technology
The Only Option for Small Lots
The Sweetspotter was developed in 2005 for purposes of tackling small lots of wine for purposes of VA and 4Ep reduction. It was designed to be self operated and to put the processing capabilities in the hands of the artisan winemaker. Since then, this unit has gone on to trial and improve thousands of lots of wine. Its functionality has grown to include the removal of ethyl acetate, Pyrazine characters, Eucalyptol characters. It is also capable of adjusting TA or pH as well as alcohol Sweetspot trials and wine concentration using UF.
Unique in its ability to run small lots at pressure without increasing the temperature of the wine, the Sweetspotter has truly changed the landscape of winemaking and unmasked the mystery of VA and taint removal. The heart of the unit is a pressure intensifier which utilizes the outgoing energy of the wine (pressurized wine stream) and uses this energy to increase the pressure of the incoming wine stream. Net result is a limited energy requirement and subsequent limited increase in temperature of the wine during processing. The technology is brilliant!
