WINE ENHANCEMENTPurfresh Wine’s patented O3 technology enhances your wine’s quality by bringing out its most positive elements, including increased tannins, hue stability, and fruit-forward palate notes. Our system is especially useful for producers of red wine. Particularly in pinot noirs, wineries found improved wine quality and fermentation. The benefits were found in the taste, color, ripening, and stability of the wines.
Process Grapes are sealed in a self-powered, temperature-controlled container unit and treated with O3 for 22 hours. After treatment is complete, O3 breaks down into oxygen (O2), so there is no residue left over and no chemicals applied to the grapes.
“Different finished wines will obviously have many different characteristics. Those that tend toward dry or more angular tannins appear to benefit from pre-crush ozone treatment shifting toward softer and more fruit forward characteristics. While dependent on stylistic goals, this can nudge the wines toward a more appealing and approachable style.”- Ken Bernards, Winemaker, Porter Family Vineyards, Napa CA
Purfresh Wine’s patented O3 technology enhances wine in many ways:
- Removes sulfur, pesticides, and fungicides pre-crush
- Reduces need of SO2 post-crush
- Allows grapes to enter fermentation at desired temperature
- Reduces bad bacteria and mold issues (Brettanomyces)
- Reduces risk across the food safety sectors
- Provides fermentation benefits of pre-cooling wine grapes
- Helps limit and avoid stuck fermentations
- Improves roundness and fruit forward palate notes
- Increases content of health-promoting stilbenes
- Drives increased anthocyanin and tannin production
- Lowers catechin, denoting riper seeds
- Increases quercetin glycosides
- Increases tannins
- Increases polymeric anthocyanins, indicating higher, more stable color
- Increases total anthocyanins, denoting deeper color
- Provides a lower catechin to tannin ratio, denoting more advanced physiological maturity
- Provides a higher polymeric anthocyanin to tannin ratio
Lower guaiacol = good, denotes reduced smoke taint
Lower 4-methylguaiacol = good, denotes reduced smoke taint
Lower catechin = good, denotes riper seeds
Higher quercetin glycosides = good
Higher tannins = good
Higher polymeric anthocyanins = good, denotes higher/more stable color
Total anthocyanins = higher is better, deeper color
Lower catechin/tannin ration = good, advanced physiological maturity
Higher polymeric anthocyanin/tannin ration = good
Ken Bernards, Napa Valley Winemaker and Chemist.
Treatment using O3 increases the value of wine by an average of 31%.
Wineries that used Purfresh Wine’s system were able to process and sell significant percentages of their harvests without any major declassification or bulk sale for blending.