TECHNOLOGY INNOVATION AWARD

                Bucher Vaslin

Flavy X-Treme 3 in 1

The Flavy X-Treme filter is a real concentrate of practical solutions, designed and created to filter wines, lees and yeasts both from fermentation and ageing, with one machine and one investment. Quality of filtered product, optimal productivity and reduced environmental impact. 
After 20 years of experience, the Flavy X-Treme is now the benchmark for the filtration of lees. The heart of the filter is a unique software that controls the filtration according to the specific characteristics of the product to be filtered.

                Enomeccanica Bosio

Active Flow

Thanks to the modulation of the feed flow rate, managed by the control of the concentration and viscosity values, the filter further improves the now consolidated technique of the tangential filtration of lees of different origins, both of musts and wines. This filter, the design of which is compact and rational and the management of which is more or less automated, uses ceramic membranes, which respond well to an innovative patented back pulse.

                Gamba

La Semplice

The entire jury considered the tank-washing machine presented by Gamba as one that can innovate and make the washing of wine tanks more sustainable and not only. The efforts made to make this activity safer and more ergonomic have also resulted in excellent results in terms of saving water and chemicals. For these reasons, shown in collaboration with your partners and digitally traceable by those who will use your machine, I am pleased to give your team the Technology Innovation Award. Every single wash will make the step towards a more sustainable job easier.

                Omnia Technologies

HMI i_Get

The award was given because i-Get Winery is the HMI (Human-Machine-Interface) solution developed by Omnia Technologies for the world of food & beverage and in particular wineries, to support the interaction between the operator and machines that meet all the requirements of Industry 4.0 and 5.0. Thanks also to Artificial Intelligence, i-Get will be able to improve Overall Equipment Effectiveness (OEE), machine performance and energy efficiency.

                P.E. Labellers

TelescoPE

Machine digitization solution with Artificial Intelligence integrated on the machine that greatly facilitates its use. Not only does it provide aggregate data but, thanks to AI and self-learning, it also becomes proactive and able to self-regulate as well as provide input in terms of:

- Suggesting format change sequences

- Monitoring and improving format changeover times

- Reducing waste through self-learning

- Optimising frequency and maintenance

                Parsec

Evo₂Ferm  

Evo₂ferm Parsec was given the award because of the instrument's ability to predict and apply a nutritional intervention strategy based on the analytical parameters and oenological objectives set by the oenologist, monitoring the actual fermentation progress through sensors applied to the dosing rod itself that measure the fermentation progress in real time, thereby avoiding incorrect dosages in terms of quantity and with optimal timing in terms of intervention.

                 Puleo

Prexa Infinity

The innovative nitrogen inertisation technology of the pneumatic press patented by Puleo is a significant step towards a more efficient and rational application of pressing with protection from oxygen and the production of white wines characterised by more intense aromas. The press designed fulfils the need for deaeration by optimising it in all pressing phases and simplifying the system compared to previous production techniques.

NEW TECHNOLOGY

                Cork Supply

X100

The imaging technology applied in the selection of natural cork stoppers constitutes a significant leap in terms of quality towards the availability of stoppers with high technological performance for the production of fine wines. This technology makes it possible for the first time to standardise cork closures based on oxygen permeation performance, thus including an important new factor of choice for the oenologist in the evaluation of closures for wines.

                Defranceschi

Fondi di Barrique in ceramica

The introduction of thermo-inductive ceramics to replace traditional bottoms in the production of barrels offers the oenologist a further opportunity to modulate both the sensory characteristics of the product and the efficiency of heat exchange. The use of this chemically inert material can be a significant aid in the creation of precision oenology as well as in the ordinary management of barriques.

                 Foss Italia

Winescan 3 SO₂

Near-infrared (NIR) analysis has become an essential tool for the quality control of wines as it allows for the acquisition of a lot of analytical data in a short time and at limited costs. The values attributed to free and total SO2, however, have so far been somewhat approximate. Winescan 3 provides an innovation that makes it possible to improve the precision and accuracy of data that will make companies feel more confident about analytical data and achieve better control of the production process.

                Gai Macchine

Filling Valve 206

Gai filling systems have long adopted innovative filling valves. Valve 206, however, represents an enhancement and has been designed to be able to work, without mechanical adjustments, with the descent of the wine by gravity, by light pressure and by depression. This versatility makes it possible to use machines equipped with the valve with different products in terms of density, viscosity and the presence of CO2. The adoption of the delayed closing of the gas shutter also avoids any risk of dripping and potential contamination during filling operations.

                 HTS Enologia

AVAFERM® Spark

The equipment is a portable and compact instrument capable of handling up to 12 autoclaves in the foaming phase at the same time. After entering the starting parameters and the desired reference kinetics, the system elaborates the recommended, but still adaptable, programme for the continuous dosing of the nutrients and oxygen necessary for the yeasts. All this is guided by temperature and pressure monitoring, through sensors on the extractable rod.

