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, 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 to more wine.