A scientific approach.

PC Engineering Srl, in partnership with Prof. Fabio Mencarelli (DIBAF - University of Tuscia, Viterbo-ITALY), tested and patented purovino^®, a scientific and technological method to produce wines with no added sulphites, with particular attention to environmental sustainability and the final product healthiness.

The purovino^® method is based on controlled hyperoxygenation on wine grapes and a CIP process of all the equipment with ozone-enriched water.
After harvest, grapes are collected in small boxes and stored in a well ventilated temperature-controlled room (cold storage room or refrigerated track). Then grapes are fumigated with a specific concentration of activated oxygen, inducing a controlled oxidative stress. This treatment has a pivotal antiseptic function that replaces sulphites activity and induces a meaningful increment of antioxidant substances (polyphenols and anthocyans), healthy for the consumers.
After grapes treatment, all winemaking tolls and instruments are sanitised with ozone-enriched water. The ozonated-water can be filtered and recycled, reducing water demand and costs. At the end of the described process, it is possible to proceed with the conventional winemaking.

The purovino^® process is performed only on wine grapes and on winemaking equipment without any further treatment on the wine itself and with no addition of sulphur dioxide.

Ozone is a natural disinfectant globally applied in the fresh food and beverage industry.
The system generates ozone from oxygen in the air by a system known as “corona discharge”. The gaseous ozone is then fumigated in the atmosphere or effectively dissolved in water. Once sorted its beneficial effects, ozone naturally reverts into oxygen, leaving no residue in the environment and on the product surface.