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Since 1991, ConeTech has initiated radical change in the wine industry

Starting in California and now extending into Latin America, South Africa, and Europe, ConeTech has altered how hundreds of winemakers approach the fundamental process of winemaking by re-educating the industry in the merits of “flavor management”. ConeTech provides the toll-based lease of high-tech equipment that makes this possible.

ConeTech now plays a major role in the international wine industry. In California, the world’s largest alcohol adjustment center has served over 600 wineries and similar services are provided in Chile, Spain and South Africa.

Flavor Management

In the early 1990′s ConeTech pioneered a technology breakthrough that radically changed how winemakers approach “flavor management” in premium wine. ConeTech provided a foolproof way of adjusting the wine’s alcohol level without changing the wine’s natural flavor and for a cost of only a few cents a bottle.

Marketing Successes

ConeTech has helped its clients achieve hundreds of wine show awards including Wine Spectator “Wine of the Year” and many “Top 100” nominations.

100% Wine Integrity

  • Nothing added (only subtracted). As with other mechanical processes (e.g pressing, centrifuging, filtration, cold stabilization, etc.) the SCC simply enables separation of “desirable” from “undesirable” constituents of wine
  • No water added. No chemicals. Has zero effect on wine’s integrity
  • No “stress” on wine. A problem with some other mechanical processes



How to Work With ConeTech

Having excess alcohol removed by ConeTech is convenient and practical. It involves sending only a portion of the total blend to ConeTech. This is processed and returned for reincorporation into the blend, as shown in the five step process below.

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Sweet Spot Tasting

alcohol3In consumer perception, flavor in wine is profoundly affected by its other constituents (including alcohol in particular), and by the winemaker’s “management” of the BALANCE between these constituents. Even quite minor differences in alcohol levels can greatly affect the perceived aroma and flavor of the wine.

ConeTech goes to great lengths to help clients establish the ideal “Sweet Spot” in their wine, and offers all the resources of its sophisticated facility, plus all the time necessary, to help achieve this while we process their wine. Learn how we help you reproduce the "sweet spot"

Stuck Fermentation

Restarting a sluggish or stuck fermentation using dealcoholized wine with the global rise of sugar and alcohol levels during recent years, the incidence of stuck fermentations has grown enormously.

When fermentation problems occur, it is imperative to act on them decisively and rapidly to pre-empt serious side effects like Volatile Acidity.

ConeTech’s Spinning Cone Columns have the unique ability to handle even partially fermented must containing substantial solids. This, plus the advisory service constantly available from ConeTech’s enologists, has enabled countless winemakers in different countries to solve completely this frustrating and serious problem.

Here is how we solve the problem.

  1. The winemaker sends ConeTech an amount (pre-agreed after specific consultation with ConeTech) of the “stuck” wine for dealcoholization. The amount will be determined by the specific situation.
  2. Once returned to the winery, this fraction must be kept separate – NOT blended back into a larger lot.
  3. Yeast is added to the dealcoholized fraction, plus any desired nutrients or fermentation aids normally used by the winemaker.
  4. Fermentation of the dealcoholized portion is restarted, and when the brix has been reduced by ± 50%, approximately one third of the stuck balance of the lot is added back.
  5. After that combination has fermented down to the desired level, another third is added until the same brix reduction is achieved – at which point the final third is added.

The importance of the 3-stage approach lies in strict avoidance of a high alcohol “shock” which could again stop fermentation. Obviously, the same temperature disciplines apply to this remedial process as to normal fermentation