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How to achieve shorter maceration times and increase winery productivity

AGROVIN ALWAYS ACTIVE, SCIENTIFIC ARTICLES / By

It is common knowledge that climate change affects grape quality. Therefore, at the Agrovin Group, we have spent years researching and proposing solutions to alleviate their effects on wines. Our commitment to sustainable oenology has led us to develop a technology that helps us shorten the maceration process, which increases productivity while saving energy. Ultrawine …

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Combination of high power ultrasound and enological enzymes during wine-making to improve the chromatic characteristics of red wine

SCIENTIFIC ARTICLES / By

Study performed by Paula Pérez-Porras, Ana Belén Bautista-Ortín, and Encarna Gómez-Plaza from the Department of Food Science and Technology, Faculty of Veterinary Sciences, University of Murcia, together with Ricardo Jurado Fuentes, technical director of the Agrovin Group. The wine industry has used various techniques to facilitate the extraction of phenolic compounds from the grape during the maceration process. Interest in innovative techniques, such as …

Combination of high power ultrasound and enological enzymes during wine-making to improve the chromatic characteristics of red wine Read More »

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We assist wineries in the control of the winemaking process.

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