THE RIGHT BALANCE – Membrane based pH Control and Optimization
Naturally optimize the acidity of your wines
The acidity of wines has been decreasing steadily for more than 20 years due to climate change, thus altering their sensory profile and color.
Increasing the acidity has become a major challenge for oenologists.
STARSpH is an innovative, continuous, single pass, additive-free technology that extracts excess potassium (acidification) or excess tartaric acid (de-acidification), thus restoring the natural acidity of the treated must or wine. The process is based on bipolar-membrane Electrodialysis technology, is easy to use at any time during vinification and enables the pH of wine and musts to be adjusted naturally and with precision.
STARSpH can process your wine continually without altering its organoleptic potential and delivers a wine that is protected from oxidation, without any bitterness, and that is fresh in the mouth.
It has no effect on the final product other than controlling its acidity and consequently delivering a natural improvement of its quality. It achieves an easily adjustable pH reduction of 0.1 to 0.5.
AN INNOVATIVE PROCESS EMPLOYED BY WINERIES WORLDWIDE
From the great red wines of Alentejo or Bordeaux…
To highlighting the most exquisite rosés of Provence…
What they are saying…
“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.”
Penelope Gadd-Coster Director of Winemaking, Rack & Riddle, Healdsburg, CA
“We initially used the technology to preserve the acidity of our white wines,”
“STARS allowed us to remove potassium and calcium salts from our white wines without losing tartaric acid. This creates a tartrate stable high acid wine that is a staple of our white wine profile. The quality of the final product is also much better than traditional stabilization methods.”
Nicholas QuilléGeneral Manager and Head Winemaker, Vin Motion Wines, CA