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MAVRIK NORTH AMERICA

Mavrik North America logo


CONTACT INFO

Address

345 Tesconi Circle
Santa Rosa
CA, 95401
United States
Phone
7073200672
Fax
Primary
Bob Kreisher

Worldwide Leaders in Cutting-Edge Winemaking Through Intensive R&D

Ultraselective Wine Filtration, Laboratory Equipment, Pumps, and Other Winery Equipment and Services

Equipment and Services for Winemaking


Mavrik's research & development efforts have led to original technologies and equipment, many of which have generated or will generate patent applications:

  • Alcohol reduction in wine*
  • Volatile acidity and ethyl acetate removal from wine*
  • Pyrazine removal from wine*
  • Cold Stability in wine*
  • Ultrafiltration*
  • Targeted removal of other compounds from wine*
  • Must and Transfer Pumps
*Available as a service or equipment for sale.
We also carry the reliable lines of laboratory equipment made by Martini and by Milwaukee, as well as a full line of filtration products, must and transfer pumps.  
Download(s):

Building Machinery @ Mavrik's Fabrication Shop in Santa Rosa, CA
Rare opportunity to have some of the crew together at the Office for a photo.
Smoke Taint 2017: Not As Bad As it May Seem

As we've written recently, this is not a repeat of 2008. The exposure this year has been shorter and later. Nonetheless, in select cases the exposure has been intense enough to cause mild to very mild smoke taint results based on analyses coming in. Importantly, some seemingly affected vineyards are showing no sign of smoke taint.

The mild results we are hearing about are easily and economically resolved with our progressive treatment process (in fact, we've resolved much higher levels than these). So, what to do? The tl;dr version is continue doing exactly what you would do in a normal year. When you get a chance, read this

In the meantime, we've begun helping some wineries who were without power and/or access for extended times to resolve some issues that arose from those challeges. We are continuing to offer discounts and/or special terms to those needing help with these sorts of issues resulting from the fires. 

NOTE: this is a repeat of what we posted 2 weeks ago. As we speak with our friends and neighbors it only reinforces our early impressions. 


News Archive


Our Community is Strong (+Don't Worry About Smoke Taint & Mavrik Reopens 10/16)
13 October, 2017

Our communities--Santa Rosa, Napa, Yountville, Sonoma, Kenwood, Redwood Valley and all the rest, as well as the winemaking community--are resilient. Our thoughts are with all of you. 

I am relieved to announce that our facility in Santa Rosa escaped harm and all of our employees are safe. Therefore, we will re-open for business next monday 10/16.  If we missed your call the week of the 9th, we apologize. Please contact us again after the 16th, or feel free to email us immediately, as we are monitoring email: info@mavrikna.com

I also want to add a few quick thoughts on smoke taint. Here is the short version: don't worry about it. With a few exceptions, its just too darn late for the smoke to effect the grapes on the vine or fermenting/fermented wines to a significant extent. And in the unlikely event they pick up some smoke, we can remove it w/o collateral damage. Worry about it later.

If you or your vineyards are in an effected area, you have more important things to worry about. Get those grapes in and get them fermenting. If your winery is not operational, call a friend outside the effected areas. You know they will help out. 

When you get a chance, read this .  It will get you up to speed on what you need to know. 

Additionally, if you've had unattended fermentations happening, the problems that arise can be dealt with later. Take care of them as you can and worry about the wine later. 

Perhaps the only problem requiring immediate attention is stuck ferments.  We can get you rocking and rolling quickly, regardless of the wine. 

Give us a call for any immediate needs. Worry about the rest later. We wish everybody the best for a speedy recovery. 


Can't Handle the Pressure? Find Relief for Your Wine Here!
30 June, 2017

400 PSI

Above that pressure, your wine's volatile esters run great risk of being transformed into non volatile compounds. That sounds like a lot of pressure for wine. That's because it is.

Yet VA reduction and other RO based services routinely apply 600psi, 800psi, up to 1200psi to your wine. 

We invented low-pressure VA removal. And we remain the only provider in the world to offer it. Always below 400psi. Its really that simple when choosing the lowest impact VA removal in the business.

Mavrik: Celebrating 10 Years


False Claims About Restarting Stuck Fermentations
11 October, 2016

Despite the false claims of some, dealing with solids in fermenting (or stuck) wine is a capability we possess. 

VA is the most likely culprit in a stuck fermentation. But first, make sure its really stuck. Although textbooks say .08 mg/100ml will invariably stick, our experience shows fermentations will often continue well past that mark. If the VA is stable or slowly climbing, it can be preferable to let it finish slowly and deal with the VA after it is dry rather than attempting to restart it. Then you can deal with the VA much more precisely.

