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Thanks for the response! Yep, certainly more geared toward commercial winemakers. However, I am super curious at what price point home winemakers would be interested in microbial control tools. For example, if there was equipment available to home winemakers that provided similar sterilization...

Hi! Do you sterile filter (.45 micron or less) and/or use Velcorin? If so, what do you like/dislike about each? If you do not, why not? Cheers! AJ

Thanks for the reply! Agreed, this technology certainly wouldn't make sense for all winemakers. Early feedback does seem to indicate that there are some winemakers that would prefer the microbial control benefits of tools like Velcorin and sterile filtration but not add or remove anything from...

Thanks for the reply! No marketing ploy (at least not intentionally)! We are still very much in the product development and information gathering stage. I am really just trying to understand if the technology could have value in the space, and if so precisely where. Thanks for the kudos on the...

Thanks for your reply! I can confirm it's not sonication. I will share more details as I can.

Great insights! Based on initial testing and discussion with winemakers, we are hopeful it can be a tool that can be used at multiple stages in the production process. Both pre-packaging as additional insurance against spoilage and secondary fermentation as well as JohnD's note on "stopping...

Thank you so much for your comprehensive reply! I currently have a pretty large spreadsheet attempting to model per liter costs for Velcorin and Sterile Filtration based on various capital and variable costs (e.g. from Scott and Pall). Depending on facility volume, estimates have been coming in...

Hi All! My name is AJ and my company is working to develop a new microbial control tool for winemakers. We are currently developing a new product that physically kills harmful microbes in wine without chemicals, heat, or filtration. At a minimum, we believe our tool can be an extra...

Hi All! I am trying to approximate the value of a new kill step technology for the wine industry. Would winemakers value a cold, mechanical pasteurization tool (no chemicals, filtration, or heat) that kills microbes in wine without impacting flavor? It is highly effective against all spoilage...