Tecnogen S.r.l. via Al Dos de la Roda, Pergine Valsugana (TN) WHY EUREKA?

Transcription

1 Tecnogen S.r.l. via Al Dos de la Roda, Pergine Valsugana (TN) WHY EUREKA?

2 WHY EUREKA? The oenological needs have radically changed during last years: until the first middle of the 20th century, the most important aspect was the product quality, but in the second middle of the same century, things changed. So, at the beginning of the millennium, the need of having a very effective wine making system raised: the new system had to provide the best possible quality and, at the same time, it had to reduce the production costs. At the end of the last century, the best wine making systems were designed to break down, sink, separate and flood the cap, with quiet hard operations on the skins. The enologist had to own different equipments and sometimes reduce the working cycles, depending on grape years and quality. Thanks to the most modern equipments, temperature and break periods were checked automatically. The electromagnetic fields, generated by the wine making machine electrical engines, altered the usual behavior of fermentation microorganisms. Moreover, the high quantity of uncontrolled CO 2 generated by the fermentation, caused an excessive evaporation of by-products and important substances. In order to avoid the deterioration of the chain of natural chemical phenomena, preserving the starting quality, the enologist had to reduce temperatures, damaging the good grape extraction and the fermentation time. To solve those problems, it was necessary to have a serious and effective solution

3 EUREKA IS THE SOLUTION! EUREKA is not a machine, it is an instrument, which applies pressure to create an operation synergy to have an extraordinarily natural and selective wine making process. EUREKA does not work to solve critical situations, it simply operates to avoid them. It does not work on a mass, it operates differently on ripe and sour grapes, while respecting and preserving all physical and chemical natural elements. EUREKA operates using a simple technique and guarantees reliability, while supporting a productive economy and becoming, thanks to all its features, the right instrument to comply with the needs of the modern enology.

4 THE PRESSURE: how to use it Fishes plunge in the water compressing and expanding their swimming bladder Hyperbaric chambers, for medical use, are used to solve oxygenation and permeation problems of tissues Underneath the atmospheric pressure, musts concentrate at 30 C Above the atmospheric pressure, gases and steams become liquids The refrigerator applies natural features of gases to absorb heat when pressure slows down

5 EUREKA CAN: 1. Prevent the creation of the classic cap, while keeping it separated and immersed almost completely in the must 2. Keep in suspension all important parts, which use to stratify at the bottom of the wine making machine, and separate them from grape seeds, which can then be removed easily. 3. Avoid dispelling, along with the CO2, the valuable by-products of fermentation, and also keep the right temperatures for their extraction. 4. Cancel the negative influence of the electromagnetic field during the delicate phase of fermentation, thanks to the absence of electrical engines. 5. Make possible the adjustment of the power in working cycles, in relation to grape quality, and also control temperature and break periods. 6. Have just one single wine making machine, which can be used both for red grapes and for improving the fermentation quality of white grapes; it can then be used as aseptic tank for conservation, thanks to total absence of inner hard cleaning parts. 7. Save on costs, since the power applied for the EUREKA usage during the wine making process, is practically unexisting, thanks to the absence of electrical engines. 8. Utilize natural physical principles, thanks to sudden pressure losses in the EUREKA system, generating refrigeration changes and turbulences in the must, in order to save up to 50% of required power to control temperature.

6 SOME ADVANTAGES OF EUREKA 1. Prevent the creation of the classic cap. 2. Delicate delestage on every grape. 3. Absence of mechanical parts. 4. Simplicity and automation of the system. 5. Loading and partial loading. 6. Homogenization of fermentation temperature. 7. Management of external CO Selective extraction of coloring and aroma substances. 9. Improvement due to micro macro oxygenation. 10. Different operating geometries of the wine making machine. 11. Closed system. 12. Final product increase after fermentation. 13. Remarkable reduction of SO Check on rot when existing. 15. Standard cap extraction system. 16. Easy cleaning and maintenance. 17. Technology applicable to existing wine making machines. 18. Saving of power costs.

