A Sadly, blending VA levels downward remains the only option available for reducing VA content in small lots. Larger commercial wineries, with big lots and bigger pocketbooks, can afford the expense of reverse osmosis and distillation technology to remove it from their wines but there’s no affordable option for small producers. Simple filtration doesn’t work to remove VA, though sterile filtration can certainly remove the spoilage yeast and bacteria that may be contributing to it. The good news for you is that your VA levels are nowhere near approaching legal limits. The legal limit for VA in the U.S. is actually 1.1 g/L for white wines, and 1.2 g/L for red wines. At these levels, I indeed do find the wine objectionable. Sensorially, at 0.6 g/L, you should be within a tolerable range, especially for a wine that is already a year old. VA tends to climb with time and even though you had a moment during the wine’s lifetime where you weren’t able to keep the SO2 levels up in ideal ranges, it’s actually not that bad. It is
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