If alcohol is clearly the cause of the stuck ferment, no worries. We can reduce the alcohol and you can restart. This uses our familiar in-house developed membrane that removes alcohol only, with no heat, no pressure, no vacuum and no loss of wine.

Once again, don't believe the silly claims that our systems can't handle solids. That's never been the case, despite false claims to the contrary. 


Smoke Taint 2016: No Need to Panic
15 August, 2016

Fires and smoke always cause anxiety. Beyond the danger of the fire itself, there is the lingering question of smoke taint. With the fires of 2015, some stoked this fear with premature alarm. On the other hand, we counseled cautious optimism. We feel the same is warranted this year. 

In 2008, the fires started the third week of June and carried through into late July and mid August. In 2015, the fires that caused concern started the second week of August and carried well into September and even October. In short, 2008 happened at the prime time for smoke taint, while 2015 happened well after the primary cause for concern. 

In 2008, the smoke taint was wide spread over vast regions and sometimes affected vineyards that weren't even known to have been directly exposed to smoke. In 2015, smoke taint was very limited to cases where fire was very close, and very intense, in some cases burning right up to or into the vineyard. 

So, where does that put 2016? Well, later than 2008, and earlier than 2015. That indicates some minor risk. However, in a lot of cases, the smoke has blown away from vineyards consistently. Although this doesn't negate concern entirely, it is cause for optimism. In other cases, the smoke has directly impacted vineyards, but only recently, near or even past the end of veraison. This timing is also cause for optimism.

In both cases, it is advisable to proceed as usual, with one caveat. Make sure to do a sensory analysis of anything potentially effected 6 weeks post ML

The reason for that, as well as much more information and advice are available in our Smoke Taint Summary. By clicking on the link you will find collected and summarized research on smoke taint, as well as best practices and options.

In short, there is no need to panic. Indeed, there is plenty of cause for optimism and effective options for dealing with effected wines if they pop up later on. 


A Good Place to Retire From: Jeremy Schulze Leaves Mavrik for Semi-Retirement
28 July, 2016

Mavrik's very first employee says goodbye to the life of the working stiff. Jeremy is moving to the East coast where living is cheap. In fact, he bought the farm, er, bought a farm. 
 
Jeremy, Mavrik's first employee nearly ten years ago, is also the first to retire from Mavrik. "Perhaps we paid him too well?" wondered Mavrik's President, Bob Kreisher. 
 
Jeremy's long tenure however doesn't come as a surprise. The majority of people who've worked for Mavrik still do, with 8-9 year tenures not being uncommon. 
 
In addition to supervising and training all of Mavrik's service crews, Jeremy's responsibilities included machine maintenance, repair, and controls. Customers need not fear a gap in service: Jeremy trained his replacement, Roberto Aguilar, for a year as he carefully planned his escape. "Maybe I will be able to retire in 9 years myself," said Roberto. 
 
Jeremy doesn't plan a sedentary (semi)retirement. In addition to a consulting and advisory role to Mavrik, Jeremy plans to farm and work in the brewery of a friend as the CTO (Chief Tasting Officer). 

The VA Dilemma: How to Eliminate Collateral Damage
11 July, 2016

The VA Dilemma

With modern winemaking, VA creeps up. Sometimes too far. Then you have to decide which is worse, the current VA level, or the effect of VA reduction. There are several things to consider when making that decision.

High Pressure Sales

The most dominant effect of VA reduction comes from the pressure used. In the beginning, the membranes were crude and needed tremendous pressure--around 1200psi. With some tweaking, pressures eventually came down to about 800psi. 

The problem is that above 400psi, volatile esters can saponify, or turn into non-aromatic compounds. This is the observation that led us to develop what remains the only VA reduction technology which operates below 400psi. Our machines are built so that they can't even be operated higher.

Off the Rack or Tailor Made?

All of the innovations in VA reduction over the last quarter+ century have been made by companies that specialize in VA reduction. They have R&D departments, they have chemists, they have engineers, they have winemakers, all of whom work on a very narrow range of highly technical matters related to getting VA out of wine. The people who operate the equipment are involved in design and building. They know these machines by heart.  These are your tailor-made suits. 

But, inevitably the oldest designs have been cloned by generalists who churn out dozens of copies a year of low tech things like destemmers and tanks. These are your off the rack, department store options. 

Unlike the clothing industry, tailor-made VA reduction is not more expensive than department store VA reduction. In fact, due to specialization, its often less expensive to choose the best, low pressure, tailor-made option. 

Avoiding Collateral Damage

So the choice is easy to boil down to two simple factors:  Low pressure processing by a company that designs, builds, and operates its own equipment. Going this route makes it easy to solve the VA dilemma. If the VA is too high, reduce it and don't worry about collateral damage.


