover up the pyrazine (and potentially other attributes) or remove it through advances in pyrazine remediation practices.

The Problem: Pyrazines in Wine

Methoxypyrazines are naturally occurring compounds in certain grape varieties, such as Cabernet Sauvignon and Sauvignon Blanc. While subtle concentrations can add a sought-after freshness, excessive amounts lead to pronounced bell pepper and grassy notes, often perceived as faults—especially in premium reds. Often pyrazines present in wine due to environmental challenges winemakers are unable to prevent.

VA Filtration’s Solution

Recognizing the limitations of traditional practices in mitigation or additive solutions, VA Filtration Services has partnered with amaea™ to provide targeted molecular filtration to remove these isobutyl-methoxypyrazines (IBMP) with their RMx process. Rather than attempt to mask these characteristics, as you would using tannin additions, VAF looks to remove the select compounds that contribute to the negative sensory impact on your wine. Why add more, with varied results, when it’s easier even to remove the cause in the first place?

Impact and Results

Our clients report significant improvements in wine aroma and market appeal after using our filtration service. The reduction of green, vegetal notes allows fruit and oak characters to shine, resulting in wines that are both balanced and commercially successful. By harnessing the power of targeted molecular filtration from amaea™, VA Filtration Services provides a scientific solution to a longstanding winemaking challenge.

Case Study

Topic: Pyrazine remediation using amaea RMx
Organization: Sonoma Bespoke
Contact: Joe Uhr – Winemaker
Status: Complete

Case Study - Selective Pyrazine Remediation Advances Napa Valley Cabernet Sauvignon Up a Tier

When Sonoma Bespoke purchased a premium Napa Valley Cabernet Sauvignon, winemaker, Joe Uhr was tasked with improving the pyrazine-impacted wine to make it more approachable and attractive for sale.

Where many would have turned to traditional masking techniques, Uhr chose to trial amaea RMx – a new, highly selective pyrazine remediation technology delivered by the region’s leading wine filtration service provider, VA Filtration, located in Napa, California. The innovation successfully reduced the unwanted green characters, allowing the hallmark, fruit-forward descriptors Napa Valley Cabernet Sauvignons are renown for to shine. The resulting quality improvement advanced the wine into a higher price tier, positioning it as a profitable addition to Sonoma Bespoke’s portfolio.

Challenge

“The Oakville Cab came from a relatively cool site in the valley. It was a good wine, but for our wines, our style of winemaking and our market, we were looking for something that was a little more open, fruit forward, a little less obviously in that green spectrum of what Cabernet Sauvignons can be,” explains Uhr.

Pyrazines are a class of compounds that give wine green, vegetal aromas. In small amounts, they can serve as a distinctive regional or varietal hallmark. However, when present in higher concentrations, they can overshadow fruit expression and create sensory challenges.

Winemakers traditionally manage pyrazines through fining agents or additions that mask the green notes. For Uhr, the challenge was compounded by logistics as the wine was stored at a third-party facility.

Seeking a more selective and flexible solution, Uhr turned to VA Filtrations’ mobile molecular filtration system – which uses amaea’s advanced molecularly imprinted polymer (MIP) technology – with the aim to target the root cause of the green character and help realise his stylistic vision for the wine.

Solution

amaea RMx is a breakthrough molecular filtration technology designed for precision wine remediation. Using amaea’s custom-engineered molecularly imprinted polymers (MIPs), it selectively captures compounds, such as pyrazines, through a single-pass, low-pressure filtration system.

VA Filtration began with a bench trial, working closely with Uhr to fine-tune the dose, flow and recirculation rate, and target duration. For the full-scale treatment, the mobile system was deployed on-site, allowing Uhr to taste the wine in real time and stop the process exactly when the desired sensory outcome was reached.

“The process was super smooth and the team were really great to work with. The trial provided an approximation and when it came to the treatment, we could taste as we go. The technicians gave me a heads up as we were getting closer and then it worked,” describes Uhr. “With control, I was really able to dial in the quality.”

