Home Wine Industry Spotlights OENODIA Helps Winemakers Battle the Impact of Climate Change on Wine Acidity...

OENODIA Helps Winemakers Battle the Impact of Climate Change on Wine Acidity with STARS®pH.


The proprietary Oenodia STARS® technology is well known for its groundbreaking use of electrodialysis to extract potassium, calcium and tartrates from wine before bottling. The controlled and measured process gives winemakers around the world confidence that their wine will retain its high quality while shipping, sitting on retail shelves or resting in consumers’ wine cellars. The company provides a 100% guarantee for stability for wine worth $6-7 Billion each year.

Oenodia, a division of the French Company, Eurodia, expanded its innovative technology to manage the pH of wines with STARS®pH. Winemakers in very warm climates have been using this additive-free technology for the past ten years to counteract the impact of heat on potassium and, thus, acidity.

In Europe, mobile service company GEMSTAB France has 15 units operating utilizing STARS® and STARS®pH. The company’s owner, Eric Lecoeuvre, says about STARS®pH., “In Bordeaux, the BiPolar technology can represent up to 25% of our business. Most of our customers choose it because, from the winemaker’s point of view, the precision of the treatment and the stability of the pH through time is unparalleled. In addition, they can avoid the sour taste from acidifying with tartaric acid and are additive-free!”

One such customer is Chateau Petit Val, a high-end winery from the Saint-Emilion Grand Cru. “For a better balance on the wines, Oenodia’s STARS®pHis the ideal solution for us ” says David Liorit, Wine Consultant and Director of Operations at Chateau Petit Val.

In response to the steady increase in heat from climate change and the corresponding decline in wine acidity, Oenodia is now bringing its STARS®pH technology to the US. As temperatures continue to rise in California and beyond, the acidification of wine will become a significant challenge to winemakers, particularly those making the top-shelf, premium wines for which consistent, high-quality sensory profiles and colors are critical.

The technology allows you, with the same equipment, to switch from STARS®STAB  for Stabilization to STARS®pH for acidification/de-acidification by merely exchanging the conventional membrane stack with a BiPolar membrane stack. Because it is so easy to switch membranes, you can change between tartaric stabilization and pH adjustment at any time in your winemaking process. Tartaric stabilization is primarily done from December to May, while pH can be managed at any time. This new solution allows you to use the machine all year long. To operate the equipment, you simply push a button to let the software know it is working on pH, and set your target of 3.65, 3.2, or whatever pH you wish. Probes regularly test the wine as it is processed to ensure it has reached the right level. You can also taste the wine at any point to assess its progress.

“It’s quick, controlled and instantaneous,” says Damien Monnet, Sales Manager for Oenodia North America. “It’s amazing! One customer had a high pH (4.2), and to acidify he wanted to taste different pH targets. We could immediately see and taste the wine changing. At a certain point, we went over the limit the wine could accept and the wine tasted ‘green’. At the end of this test, they were confident that their ideal pH was 3.85 and were ready to process at this level”

If Oenodia STARS® technology is new to you, consider how you will benefit from this simple process that gives you full control over your pH for an easy and predictable result. It is an energy-efficient and zero-additive solution that eliminates the need for resins or acids. These characteristics will appeal to consumers who are increasingly demanding sustainable and clean label food and beverages.

To learn more about how Oenodia’s STARS®pH technology can reduce your costs and increase your control of your wine’s pH balance, contact Damien Monnet at Damien.monnet@oenodia.com today.




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