UC Davis Grad Promoted by Mavrik North America
29 June, 2016

Mavrik Promotes Matt Zinkl to Product Marketing Specialist

Santa Rosa,CA(June 23, 2016).  Mavrik North America has promoted Matt Zinkl to Product Marketing Specialist.

Matt first started with Mavrik in 2008 as a winery technician.  With a degree from UCDavis, he caught on quickly to the winemaking and technical intricacies of Mavrik’s processes.  After leaving Mavrik to join the winemaking team at a large winery, Matt returned to Mavrik again a few years ago.

“Matt’s experience making wine, operating our machines, and his education made him the obvious choice for this position,” said Bob Kreisher, Mavrik’s President.

He will be responsible for all territories other than the east coast.

ABOUT MAVRIK

Founded in 2006, Mavrik is a family-owned and operated company, based in Santa Rosa,CA.

 

Mavrik’s research & development efforts have led to original technologies and equipment for purchase, rental, or as a service, some of which are patent pending:

  • Alcohol reduction
  • Volatile acidity and ethyl acetate removal
  • Pyrazine removal
  • 4ep/4eg removal
  • Smoke taint removal
  • Tartrate stability
  • Sulfide removal
  • Sulfite removal

Shipping's On Us: The Affordable Secret to Balanced Wine & Savings
23 May, 2016

Everybody knows that dialing in the alcohol balance can make huge improvements. Unfortunately, with some technologies, the effects of the process and the cost of excess wine loss and shipping may outweigh the benefits of balance. 
 
But some regions have benefited for nearly 10 years from the alternative that uses no heat, no pressure, and no vacuum, and thus results in no flavor loss or wine loss. Amazingly, the cost of this no impact technology is the lowest available, even on small lots.
 
Our R&D department turned out this unique technology which removes only alcohol. No flavors other than alcohol are lost, unlike the old technologies. Consequently, there is 40-60% less volume lost due to processing.
 
Yet some still opt for local alternatives under the mistaken impression that they can't afford to send their wine a little further. So, we've paired with some of our favorite shipping partners to make it easy. We'll pay the shipping*. In fact, we'll arrange everything. You just give us your numbers and we'll do the rest.   
 
Now, you really can't afford not to use the best.
 
*Offer good to/from the California counties of Monterey, San Luis Obispo, Santa Barbara, Nevada, Amador, El Dorado, Calaveras, Placer. If you are not in one of those counties, there is already a Mavrik facility nearby, as well as considerable deals on this exceptional technology. Call or email for details. Limited time. Less than truckload quantities may share trucking. 
 
 

Secrets for Dealing with Stuck Fermentation Quickly and Inexpensively
09 October, 2015

We continue to see a very large numberof stuck fermentations with this harvest. All are relatively quickly and easily handled with a little effort.  

With grape-picking nearly finished for the vast majority of the West Coast’s wineries, attention has turned to fermentation. We have been approached by a surprising number of its clientele for assistance with stuck fermentations. Encounters with smoke taint on the other hand are, as expected, quite limited so far.

High alcohol is the most likely cause of stuck fermentation. The inhibitory level varies dramatically by yeast strain (from 12-14% in most cases, sometimes less for wild yeast). The best first step is to reduce the alcohol to a potential under 15% (alcohol % + [brix * .57]). Then restart fermentation with a killer yeast as prescribed by your yeast vendor.

Processing loss from Mavrik’s alcohol reduction process is 40-60% less than other methods, making it by far the most economical means of restarting. Mavrik’s process removes no flavors other than alcohol from the wine. Cloudy wine can be handled without problem.

VA above .080 mg/100ml can also be a cause of stuck fermentation. However, Mavrik’s consultants have seen plenty of wines with VA as high as .130 mg/100ml ferment strongly once the alcohol has been reduced.

"Unless the VA is very high, it is best to deal with alcohol first. Later in the winemaking cycle, you can assess the VA of your blend and determine whether it needs to be reduced,” said Mariana Brown, Mavrik’s Winemaker and Director of Operations.

Mavrik’s VA solutions range from very low-pressure DIY rental machines to low pressure custom service for up to hundreds of thousands of gallons.

Although demand for stuck fermentation assistance is heating up, Mavrik is typically capable of maintaining short lead times year round due to the unique practice of retaining its skilled workforce during slow times.


Harvest Update: Lots of Stuck Fermentations, Little Smoke Taint
09 October, 2015

Santa Rosa, CA (September 30, 2015). With grape-picking nearly finished for the vast majority of the West Coast’s wineries, attention has turned to fermentation. Mavrik North America has been approached by a surprising number of its clientele for assistance with stuck fermentations. Encounters with smoke taint on the other hand are, as expected, quite limited so far.

