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Project Q3276627 in Slovakia
| Language | Label | Description | Also known as |
|---|---|---|---|
| English | No label defined |
Project Q3276627 in Slovakia |
Statements
151,493.96 Euro
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9 July 2020
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31 December 2023
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VINTECH D.O.O.
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46°3'19.04"N, 14°32'0.17"E
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1000
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Namen in cilj projekta je razviti inovativen sistem AromMax za naravno obogatitev aromatskega profila vina med vinsko fermentacijo. Gre za povsem nov tehnološki koncept in preskok v tehnologiji vinarstva, ki na trajnosten in povsem naraven način omogoča ohranjanje kvalitetnih arom, ki se sicer v procesu vinske fermentacije izgubijo. Obogatitev aromatskega profila bodo v okviru sistema AromMax omogočile naslednje inovacije in popolnoma nove rešitve: modul za optimalno produkcijo želenih aromatov med fermentacijo, gre za napreden merilni sistem, ki temelji na on-line meritvah celičnega dihanja (respirometrije) in ključnih parametrov fermentacije (temperatura, CO2, lahkohlapni alkoholi, redox, pH), ki omogoča spremljanje in samodejno prilagajanje fermentacije v smeri optimalne produkcije želenih aromatov; modul za preprečevanje izgube arom, ki ga sestavlja strojna rešitev za ohlajanje v izhajajočem CO2 raztopljenih arom, s hladilno enoto in vgrajenim črpalnim sistemom, ki omogoča varno fermentacijo brez izgube arom tudi pri visokih temperaturah; celovita metodologija za ohranjanje aromatskih spojin, z repozitorijem aromatskih profilov za najpogostejše grozdne sorte, ki služi kot podlaga za vodenje fermentacije. (Slovenian)
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The aim and objective of the project is to develop an innovative AromMax system for natural enrichment of the aromatic profile of wine during wine fermentation. This is a completely new technological concept and a leap in winemaking technology, which in a sustainable and completely natural way enables the preservation of quality aromas that are otherwise lost in the process of wine fermentation. Enriching the aromatic profile through the AromMax system will enable the following innovations and completely new solutions: module for optimal production of desired aromatics during fermentation is an advanced measurement system based on on-line measurements of cell respiration (respirometry) and key fermentation parameters (temperature, CO2, light alcohols, redox, pH), which allows monitoring and automatic adjustment of fermentation in the direction of optimal production of desired aromatics; a module to prevent the loss of flavourings consisting of a machine solution for cooling in the resulting CO2 dissolved flavourings, with a cooling unit and an integrated pumping system that allows safe fermentation without loss of flavourings even at high temperatures; a comprehensive methodology for the preservation of aromatic compounds, with a repository of aromatic profiles for the most common grape varieties, which serves as the basis for the management of fermentation. (English)
19 October 2021
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Identifiers
OP20.06530
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