ENOXY +

The wine press that optimises the protection of musts

ENOXY+ automatically injects a liquid oenological solution into the heart of the harvest during breaking-up. Overall, it reduces SO2 doses by fragmentation throughout the juice extraction process and increases their efficiency.

The fractioning amount means a smaller dose, added more often.
Introducing it into the press in very small doses blocks harmful enzymatic activities (PPO, laccase, etc.) and protects the must from oxidation.

Thanks to the development of the ENOXY+ system, the Smart Press becomes a highly effective winemaking tool.

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ENOXY +

Use with SO2 or antioxidant:

  • Reduced risks: less error
  • Adapted and gradual dosage
  • Improved efficiency of SO2 or anti-oxidant
  • Reduces doses of SO2
  • Preservation of glutathione
  • Increased production of thiols
  • End-of-press better preserved
  • Colour is protected
  • The anti-oxidant injection is controlled from the Touch Press console.
  • The oenologist chooses the timing and duration of the injection
    The dosing pump connected to the buffer tank injects the antioxidant into the harvest via nozzles located near the grids
  • The press remains versatile
  • No depreciation on resale
  • Compact system

1) Injection of vegetable proteins into the heart of the harvest and as early as possible provides protection against oxidation and reduces the doses of SO2 used.

2) Injection of anti-oxidants in liquid form (SO2, ascorbic acid, etc.).

3) Injection of enzymes during skin macerations or maceration after the Flash Detente process.


“Injection of antioxidant during the crumbling phases”: p 47 of the catalogue

“We have done some initial trials of adding a fining agent directly into the presses with our Syrah and Grenache grapes, and the results are good. The purity and intensity of the colour is similar in both tanks, even with less input of additives. The aromatic potential and glutathione are preserved for the most part, which is the main objective of this approach. The need for additives is reduced and the harvest and the aromas are preserved.”

Cave de Rousset, Bouches-du-Rhône, France
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