Wine is a living element whose vital path is nothing more than a process of progressive oxidation that leads to its "death". Like people... And like people, during this cycle they can suffer illnesses that alter or shorten their evolution, their growth...

Our objective is to help the winemaker and the winery to recover wines, whose loss is often inevitable. If not, at least try.

At DivineRedWine, we have developed a unique novelty in the world, together with FREC - MORALES System, a pioneer in the world of Bioresonance, with the presence of its teams in medical centers throughout the world.

With our years of experience in the field of Bioresonance (application of electromagnetic fields in the human body as a therapeutic treatment), our I+D+i team has developed and patented a technology capable of correcting wine defects and then being able to maximize its organoleptic qualities (Taste, Smell, texture, etc.), in a few minutes, which greatly benefits the winery, reducing time and without the need to apply any product. And most importantly, our technology can be applied directly to the tank or to the bottle, if the wine is bottled, without having to open it.

Focusing on olfactory defects, below we detail the five most common:

1. Cork smell

Origin in the Cork oak tree, from where it is obtained, and that is found to be infected with mold. It can also occur in the same winery: in its wooden structure or its barrels.

The cause is TCA (Trichloroanisole). It is a compound that appears when the organic components -(phenols)- that are normally present in grapes, cork, barrels, etc. degrade. and that combine with chlorine. The reason? Many winemakers want very white corks and to achieve this they wash them with chlorine. The problem is that sometimes small pockets of humidity are generated, fertile ground for the appearance of fungi that degrade the cork.

2. Smell of sulfur

Sulfur dioxide (SO2) is used today as an antioxidant and antiseptic. However, an excess dose would give the wines that characteristic smell of recently lit phosphorus. The wines with the highest concentration of SO2 are whites because they are "naked", without polyphenols or tannins to protect them, so more is added to prevent premature oxidation.

When tasting, it causes an itchy nose, and an acrid and earthy taste in the mouth.

3. Rotten eggs

This odor is produced by a chemical compound called hydrogen sulfide (H2S) and appears in the wine during racking in warm regions as it has not been sufficiently oxygenated. In other words, a reduction defect.

Hydrogen sulfide can come from two sources:

· From the grape: from fungicides used to treat the vine.

· From the excess addition of sulfur dioxide (SO2) to the must or to the finished wine.

Another of the best-known defects associated with hydrogen sulfide is the so-called bottle disease. It is due to the presence of mercaptans and sulfur dioxide (SO2) as a consequence of the mold present in the corks of stoppers. We will perceive it as an unpleasant smell of wet dog hair.

4. Smell of vinegar

Volatile acidity It appears in wines that are exposed to oxygen for a long time, because they were poorly closed or because they were kept standing for a long time, which causes the cork to dry out, contract and allow macro oxygenation. Its chemical reference is ethyl acetate.

5. Moisture/mold

It comes from humid cellars, from closed environments, poorly ventilated or clean, with warehouses and old non-sterilized vessels (neglected storage rooms, garages, etc.). It is due to the action of filamentous fungi.

The wines may have a normal appearance but with a moldy smell and a very pronounced "wet" taste.

OVER 5 YEARS OF RESEARCH......
One of our challenges was that once modified, it would be maintained and not only have we achieved it, but, over time, it even improves.
We have also managed to soften them in very strong wines, both in terms of alcohol and tannins.

WE HAVE TWO WORK POSSIBILITIES:
One directly in the bottle, since, with our process, we do not need to open the bottle, we have equipment to make 14 bottles at a time.

The other way would be to work the wine in bulk, in 1,000 l. tanks, we currently have equipment to work 1,000 l. at the same time, here it is necessary to apply some hoses, already suitable for feeding, inside the 1,000 l tank.

We would like to make our technology and experience available to you, in case you want to be able to carry out an experimental test with your products, without any commitment and COMPLETELY FREE.

It would be very interesting if they at least give us the opportunity to show it, being a unique technology in the world and patented by our company.