purovino a natural wine with no added sulfites -...
TRANSCRIPT
Purovino®: A natural wine with no added sulfites
Ozone for healthy grapes
Ozonized water for Clean In Place
High quality wines with antioxidants
increment
The WHO (OMS) established that the potentially safe sulphur dose is maximum 0.7
mg / kg body weight per day. A 60-80 kg body weight person can ingest 42-56 mg of
sulfur per day. The allowed dose in winery varies from 160 to 210 mg / L with
exceptions up to 400 mg / L; therefore the consumption of 2 glasses of wine per day
already reaches the values indicated by the WHO.
® The use of sulphur (SO2) in winemaking
Positive effects
Antiseptic function
Antioxydant function
Persistent chemical residue
Toxic compounds formation (THM),
dangerous for human health
Negative effects
No chemical residue
High biocidal effect
No alteration in product quality
Increment of polyphenols fraction in wines
Possible water recycle, reducing water demand
No dangerous chemical compounds formation (i.e. THM)
Environmentally friendly
Organic certified and meets HACCP requirements
® Ozone as the best alternative to sulphur
No chemical residue
HIGH BIOCIDAL EFFECT
Ozone as the best alternative to sulphur
The patented method Purovino®: two steps process
HARVEST STORAGE BOTTLING AGING WINEMAKING EQUIPMENT
WASH
purovino® method
Result: a WINE WITHOUT ANY ADDED SULFITES AND WITH AN
INCREMENT OF POLYPHENOLS AND ANTHOCYANS
Purovino® method: first step
HARVEST STORAGE BOTTLING AGING WINEMAKING EQUIPMENT
WASH
purovino® method
Step 1: Ozone fumigation on grapes
Step 2: CIP with ozone enriched water
HARVEST STORAGE BOTTLING AGING WINEMAKING EQUIPMENT
WASH
purovino® method
Purovino® method: second step
Purovino® first applications
Tenuta dell’Ammiraglia
Marchesi de’ Frescobaldi
Magliano in Toscana - Grosseto
Wines produced with purovino® method :
- Cabernet Sauvignon
- Montepulciano
Tenuta dell’Ammiraglia
Tenuta dell’Ammiraglia
Tenuta dell’Ammiraglia
Marchesi de’ Frescobaldi
Magliano in Toscana - Grosseto
Montepulciano: comparative analyses
Purovino®: some data
Qualitative parameters No treatment Ozone treatment
Variation
Alcohol (%v/v) 13,16 13,89 + 5,55%
Sugars (g/L) 1,50 1,00 - 33%
Total Acidity (g/L) 6,69 5,96 - 10,9%
pH 3,28 3,51 + 7%
Net Volatile Acidity (g/L) 0,39 0,43 +10,3%
Total SO2 (mg/L) 24 5 - 79,2%
Free SO2 (mg/L) 17 1 - 94,1%
Color 18,71 26,69 + 42,7%
Malic Acid (g/L) 0,60 0,1 - 83,3%
Total Polyphenols (mg/L) 2740 3655 + 33,4%
Anthocyans (mg/L) 455 780 + 71,4%
Tannins (g/L) 3,42 3,95 + 15,5%
Tenuta dell’Ammiraglia
Marchesi de’ Frescobaldi
Magliano in Toscana - Grosseto
Cabernet Sauvignon: stability test
Purovino®: some data
Qualitative parameters Wine stored at 2°C
Wine stored at 20°C
Wine sroted with heat shock (2 °C -
35°C)
Alcohol (%v/v) 14,61 14,67 14,54
Sugars (g/L) 0,76 0,52 1,23
Total Acidity (g/L) 5,28 5,26 5,23
pH 3,74 3,74 3,76
Net Volatile Acidity (g/L) 0,50 0,50 0,51
Total SO2 (mg/L) 12 12 12
Free SO2 (mg/L) 8 8 8
Density 0,99 0,99 0,99
