Monthly Archives: March 2016

Carbon dioxide, the economic assessment

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We present a thermal and financial assessment of the refrigeration of the crushed grapes with CO2, carbon dioxide, used in the liquid state with our cryo-macerator POLAR, prepared by a highly-trained Ing. Bucci, who was the technical manager of Cantine Banfi in Montalcino (SI) for several years and from which we learned a lot, hoping to receive more teachings on winemaking techniques used by him. For more information contact us, we will be happy to share our experiences to enable you to increase the quality of your products.

We enclose a document in format Power Point (presentation), have a good read.

Scarica PDF   pres-bucci-oicce_engl

Cryomaceration on grapes during the prefermentation

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09 Mar

Cryomaceration during prefermentation. Continuing with our research in cryogenics field applied to foods we publish an excerpt from article written by experts from the University of Pisa on a comparative test of cold maceration before the alcoholic fermentation of red grapes. The article is complete with tables and graphs showing the experiment and the results obtained.
Enjoy the reading,

scarica PDF     pre-ferment-cryomaceration-articolo_eng