Vinalchemy in the Winery

Vinalchemy is a disruptive patent pending innovation, scientifically proven to accelerate the ageing of wine using proprietary, natural, oxygen based, phenolic chemistry. 

Vinalchemy accelerates the ‘vicinal diphenol cascade’ reaction; natures building block for wine structure, which:
  • condenses (softens) tannins;
  • locks in colour (polyphenolic book ending);
  • integrates aromas within the hydrophobic ‘cage’, and
  • delivers significant reductive strength, which the French would call élevage.
  • The whole process takes place within the Vinalchemy ‘Gas Reaction Zone’ section of the Vinalchemy system.

The opportunities for wineries throughout the world are significant. 

Vinalchemy reduces production times in the winery by up to 66%, compared to years using traditional oak barrels or months (up to 24) using the 25%-35%.

Additionally, with Vinalchemy, grape yield increases of 25%-35% are achievable, taking juice yields from c.600 litres per ton to over 800 litres per ton and more, utilising the pomace, which drives a significant margin increases and sales volumes.

The implications for the wine industry are significant. Smaller producers can release market-ready wines faster, reduce costs, and reduce the need for inventory and stock financing. Larger wineries benefit from lower productions costs and improved flavour profiles delivered to markets faster.

If you are interested in using our technology in your Winery or for more information please get in touch and send us an email Here or complete the form below.