Founded in 2020, Purfresh Wine’s O3 technology improves winemaking and wine quality and saves harvests. Our patented technology enhances fermentation to impact quality, taste, color, ripening, and stability. It also removes smoke taint caused by wildfires.
Purfresh Wine’s ozone (O3) technology helps the wine industry and is a key component in disaster recovery. We improve winemaking and wine quality, and save harvests from smoke taint caused by wildfires. Our 24-Hour, organic approved, O3 with temperature control application for harvested wine grapes is used pre-crush, has zero residue and provides many benefits:
- Removes field applied pesticides, fungicides, and sulfur
- Improves tannin roundness and fruit-forward sensory notes of wine
- Reduces bad bacteria and mold issues (Brettanomyces)
- Faster smoother fermentations with less unwanted microbial conflict
- Cools grapes to exact desired temperature for fermentation start
- Provides risk reduction across many food safety sectors
- Removes or reduces smoke taint molecules significantly
- Levels of catechin, tannins, anthocyanins, move in beneficial directions
- Cleaner wine with reduced need of total SO2 added to wine
- Allows wines to be consumer ready sooner
FDA, USDA, OSHA, EPA, DAWE Adhering & Regulated Technology
Our mission is to Improve Wine & Save Wine Harvests from Smoke Taint caused by wildfires.
Deployments Across California, Oregon, and British Colombia in 2020-2021
Purfresh Wine’s O3 technology improves winemaking and wine quality, and saves harvests. Our patented-technology enhances fermentation to impact quality, taste, color, ripening and stability. It also removes smoke taint from fires. Smoke taint from brushfires creates wine that has a burnt, ashy or medicinal taste. Damaged grapes growing at 9% per year growth rate.
- Saves the grapes from smoke taint caused by wildfires
- Remove field applied sulfur dioxide prior to crush
- Increases content of anthocyanins, tannins, and stilbenes; enhancing quality, taste, color, ripening and stability
- Improved color while enhancing fruit forward palate notes
- Avoid stuck fermentations
- Lower guaiacol = good, denotes reduced smoke taint
- Lower 4-methylguaiacol = good, denotes reduced smoke taint
- Lower catechin = good, denotes riper seeds
- Higher quercetin glycosides = good
- Higher tannins = good
- Higher polymeric anthocyanins = good, denotes higher/more stable color
- Total anthocyanins = higher is better, deeper color
- Lower catechin/tannin ration = good, advanced physiological maturity
- Higher polymeric anthocyanin/tannin ration = good
Source: Ken Bernards, Napa Valley Winemaker and Chemist.