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.
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.
Pulsed Electric Field (PEF) treatment and 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.
By applying the CEPT® technology to wine production the goal is improved quality, 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 anthocyanin 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.
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.
Get further insights into the world of CEPT® and Vacuum Impregnation. Learn from customer cases, articles, videos, and news.
OptiCept Technologies has worked with the Spanish research institute IFAPA to analyze the effect of the PEF technology. The results confirm the good effects of the treatment on olive oil extraction.
Very little has changed in industrial olive oil production over the last two decades. Innovation and technological development are needed for the olive oil industry to prosper. Learn more about how oliveCEPT contributes to this change.
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