Ozone for healthy
grapes
Ozonized water
for Clean In Place
High quality wines
with antioxidants
increment
Purovino®:
A natural wine with no added sulfites
The® use of sulphur (SO2) in winemaking
Positive effects
 Antiseptic function
Negative effects
 Antioxydant function
 Persistent chemical residue
 Toxic compounds formation (THM),
dangerous for human health
The WHO (OMS) established that the potentially safe sulphur dose is maximum 0.7
mg / kg body weight per day. A 60-80 kg body weight person can ingest 42-56 mg of
sulfur per day. The allowed dose in winery varies from 160 to 210 mg / L with
exceptions up to 400 mg / L; therefore the consumption of 2 glasses of wine per day
already reaches the values ​indicated by the WHO.
Ozone
as the best alternative to sulphur
®
 No chemical residue
 HIGH BIOCIDAL EFFECT
 No chemical residue
 High biocidal effect
 No alteration in product quality
 Increment of polyphenols fraction in wines
 Possible water recycle, reducing water demand
 No dangerous chemical compounds formation (i.e. THM)
 Environmentally friendly
 Organic certified and meets HACCP requirements
Ozone as the best alternative to sulphur
The patented method Purovino®: two steps process
HARVEST
STORAGE
EQUIPMENT
WASH
WINEMAKING
AGING
BOTTLING
purovino® method
Result: a WINE WITHOUT ANY ADDED SULFITES AND WITH AN
INCREMENT OF POLYPHENOLS AND ANTHOCYANS
Purovino® method: first step
HARVEST
STORAGE
EQUIPMENT
WASH
WINEMAKING
AGING
BOTTLING
Step 1: Ozone fumigation on grapes
purovino® method
Purovino® method: second step
HARVEST
STORAGE
EQUIPMENT
WASH
WINEMAKING
AGING
BOTTLING
Step 2: CIP with ozone enriched water
purovino® method
Purovino® first applications
Tenuta dell’Ammiraglia
Marchesi de’ Frescobaldi
Magliano in Toscana - Grosseto
Tenuta dell’Ammiraglia
Wines produced with purovino® method :
Cabernet Sauvignon
Montepulciano
Tenuta dell’Ammiraglia
Purovino®: some data
Montepulciano: comparative analyses
Qualitative parameters
No treatment
Ozone
treatment
Variation
Alcohol (%v/v)
13,16
13,89
+ 5,55%
Sugars (g/L)
1,50
1,00
- 33%
Total Acidity (g/L)
6,69
5,96
- 10,9%
pH
3,28
3,51
+ 7%
Net Volatile Acidity (g/L)
0,39
0,43
+10,3%
Total SO2 (mg/L)
24
5
- 79,2%
Free SO2 (mg/L)
17
1
- 94,1%
Color
18,71
26,69
+ 42,7%
Malic Acid (g/L)
0,60
0,1
- 83,3%
Total Polyphenols (mg/L)
2740
3655
+ 33,4%
Anthocyans (mg/L)
455
780
+ 71,4%
Tannins (g/L)
3,42
3,95
+ 15,5%
Tenuta dell’Ammiraglia
Marchesi de’ Frescobaldi
Magliano in Toscana - Grosseto
Purovino®: some data
Cabernet Sauvignon: stability test
Qualitative parameters
Wine stored
at 2°C
Wine stored at
20°C
Wine sroted with
heat shock (2 °C 35°C)
Alcohol (%v/v)
14,61
14,67
14,54
Sugars (g/L)
0,76
0,52
1,23
Total Acidity (g/L)
5,28
5,26
5,23
pH
3,74
3,74
3,76
Net Volatile Acidity (g/L)
0,50
0,50
0,51
Total SO2 (mg/L)
12
12
12
Free SO2 (mg/L)
8
8
8
Density
0,99
0,99
0,99
Malic Acid (g/L)
0
0
0
Total Polyphenols (mg/L)
2667
2660
2604
Anthocyans (mg/L)
103,74
128,21