Mavrik advises its clients that high alcohol is the most likely cause of stuck fermentation. The inhibitory level varies dramatically by yeast strain (from 12-14% in most cases). The best first step is to reduce the alcohol to a potential under 15% (alcohol % + [brix * .57]). Then restart fermentation with a killer yeast as prescribed by your yeast vendor.

Processing loss from Mavrik’s alcohol reduction process is 40-60% less than other methods, making it by far the most economical means of restarting. Mavrik’s process removes no flavors other than alcohol from the wine.

VA above .080 mg/100ml can also be a cause of stuck fermentation. However, Mavrik’s consultants have seen plenty of wines with VA as high as .130 mg/100ml ferment strongly once the alcohol has been reduced.

“Unless the VA is very high, it is best to deal with alcohol first. Later in the winemaking cycle, you can assess the VA of your blend and determine whether it needs to be reduced,” said Mariana Brown, Mavrik’s Winemaker and Director of Operations.

Mavrik’s VA solutions range from very low-pressure DIY rental machines to low pressure custom service for up to hundreds of thousands of gallons.

Although demand for stuck fermentation assistance is heating up, Mavrik is typically capable of maintaining short lead times year round due to the unique practice of retaining its skilled workforce during slow times.

ABOUT MAVRIK

Founded in 2006, Mavrik is a family-owned and operated company, based in Santa Rosa, CA.

Mavrik’s research & development efforts have led to original technologies and equipment for purchase, rental, or as a service, some of which are patent pending:

  • Alcohol reduction
  • Volatile acidity and ethyl acetate removal
  • Pyrazine removal
  • 4ep/4eg removal
  • Smoke taint removal
  • Tartrate stability
  • Sulfide removal
  • Sulfite removal

Check out our new webstore, featuring Pump Carts, Lab Equipment, Valves, and More.


Risk for Smoke Taint is Low!
28 August, 2015

There has been a lot of speculation about smoke taint this year. Despite what some may say, the risk appears to be relatively low. 

We've been dealing with assessing and reducing risk, as well as ameliorating problems for over a decade. We've read all the research and compiled the worldwide experience of ourselves and others. And we've condensed it all into 4 pages of concise and helpful information. 

Read the state of the art on smoke taint and wine by clicking here.


Guide to How to Minimize Smoke Taint Risk
03 August, 2015

Fortunately for many, the time of greatest risk associated with wildfire smoke taint in grapes has already passed. Nonetheless, the recent fires in wine growing areas make this a great time to brush up on how to best avoid problems with smoke tainted wine.

We've been dealing with assessing and reducing risk, as well as ameliorating problems for over a decade. We've read all the research and compiled the worldwide experience of ourselves and others. And we've condensed it all into 4 pages of concise and helpful information. 

Read the state of the art on smoke taint and wine by clicking here.


Alcohol Reduction Center at The Ranch Winery in St. Helena is Mavrik's Sixth West Coast Hub
17 July, 2015

Mavrik North America has teamed with The Ranch Winery to open its sixth alcohol reduction hub on the west coast.  Existing locations includeSan Luis Obispo,Lodi,Santa Rosa,Napa, and Hopland, with additional locations pending TTB approval. 

"The Ranch Winery, with over 6 million gallons of capacity, and a great track record of efficient, high-level winemaking for a variety of clients, made an ideal location for Mavrik's latest Distilled Spirits Plant (DSP) for alcohol reduction", said Mariana Brown, Mavrik's Winemaker and Director of Operations.

Mavrik’s third generation alcohol reduction technology differs greatly from spinning cone and reverse osmosis predecessors. Developed by Mavrik's R&D team, the process utilizes a proprietary membrane that removes only alcohol and nothing else. It operates merely by contact, using pumps only to gently move cellar temperature wine through the system at a nominal 10psi.

The result is an enologically and economically advantageous process:

  • no heat, no pressure, no vacuum
  • 40-60% lower processing losses
  • faster processing times
  • dramatically lower costs

The need for more, and larger, locations for Mavrik alcohol reduction, such as The Ranch Winery, have developed in recent years due to expanded demand.  High end wineries, like Napa's cult cabs, supported Mavrik's dealc process when it was introduced 7 years ago based on wine quality. But economies of scale have progressed such that today, Mavrik's dealc service is equally utilized by large wineries seeking dramatic cost savings. 


A Brief History of VA Reduction
08 June, 2015

A Brief History of VA Reduction

 

It has been possible now for more than 20 years to reduce the volatile acidity in wine. First, winemakers were relieved to be able to fix wine with high VA. Soon, many began to tweak good wine to make it great.

 

Three distinct processes have evolved with varying benefits.
 
Reverse Osmosis
First there was high rejection RO. This protects fixed acids and volatiles from the removal step that comes next.

