Written by Clark Smith INNOVATION #1: Maceration Accelerator Della Toffola “This is the brainchild of Dr. Richard Smart, who conceived the simple idea that skins would extract quicker if we chopped them up or, as…
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Innovation improves bottling processes
Bottling line technology has advanced significantly in recent years. Della Toffola Pacific’s Managing Director, Paul Baggio, examines these changes and the benefits to winemakers with Grapegrower & Winemaker Magazine. Della Toffola is very well regarded…
Press Release: InvestIndustrial acquires the majority of Della Toffola.
Press Release – 16th August 2020 1st September 2020 – An investment company (“Investindustrial”) indirectly owned by Investindustrial VII L.P. has signed an agreement to acquire a majority stake in Della Toffola S.p.A. and DT…
CTS technology for tartrate stability reduces energy, water and labour use.
Della Toffola Pacific managing director Paul Baggio outlines the innovation behind continuous tartrate stabilisation technology and how it can benefit winemakers Introduction: Tartrate Stabilisation Wine contains ions of tartaric acid and potassium. Under certain conditions,…
Innovating winery press technology through AI
Automation has long been a feature of Della Toffola press extraction, with intelligent programming also integrated as a feature in the press range for many years. But artificial intelligence, or AI, integrated into juice extraction…
Yealands records improved juice extraction with DT central membrane press
Critical to the process of making wine is the extraction of juice from grape berries. advantages of the Della Toffola design. Extracting the most juice without extracting solids (suspended solids) or phenolics (browning fractions) has…