Here at Clevertek, through the X-Remove patented machinery, we are able to solve multiple problems that are faced during the winemaking process.
What are, however, the problems we might encounter, and what solutions can we find?

The pH
The pH values of wine fluctuate between 2.8 e 4, although winemakers tend to keep them between 3 and 3.5 for white wines and 3.3 e 3.8 for red wines.
The pH has an impact on the organoleptic characteristics of the wine and provides an indication on the degree of ripeness of the grape, the colour the wine is going to have, and the microbial and chemical composition of the must and of the wine itself. The pH in wine affects the taste of the final product, as well as its colour, oxidation and chemical stability. During winemaking, the pH often varies, due to a multiplicity of causes. The pH of wine can be changed by using acidity correctors. These are permitted by the laws in force, but must comply with Regulation (EU) 2019/934, and, therefore, do not always solve the problem in its entirety, which makes recourse to a precision machinery, such as X-Remove, necessary.

Volatile phenols
Volatile phenols (ethylphenol and vinylphenol) are responsible for some organoleptic defects of the wine.
Ethylphenol causes significant damages, as it confers on the liquid a smell of stable or horse sweat, due to the production of Brettanomyces yeasts.
On the other hand, vinylphenol provokes a smell of paint due to the formation of Saccharomyces cerevisiae yeasts.
Since both phenols pose a serious risk to winemaking, it is advisable to intervene with an ad hoc machinery to avoid risking product deterioration.

Quercetin
Quercetin is a Flavonoid Polyphenol whose main function is to protect plants from the oxidative risk of sunlight (UV) and from other environmental factors that trigger a stressful situation for the plant.
The quercetin content depends a lot on the genetics of the variety concerned. It has been scientifically documented that the Sangiovese wine naturally contains a quantity in excess of the average. This factor can lead to the risk of precipitation in the bottle.
To avert this problem, quercetin levels must be reduced and reverted to an optimal standard level.

Volatile acidity
Volatile acidity in a wine is defined as the acetic acid present in a wine and is expressed in g/l acetic acid.
Volatile acidity must always be seen in correlation with total acidity, alcoholic concentration, residual sugars, extract, and pH.
There are, however, some parameters to consider: with regard to white and rosé wines, the limit is 1.08 gr/l of acetic acid, whereas for red wines the limit is 1,2gr/l of acetic acid. At the end of the alcoholic fermentation, it hovers around 0.35-0.50 gr/l.
These values should be borne in mind and, once the ceilings are exceeded, to be able to remedy things the help of a specific machinery such as X-Remove must be resorted to.

These are just a few of the problems you might experience in the winemaking process, each of which capable of being solved thanks to our intervention.

We guarantee the analytical result in all interventions, thanks to the precision work carried out directly on the problem. We are the first Tuscan reality specialised in the construction of machinery and the offer of services dedicated to precision oenology.

Do you have any further doubts and/or questions?
Contact us for a demonstration, even at your cellar.