Wine Tech Open House: Improve Wine Quality & Save Harvests from Smoke Taint

Come see a demo of Purfresh Wine’s ozone (O3) technology for harvested wine grapes, taste O3 treated and untreated wines from the 2020 & 2021 harvest season, and enjoy food and refreshments.

Purfresh Wine will be in Western Oregon for on July 19, and Washington/Eastern Oregon on July 21.

Purfresh Wine’s O3 technology helps the wine industry and is a key component in disaster recovery. We improve winemaking and wine quality and save harvests from smoke taint caused by wildfires. Our 24-Hour and organic-approved O3 with temperature control application is used pre-crush for harvested wine grapes, has zero residue, and provides many benefits. Advantages include removal of pesticides, improved tannin roundness, removal or reduction of smoke taint molecules, reduced need of SO2 added to wine, and the reduction of bad bacteria and mold issues.

Purfresh Wine technology is two-years old and has been successfully used at over 25 wineries in California, Oregon, and British Columbia.

Inviting all winemakers and wine industry staff to learn about O3 application science for wine grapes.

Open House Dates & Locations:

Western Oregon – Tuesday, July 19 from 9:00 AM to 5:00 PM:

La Sierra Mexican Grill – 1175 OR-99W, Dundee, OR 97115

Washington / Eastern Oregon – Thursday, July 21 from 9:00 AM to 5:00 PM:

CG Public House – 9221 W Clearwater Ave # A, Kennewick, WA 99336

Benefits of Purfresh Wine Technology:

• Removes field applied pesticides, fungicides, and sulfur
• Improves tannin roundness and fruit-forward sensory notes of wine
• Reduces bad bacteria and mold issues (Brettanomyces)
• Faster smoother fermentations with less unwanted microbial conflict
• Cools grapes to exact desired temperature for fermentation start
• Provides risk reduction across many food safety sectors
• Removes or reduces smoke taint molecules significantly
• Cleaner wine with reduced need of total SO2 added to wine
• Allows wines to be consumer ready sooner

Register