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May 2013
by Andrew Adams
New Velcorin dosers
Lanxess announced it has developed an improved line of dosing units for the microbial control agent Velcorin. The new Velcorin DT Touch line comprises seven doser sizes that can handle bottling lines of 600 to 79,200 liters per hour. The units are controlled by a touch-screen display and are designed for quick integration into an existing system. Details:

Emmeti introduces ‘The Octopus’
Italian automation equipment manufacturer Emmeti S.p.A introduces “The Octopus” bulk and case depalletizer. The machine is capable of handling a variety of bottle styles from pallets and then changing to depalletizing cased bottles “without even so much as a tool,” according to a statement by Emmeti. A single head is employed to capture a layer of cases, sweep off bulk bottles or pick and place odd-shaped bottles. Details:

Premier Wine Cask offering Coquard press
Premier Wine Cask is now offering the “The Bucket Press” by Champagne, France-based Les Pressoirs Coquard. The press is designed for red wines and has a capacity of two tons. According to Napa, Calif.-based Premier Wine Cask, the gentle cycle of the press means less pomace movement and less solids in the pressed wine. Details:

Laffort launches app for tank staves
Winemaking supply company Laffort released an app for iPhone and Android to help winemakers use its Nobile line of oak alternatives. The app will calculate how much and what type of Nobile stave a winemaker should use based on the percentage of new oak desired (using the surface contact area of a Bordeaux barrel) and the volume of the tank that needs to be treated. Details:

Fogger offers microbial control
The new Sanosil Halo room fogger will cover all exposed surfaces, killing 99.9% of all bacteria, viruses and mold and fungi spores, according to a statement by the unit’s distributor Med Effect Inc. One unit can reportedly decontaminate a 2,000-cubic-foot room in 20 minutes. Details:

AireWine aerating wine bottle
The AireWine bottle is designed with dimples on the interior of the bottleneck to aerate wine as it is poured from the bottle. The recyclable bottle is made from BPA-free PET plastic. Details:

GFresh by G3
G3 unveiled its new GFresh 30x60 mm screw caps for carbonated wine and GFresh pressure-sensitive labels for cold, wet applications. The closure can be applied with standard capping equipment on high-speed lines and is available in a wide range of stock colors or with a custom design, according to a statement released by the company. The labels are designed for surfaces with condensation and provide “impeccable ice bucket performance.” Details:

ACI Cork USA now offers Relvas capsules
ACI Cork USA is now offering Relvas Tin closures for wineries in North America. The capsules are available in the stock colors of gold, silver, black and burgundy but can be produced in custom colors and decorations. Details:

Italian amphora for fermentation
Templeton, Calif.-based equipment distributor IPak Wine is now offering clay amphora for fermentation. The amphora are manufactured in Italy by the firm Artenova and are available in 300-, 500- and 800-liter capacities. The amphoras come with stainless steel top hatches and can be coated with beeswax on the interior for a slower rate of wine oxygenation. Details:

Canton offers ‘Vintage Premium’ barrels
Canton Cooperage is now offering 36-month air seasoned, “Vintage Premium” American oak barrels. The fine grain oak barrels are available in 200, 225 or 228 and 265 liters. Details:

Smurfit Kappa extends Pouch-Up line
The Pouch-Up line of beverage pouches by Smurfit Kappa are available with a single gusset at the base or a gusset at the top and bottom of the pouch. The company reports the double gusset reinforces the pouch without appearing much different than the single-gusset pouches and is available in 1-, 1.5- and 1.75-liter capacities. Details:

Updated Lallemand app
The Lallemand Wine App has been updated with new features to assist winemakers. A new function called “Wine Bacteria Sensory Profiling” is designed to help winemakers select the best wine bacteria for malolactic fermentation, based on their winemaking conditions and the desired wine style, to achieve a particular sensory definition, according to Lallemand. Details:

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