How VINOflux has been developed:
A method to accelerate the natural ripening process was found during
research into biological cell membranes at a well-known European
university. It was obviously worthwhile to test the method that has
been found on spirits and wines. The results astonished the research
team: the natural maturation process in fine mash fermented red
wines can be expedited and much reduced in time by VINOflux
without deteriorating the original character.
How VINOflux became marketable:
Initial testing on mash fermented red wines was encouraging, thus
further series of tests were carried out together with well-known wine
experts testing a considerable variety of top European wines. The
results were so positive that the inventors decided to patent VINOflux
and start production. VINOflux is easily integrated into existing winery
processes.