Banner of 46th World Congress of Vine and Wine
IVES 9 IVES Conference Series 9 OIV 9 OIV 2025 9 Adaptive and innovative technologies in sustainable oenology 9 A new winemaking technology: fermentation, aging and bottling without added additives and preservatives

A new winemaking technology: fermentation, aging and bottling without added additives and preservatives

Abstract

Auric infinity Technology introduces three new patented products designated for fermentation, aging and bottling without added additives and preservatives that have never been used in the winemaking industry. The auric infinity (custom pressure wooden fermentor for making and aging white and red still wines). The auric infinity HYBRID (custom pressure wooden fermentor paired with custom stainless steel pressure tank for making white and red, still and sparkling wines). The ABC anaerobic bottling closure that allows anaerobic filling through the closure for white and red, still and sparkling wines. This new technology is designed to make, age and bottle wine using only grapes, yeast and bacteria, eliminating the need for added additives and preservatives. This fully anaerobic system allows winemakers to make wines with fewer technological steps while preventing oxidation, contamination, and evaporation.
Download the full article

DOI:

Publication date: September 22, 2025

Issue: 46th World Congress of Vine and Wine

Type: Short communication

Authors

Vitalie Popa1, Bruno Alexander Gantenbrink1

1 auric barrels d.o.o. 31500 Našice, Croatia

Contact the author*

Tags

IVES Conference Series | OIV | OIV 2025

Citation

Related articles…

Analyzing firms’ dynamic capabilities to identify the actions for a sustainable future of the Italian wine sector

The UN Agenda 2030 for Sustainable Development, a global plan for a better future, requires actions.

Read More

How do KOCs influence wine consumers’ decisions? Based on NLP analysis and questionnaire surveys on Xiaohongshu

In China’s social media-driven marketing landscape, user-generated content (UGC) plays a pivotal role in brand communication and consumer decision-making.

Read More

Influence of precipitation on the phenolic and isotopic composition of Vitis Vinifera red wines

This study investigates how precipitation from November to February during each harvest year, influence the phenolic and isotopic profiles of red wines, particularly focusing on trans-resveratrol, total phenolic compounds, and carbon and oxygen isotopes (¹³C/¹²C and ¹⁸O/¹⁶O).

Read More

Phenolic composition and physicochemical analysis of wines made with the Syrah grape under double pruning in the Brazilian high-altitude Cerrado

This study explores the growing potential of vitiviniculture in Brazil’s Federal District, an emerging wine region marked by unique climatic conditions and innovative cultivation techniques.

Read More

Reconfiguring wine prescription : from traditional critics to digital social networks

The integration of digital social networks (DSN) has profoundly transformed communication practices within the wine industry, reorganizing the dynamics of prescription and marketing.

Read More