A few words from some of our clients.

“We can save energy cost, labor, do less processing, and save on the cost of additives, and have better control over our pH.  But when you factor in what we can recover in wine loss that occurs with cold stabilization, the dollar savings is even greater than for the energy saved.”

Tom Tiburzi, Winemaker
Domain Chandon, Napa Valley, CA

“ With STARS our product is ready when we need it. ”

Jane Raby, Cellar Manager,
Fetzer Vineyards, Mendocino, CA

“This is definitely an energy-saving technology.”

Jim Salomone
Pacific Gas & Electric, Northern and Central California

“We have been equipped with a 100 hl/hour unit supplied by Boccard for about seven years. We are processing 180,000 hl/year of wines of all qualities and colors. Previously, we were treating our wines by flocculation, followed by a Kieselguhr filtration, then cold stabilization, either by stabulation or continuously. Our wines went through a second bulk filtration, even a third one, before final sterile filtration for bottling. With these steps, we were wasting wine and losing flavor. With electrodialysis, we only need one cross-flow filtration step, followed by the membrane stabilization. That’s all! In addition, the reliability is absolute while this was not the case with cold stabilization. The equipment can also be automated, we are saving time, and the taste/flavor impact on our wines is by far lower than after three Kieselguhr filtrations. Environmentally-speaking, there is no waste, no consumable, only membrane maintenance. We are better off from all point-of-views. At the end, the cost is approximately 1 Euro/hl. Electrodialysis is the solution that fits best with our wines and our production volume.”

Jean-Paul Malinge, Technical Director
Rémy Pannier, Chacé (Maine-et-Loire)