 

PRO: rejects most fixed acids so that primarily volatile acids are removed
CON: very high pressure may saponify fruity esters, takes a long time
 
Nanofiltration
When low rejection RO membranes were renamed "nanofiltration", VA reduction by nanofiltration was commercially introduced. Although it permitted much more fixed acid and aromatics into the removal step, it allowed wine to be processed somewhat faster.
 
PRO: Lower pressure and faster than high rejection RO
CON: Pressure still very high, very high loss of fixed acids resulting in pH and TA issues
 
High Tech: Solving the Pressure Paradox: The Mavrik Solution
The two previous methods presented a paradox to Mavrik's research team. Using high rejection RO membranes allowed protection of much of the fixed acids in wine but at the cost of very high pressure.  Low rejection RO (also called Nanofiltration) allowed lower pressures to be used. But it also allowed way too much fixed acids to be removed from the wine.
 
Mavrik R&D didn't find either option acceptable, especially the low rejection RO. So the team did what they usually do: develop a membrane especially for wine. 
 
The result was that the pressure could be dropped much lower while nominally eliminating fixed acid removal and pH effects. The big bonus was that the high efficiency VA removal meant much faster removal: Up to 1,300 gallons/hour (30% reduction). And, as usual, Mavrik passes the economies of scale on to customers. So higher quality also resulted in lower cost.
 
PRO: Negligible effect on wine, very fast, low cost
CON: Sometimes long waiting list as more new ROs are built

SPOTLIGHT: Direct Contact Extraction (DCE) for Alcohol Reduction
12 May, 2015

Two weeks ago, we brought you a brief history of alcohol reduction from the oldest to newest (see below).  This week, we spotlight the newest: Our very own Direct Contact Extraction. (DCE).

In the 1990's when UC Davis and U of Verona were experimenting with membrane contactors, they discovered a few significant limitations. 

  • inherently slow kinetics of alcohol transfer across the membrane
  • some aromatic migration across the membrane
  • potential wet out (failure) of membranes
  • extraordinarily expensive

These reasons led researchers at both universities to conclude that there was no promise for these membrane contactors in alcohol reduction in wine. 

Mavrik concurs, which led our R&D team down an entirely different path that culminated in DCE.  But first, we examined the materials, sizes, pores, architecture, electrical potentials, and more of the failed membrane contactors to understand why they were so bad at removing alcohol.

With that knowledge in hand, we designed a series of DCE modules, correcting each of the weaknesses. Our testing showed great success and culminated in one design integrating all successful variations.

  • efficient mass transfer
  • no aromatic migration
  • no loss of wine

The only failure of the R&D department came in the form of Volatile Acidity. Membrane contactors were able to remove some VA from the wine. However, Mavrik found that the design parameter that permitted that was the same design parameter that allowed some of the desirable volatiles to cross in the old fashioned membrane contactors. So, when we designed that out of the membranes, VA removal was sacrificed also. 

The end result was exactly what we were looking for: a fast process which removes nothing but alcohol from wine. Thus, a process that not only eliminated collateral damage, but also resulted in the lowest losses available (just the alcohol removed).

This allowed us to develop the process early on (about 7 years ago) with high end producers who were willing to pay whatever it cost to remove alcohol from their wine without collateral damage. 

Since then, economies of scale have enabled us to become the cost leader on all blends, even those of hundreds of thousands of gallons and more, for pennies a gallon. 

Regardless of whether you buy service, your own machine, or lease, the best is also the least expensive. No heat. No pressure. No loss other than alcohol.


A Brief History of Alcohol Reduction
28 April, 2015

A Brief History of Alcohol Reduction

Alcohol removal started over 20 years ago and has grown steadily more sophisticated and, consequently, gentler on wine.

The timeline below discusses the evolution of all TTB legal processes. 

 
IN THE BEGINNING: DISTILLATION BASED METHODS
 
SPINNING CONES
First, there were spinning cones. Despite the name, its not a fancy centrifuge. Instead, its a fancy still. Invented for use in making processed foods like instant coffee and tea concentrate, perfume and flavorings, essential oils, and yes, extraction of volatiles from wine. 
 
PRO: Fast
CON: Only half of flavors extracted are alcohol, expensive, big losses
 
REVERSE OSMOSIS + DISTILLATION
Shortly thereafter a two-step process, Reverse Osmosis + Distillation, joined the dealc club. First, wine is subjected to a high pressure concentration. The permeate from this concentration contains no phenolics and less aromatics than the technique above. This permeate is then distilled and blended back to the original wine. 
 
PRO: Reduced loss of wine and aromas
CON: Expensive, distills wine, high pressure
 
HIGH TECH: MEMBRANE BASED METHODS
At about the same time the two methods above hit the marketplace, UC Davis experimented with a membrane previously used to purify nitric acid for metal finishing. This membrane amazingly pulled out only pure alcohol (something no still could do). And it did so at cellar temperature and without pressure or vacuum. 
 