Malic Acid (g/L) 0 0 0
Total Polyphenols (mg/L) 2667 2660 2604
Anthocyans (mg/L) 103,74 128,21 178,64
Extract 31,96 31,99 32,06
Lactic Acid (mg/L) 1,42 1,38 1,48
Acido Tartarico (mg/L) 1,74 1,75 1,83
Ozone on Wine Grapes: ROS activation
SIGNAL TRASDUCTION AFTER OXIDATIVE STRESS
® Ozone on Wine Grapes: increment of antioxidants
0
50
100
150
200
250
300
350
400
450
mg/
Kgd
w
Ck
O3
*
*
*
*
*
Polyphenol content before (ck) and after (O3) ozone treatment on Sauvignon Blanc grapes
-50
-30
-10
10
30
50
70
Var
iati
on
%
Glicosilate aromatic pathway %
control sample
treated sample
® Ozone on Wine Grapes: aromatic pathway
Ozone on Wine Grapes: aromatic pathway
-130
-80
-30
20
70
120
170
220
270
Var
iati
on
%
Non glicosilate aromatic pathway %
control sample
treated sample
® Ozone on Wine Grapes: no organoleptic changes
0
5
10
15
20
25
Control 16h ozone treatment
°Bri
x
Soluble Solids
0
2
4
6
8
Control 16h ozone treatment
g/L
tart
aric
aci
d
Total Acidity
0
0,2
0,4
0,6
0,8
1
Control 16h ozone treatment
CO
2 (
mg/
Kg*
h)
Respiration rate
0
50
100
150
200
250
Control 16h ozone treatment
Hu
e a
ngl
e (°
)
Grapes Color
18.5 17.5
7.0 6.8
232 231
0.62
0.80
Purovino® first applications
Wines produced with purovino® method :
- Sangiovese 2011 (Tenuta Le Mortelle)
- Ansonica 2011 (Tenuta Le Mortelle)
- Sauvignon Blanc 2011 (Tenuta Castello della Sala)
- Carmenere 2011 (Chile)
- Syrah (Chile)
- Cabernet Sauvignon (Chile)
Tenuta Le Mortelle, Tenuta Castello della Sala
and Tenuta Haras de Pirque
Marchesi Antinori
Grosseto, Orvieto and Chile (Maipo Valley)
Tenuta Le Mortelle
Tenuta Castello della Sala
Purovino® first applications
Azienda Vinicola Falesco
Montecchio
Terni
Wines produced with purovino® method :
- Petit Verdot 2011 and 2012
Azienda Vinicola Falesco
Grapes byAzienda Vinicola Falesco
Purovino® first applications
Azienda Vinicola Barberani
Orvieto
Wines produced with purovino® method :
- ViNOSo 2011 and 2012
Azienda Vinicola Barberani
Azienda Vinicola Barberani
Purovino®: some wineries and some wine grapes
RED GRAPES WHITE GRAPES
Negroamaro Vermentino
Aglianico Falanghina
Sangiovese Fiano
Merlot Verdicchio
Montepulciano Ribona
Petit Verdot Grechetto
Sagrantino Glera
Syrah Greco
Cabernet Sauvignon
Barbera
Gaglioppo
Cabernet Franc
Tannat
Purovino®: some wineries and some wine grapes
Purovino®advantages:
For producers:
• Possibility to produce Sulphite Free wine • White and red wines • Wine stabilization with no sulphur • Enhanced flavors content
For consumers:
• No dangerous and toxic bioproducts formation • Synthesis and accumulation of antioxydant substances • No changing in organoleptic properties
• New tasting experience • Only natural sulphites in wines
Brand and logo for marketing activity
Constant R&D activity
Patented technology
Purovino®: how to be connected with us
Purovino® is registered trendmark of PC Engineering Srl Head Office: Via Roma 77,
22029 Uggiate Trevano (COMO) - ITALY T. +39 031 948737
www.purovino.it - [email protected]
purovino®