7 1. Prevent the creation of the classic cap The classic cap will not be created thanks to the pressure: every single grape is pressed with a different pressure (0.35 bar) and so only the best substances are extracted. Grapes, which do not go down to the bottom, are sprinkled by the liquid deriving from the bubble ascent. You can have great results also with unripe grapes, without stressing skins. To understand how EUREKA works, you just have to know that inside a grape, with a skin surface of 4,5 cm 2, a homogeneous force of 1,60 kg and the hydrostatic push of the liquid (0,46 kg for every immersion metre) are generated.

8 2. Delicate delestage on every grape Thanks to the recycle of the continuous liquid on every grape, due to CO 2 bubble volume change and to the cap, which remains immersed in the liquid, we will have a differentiated wine making process in relation to the actual ripening of every single grape; please remind that grapes are stratified at different levels in relation to their unit weight. We will also avoid the production of dreg smell by removing grape seeds and gas embolism in vacuoles.

9 3. Absence of mechanical parts This process is carried out with pressure only, with no usage of sprinklers, mechanical systems, tires, and pumps; so you will avoid their side effects. Even that, the presence of those mechanical parts on preexisting tanks is compatible with EUREKA. EUREKA can be used on every nitrogen proof storage tank at 0,5 bar.

10 4. Simplicity and automation of the system EUREKA technology is more simple, effective and reliable. The enologist can select the operation intensity and force. Tecnogen presents EUREKA in 4 different versions, designed and created with and for the final costumer: Manual management. 1.Electromechanical management with timed electric panel and temperature control. 2.Complete electromechanical management of micromacro oxygenation and temperature control. 3.Electric management with temperature control and possible remote management and control.

11 5. Loading and partial loading EUREKA is loaded up to 75% of the tank capacity (at 0.40 bar). The remaining 25% is left empty for the CO 2 expansion during working cycles. The technology versatility meets customer needs in the wine making machine usage just for ¼ of the total capacity. (Maximum loading: 75% at 0.4 bar, 80% at 0.3 bar and 90% at 0.2 bar)

12 6. Homogenization of fermentation temperature The mixing of must and caps, which is carried out by the strong action of output gas macro bubbles, can: homogenize the must temperature help the replacement of must in contact with temperature control jackets With EUREKA you can set pressure cycles in an extraordinary detailed way (from 2 to 48 in 24 hours) with no power costs.

13 7. Management of external CO 2 The extraction of CO 2 from the valve, allows you to manage the gas for multiple uses. The extracted CO 2, thanks to a quick expansion, has a lower temperature than the liquid one. It is possible to use it for cooling, inserting it in a different wine making machine or just removing it by channeling it safely; so you will avoid expensive air exchanges in the wine cellar.

14 8a. Selective extraction of coloring and aroma substances The pressure works differentially on every single grape, thanks to the embolism effect on vacuoles, and extracts selectively only important substances; no astringent, sour and disagreeable substances of the skin will be extracted. The operation repeats for every cycle and can be adjusted, since it is possible to vary both the pressure, applied from 100 to 450 g/cm 2, and the frequency of expansions, from 1 to 48 cycles per day.

15 8b. Selective extraction of coloring and aroma substances Thanks to the pressure we will have: Increase of glycerin More round taste Yeasts produce more glycerin when they are pressed more; multiple mixings, carried out by the air valves, keep yeasts in suspension. No mechanical operations No bitter tannins The wine making process is carried out grape by grape, with different operation strength, in relation to its ripeness and its different unit weight. No vegetable and green tasting elements Better taste The machine operates from the inside of the grape with the right strength, in order to create a natural transfer of important substances. Less evaporation of volatile substances More aroma components With a pressure of 0,5 bar, you can have the same wine making process as one at 10 C less, but carried out within a standard period.

16 9. Management of micro macro oxygenation With EUREKA you can automate the oxygenation process, which is vital for the yeast operation. In fact, the pressure facilitates the dissolution of oxygen in the liquid.

17 10. Different operating geometries of the wine making machine As the pressure is a scalar size, in other words it does not depend on a particular direction, it is possible to use EUREKA with any geometry of the wine making machine, without varying its the performance. Please remind that the geometry has to be suitable for the wine cellar. The wine making process is carried out on every single grape!