Despite the vastly superior wine quality result, it was abandoned due to two big limitations. First, the very expensive membranes were very susceptible to damage, even by sterile filtered wines. Secondly, the whole process was very inefficient, taking many days to reduce the alcohol even a little bit. 
 
Aussie Style
Although abandoned in its pure form, an Australian group forged on in developing this membrane technology. Eventually, they settled for putting an RO inline in front of the alcohol removing membrane. This solved the fouling problem. 

The inefficiency remained however. They solved this problem by installing industrial propane heaters to heat the wine before it entered the alcohol removing membrane. 
 
Pro: Less impact on flavor than spinning cones
Con: Hi pressure, high heat, high energy requirement, combustible propane
 
Mavrik Style
Mavrik North America solved the problem with this membrane technology differently. Our membrane engineering team developed many tweaks to the design of the membrane itself. Then we tested each permutation. Once we established the relationship between our test results and our design changes, we incorporated all of the upgrades into one membrane.
 
The result is now Mavrik's Direct Contact Extraction (DCE). Just a membrane that removes pure alcohol. No heat. No pressure. No impact.
 
Pro: low cost, no impact on wine
Con: Only available with DSP or at one of 6 West coast locations

What it takes to beat smoke taint from 2014
10 November, 2014

Early reports are confirming that grapes from some areas were affected by smoke from wildfires this past summer and fall. 

Its been over a decade since widespread wildfires affected Australia (bushfires, as they call them). A lot has been learned about how to deal with this annoying but not insurmountable problem. Read the state of the art here


What it takes to beat smoke taint from 2014
22 October, 2014

Early reports are confirming that grapes from some areas were affected by smoke from wildfires this past summer and fall. 

Its been over a decade since widespread wildfires affected Australia (bushfires, as they call them). A lot has been learned about how to deal with this annoying but not insurmountable problem. Read the state of the art here


If you run into smoke taint, be prepared with the latest knowledge and techniques
04 August, 2014

It looks like wildfires are back and have potentially affected some west coast wine grape growing regions. 

Learn about the state of the art in understanding and mitigating wine smoke taint


Alcohol Reduction SLO: Our Newest Location
05 June, 2014

Mavrik's new alcohol reduction center in SLO brings our critically acclaimed service to wineries in the central coast

Wineries have long benefitted from our dramatically lower losses***, lower cost**, and zero impact* process, with our alcohol reduction centers now numbering four around the state. 

*Zero Impact? How? 

Otheralcohol reduction processed are based on distillation (spinning cone, RO), high pressure (RO) and vacuum (spinning cone).  These tecnologies have various impacts on the wine OTHER THAN removing alcohol:

HEAT: Distillation denatures tannins and colors and boils off volatiles as well as caramelizing sugars. 

PRESSURE: High pressure concentration (RO) precipitates colloids and saponifies volatile esters. 

VACUUM: Although the vacuum employed in a spinning cone column reduces the temperature needed for distilling alcohol (from 172F down to about 140F), it breaks the solvent-solute relationship which cannot be reconstituted after the alcohol (solvent) has been removed. 

All of these manipulations lead to the fact that 40-60% of what is removed from wine by other methods is flavors other than alcohol. 

In contrast, our method employs a unique membrane of our own exclusive design and use which removes only alcohol, nothing else. And it does so at ambient temperature, using 10-15 psi, and no vacuum separations.  

**Lower Cost? How?  

Simple.  Lower minimum charges.  Lower charge per unit of alcohol removed. We got our start with high end wines whose makers refused to compromise quality.  But after six years, our economies of scale are such that we save our client tremendous amounts of money on everything from $250/bottle Napa cab to million gallon blends. 

***Lower Loss? How?

Simple.  Other methods remove many flavors other than alcohol (more than half of what they remove in some cases). Our method removes nothing but alcohol.  The savings in reduced loss is sometimes bigger than the cost of the job alone. 


Steve Doherty Begins as Mavrik's new Sales Director
06 January, 2014

Mavrik has added veteran winemaker and equipment guru Steve Doherty as Sales Director.  Part of Mavrik's exceptional growth, Steve will manage Mavrik's customer experience as only somebody with his unique expertise can. 


How to Balance VA Quickly and Simply
19 August, 2013

Single-Pass OR Single-Tank, You Decide
Our VA reduction service is so gentle, you don't have to do it tank-to-tank, but you can.  The effect on pH and aromatics is so negligible that it just doesn't matter. If you prefer tank-to-tank, that's fine. If you prefer the simplicity of processing within the same tank, now your wine doesn't have to pay the price.
 
