Heat Treatment (laccasse inactivations/pasteurisation)

Memstar Heat Treatment

In recent difficult seasons many winemakers confronted a problem they may never have experienced previously – dealing with Botrytis infected grapes.

Memstar offers a heat treatment process which effectively inactivates the Botrytis derived laccase enzyme which can rapidly oxidise wines.

Memstar’s efficient and mobile system warms wine from ambient up to 60 – 65˚ C and holds it at that temperature for up to 30 seconds before cooling it back to ambient plus about 6˚ C. (In at 15˚ C, back at 21˚ C.) This allows the winemaker to be confident that laccase activity will be substantially or entirely eliminated.

Contact Memstar for advice and more information on services and equipment, applicability, pricing and scheduling.