Treatment of white grapes leads to a significant increase in extraction yield, more polyphenols, and an enhanced fermentation and mouthfeel.
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, more efficient production, and at the same time radically reduced or completely eliminated 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 completely. Another positive effect of the increased phenol 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.