Results

Margin Uplift for Greater ROI

With amaea RMx, Uhr exceeded his expectations, transforming the wine into a higher-value product.

“[amaea RMx] definitely premiumized the wine, advancing it up a tier,” shares Uhr. “All in all, it made a much better wine that I think will over deliver on the price point that we are going to end up selling it for.”

Winemaker-Controlled Sensory Enhancement

Rather than masking the issue, amaea RMx targeted removing the offending pyrazines helping reveal the wine’s inherent fruit character. “The fruit really came through. All those wonderful, riper Napa Valley Cab descriptors that you can think of were brought to the forefront,” says Uhr.

The ability to taste and adjust in real-time ensured the wine met Uhr’s sensory goals. “I would absolutely recommend [amaea RMx], especially if the wine isn’t where it’s desired or part of the stylistic goals,” he adds. “It can replace any masking additions or additives and that’s where it is really valuable.”

Ease of Operation

Despite the wine being stored at a third-party facility, VA Filtration mobilised their amaea RMx MIP system and completed treatment on-site in less than two days. The combination of rapid processing and skilled technicians made the experience seamless. “They're the best, I’ve worked with VA Filtration a lot over the years, and the team are awesome - that’s why I keep coming back,” says Uhr.

Summary

The selectivity and winemaker control offered by amaea RMx enabled Uhr to remove pyrazines to elevate Sonoma Bespoke’s 2023 Oakville Cabernet Sauvignon into a higher price-tier, unlocking healthier profit margins.

Beyond the sensory gains, the treatment also overcame logistical constraints. With the wine stored at a third-party facility, VA Filtration mobilised their amaea RMx system on-site and completed the job in under two days, delivering a fast and seamless process.

“I'm really excited to have a seat, because that wine, up until we purchased it, just sat in-tank with no real winemaking, it was looking for a home behind it. So now that I've got it down to the base of what we want it to be, it's going to be really fun to watch that move through the process,” shares Uhr.

He also points to broader benefits: “PVPP substitutes and fining addition substitutes have always been very judicious and with [amaea’s technology], it provides different ways to explore non-allergen and non-animal protein finings. The options are quite a bit more. When you have USDA organic labeling rules to follow, technology like this can be extremely powerful, and that's what really matters to begin with.”

About Joe Uhr – Winemaker, Sonoma Bespoke

A fourth-generation Sonoma County native with over 14 years of experience in the wine industry, Joe Uhr has worked across a diverse range of winery settings — from a leading sparkling wine house to a super-premium Napa Valley institution, to a historic family-owned estate with one of California’s most storied legacies. Now a winemaker for Sonoma Bespoke, Uhr brings a breadth and depth of expertise that fuels his deep appreciation for the complexity of vineyards, sense of place, and art of winemaking.

About Sonoma Bespoke

Sonoma Bespoke provides state-of-the-art, all-in-one wine négociant services, supported by an award-winning winemaking team. Combining experience, tradition, and innovation, Sonoma Bespoke crafts wines of the highest quality, placing them among the leading wine producers in the U.S.
 
Treatment Summary

• Wine Varietal: 2023 Oakville Cabernet Sauvignon
• Volume of Wine Processed: 28,000 gallons
• Treatment Duration: 1 – 2 days
• Date of Treatment: July 2025
• Applied Dose Rate: 4 g/L
• Applied Flow Rate: 75 CV/hr
• Tank Recirculation: 80%
• Who Conducted the Treatment: VA Filtration USA
• amaea Solution: amaea RMx

New partnership to be announced this year at WIN. Come by for a sneak peak.

“We’re proud to partner with VA Filtration to bring _(secret)_ technology directly to winemakers and operations teams across North America and Chile. This collaboration is a major step forward in making advanced _(secret)_ practical and accessible for those seeking greater precision, quality, and sustainability in their fermentation processes.” 

“We have always been known for our innovations and support of important wine industry technologies,” says Bryan Tudhope, CEO of VA Filtration USA. “This relationship furthers our interest in bringing quality and value to wine production.”