Both approaches enjoy the same superior process:
  • always less than 400psi to protect esters--a promise no other process can make
  • negligible effect on pH and TA
  • treatment w/o negative effects (several passes possible)
  • most cost-effective
  • experienced technicians supported by in-house winemaking team mean low stress for you
So, which one is right for you?
 
Single-Pass Advantages
  • less wine moved for equal result
  • no heat pickup
  • >30% reduction per pass
Single Tank Advantages
  • no variable headspaces or extra tank
  • negligible heat pickup
  • pay for precise final VA
  • client chooses final VA by number or sensory
Capacites up to 20,000 gallons/day or can gently handle lots as small as 300 gallons (smaller with our Eclipse DIY system, available for rent or purchase). 

DIY VA Removal--at less than 1/3 the pressure
22 July, 2013

Mavrik's DIY systems, called the Eclipse series, are a popular rental and purchase item.  Learn more about our innovative low pressure systems.  VA reduction without impact.

INFO


Brochure 

These 110v single-phase systems are framed in a kevlar-coated lightweight alloy and, like our full-service option, operate at less than 1/3 the pressure required by other treatment systems. So you treat more wine with less impact. 


The Secret Way to Reduce Alcohol in your Cellar--Legally
08 July, 2013

You'll be shocked how economical our smaller systems for small wineries are. Best of all, our systems are TTB approved to reduce alcohol in your wine legally.  

And they feature our coveted dealc process:

  • no heat
  • no pressure
  • no vacuum
  • nothing but alcohol removed

Click Here for a Brochure.

Or Contact Us


Treating High VA: Is it Worth It?
21 May, 2013

Our latest White Paper presents two case studies to help determine when it is worth it to treat very high VA.  


Rapid Tartrate Stabilization w/o Additives
29 April, 2013

Or, how to lower pH, reduce SO2, and stabilize tartrates without effecting flavor or structure. 

So you don't want to use additives, and you don't want to use electrodialysis?  We've been hearing this for years. That is why we began offering our Rapid Cold Stabilization a few years ago.  

This unique process removes only potassium, so the wine's TA is not reduced and the flavor and structure of the wine are not affected. 
  • no processing loss
  • does not require continual water stream to withdraw ions
  • low energy
  • does not require bottle-ready filtration (well-settled/racked sufficient)
Capacities from one barrel (Eclipse series for rent or sale) to millions of gallons. 
 

Don't Buy Your Own Dealc System until You've Seen our ECONO Series
15 April, 2013

You'll be shocked how economical our smaller systems for small wineries are. Best of all, our systems are TTB approved to reduce alcohol in your wine legally.  

And they feature our coveted dealc process:

  • no heat
  • no pressure
  • no vacuum
  • nothing but alcohol removed

Click Here for a Brochure.

Or Contact Us


Vintage 2011: Unraveling the Pyrazine Predicament
29 March, 2013

A leading laboratory recently disclosed what your palate may already be telling you: certain 2011 wines are marked by a high level of pyrazine.

Fortunately, we perfected our process for pyrazine removal years ago, so it is already well-known. It is so efficient, it doesn't matter how high the pyrazine level is.  Any variation in processing to below threshold is negligible.  As always, we pass the savings from from our high efficiency on to you with remarkable pricing.

ETS now offers pyrazine analysis. This is great for confirming that the vegetative character is indeed a result of elevated pyrazines.

Familiar will be our classically low pressures and high selectivity.  Trials are available, but are not necessary.  If its green, it can be treated, without collateral damage.

Contact us today to deal with this simple matter.


3 Inside Secrets to Judging the Quality of Dealcoholization
04 March, 2013

When you remove alcohol from your wine, you want to minimize the impact as much as possible.  There are three great ways to ensure that you do no harm.

FIRST, is to choose a method that does not involve quality impairing manipulations.  There are three approved methods in the US. One is relatively new (about 10 years) while two have been around for about 20 years.  The two older methods involve one or more highly detrimental facets:

  • high pressure
  • vacuum
  • heat
  • aroma stripping
  • wine deconstruction

The third method, which we call Direct Contact Extraction (DCE) employs none of these harmful processes.  It simply extracts alcohol, and only alcohol, directly from the wine. It does this at cellar temperature, without the use of pressure, heat, vacuum or any other process.  

SECOND, ensure that your dealcoholization does not lose valuable flavors along with the alcohol removed. With the older methods, about 50% to 60% of what is removed is flavors other than alcohol. 

The big upside of DCE is that everything that is removed from the wine is alcohol.

THIRD, ensure that you don't lose valuable wine volume.  By removing only alcohol, DCE delivers 50% to 60% smaller losses due to processing. 


