COMPANY PROFILE

CONETECH INC

ConeTech Inc logo


CONTACT INFO

Address

1450 Airport Blvd Ste 180
Santa Rosa
CA, 95403
United States
Phone
707-577-7500
Fax
(707) 577-7511
Primary

ConeTech, Inc leads the wine industry in quality of Alcohol Adjustment, VA Removal and Customer Service

ConeTech, Inc leads the wine industry with the best available alcohol adjustment service. Our technologies allow for 100% retention of your wine's delicate aromas and flavors while employing no damaging pressures or stripping normally associated with other adjustment methods. ConeTech can adjust your entire blend using only 10% of the total volume and we offer the fastest possible adjustment in the industry, we can process 30,000 gallons of wine in a single day. 

Our clients often use our alcohol adjustment service to increase their wine quality and to receive tax benefits. Call us today to speak with our team of three experienced winemakers, who are ready to answer any question you have whether you're in a pinch or just ready to use ConeTech to make your best wine yet.

 

We offer the gold standard of alcohol adjustment and flavor correction


Alcohol Adjustment:

We offer the highest quality alcohol adjustment in the wine industry using the Spinning Cone Column. The Spinning Cone Column is a unique technology that does not use membranes found in other technologies such as reverse osmosis, consequently there are no damaging pressures or losses of flavor or aroma when using ConeTech's services. Our Spinning Cone Columns are also able to process solids, high turbidity and even fermenting wine. There's no need to filter before sending your wine to ConeTech. 

We are also happy to offer a free alcohol Sweet Spot consulting service. Our team of winemakers will assist you through the process of finding the optimal %ABV for maximizing the quality of your wine. Call us and taste the difference for yourself.

Other Services ConeTech Provides:

VA REMOVAL

     We offer VA removal/correction using the best available quality of Reverse Osmosis that strips only what is desired!

WE SELL PREMIUM ETHANOL!

We sell 100% premium California grape designate brandy for fortification.  We are able to offer this at 120, 140, and 170P.  We can also sell American alcohol for cleaning. 

 

 

Top 500 North Bay Company
Top 500 North Bay Company
Conetech is proud to be a top 500 North Bay company in 2013.
ConeTech's Spinning Cone Column
ConeTech's Spinning Cone Column
Developed in Australia, the Spinning Cone Column (SCC) is the fastest, most efficient and cost-effective method in the world for the capture and preservation of volatile flavor components from all kinds of liquid or slurry substances, at high speeds and at low temperatures.
Testimonials for ConeTech!
Testimonials for ConeTech!
Jane Milligan discusses why she loves ConeTech's winemaking services

News Archive


Do You Have Lees to Dispose of?
20 June, 2018

If so, please contact: Jessica Smith: 707-577-7508 or jsmith@conetech.com

It's Free!


Wine Disposal
30 May, 2018

Do you have wine that you wish would just go away?

We can legally and safely dispose of your unwanted product.

Contact Jessica Smith: 707-577-7508 or jsmith@conetech.com


ConeTech Can Help with Stuck Fermantations!
19 June, 2017

Only ConeTech’s unique technology can:

  • Process fermenting wine, unfiltered wine, or wine with a high percentage of solids/turbidity
  • Preserve 100% of the wine’s volatile aromatics and flavors
  • Reduce the alcohol content of the stuck fermenting juice long enough to re-start the ferment

For more information please contact us at: info@conetech.com or (707) 577-7500

 


ConeTech's Operations Now Exclusively Managed by Winemakers!
15 July, 2016

  ConeTech’s operations are now exclusively managed by winemakers!

 At ConeTech, protecting and improving the quality of our clients’ wines is our top priority.  Our operations department is now managed by 3 people who are winemakers in their own right.  Between them, they bring over 20 vintages of experience in California, Washington, Oregon, Switzerland, Michigan and New Zealnd.  This combined experience has allowed ConeTech to constantly improve our wine handling processes as we continue to offer the best solution in the industry for alcohol adjustment while bringing to market new services such as VA removal.

 Feel free to stop by our facility at 1450 Airport Blvd. in Santa Rosa to meet our winemaking staff and tour our facility.

 

 

 

 

 


Optimizing Modern Fermentation
09 July, 2014

ConeTech's Stephanie Goss will participate in a discussion of Optimizing Modern Fermentation at Napa Valley College July 17th..

 

Napa Valley College Foundation and BSG Wine Division | Napa present:

 

Thursday July 17th from 8:30am - 12:00pm

Napa Valley College Viticulture & Winery Technology Center

 

OPTIMIZING MODERN FERMENTATION 

Successful fermentations today depend on integrating as many of the parameters involved as possible, not just focusing on a single aspect. All the parts need to be considered as a whole for today's fermentations to succeed. Vineyard issues, Brix, nutrient status, pH and winery processing protocols all have a strong impact on whether a wine fermentation will go dry... or not.... and what it will taste like.


