Every year the EU Symposium on Wine and Grapes presents new and innovative products. This year, the virtual format made the usual exploration and opening of the exhibition hall a little less exciting, since one could not hold the new products in one’s hand or look under the proverbial hood. Still, there were some exciting new discoveries, and here are five you may have missed while browsing the virtual directory.
BarrelWise is a barrel management solution that allows each barrel to be treated according to its specific needs, while protecting the wine and saving time and labor. The system consists of a specially designed barrel for testing and filling, a trolley with an analyzer and a hose to reach the wine through the barrel, and software to monitor and edit individual barrels with evaporation rates and sulfur levels.
The system is optimized to save labor; measurements are taken on site in the barrel without removing the stopper and exposing the wine. The cellar master can then immediately replenish if necessary, and if the measurement of free sulfur falls below the value required by the winemaker, the prescribed amount of sulfur is automatically added at the same time.
Preliminary data collected by BarrelWise show that some barrels deviate significantly from the average sample of the group in terms of sulfur and evaporation. Thus, individual control and treatment of the barrels may prevent some wines from falling below the quality threshold and possibly having to be downgraded to a cheaper wine.
The software displays the performance of individual barrels, allowing the winery to see how different sites and barrels are performing and potentially use this information to make informed decisions about barrel storage and purchase.
New Boisé® inspiration bars from Vivelys
To expand its range of precision instruments for the vinification of French oak, Vivelys has introduced two new 7 mm staves, #07.V0 and #07.FR. These staves differ from the previously marketed staves in the Inspiration range in that they are not or only very lightly toasted, and are intended to enhance the freshness and fruitiness of the wine without toasty or smoky aromas.
The oak stick #07.V0 does not toast, but enhances the ripe fruit aroma of the wine and increases the volume and structure in the mouth. The oak stick #07.FR supports the fresh and fruity expression of the wines and gives them more structure and liveliness. These two sticks can also be used to balance the profile of grapes that have had low to medium exposure to smoke.
The consistency of the aromatic profiles of the new oaks is made possible by Boisé’s analytical sorting of the raw oak and precise thermal process, combined with Vively’s deep knowledge of the interactions between oak and wine to ensure consistent performance and precise oak profiles.
Boisé also introduced three 20 mm French oak staves, vanilla style #20.1 iN, savory style #20.3 iN and toast style #20.5 iN. They are tailored to the flavor profiles of the staves already inserted and are intended to extend the life of used wine barrels, while cellars save money on barrel purchases.
Della Toffola artificial intelligence membrane press
Della Toffola has added artificial intelligence to its existing central membrane press technology to make its presses even more efficient, faster and highly automated. Advanced sensors and artificial intelligence eliminate guesswork and micromanagement, resulting in a faster, higher quality product.
Weight sensors automatically distribute grapes evenly in the press, making loading faster and easier. The winemaker then simply selects the desired color and the AI optimizes the press to achieve this with minimal rotation, making the process smoother and faster.
Della Toffola offers presses of different capacities, but encourages its customers to think in terms of the number of tons per hour needed to print, rather than in terms of the size of the machine. It is possible to install multiple presses, large or small, for continuous pressing by running the pressing and cleaning cycles one after the other. In this way, a limited number of personnel can do continuous pressing and increase throughput by processing more tons per hour with less manpower.
Sentia™ of Universal Biosensors
Sentia is a brand new wine analysis instrument launched in the United States at the Joint Symposium; the first batch arrives from Australia later this month. This portable device uses Universal Biosensors’ medical diagnostic technology adapted to the wine industry to create an instrument that is easy for anyone to use.
Sentia’s first test works without reagents and uses square wave voltammetry and an 8 microliter wine sample to measure free sulfur. The test takes less than 60 seconds, making it suitable for immediate corrective action on a barrel, tank or bottling line. Up to 1,000 test results can be stored in the instrument and the data is transmitted wirelessly to a computer.
New software currently being developed will automatically update Sentia to allow new enzymatic tests for glucose, fructose and malic acid later in 2021. The software automatically calibrates itself, so the user only needs to apply the correct test strip.
Universal Biosensors worked with twelve Australian wine producers to test and adapt the technology to the specific needs of the wine industry to offer this easy-to-use tool at an affordable price of $1,950, available through Enartis US.
Hanau is the first cork company to introduce a mass spectrometry method combined with chemical ionization to detect TCA in cork. This technology, developed by the Swiss company Tofwerk, is five times more sensitive than other detection methods and allows each cork to be examined in just 3 seconds.
A peer-reviewed study published last year in Analytical Chemistry confirms that the detection limit of the method is ≤ 0.5 ng/L 2,4,6-trichloroanisole (TCA). This allows Ganau to obtain natural Epic strains at this threshold, which is well below the detection limit with human detection or other currently used detection methods.
The first of these machines has already been installed at the Ganau plant in Italy, where it is sifting 25,000 corks per day. The cork that does not reach this threshold is pelletized, cleaned and processed into technical cork. The first batch of Epiq corks will arrive in the U.S. later this month, and Ganau is already receiving requests from top wine producers who want to ensure the integrity of their products with this new and improved standard. To meet demand, Ganau plans to further increase production of Epiq closures by installing a second machine by the end of the year.