Novel industrial ultrasonic wine aging is a new revolutionary next step in wine production. When ultrasonically aging of wine, our process leads to a high cell disruption and viable cells can hardly be found after the ultrasonic treatment.  During the process of making wine, sulfite free wine was realized as cavitation bubbles create a pasteurizing effect without heating the wine. Sulfur dioxide (SO2) is probably one of the most  versatile and efficient additives used in wine making due to its antiseptic and antioxidant properties. However, allergies caused by SO2-derived compounds, namely the sulfites in wine, are becoming more frequent, causing symptoms such as headaches, nausea, gastric irritation, and breathing difficulties in asthma patients. Test results are available upon request.

Location

AHAUS, Germany

Disciplines

• Business

Website

http://www.wineaging.co.nz/