ENOXY

The wine press for for optimal must protection

ENOXY+ automatically injects a liquid oenological solution into the heart of the harvest during crumbling. Overall, it reduces SO2 doses by fragmentation throughout the juice extraction process and increases their efficiency. The fractioning amount means a smaller dose, added more often. Introducing it into the press in very small doses blocks harmful enzymatic activities (PPO, laccase, etc.) and protects the must from oxidation. Thanks to the development of the ENOXY+ system, the Smart Press becomes a highly effective winemaking tool.

Testimonial

We have done some initial trials of adding a fining agent directly into the presses with our Syrah and Grenache grapes, and the results are interesting. Chroma comparisons are similar on both tanks with less input of additives. The aromatic potential and glutathione are preserved for the most part, which is the main objective of this approach. The need for additives is reduced and the harvest and the aromas are preserved.

Cave de Rousset Provence-Alpes-Côtes d'Azur (13) - FRANCE

ENOXY + system (tank and dosing pump for the antioxidant solution)

Antioxidant injected during crumbling phases

ENOXY+

Without protection Result: Clearer colour

New liquid oenological input injection system

APPLICATIONS

1- Injection of vegetable proteins into the heart of the harvest and as early as possible provides protection against oxidation and reduces the doses of SO2 used.

2- Injection of enzymes during skin macerations or maceration after the Flash Detente process. 3- Injection of antioxidant in liquid form (e.g. S02, ascorbic acid, etc.).

PROTECTED JUICES: • GREATER AROMATIC INTENSITY OF THE JUICES

Can be used with SO2: • Reduced risk: less error • Adapted and gradual dosing • Improved effectiveness of the SO2 • Reduced doses of SO2 • Preservation of glutathione • Increased production of thiols • End-of-press better preserved • Colour is protected

A SIMPLE AND EFFECTIVE SYSTEM

• The press remains versatile • No depreciation on resale • Compact system

• The antioxidant injection is controlled from the new Touch Press console. • The winemaker chooses the timing and duration of the injection. The dosing pump connected to the buffer tank injects the antioxidant into the harvest via nozzles located near the grids.

CONTROLLED INJECTION DURING THE CRUMBLING PHASES: