Purfresh Wine’s ozone (O3) technology helps the wine industry and is a key component in disaster recovery. We improve winemaking and wine quality and save harvests from smoke taint caused by wildfires. Our 24-Hour and organic-approved O3 with temperature control application is used pre-crush for harvested wine grapes, has zero residue, and provides many benefits:
- ● Removes field applied pesticides, fungicides, and sulfur
- ● Improves tannin roundness and fruit-forward sensory notes of wine
- ● Reduces bad bacteria and mold issues (Brettanomyces)
- ● Faster smoother fermentations with less unwanted microbial conflict
- ● Cools grapes to exact desired temperature for fermentation start
- ● Provides risk reduction across many food safety sectors
- ● Removes or reduces smoke taint molecules significantly
- ● Levels of catechin, tannins, anthocyanins, move in beneficial directions
- ● Cleaner wine with reduced need of total SO2 added to wine
- ● Allows wines to be consumer ready sooner
TTB, FDA, USDA, OSHA, EPA, DAWE
Adhering & Regulated Technology
Forced O3 Chilled Air Powered by Container
Grapes are sealed in a powered, temperature-controlled container unit and treated with O3 for 24 hours.
Timing & Concentration of O3 Directly Impacts Pre-Crushed Grapes
– Self-powered, temperature-controlled container
– 24-hour treatment
– On-demand O3 generation with high air flow
Forced O3 Chilled Air Powered by Container
Grapes are sealed in a powered, temperature-controlled container unit and treated with O3 for 24 hours.
Timing & Concentration of O3 Directly Impacts Pre-Crushed Grapes
– Self-powered, temperature-controlled container
– 24-hour treatment
– On-demand O3 generation with high air flow
Monitor, Control, Document via Cloud-based IOT Software
– Manage O3, Temperature and Humidity in real-time
– On-demand corrective and proactive remote control
– Monitor location and security of each device
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