Can any technology produce the perfect wine?

High-quality wine is a lifestyle. It is a moment of pleasure, the life philosophy on the tongue. Since its beginnings, the art of vinification underwent many changes and progresses further on.

Thousands of winemakers around the world think every day about how to make their wine even better and how to satisfy even the most demanding taste buds.

Innovation focuses first and foremost on quality, but of course also on the efficiency of the production process. The basis of quality wine is the raw material - quality grapes, which must be processed with optimal technology on optimal technological equipment.

In this, our company is the right partner for winemakers. IDD Bratislava has been manufacturing special winemaking equipment for more than 30 years and our products, for example for controlled fermentation of grape musts, are exported to countries on several continents.

Experiences made in all those years help IDD Bratislava participate in the development of cutting-edge technologies for processing of grapes.

Among our newest inventions, we manufacture the maceration fermenter, which works on completely new physical principles. With our maceration fermenter we fulfilled longing of generations of winemakers for technological operations enabling cryomaceration followed by controlled fermentation. This procedure cannot be made in vessels currently available on the market.

Cryomaceration is enabled by the movable and universal cooling and degassing device securing fast mash cooling and thus protecting the mush against overfermentation.

When blue grape varieties are pickled using conventional methods, the 'matoline cake' formed by the solid particles of the mash (skins, pips, pulp) brought to the surface of the mash by the bubbles of fermentation gases must be mechanically broken up.

In contrast, the IDD fermenter is equipped with a slow-running rotating mechanism. This allows the "spokes" of the mechanism to wade slowly through the mash surface continuously, thus allowing a constant output of fermentation gases. This prevents the formation of a matolin cake on the surface, which would have to be mechanically agitated, but the mash remains liquid.

The mechanism and the fermenter´s shell are cooled or heated depending on the technology´s requirements.

The benefit of this method is that the mash remains liquid under the optimized temperature, i.e. solid mash particles do not collect but remain floating in the must. This method helps extract bouquet and aromatic substances into the must, whereby the wine quality is increasing.

We applied this solution for patent as invention. Currently, it is already registered under PP5015-2013. In Czech Republic it is already registered under no. 304688.

Nákupný košík
Návrat hore