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WINERY & VINEYARD EQUIPMENT 130 WINES&VINES January 2016 NEW TECHNOLOGY AWARD • HTS Enologia, Bionica Bionica is an inline dosing system for organic nutrients required by yeast during fermentation. The system tracks carbon dioxide correlated with a computerized "dynamic analysis of fermentation kinetics" to add just the right amount of nutri- ents at just the right time. Bionica automates the ideal quantity of specific nutri- ents for yeasts according to the progress of fermentation. Carbon dioxide sensors are complemented with the interpretative ability of computerization and the expertise of HTS Enologia to help manage the alcoholic fermentation process for white, red or rosé wines, as well as second fermentation in pressurized tanks. The system can work with any vessel normally used for fermentation and does not need special or purpose-built vessels. TMCI Padovan, Terminator The Terminator is a dynamic rotary tangential filter designed to recover wine quality filtrate from lees captured by the company's Dynamos filters. De- signed as a "finisher filter," the Terminator applies progressive pressure to process the already con- centrated sediment of must and wine. The Termi- nator filtration system meets a common need in the winemaking sector in a completely original and innovative way, allowing the total recovery of a high-quality filtrate from already concentrated lees. In addition to retaining more wine, the new filter also does not require additives, consumes a limited amount of electricity and water and pro- duces lees solids that can be used as a fertilizer in the vineyard. Filtration and rinsing stages are autonomous and do not require an operator. SIMEI also honored 17 other companies debuting new technology at the show. Astro, Vega The Vega anti-counterfeit closure is de- signed to ensure a wine bottle cannot be refilled or altered. Because of its simple de- sign, the Vega closure can also be applied to normal bottling lines without needing to modify the machinery. Dal Cin, Light-No-Struck Developed in collaboration with the University of Milan, Dal Cin's Light-No-Struck products and recommended winemaking protocols limit the production of riboflavin, also known as vitamin B2. When exposed to direct sun- light in clear bottles containing white or rosé wines, riboflavin causes the formation of vola- tile sulfur compounds (e.g. methyl mercaptan, dimethyl disulfide), which can give the wine overtones of cabbage, wet wool, onion and garlic. Diemme Enologia, QC 620 The QC 620 is a continuous press of fermented pomace and grapes. The product is dropped through a hopper that leads to a vibrating drainer, which separates free-run juice and wine. A high-pressure, peristaltic pump then moves product along to the press. The hydraulic system of the press maintains a constant pressure inside the pressing chamber without any mechanical interference to help pre- serve quality. The press is fitted with an automatic system for expelling the residue at the end of the pressing process without the need for manual inter- vention by an operator. An automatic rinsing system cleans the cage and all of the parts of the machine in contact with the prod- uct completely and efficiently. The throughput rate is 20 to 30 tons per hour. DR Wine Tech, Ricamo The Ricamo filling system is designed to prevent any wine frothing during the bot- tling process by employing a central filling tube that reaches from the neck of the bottle to the bottom and then maintains a constant minimum distance between the level of the wine and the end of the tube as the wine enters the bottle and the fill- ing tube is removed. The system also employs a novel method to clean the bottles and purge any oxygen. The system is configurable for different wines and bottles. INNOVATION AWARD •