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Zero Harvest Problems with BevZero

Harvest season for the wine industry is a crucial time of year, and BevZero provides several solutions for winemakers to ensure success.

From August to October in the Northern Hemisphere and from February to April in the Southern Hemisphere, winemaking teams are prepared to work day and night to make sure that their harvest is optimized on all levels. While the ripeness of the grapes determines when they will be harvested based on factors including sugar, tannin, and acid levels, winemakers need to be thinking about a variety of other ancillary factors needed to make the process a smooth one.

BevZero has been supporting winemakers for over 30 years. The team of experts, including six winemakers, has been involved in every aspect of the winemaking process. As winemakers begin preparation for harvest season, BevZero is here to support them. We offer a wide variety of services and equipment for the wine industry, and we have specific services that can be utilized around harvest time, so winemakers can keep their focus on what they do best.

Wine Disposal

Tank space can be a limiting factor during harvest. In preparation for each new vintage, BevZero is fully licensed to dispose of any wine that needs to be destroyed. BevZero can dispose of unwanted/tainted wine and can accept transfers in bond from Bonded Wineries into our Distilled Spirits Plant. Certificates of Destruction are available upon request.

Alcohol Adjustment

Alcohol adjustment is the process of reducing the amount of alcohol in the wine to create the desired product style preferences. With BevZero’s unique technology, only a portion of the total wine blend needs to be processed. Also unique to BevZero, wine does not need to be filtered prior to processing. BevZero offers complimentary on-site tasting to determine the best final alcohol strength of the wine being adjusted (the Sweet Spot).

Volatile Acidity Removal

While a wide range of compounds can contribute to VA content, acetic acid and ethyl acetate are two of the most concerning due to low sensory thresholds and unpleasant smell and taste. BevZero offers VA removal services alone, or in conjunction with alcohol adjustment. Our technology is the highest quality available and incredibly selective, removing primarily Acetic Acid and Ethyl Acetate, the two main compounds contributing to VA.

Stuck Fermentation

Many winemakers struggle with stuck and sluggish fermentations that leave higher residual sugar contents than desired. Stuck ferments can be caused by many contributing factors, however, high alcohol content and elevated volatile acidity can adversely affect yeast activity, and are two common causes of stuck fermentation. BevZero can reduce the alcohol content of the fermenting juice to the desired level at which the winemaker can re-start the ferment.

BevZero is dedicated to supporting the wine industry and can support winemakers’ needs during the upcoming harvest. Reach out to or here to connect with our team to learn more about our services.