Sorry, this entry is only available in Italian.
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 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
CIDER techniques notes. We response to several requests for information to the cider argument that arrive there in the company by publishing a survey done by our personnel on the history and techniques to get the cider, in PDF format. Enjoy the reading!