Join Lisa Van de Water of the Vinotec Group to discuss 21st Century approaches to wine fermentation for fewer fermentation problems and better-tasting wine. A discussion on the use and value of different nutrients and technologies available will follow with these panel speakers: 

 

George Vierra, Professor and Consulting Winemaker

Wayne Donaldson, International Winemaking Consultant

Stephanie Goss, ConeTech

Guillermo Soto, enologica Vason

Janos Radvanyi, Jr., PolarClad

Free seminar, lively discussion, coffee and treats. What could be better?

THURSDAY JULY 17TH

NAPA VALLEY COLLEGE VITICULTURE & WINERY TECHNOLOGY BUILDING

REGISTRATION & COFFEE

8:30 am

Event Starts 9:00 SHARP

 

INQUIRIES:

Doug Manning  |  c: 707.2569891  |  e: dmanning@bsgwine.com


Leaders in cutting edge wine technology: Spinning Cone Column
04 February, 2014

Developed in Australia, the Spinning Cone Column (SCC) is the fastest, most efficient and cost-effective method in the world for the capture and preservation of volatile flavor components from all kinds of liquid or slurry substances, at high speeds and at low temperatures.

The SCC is a vertical stainless steel cylinder in which an inert stripping gas removes, under vacuum, a vapor stream of volatile compounds from liquids or slurries. The largest model (SCC 10,000) is roughly one meter in diameter and five meters in height, while the smallest (SCC 1,000) is one-third of a meter in diameter and two meters high.

Read more about the technology, or contact us with your questions!

Send Me Info


Stuck Fermentation - Spin It Back
06 September, 2013

Restarting a sluggish or stuck fermentation using dealcoholized wine with the global rise of sugar and alcohol levels during recent years, the incidence of stuck fermentations has grown enormously.

When fermentation problems occur, it is imperative to act on them decisively and rapidly to pre-empt serious side effects like Volatile Acidity.

ConeTech’s Spinning Cone Columns have the unique ability to handle even partially fermented must containing substantial solids. This, plus the advisory service constantly available from ConeTech’s enologists, has enabled countless winemakers in different countries to solve completely this frustrating and serious problem.

Here is how we solve the problem.

  1. The winemaker sends ConeTech an amount (pre-agreed after specific consultation with ConeTech) of the “stuck” wine for dealcoholization. The amount will be determined by the specific situation.
  2. Once returned to the winery, this fraction must be kept separate – NOT blended back into a larger lot.
  3. Yeast is added to the dealcoholized fraction, plus any desired nutrients or fermentation aids normally used by the winemaker.
  4. Fermentation of the dealcoholized portion is restarted, and when the brix has been reduced by ± 50%, approximately one third of the stuck balance of the lot is added back.
  5. After that combination has fermented down to the desired level, another third is added until the same brix reduction is achieved – at which point the final third is added.

The importance of the 3-stage approach lies in strict avoidance of a high alcohol “shock” which could again stop fermentation. Obviously, the same temperature disciplines apply to this remedial process as to normal fermentation

Contact us for more information at 707-577-7500.


ConeTech top 500 North Bay Company
02 May, 2013

ConeTech is proud to be recognized among the top 500 revenue producing companies of the North Bay by NorthBay Biz.

 


ConeTech Helps Your Wine Reach the Sweet Spot
18 January, 2013

In Consumer perception, flavor in wine is profoundly affected by its other constituents (including alcohol in particular), and by the winemaker's “management” of the BALANCE between these constituents. Even quite minor differences in alcohol levels can greatly affect the perceived aroma and flavor of the wine.

ConeTech is willing to go to great lengths to help clients establish the ideal “Sweet Spot” in their wine, and offers all the resources of its sophisticated facility, plus all the time necessary, to help achieve this while we actually process their wine.

If we are actually processing only one component of a total blend (as is often the case), we ask that the client bring a sample of that complete blend as the starting reference point. The client is then provided with the dealcoholized component in order to create multiple small samples of a finished blend, aided by ConeTech's personnel and lab equipment, and a blend guidance spreadsheet which ConeTech has developed during many years of experience.

Once the client has selected the “Sweet Spot”, we quickly recalculate the alcohol level needed in the processed portion to achieve the desired result in the entire blend.


ConeTech & BSG Team Up on Unique Winemaking Seminars
04 April, 2012

Join us at our intensive winemakers workshop (Wine Flavor Management Through Science and Technology). These seminars, presented by Beverage Supply Group and ConeTech, will bring you the latest in flavor management.

Learn about the the no H2S yeast from Phyterra, pick up your samples of the very popular Liquid Oak Tannins from Toasted Oak Co, and talk with the technical wizards at ConeTech about their Spinning Cone technology and how that can help you find your "sweet spot" balance of wine components.

These exciting seminars are offered at the following locations:

  1. Wednesday April 11, Courtside Cellars, San Miguel, CA
  2. Wednesday April 18, Napa Valley College, Trefethen Bldg, Napa, CA
  3. Thursday April 19, Dry Creek Inn, Healdsburg, CA
  4. Friday April 20, Hampton Inn & Suites, Lodi, CA

Please register with Beverage Supply Group at 707-252-2550, or with ConeTech at 707-577-7500


Spinning Cone Columns - Adjusting Alcohol in Your Wine
19 March, 2012

The Problem: 

In many of the world's hotter grape growing areas (e.g. California, Chile, Australia, Southern France, South Africa, Spain, etc.) a combination of climate conditions (compounded by GLOBAL WARMING) and modern yeast strains drives sugar and alcohol levels several points higher than are desirable. Around the world the AVERAGE alcohol level in wine is TWO DEGREES HIGHER than it was 20 years ago. Also, winemakers increasingly value phenolic ripeness because they know consumers want the full flavors which derive from that.

