Velocity Winemaking finishes bottle preparation in days instead of weeks or months.

Velocity Winemaking reduces the time from barrel to bottle to as little as one day. The final stages of winemaking, heat stabilization, filtration and cold stabilization can be completed with Winesecrets technology in a matter of hours.

Typical bottle preparation involves fining, filtering and cold stabilizing. Wines are fined with Bentonite and the fining agent allowed to settle out of the wine. That wine is racked, seeded with cream of tartar and then chilled to 28°F. After a week, the wine is tested for cold (tartrate stability). If not stable, more time is allowed for potassium tartrate to naturally precipitate out of the wine. Once stable, the wine is racked again and reheated so that it can be filtered under cellar temperatures. Depending on the wine or the filter media, several passes through progressively smaller filters may be required to make the wine suitable for bottling.

Under Velocity Winemaking, a wine is fined with Bentonite which bonds immediately with the protein that makes a wine heat unstable. The bentonite-protein complex is removed instantaneously via centrifuge. The wine is then filtered to 0.2 micron nominal by ceramic cross-flow membranes. The Selective Tartrate Removal System (STARS) completes the process, removing sufficient tartrate in a continuous flow process to make the wine cold stable.

Get wine to the bottling line faster. Much faster.