The new wine fermentation tank Onda, for natural wine and organic wine without sulfites^®,

patented by GHIDI METALLI SRL, is available in capacities ranging from 20 to 150hl.

The innovative features of Onda^® are:

The automated system of injection of technical gases (compressed air, nitrogen, argon, CO₂ or mixtures of these gases) in three specific zones of the tank. 1 Saturation from above for aging and long-term storage in a protected atmosphere. 2 Oxygenation in the middle zone through the integrated porous plug. 3 Insufflation from below with inert gas, to gently mix the must/wine or bring in suspension the fine lees during aging, or by compressed air for the macro-oxygenation of the product.
The automated system for moving and pumping over the liquid of the must or the wine without the aid of pumps maximizes the phenolic extraction while reducing at the same time the stress for the must and the production of gross lees.

TECHNICAL DATA

Onda New Technology: Multipurpose Tank

(A)The automated system of injection of technical gases (nitrogen, argon, CO₂, compressed air or mixtures) operates in three specific zones of the tank: from the bottom, in the middle zone and from above. All gases are administered by foodsafe gas bottles directly connected to the control panel of the tank, which allows to select the desired technical gas, to adjust the amount with suitable flowmeters and the program the blowing cycles over a 24 hour period.
(3) The injection of the gas from below, takes place thanks to a series of micro-pored injectors placed in the proximity of the bottom. By selecting the dosing of inert gas it is possible for example to gently mix the must during fermentation or maceration to facilitate the exchanges between the liquid phase and solid phase of the must/wine, or bring in suspension the lees during aging or even saturate quickly the tank with inert gas to effect the pouring in a protected atmosphere. By blowing compressed air instead, it is possible to macro-oxygenate the must or wine (in all phases of winemaking: pre-fermentation, fermentation and post-fermentation).
(2) In the median zone: there is a porous plug equipped with a removable extension that allows the oxygenation of the must during fermentation, the maceration or in case of appearance of sulphidric smell (it’s not intended for use in wine ageing).
(1) From Above: allows to saturate the free space above the must/wine with inert gas (nitrogen or argon) and use Onda^® for other oenological stages in addition to the fermentation, for example for the maceration, aging on lees and the long-term preservation.
(B) The automated system for moving and pumping over the must is constituted by a pneumatic piston, which raises and lowers a steel pipe fissured on the upper part on which are applied a disc and a non-return valve. The system acts on the “cap of grapes” both from above and from below: for every push of the piston the liquid goes up the tube and exits from its top slot creating a light rain and constant bathing of the “cap of grapes” from above; at the same time the disc, which is immersed in the liquid part of the must, creates a wave that hits the “cap” at the bottom. Onda^® doesn’t exert any direct mechanical action on the “cap of the grapes”, reducing the stress for the must and the production of gross lees. Through the control panel it is possible to set the number and duration of the working cycles over a 24 hour period.

Advantages

1. MULTIFUNCTIONALITY Onda® can be used for most types of wine, and at all stages of the winemaking process: pre and post-fermentation maceration, alcoholic and malolactic fermentation, aging on the fine lees and long term storage.

2. VERSATILITY
It adapts easily to winemaking protocols in use and simplifies operations or issues normally complex: pumping over, oxygenation, stop or slow down of fermentation, put in suspension of the fine lees, correction of sulphidric smell, saturation of the tank with inert gas etc.

3. EFFECTIVE AND GENTLE EXTRACTION
the automated moving and pumping over system which acts above and below of the “cap of grapes” and not directly on it, this maximizes the extraction of phenolic compounds while reducing the production of lees.

4. EASY CLEANING
Onda® is free of interspace and all internal components are equipped with a system of rapid disassembly and washing which reduces the time of racking, cleaning and sanitization of the tank.

5. THE POSSIBILITY OF WINE MAKING WITHOUT ADDED SULPHITES
Thanks to the pumping over without the use of pumps and to the injection system of technical gas, it’s attained inside Onda® a modified and controlled atmosphere that allowed the production of wine without sulfites or other allergens both on experimental scale and a production one*. Onda is a wine fermentation tank for produced also organic wine, natural wine without sulfites.

6. SAVINGS
greatly reduces the labor costs because it works without the aid of pumps and their pipework that require specialized personnel both for their operation and for their cleaning. Onda® is completely automated: a single operator, with an intuitive control panel, can plan and manage the entire process of wine making and storage, even for several tanks simultaneously.

* Employing Onda® and adopting appropriate hygiene measures, wine-making suitable equipment and a specific protocol it was demonstrated the possibility to make wine without adding sulfites and other allergens, it is recommended, however, that procedures are recommended and approved by an expert winemaker who is responsible for the quality of the final product.

(1) saturation

Saturation from above for aging and long-term storage in a protected atmosphere.

(2) Oxygenation

Oxygenation in the middle zone through the integrated porous plug

(3) Insufflation

Insufflation from below with inert gas, to gently mix the must/wine or bring in suspension the fine lees during aging, or by compressed air for the macro-oxygenation of the product.

Onda^® win the INNOVATION CHALLENGE AWARDS NEW TECHNOLOGY – SIMEI ENOVITIS 2015

Onda^® has achieved the prestigious recognition for the “Award for the Viticultural and Oenological Innovation SIMEI-ENOVITIS 2011”

The aim of this competition is to enhance and promote the creations by manufacturers of equipment, products and services showing product and process innovations that may lead to technical progress in the fields of enology.
The award committee is composed of national and international leading figures in the world of enology, representatives of the scientific community and wine-makers associated to Unione Italiana Vini.