Beyond sanitation, our top-tier processes provide for exceptional quality at two different percentage levels.

Ready for fortification or sanitation!

• Pick from either our Premium Neutral Grape Spirit at 96% ABV or our High Quality Sanitation Grade 82% ABV Grape Spirit.

• Both are sold in our ready 5-gal or 55-gal containers, or bring your own container/transport and we’ll fill it. 

• These are exceptionally clean spirits derived from our state-of-the-art alcohol adjustment processes.

• Exceptionally clean aromatic profile as a result of “low-temp” membrane separation ahead of distillation.  

• Samples are available for pick-up at our facility in Napa, CA.

• Discounted pricing is available for larger volumes!

Order Here

In recent years, the increasing frequency and intensity of wildfires have posed significant challenges for winemakers and grape growers. One of the most pressing issues is the impact of smoke exposure on grapes, which can lead to undesirable flavors and aromas in the resulting wines. This document aims to provide winemakers and grape growers with a general understanding of their options for evaluating smoke-tainted grapes. “With localized testing now available at ETS, a winemaker can make more informed decisions on whether to harvest the grapes or write them off,” says General Manager Kyle Crowley of VA Filtration USA.

By exploring various assessment methods and mitigation strategies, the industry can make informed decisions to ensure the quality and marketability of their wines despite the challenges posed by smoke exposure.

Pre-Harvest:

• Pull grape (berries) samples to test before harvesting all your grapes for fermentation production.
• ETS offers an excellent smoke panel that is extremely informative in showing the extent of the smoke impact in the fruit. Follow these protocols where possible.
• Collect as few as 200-250 grapes (60mL - berries) of each sample you provide to ETS. Make sure you choose berries across the vineyard area being tested.
• Run the full smoke panel.
• ETS also offers a very nice process protocol for gathering grapes post-harvest.
• Review the test results
• The full smoke panel will indicate the extent of the smoke impact in the form of the most relevant glycosidated markers.  Relying on just guaiacol is not advisable.  Based on the full panel, VAF can give an excellent indication of what is treatable based on previous experience.
• Depending on the level of smoke impact, the price for treatment will vary between $0.50/gallon (light smoke) to $2.50/gallon (heavy smoke).
• Armed with an understanding of how your grapes can be treated, you may decide not to harvest the grapes for production.
• If you have decided that your grapes are worth saving, consider one more step - a micro-fermentation to test your grapes further through the alternative fermentation process – run the labs again.  
• Protocol for a microferment should be different from your normal processes, making sure there is minimal skin contact.
• Send this fermented juice to ETS for testing.
• These test figures would then be sent to VA Filtration for a quote to fix and or repair the affected wine.
• With the microferments complete, choose your best method for fermenting the wine.
• We advise fermenting your wine with as little skin contact as possible.
• After primary and secondary fermentations are complete, store the wine in a neutral vessel (oak barrels are not advisable).
• For optimal results, store the wine for several months before treatment.

After primary and secondary fermentation:

• VA Filtration offers two methods for smoke-taint remediation, each with its own advantages.
• DARCProâ„  – VA Filtrations’ proprietary system is found to be most effective (cost and finished wine quality) at mid-to-lower levels of smoke-taint.
• The DARCProâ„  system can clean the wine with minimal stripping of the most essential phenolic components of the wine.
• amaea VPx – Also provided here at VA Filtration, uses MIPs or molecular filtration, to selectively remove volatile phenols as high as 30-50ppm.
• It is recommended that the wine be filtered through a 5-micron filter before using the MIPs process.

In Review:

• Test the grapes for viability.
• Run a trial microferment.
• Send the ETS analysis to VAF for treatment options and to determine if the wine is worth making and/or if it can be salvaged.
• Get a quote to determine if you want to harvest and process the grapes.
• Ferment your grapes with as little skin contact as possible.
• Be patient by waiting to treat your wine.

