A 100% Guaranteed stabilized wine without any additives.
A complete range of units for processing from 400 to 6,400 gal/h
Adaptable to the smallest wineries as well as the largest businesses
Two levels of automation to meet all needs
OENODIA is committed to a more sustainable approach to winemaking and the reduction of additives in wines.
What everyone is saying…..
Our Oenodia team will be available throughout the virtual conference to showcase our technologies and answer any questions relating to the STARS line of equipment.
UNIFIED 2021 Virtual Unified Symposium * Jan 26-29, 2021 * Sacramento Convention Centre, CAVirtual Boothhttps://www.unifiedsymposium.org/ – https://www.unifiedsymposium.org/
Join us at the Annual North Coast Wine Industry Expo (WIN Expo), the largest trade show and conference focused exclusively on Napa, Sonoma, Mendocino and Lake counties, and the 2nd largest wine industry show in North America.
WIN Expo - 9th Annual North Coast Wine Industry Expo Trade Show & Conference * March 4th, 2021 * Santa Rosa, CA
Join us at WiVi Central Coast, the premier wine and viticulture symposium and trade show in Central California.
This one-day event features sessions by top industry leaders on regional viticulture, enology and DTC topics and gives attendees the opportunity to experience new trends and technology.
WiVi Central Coast, March 31, 2021 - Paso Robles Event Center, Paso Robles CATBC
“The reliability of making a quality finished product that keeps its stability is amazing,” says Penny, “Oxygen pickup is minimized, there are no additives, and wine loss is almost negligible compared to alternative methods. Quality increases because this technology doesn’t beat the wine up, doesn’t add more materials to the wine, and doesn’t use as much energy as chilling systems.”
Penny Gadd-CosterHead Winemaker, Rack & Riddle, Healdsburg, CA
“Process flow is one of the best benefits of the STARS technology.”
“The amount of time and energy that is saved by using this technology is incredible. You don’t have to worry about chilling and shuffling tanks around while losing product at every movement. It allows wineries to process fruit into a quality finished product that can make it to the market quicker. Days, if not weeks, are shaved off the berry to bottle timeframe. The turnaround is worth the investment alone.”
Wayne DonaldsonHead Winemaker/Owner, Donaldson Wines, CA
“Since we started using electrodialysis for tartaric stabilization, we no longer lose any volume.”