The most incredible innovations in wine technology emerged during the recent Simei exhibition held in Milan, Italy. Anton Pretorius compiles a list of products that created some buzz during the conference.
1. Dionysos – multi-frequency optical sorter: Dionysos is the first multi-frequency optical sorter allowing to accurately inspect every single grape. Thanks to the translucency analysis, the machine adapts the sorting parameters to the winemaker’s specific needs. It’s the only wine grape sorter that can be configured to reject (on a separate stream) unwanted grapes. It not only rejects rotten grapes, stalks, leaves, insects, plastics but also green and underripe grapes. The machine’s chlorophyll analysis allows the producer to evaluate the degree of ripeness of the product. (Raytec Vision S.p.A)
2. Remulab – visualisation of sediments: Using a light-proof housing, Remulab allows producers to watch the movement and conduct of the sediments inside the bottle during the riddling cycle. It allows winemakers to adapt the riddling program with regards to the evolution of the winemaking process, including bottle shapes, oenological products, intended time reduction of the process and evolution of wine composition. Images are taken during the cycle and a video is registered, from which you can watch the sediments move inside the bottle, with all the information incrusted directly on the video. (Oeno Concept)
3. DTMA (Della Toffola Maceration Accelerator): The DTMA divides grape skins into smaller sections to significantly increase surface area in contact with the must. This accelerates and improves desired polyphenol and anthocyanin extraction, thus permitting quicker maceration, quicker pressing, and reduced tank occupancy times for higher output. In partnership with Australia’s Adelaide University, the DTMA system has been tested with full-scale harvest trials on five types of grapes in six different Italian and Australian wineries. For comparable polyphenol extraction results, maceration times were reduced by 35 – 50%. The DTMA process was also seen to provide both reds and aromatic whites with better organoleptic qualities. (Della Toffola)
4. Culaccino – revolution in labelling: Culaccino uses an innovative self-adhesive strip-based labelling system that allows wine producers to save more than 50% on printing costs, preserving all the advantages of the self-adhesive labelling technology. It can be applied to any labeller. There’s no interruption of the bottling line required during reel change. It automatically moves with high precision, allowing an accurate application of the label. It also allows for customisable label design and automatically prints the lot number of the set position. The integrated camera control system verifies the correspondence of the label and its correct application (@Innovoeno.srl)
5. e-WAK – tap the cap for big data: e-WAK is the first aluminium NFC (near-field communication) closure dedicated to wineries. It allows direct engagement with consumers by simply ‘tapping the cap’ with their smartphone (no app required), providing geolocation data and authentication. The closure’s anti-counterfeit technology also gives producers peace of mind. The digital caps with NFC-embedded tags delivers several major benefits for the brand owner, including marketing data acquisition and logistics/track and trace. The tags feature infinite UIDs (User Identification Data) and can facilitate purchasing verification right through to unique identification on the bottling line. For the end consumer, it’s about authentic bottle certification and engagement with the brand. (Guala Closures)
6. Aphromate Plus – Parsec: Aphromate Plus-Parsec is a dynamic system of control and management of the process of foaming in autoclave for the production of sparkling wine using the Charmat method (Italian method where wine undergoes first or second fermentation in large, pressurised stainless-steel tanks rather than individual bottles). Aphromate allows all phases of the production process to be managed through a series of unique and original experimentally developed algorithms. Aphromate is not a simple temperature and pressure meter, but an advanced system where tank closure, management of fermentation time, quality of residual sugars and dissolved CO2 in the wine. Equipped with advanced software that is powerful, but easy to use, it meets Industry 4.0 standards and offers effective alerts and remote management via the internet. (Parsec srl)
7. Sparkling wine stopper NDTech (by Amorim): NDtech for sparkling wines is a system designed to guarantee a perfect sensory experience when the sensorial expressivity of a wine is a fundamental element of identity. NDtech for sparkling wines is something completely different. It is only the disk that enters the chamber, both during incubation (heating) and during analysis. It’s a demanding process that requires absolute technological precision. After two years of research and development, now, with the new line, Amorim confirms even more how natural cork is able to offer an unusual sensory performance and an excellent balance also guaranteed for the most important wines. (Amorim)
8. Defranceschi’s ceramic tank innovation: Defranceschi has developed a ceramic slab with controlled porosity which is 100% safe for food. Ceramics are suitable for replacing materials such as concrete that, on the contrary, needs an epoxy resin treatment before being used in oenology. The Defranceschi-SACMI Ceramic Tank is characterised by internal ceramic slabs stratified in stainless steel and equipped with perlite insulation. This system allows to generate a gas exchange (micro-oxgenation) in large volumes, from fermentation to ageing, to obtain wines that are physically more stable and organoleptic more fruity and elegant. (Defranceschi)
9. Avaferm – yeast nutrition innovation: Avaferm is an innovative ‘place and start’ system for the automatic management of yeast nutrition during AF (alcohol fermentation). It’s an ideal assistant for the oenologist equipped with a powerful apparatus including memory units where numerous pre-defined fermentative kinetic curves are allocated. In addition to these curves, the oenologist can, with Avaferm, depending on the type of wine he wants to obtain, arrange and replicate numerous customised kinetic fermentation curves over time. (HTS enologia)
10. Red Hunter: TMCI Padovan introduces the new, patented Red Hunter Thermovinification/Vacuum Flash Cooler system. The customisable operation allows the winemaker total flexibility in treatment temperature (from 55 to 85°C) and duration (from 5 to 60 minutes). During the harvests of 2015 and 2017, multiple trials were conducted to quantify the benefits of this flexibility. The results demonstrated an increased intensity and stability of colour, especially in the red part of the spectrum, with increases in the reaction time. Tasting results agreed with the chemical analysis, showing increases in overall structure. The unique, patented double tank system features built-in continuous spiral tubular heat exchangers for the most gentle must handling possible (TMCI Padovan)