178,64
Extract
31,96
31,99
32,06
Lactic Acid (mg/L)
1,42
1,38
1,48
Acido Tartarico (mg/L)
1,74
1,75
1,83
Tenuta dell’Ammiraglia
Marchesi de’ Frescobaldi
Magliano in Toscana - Grosseto
Ozone on Wine Grapes: ROS activation
SIGNAL TRASDUCTION AFTER
OXIDATIVE STRESS
Ozone
on Wine Grapes: increment of antioxidants
®
450
*
400
350
mg/Kgdw
300
250
*
200
150
100
*
Ck
*
O3
*
50
0
Polyphenol content before (ck) and after (O3) ozone treatment on Sauvignon Blanc grapes
Ozone
on Wine Grapes: aromatic pathway
®
Glicosilate aromatic pathway %
70
50
Variation %
30
control sample
10
-10
-30
-50
treated sample
Ozone on Wine Grapes: aromatic pathway
Non glicosilate aromatic pathway %
270
220
Variation %
170
120
control sample
70
20
-30
-80
-130
treated sample
Ozone
on Wine Grapes: no organoleptic changes
®
Soluble Solids
Total Acidity
7.0
18.5
17.5
8
g/L tartaric acid
25
°Brix
20
15
10
5
0
6
4
2
0
Control
16h ozone treatment
Control
232
0.80
0.62
Hue angle (°)
1
0,8
0,6
0,4
200
150
100
50
0
0
16h ozone
treatment
231
250
0,2
Control
16h ozone treatment
Grapes Color
Respiration rate
CO2 (mg/Kg*h)
6.8
Control
16h ozone
treatment
Purovino® first applications
Tenuta Le Mortelle, Tenuta Castello della Sala
and Tenuta Haras de Pirque
Marchesi Antinori
Grosseto, Orvieto and Chile (Maipo Valley)
Tenuta Le Mortelle
Wines produced with purovino® method :
Sangiovese 2011 (Tenuta Le Mortelle)
Ansonica 2011 (Tenuta Le Mortelle)
Sauvignon Blanc 2011 (Tenuta Castello
della Sala)
Carmenere 2011 (Chile)
Syrah (Chile)
Cabernet Sauvignon (Chile)
Tenuta Castello della Sala
Purovino® first applications
Azienda Vinicola Falesco
Montecchio
Terni
Azienda Vinicola Falesco
Wines produced with purovino® method :
- Petit Verdot 2011 and 2012
Grapes byAzienda Vinicola Falesco
Purovino® first applications
Azienda Vinicola Barberani
Orvieto
Azienda Vinicola Barberani
Wines produced with purovino® method :
- ViNOSo 2011 and 2012
Azienda Vinicola Barberani
Purovino®: some wineries and some wine grapes
RED GRAPES
WHITE GRAPES
Negroamaro
Vermentino
Aglianico
Falanghina
Sangiovese
Fiano
Merlot
Verdicchio
Montepulciano
Ribona
Petit Verdot
Grechetto
Sagrantino
Glera
Syrah
Greco
Cabernet Sauvignon
Barbera
Gaglioppo
Cabernet Franc
Tannat
Purovino®: some wineries and some wine grapes
Purovino®advantages:
For producers:
• Possibility to produce Sulphite Free wine
• White and red wines
• Wine stabilization with no sulphur
• Enhanced flavors content
For consumers:
• No dangerous and toxic bioproducts formation
• Synthesis and accumulation of antioxydant substances
• No changing in organoleptic properties
• New tasting experience
• Only natural sulphites in wines
Purovino®: how to be connected with us
Brand and logo for marketing activity
Constant R&D activity
Patented technology
purovino®
Purovino® is registered trendmark of PC Engineering Srl
Head Office:
Via Roma 77,
22029 Uggiate Trevano (COMO) - ITALY
T. +39 031 948737
www.purovino.it - info@purovino.it