18 11. Closed system The closed system allows you to: 1. work in a protected atmosphere. 2. Disperse less aroma components during fermentation. 3. Control the system with less efforts and more guarantee of results.

19 12. Final product increase In EUREKA, the pressure turns the evaporation point of the liquid-gas mixture into a higher temperature: you will avoid evaporation and, at the same time, a partial loss of the product. So, aroma components and important volatile substances will be preserved. RESULT Wines with a greater aroma taste

20 Temperatura Why does pressure preserve aroma and important substances? Temperatura di ebollizione di una soluzione etanolo-acqua 1 bar = 750 mmhg 1.35 bar = 1012 mmhg 100 C 99 C 98 C 97 C 96 C 95 C 94 C 93 C 92 C 91 C 0% 1% 2% 3% 4% 5% 6% 7% 8% 9% 10% 11% 12% Alcol

21 13. Remarkable reduction of SO 2 As EUREKA is a closed system, it is possible to have the saturation of CO 2 and also the decrease of SO 2. The saturation of CO 2 and adjusted easily. can be checked out

22 14. Check on rot when existing The rotten grapes have a lower unit weight than ripe ones: they are pressed lightly in order to collect them on the surface. The rotten layer can be easily checked out thanks to the bacteriostactic action of CO 2.

23 15. Standard cap extraction system The pressure DOES NOT prevent the use of supporting techniques: that is why EUREKA is a leading technology, which can be perfectly combined with standard systems of cap extraction, such as: 1.blade extractors 2.pike s peak, cone-shaped bottoms

24 16. Easy cleaning and maintenance The ease of the EUREKA system allows you to clean the tank only and reduce the maintenance. The CIP standard cleaning systems guarantee a perfect cleaning. You can sanitize the system using a pressure steam.

25 17. Technology applicable to existing wine making machines The extraordinary multivalence of EUREKA offers you the possibility to use this technology also with existing wine making machines of any capacity, shape and size.

26 18. Saving of power costs During the 19th century, scientists discovered the thermodynamic behavior of gases, which can be indicated by the equation of state of perfect gases, also known as equation of Clausius-Clapeyron: P v=k T Thanks to this equation, it is easy to understand that the pressure and the volume of a gas are connected to the temperature by an universal constant. Refrigerator work and balloon lifting up are based on this principle. So, the sudden expansion of the gas, controlled by EUREKA, cools the liquid for every cycle and reduces temperature also inside the fermenting grape. Turbulences are similar to those generated by a mixer, optimizing the exchange of temperature control systems. The saving of refrigerating costs is incredibly high and exceeds any expectation, up to 50%.

27 The image of progress EUREKA = EASE EUREKA = RELIABILITY EUREKA = VERSATILITY EUREKA = MANAGEMENT EUREKA = SAVING AND LIMITED COSTS EUREKA = EXCELLENT AND UNIQUE WINES AT LOW PRICES

28 Tecnogen S.r.l. via Al Dos de la Roda, Pergine Valsugana (TN) YEARS OF RESEARCHES, EXPERIENCE AND DEVOTION TO WORK HAVE TAKEN TO EUREKA! Thanks Archimedes

29 You can have: VULCANO PATENT THE ESSENTIAL EQUIPMENT TO REPLACE REASSEMBLING PUMPS A light and strong reassembly from the inside using air pulses with no mechanical and electric parts; the product will so not be damaged. A delicate and effective oxygenation system. An essential equipment for particular situations (passito wines), with less liquid volume than grape one in the wine making machine.

30 Integrated management Vulcano Must moves from the wine making machine lower part to the upper one by gas pulses (air or others); the transfer can be completely personalized and it is also available the patented tube-in-tube exchanger option: THE MASTERY OF CONTROL It is possible to manage the automatic electrical panel to satisfy even the most exacting enologist.

31 VULCANO with EUREKA VULCANO makes possible to work with EUREKA with no fermentation, create reassemblies with no pressure and perform betonage VULCANO is the perfect system of macrooxygenation to operate with EUREKA EUREKA+VULCANO: the ideal Partner for the Enologist