DTMA innovative technology divides grape skins into smaller sections to significant increase surface area in contact with the must. This accelerates and improves desired polyphenol and anthocyanin extraction, thus permitting quicker maceration, sooner pressing, and reduced tank occupancy times for higher output.
With Australia’s Adelaide University, the DTMA system has been tested with full-scale harvest trials on 5 types of grape in 6 different Italian and Australian wineries. For comparable polyphenol extraction results, maceration times were reduced by from 35 to 50%.
The DTMA process was also seen to provide both reds and aromatic whites with better organoleptic qualities.

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