A great wine becomes even better with CEPT® technology

Create a wine more loaded of color and antocyanins and richer of phenolic compounds (polyphenolic monomers, tannins). Reduce the maceration time in vinification. Continuous flow process that can treat up to 10 tons/hour for industrial production.

Greeting the future market demand today

Today consumers are more conscious than ever. Generations to come will be even more aware.  The importance of climate control, origin, and the identity of the wine will be crucial.

The CEPT® treatment can be employed in the winery for enhanced extrusion of the wine from grapes, color, aromas and antioxidants.  As well as to deactivate wild microorganisms before and after the fermentation process.

Read more on how CEPT® can be applied to wine production below. 

What type wine are you interested in?

RED GRAPES

By applying the CEPT® technology to wine production the goal is improved quality, a more efficient production, increased yield, and durability of the grape must.

Great benefits can be achieved for both winemakers and consumers. Increased quality and more efficient production. At the same time radically reduced to 50% additives.

By increasing the leaching of the phenolic materials present in the grapes, skins, and kernels of the grape, oxidation of the grape must can be prevented. Today, the additive sulfite is used to prevent this. The goal is to reduce or eliminate the need for sulfite.

Another positive effect of the increased phenol and antocyanin extraction is that the producer is given the opportunity to remove grape skins and kernels from the grape must earlier, which can increase production capacity.

WHITE GRAPES

Treatment of white grapes leads to a significant increase in extraction yield, more polyphenols, and an enhanced fermentation and organoleptic profile.

By applying the CEPT® technology to wine production the goal is improved quality, a more efficient production, increased yield, and durability of the grape must/wine.

Great benefits can be achieved for both winemakers and consumers. Increased quality, more efficient production, and at the same time radically reduced to 50%.

By increasing the leaching of the phenolic materials present in the grapes, skins, and kernels of the grape, oxidation of the grape must can be prevented. Today, the additive sulfite is used to prevent this. The goal is to reduce or eliminate the need for sulfite. With CEPT it is possible to obtain more juice equal of more wine.

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