                 JU.CLA.S

AromaLoc

The new discovery makes it possible to keep the volatile aromatic components in the must, an objective so far marginally achieved by a drastic control of the fermentation temperature, but only partially capable of reducing the stripping done by CO2. AromaLoc achieves this by exploiting the selectivity of the membranes in the gas phase, thus allowing, together with the expulsion of CO2, for the re-entry of the aromatic fraction into the headspace of the tank, which, by counteracting stripping, minimises the energy required for the process.

             Permeare | Omnia Technologies

Libero Beverage and Libero Wine

A technological solution for the implementation of the process of de-alcoholization of wines with the use of membranes. The Libero wine version, in particular, thanks to the combination of reverse osmosis with vacuum distillation, allows for the partial removal of ethanol and the continuous reincorporation of endogenous water. In the construction of the equipment, particular attention was paid to improving the performance of the membranes in order to limit the loss of aromas during treatment.

                PMH Vinicole

HELI-X^®

The pumping technique used for crushed grapes with dedicated pumps is not an original idea in itself, but the Helix-X pump has an innovative design in terms of the impeller that can facilitate the pumping work without causing damage to the crushed grapes. Helix-X uses a two-lobed propeller, designed to move whole or crushed grapes, which guarantees a significant integrity of the crushed grapes. Moreover, a system of valves that regulate the flow makes it possible to optimize the work of the pump.

                Siprem International

Alcryo Vortex 10

This innovative continuous cooling system using a direct exchange with the cryogenic fluid (liquid nitrogen) makes it possible to combine several advantages in the processes currently applicable to crushing and destemming before loading the press. Continuous processing combined with the advantages of the direct exchange with the cryogenic fluid lead in fact to a high cooling speed, lower mechanical stress of the crushed grapes and the active management of the protective atmosphere, all in favour of a potential qualitative improvement of the process.

                Vinventions

WQS – Nomasense O2

In recent years, this well-established technology (luminescence) for measuring oxygen has allowed us to better understand all aspects of the management of this gas during vinification and up to packaging. This instrument in fact makes it possible to accurately measure DO, HSO and TPO, regardless of the type of product and the packaging container. This further evolution of the tool combines the aforementioned technical aspects with a simpler digital interface and a cloud database that can also be connected to other tools from the same manufacturer.

              Win&Tech | Omnia Tecnologies

WIN&FIT®

The system for evaluating the filterability of a wine, Win&Fit® by WINE&TECH is an innovative device since it does not use scales and pressure tanks like traditional systems. Win&Fit simulates constant pressure filtration through a pressurisation pump, which allows the data to be obtained by analysing the variation in the flow rate of the pump itself. This represents a simplification of the test and increased safety for the operator, who does not have to manage a tank under pressure.

GREEN INNOVATION AWARD

                 Amcor Capsules

Essentielle

Packaging is undoubtedly an essential phase of the wine supply chain, particularly for sparkling wine. Capsules have always been one item impossible to recycle. With the product ESSENTIELLE, Amcor, together with other competitors, has found a way to replace the classic polylaminate by replacing plastic with paper that combines with aluminium to give a new more environmentally sustainable product to operators without aesthetic compromises.

                Amcor Capsules

Stelvin Goes Greener

Aluminium has always been considered a 100% recyclable metal yet its processing is highly energy-intensive and you rarely hear about aluminium products obtained from the recycling circuit. Amcor presents a STELVIN capsule that is partly able to meet this environmental need, without compromising the quality of the capsule itself, with a 46% recycling rate and a 36% reduction in carbon impact in its processing. 

              Bertolaso | Omnia Technologies

Recycling Gas System

The award recognises the company's ability to direct its research activity towards sustainable solutions that meet the guidelines set out by the European Union.
The company has managed to propose a solution that minimises the gas consumption necessary for the bottling process and makes it possible both to significantly reduce the energy consumption related to the production of the gases themselves and to reduce emissions into the atmosphere. This brings obvious advantages both in ecological terms and in terms of workers' well-being.

                 Crealis

Symbiosis

We have seen more and more attention, on the part of producers of materials for the packaging of wine bottles, towards the theme of environmental sustainability. With the SYMBIOSIS capsule for sparkling wine, Crealis offers an alternative to traditional polylaminate by replacing plastic with paper, while maintaining the aesthetic quality required and the method of application in the production chain in the winery. 

                  Frilli | Omnia Technologies

Low Emissions Distillery

The award for the GREEN category is given to Frilli of the OMNIA Technologies group. By focusing on the reduction of energy consumption and CO2 emissions, it has proposed a technology that introduces a steam generator, which uses low pressure and temperature heat sources, recovering the heat of the alcoholic vapours for the heating of stills, effectively reducing fossil fuel consumption and CO2 emissions by about 70%.

                  Vinventions

Nomacorc Ocean

This new range of closures is the first in the world to be made of recycled OBP plastic material. OPBs are plastic waste materials collected in coastal areas and from beaches in countries lacking public infrastructure for waste collection. This reduces the risk that this waste will reach and pollute the seas. These new closures are able to guarantee high oenological performance in terms of the absence of TCA contamination and oxygen management, combined with sustainability and attention to the environment.