The Consequences: 

• High alcohol “hotness” that has a masking effect on the flavor of the wine, that is increasingly found undesirable by consumers worldwide
• Over extraction of grapes due to high alcohols
• Stuck fermentations & the host of resulting evils

ConeTech's Answer: 

Since ConeTech's introduction of the Spinning Cone Column (SCC) first into California in 1991, and then into other countries, winemakers now have complete control over the process. This enables precise adjustment of the wine's alcohol level, to achieve harmony and balance (“sweet spot”) with all the other components of the wine.

The Traditional Solution: 

Winemakers had only three “solutions” to the problem of high alcohol:

1. Dilute with water

Consequence: Sometimes illegal and always bad for quality

2. Pick grapes earlier then ideal

Consequence: Sacrificing flavor development (phenolic ripeness) for lower alcohol

3. Blending away with other wines

Consequence: Negative for quality and/or impossible with many premium varietals

The ConeTech Solution

Use the Spinning Cone Column state of the art technology that uses a unique combination of thin-film techniques, low temperature vacuum operation, and minimal residence time. This highly selective molecular distillation process totally avoids any thermal damage or stress to the wine.

The winemaker can therefore:

• Select a relatively small portion of the wine
• Separate all of its delicate, volatile aroma components
• Remove the alcohol from this de-aromatized portion 
• Suffer no loss or damage to the flavor
• Restore the aroma/flavor compounds to the de-alcoholized wine
• Enjoy the “best of both worlds”: full ripe flavors, yet softness on the palate.

Research into the solubility of volatile aroma/flavor compounds in alcohol has discovered that the “masking effect” is the result of key compounds drastically losing their volatility (and thus their perceptibility to nose and palate) as alcohol rises beyond an optimum level.

 

Why Adjust Alcohol in Wine?

TAX BENEFIT

Wines at above 14.0% alcohol are liable for a largely increased tax.  WE CAN SAVE YOU THOUSANDS!

FLAVOR

High alcohol hotness that has a masking effect on the flavor of the wine, that is increasingly found undesirable by consumers worldwide
Over extraction of grapes due to high alcohols
Stuck fermentations & the host of resulting evils

ConeTech's Answer

Since ConeTech's introduction of the Spinning Cone Column (SCC) first into California in 1991, and then into other countries, winemakers now have complete control over the process. This enables precise adjustment of the wine's alcohol level, to achieve harmony and balance (sweet spot) with all the other components of the wine.

The Traditional Solution

Winemakers had only three solutions to the problem of high alcohol:

1. Dilute with water

Consequence: Sometimes illegal and always bad for quality

2. Pick grapes earlier then ideal

Consequence: Sacrificing flavor development (phenolic ripeness) for lower alcohol

3. Blending away with other wines

Consequence: Negative for quality and/or impossible with many premium varietals

The ConeTech Solution

Use the Spinning Cone Column state of the art technology that uses a unique combination of thin-film techniques, low temperature vacuum operation, and minimal residence time. This highly selective molecular distillation process totally avoids any thermal damage or stress to the wine.

The winemaker can therefore:

Select a relatively small portion of the wine
Separate all of its delicate, volatile aroma components
Remove the alcohol from this de-aromatized portion
Suffer no loss or damage to the flavor
Restore the aroma/flavor compounds to the de-alcoholized wine
Enjoy the best of both worlds: full ripe flavors, yet softness on the palate.

Research into the solubility of volatile aroma/flavor compounds in alcohol has discovered that the masking effect is the result of key compounds drastically losing their volatility (and thus their perceptibility to nose and palate) as alcohol rises beyond an optimum level.

In the early 1990's ConeTech pioneered a technology breakthrough that radically changed how winemakers approach flavor management in premium wine. ConeTech provided a foolproof way of adjusting the wine's alcohol level without changing the wine's natural flavor.

More recently, wine marketers have enlisted ConeTech's help in the creation of a whole
new generation of softer, lighter wines with appeal to a broader range of consumers.

The ConeTech System benefits:

  • Aroma/Flavor no longer masked by alcohol
  • Nothing added (only subtracted). As with other mechanical processes (e.g pressing, centrifuging, filtration, cold stabilization, etc.) the SCC simply enables separation of desirable from undesirable constituents of wine
  • No water added. No chemicals. Has zero effect on wine's integrity
  • No stress on wine. A problem with some other mechanical processes
  • Costs only a few cents a bottle
  • Enables alcohol adjustment to meet tax category requirements
  • Key to marketing success of many New World wines. Many hundreds of wine show awards (including Wine Spectator Wine of the Year award, and many Top 100 nominations)
  • Enables creation of new generation wines with appeal to millions of new consumers