Most winemakers are familiar with the effect increasing alcohol content can have on yeast metabolism during fermentations. Since only the Spinning Cone Column can process liquids containing high solids, ConeTech has assisted countless winemakers with sluggish and stuck fermentations, and been key to avoidance of the often dire consequences. Winemakers need to send only a portion of their stuck fermenting must to ConeTech. We reduce the alcohol content of the fermenting juice to a level low enough for the winemaker to re-start the ferment. As always, and critical at this early stage, 100% of the wine’s volatile aromatics and flavors are preserved in the alcohol removal process.
For more information about our services, please contact us at 707-577-7500 or email us at email@example.com.
“During the 2015 harvest, I had a cellar full of stuck fermentations and ConeTech’s winemaking staff helped me fix them all. I was new to using alcohol adjustment and they made me feel comfortable with using the technology!”
— Napa Valley Winemaker
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