VA Filtration USA
125 Gateway Road E., Ste. D
Napa, CA 94558 – 707-552-2616 – www.VAFiltration.com
Mobile filtration services at your winery – Self-operated rental systems – Bring your wine to us. 
Patented Wine Filtration Technologies – Replacement Filters – Custom Filtration Solutions

Let me introduce amaea, the latest addition to VA Filtration’s suite of services. amaea is an award-winning, molecular filtration technology known for its unrivalled selectivity - allowing winemakers to enhance product quality while preserving the integrity of their wines.

Using molecularly imprinted polymers (MIP), amaea targets and removes undesired molecules, without the need for fining agents, masking or excessive stripping. The result? Refined and more balanced wines.

We are currently offering in-house bench trials, where my team is available to demonstrate how this breakthrough technology can benefit your winery.

Contact our team to book your trial today.

Regards,
Bryan Tudhope
Owner and Founder of VA Filtration

amaea’s alternative to PVPP for reducing bitterness

Take a deep dive into one of US’ leading winery’s assessment for using amaea’s molecular filtration technology over PVPP to reduce bitterness in hard-pressed white wines.

Giesen ushers in a new era of palate fining for their award-winning Merlot

To conduct palate fining of their category-leading 0% Merlot, NZ wine producer, Giesen replaced their use of gelatin with amaea's MIP technology, resulting in an additive-free, vegan friendly solution that provided tangible, operational gains.

Why winemakers are central to successful MIP applications

With the ability to tailor treatments with artisanal intent, winemakers are empowered to bring out the best in every wine using amaea’s highly selective technology. Discover how amaea’s MIPs work and the important role of winemakers to achieve ideal outcomes.

When would you use amaea’s technology?

amaea’s technology can be applied to balance or remediate wine sensory. Example applications include:

2 December 2024 – Californian wineries are set to gain access to an award-winning molecular filtration technology with industry specialists, VA Filtration announcing their latest partnership with amaea.

amaea’s technology has been uniquely designed to selectively capture target molecules from wine using a filtration process. This innovative method gives winemakers the ability to balance and remediate wine with newfound ease and precision.

Bryan Tudhope, Owner and Founder of VA Filtration said: “We are proud to partner with amaea to bring their ground-breaking technology to market. The selectivity and speed of the solution aligns with our focus to improve quality and add value. This makes it the perfect addition to our service portfolio.”

Jonathan Engle, Wine Industry Lead at amaea said: “amaea’s technology is powerful because of its unique, first-of-its-kind molecularly imprinted polymers (MIPs). Each MIP is a tiny, reusable bead imprinted with a specific target molecule. As wine flows through these beads, the target molecules are captured. With adjustable dose and flow rates, winemakers have the control to fine-tune the concentration of capture, allowing them to achieve their ideal sensory outcomes.”

“What makes amaea’s solution so compelling is its selectivity and tailorability. By targeting the removal of specific molecules—like the volatile phenols responsible for smoke impact or the phenols that cause excessive astringency—our approach reduces these unwanted markers while preserving the wine’s varietal character and body. This process allows the wines to soften, bringing forward fruit flavors and aromas, and ultimately enhances the quality of treated wines.”

Engle explains that amaea’s technology truly comes to life in the hands of winemakers: “The treatment rates are set by the winemakers themselves; they know best where the wine needs to be. VA Filtration has a strong, long-standing relationship with California’s winemakers, and through this partnership, we’re excited to bring this innovation directly to the experts.”

Since its launch in September 2023, amaea’s technology has been used to remediate over 1 million liters of smoke impacted wine. Their portfolio of applications has since expanded to include palate fining and the remediation of off-aromas presented by impacts such as pyrazines, frost and Brettanomyces.

About amaea Ltd.

amaea is leading the way as the world’s first innovator of molecularly imprinted polymer (MIP) technology for winemaking. Our reusable MIPs selectively capture target molecules from wine, empowering winemakers to tailor the sensory profile of their products with a low-impact solution. Available in Canada, the United States, and New Zealand, amaea’s applications are designed to remediate, enhance and balance wine’s sensory qualities.

https://www.amaea.com/wine