Win0%
Wino% is our first innovation that has emerged from our collaboration with distinguished academics. Our technology applies electromagnetic fields to wine, energy-fuelling the molecules of alcohol where it results in the total evaporation of alcohol. Especially in red wines during the evaporation of alcohol the antioxidant elements (polyphenols) which are bound to alcohol and therefore are inactive, are been released and increasing the total antioxidant activity in the wine.
Organoleptic Analyses
We asked two Sommeliers (Wine and Spirit Professional Center Level 3 Certified Somelier from a court of Master Sommeliers) to evaluate three samples through a blind test and score them from 0 to 25, to examine the change in aromas and taste in the different stages of removing alcohol from a red wine.
The first Sommelier rated the original wine 14.5% Vol. by giving a grade of 21/25. The second sample which is the same wine but with reduced alcohol 12% Vol. giving it 16/25. While the third sample at 5.5% Vol. rated it with 15/25 commenting that the wine is good with strong taste of tannins, good aromas and strong absence of alcohol.
The second Sommelier with experience in reduced alcohol wines rated the original wine 14.5% Vol. by giving a grade of 20/25. The second sample which is the same wine but with reduced alcohol 12% Vol. giving it 23/25 (because the reduction of alcohol revealed its aromas). While the third sample at 5.5% Vol. preferred to evaluate it as a low alcohol wine and not be compared with the original wine, rated it 22/25 commenting that the wine is pleasant and balanced.
Chemical Analyses
Chemical analyses from two different red wines have shown us that with Win0% technology, during the evaporation of alcohol, at the same time it increases the antioxidant action of wine.
In the first sample where we applied our own protocol of red vinification, focusing on the increase of polyphenols and thus the increase of resveratrol we managed to have a wine at 13.5% Vol. with initial rates of resveratrol 23.2 mg/lt (When in red wines range from 1 to 12 mg/lt). Applying Win0% technology, we reduced alcohol to 0% Vol. and reveratrol rates increased to 36.1 mg/lt.
In the second sample derived from common red vinification we have a wine at 13% Vol., in which we examined the amount needed to prevent the action of free radicals in the human body. Our results showed that with the reduction of alcohol from 13% to 3% Vol. the antioxidant action of wine increases by 50%.
In the third sample derived from common red vinification we have a wine at 13% Vol., in which we examined the total increase in polyphenols after the removal of alcohol through Win0%. Our results showed that with the reduction of alcohol from 13% to 3% Vol. The amount of active polyphenols almost tripled.
The Win0% Team
- Konstantinos Mammassis: He is a former PhD graduate of the Department of Electrical Engineering, University of Strathclyde, Glasgow, specialising in telecommunications.
- Chris Kolyperas: Graduate of the Department of Viticulture and Oenology of the Agricultural University of Ancona, Italy.
- Konstantinos Poulas: Is professor of the Laboratory of Biochemistry and Molecular Biology in the Department of Pharmaceutical Immunology, University of Patras.
Presented
Our technology was presented by Professor Constantinos Poulas and Chris Kolyperas to the Ambassador of the United States, Geoffrey R. Pyatt during his visit to the Laboratory of Molecular Biology and Immunology of the University of Patras. Also to the Ambassador of France Christophe Chantepy at the Mazzinov innovation event as well as at the Thessaloniki International Fair with the support of the General Secretary for Research and Technology of Greece.
” What good is an idea if it remains an idea? Try. Experiment. Iterate. Fail. Try again. Change the world. – Simon Sinek “
