italianoenglishfrançaisdeutschespañolportuguês
Language
Search
  • » News
  • » ENOTIMATIC: Infusion of excellence at support to the winemaker

ENOTIMATIC: Infusion of excellence at support to the winemaker

ENOTIMATIC: what is it?

ENOTIMATIC is a new technology, efficient, economical, and practical that can improve the wine shelf -life, the stability and the organoleptic pleasantness through the fully automatized and optimized infusion of the wooden chips. With ENOTIMATIC you can fractionate the extractions from the wood (Typically: Aromatic, tannic and polysaccharidic fractions) to then select those more interesting to accomplish the targets desired.

The innovation, besides the industrialization of a process that is notoriously not standardizable, is on the possibility to separates the compounds helpful to the aging of the wine and to select only those that effectually you are interested in.

ENOTIMATIC project born in Italy from the collaboration between companies, winemakers and expert on the extraction technologies. Two years of R&D, lab and industrial trials have permitted to develop a solid, versatile and innovative technology. The innovation stands out for the modernity of the commercial proposal, studied for wineries and end users, but also for companies that provide winemaking machinery services directly to the wineries.

Watch the video to know how ENOTIMATIC works and for more information contact us through our website www.ever.it or directly our expert at emanuele.bartolucci@ever.it
 

---Video ENOTIMATIC--

 

Published on 07/14/2020
Pictures
Related sheets
    Not all haloanisoles in wine come from cork
    Haloanisoles in wine have devastating effects on wine aroma and quality. 2,4,6-trichloroanisole (TCA) was the first haloanisole identified in 1982 as the cause of musty odor in wine. Even before it...
    Published on:03/29/2023
    Enoforum 2023 competition: an all-female podium
    Who are the winners of Enoforum Web Scientists 2023 edition?
    An Italian researcher, Dr Paola Bambina from the University of Palermo, is the winner of the First Prize at the 2023 edition of Enoforum Web Scientists, which was attended by 37 researchers from 9 ...
    Published on:03/22/2023
    Smoke Taint: recognition for “Innovators of the Year” extensive research
    UC Davis enologist Anita Oberholster and two of her colleagues from other universities are being recognized for their research on how wildfire smoke affects grapes, grapevines and wine composition
    Published on:02/02/2023
    WICA’s crowd-writing: the winners of “The Wine Industry of Tomorrow”
    6 innovative wine auxiliary companies winners for the crowd-writing contest of WICA - the Wine Industry Collaboration Alliance
    6 innovative wine auxiliary companies have been named winners for the crowd-writing contest of WICA - the Wine Industry Cluster Alliance of EPAWI, the European Partnership for the Auxiliary Wine In...
    Published on:01/17/2023
    Lisöra, the grape variety of the mountains of Piacenza
    Characteristics of the variety studied within the SalViBio project
    The Lisöra is a grape variety rediscovered decades ago by Prof. Fregoni and his collaborators in the upper Trebbia Valley, between Cerignale and Corte Brugnatella. Together with other minor vines, ...
    Published on:02/20/2023
    Severe drought and extreme heat pose a new threat to wine production
    In 2022, despite the heat wave that touched many regions of the world, global wine production volume is expected to be at a level similar to the one observed last year. This would be the fourth con...
    Published on:01/10/2023
© All Right Reserved
ISSN 1826-1590 VAT: IT01286830334
powered by Infonet Srl Piacenza
- A +
ExecTime : 1,488281