3 Insider Secrets to Dealcoholization Without the Usual Costs & Compromises
18 February, 2013

SECRET ONE: Lower cost. You might think that our process would be an expensive service.  It probably doesn't help when you meet one of our high-end winery clients who mentions they use us for dealc.  If the Napa cult cab uses us, it must be expensive, no?  Well, no.  Our process costs much less than any other alcohol reduction process available.  From 20-50% less actually.  This holds for small lots as well as large ones, with the lowest minimums around.

SECRET TWO: Lower volume loss. Because our process removes only alcohol, the loss is limited to the volume of alcohol removed.  This is something that distillation cannot achieve.  In fact, with some of the distillation-based dealc processes, more than half of what is lost from the wine is flavors other than alcohol. 

SECRET THREE: No collateral damage. This is a classic case of addition by subtraction.  In comparison to the other methods of dealcoholization:

  • take away the heat
  • take away the pressure
  • take away the vacuum
  • take away the loss of flavors other than alcohol

And what you are left with is a process that affects wine in precisely the desired way: removal of alcohol. 

ABOUT MAVRIK DEALCOHOLIZATION: Mavrik's process is simplicity itself.  Alcohol is extracted across a membrane that permits only alcohol and nothing else to cross. It does so at ambient temperature, with no pressure, no heat, no vacuum, and no compromise.  Like everything we do, this process is TTB-approved.   

 

 

 

Patent Infringement Lawsuit Over: Mavrik's Patent Pending Technology is Not Nanofiltration
04 February, 2013

Mavrik North America is pleased to announce resolution of a patent infringement lawsuit brought against it by VA Filtration.

In March of 2011, VA Filtration filed a lawsuit in federal court accusing Mavrik of infringing on its patents. 

Recently, the suit was settled because Mavrik doesn’t use nanofiltration.  Rather, Mavrik uses a patent-pending technology its research and development team developed in-house especially for wine applications. 

Mavrik’s advanced wine technology differs greatly from nanofiltration by:

In fact, Mavrik’s technology has only one thing in common with nanofiltration: The ability to reduce volatile acidity by greater than 30% per pass.

“Because we don’t use nanofiltration, we were surprised by the lawsuit,” said Mavrik’s head researcher, Bob Kreisher. “Forward-looking technologies,” he continued, “will always be the centerpiece of our market advantages.”

Throughout, Mavrik maintained its position as the pricing leader in the industry, which continues as Mavrik advances its quest for gentler and more efficient wine technologies, services, and equipment.

ABOUT MAVRIK

Founded in 2006, Mavrik is an international, family-owned and operated company, based in Santa Rosa, CA.

Mavrik’s research & development efforts have led to original technologies and equipment for purchase and/or as a service, some of which are patent pending:

Check out our new webstore, featuring Pump Carts, Lab Equipment, Valves, and More.

Don't Dealc Your Wine, Until You've Seen How Gentle and Affordable . . .
07 January, 2013

No Heat.  No Pressure.  One-step dealc by membrane, for as low as $6.25 per Proof Gallon.  Very low minimum fees as well for small lots.

 

For a few decades, methods using distillation, or high pressure, or both, forced you to accept a certain impact on quality. However, Mavrik offers the no impact alternative.

 

It all centers around a membrane of our own design. This membrane enables us to remove alcohol and nothing else.  And it enables us to do so at typical cellar temperatures.  No heat. No vacuum.  And no high pressure RO involved either. 

 

High end producers love the process because it removes only alcohol and leaves the wine unfazed.  But value wine producers love it for the fact that it is absolutely the lowest cost alternative around. 

 

Mavrik is located in Santa Rosa, but chances are that our process is available near you.  


VA Reduction Patent Pending by Mavrik: Single Pass or Single Tank
11 December, 2012

Single-Pass VA Redux Pat Pend & Still Very Low Pressure
We are excited to introduce a new dimension of our very low pressure VA service: you may now choose single-pass processing (single tank still available too)!
 
Other than that, much remains the same:
  • <400psi--a promise no other process can make
  • negligible effect on pH and TA
  • treatment w/o negative effects (several passes possible)
  • most cost-effective
  • experienced technicians supported by in-house winemaking team 
Single Pass or Single Tank?
So, which one is right for you?
 
Single-Pass Advantages
  • less wine moved for equal result
  • no heat pickup
  • >30% reduction per pass
Single Tank Advantages
  • no variable headspaces or extra tank
  • negligible heat pickup
  • pay for precise final VA
  • client chooses final VA by number or sensory
Patent Pending
This original process is PATENT PENDING and made possible by our very aggressive R&D program which constantly seeks ways to handle wine more gently.
 
Capacites up to 20,000 gallons/day or can gently handle lots as small as 300 gallons (smaller with our Eclipse DIY system, available for rent or purchase).
  
now accepting credit cards
 

Learn How to Turn Moldy Wine Into a Valuable Asset: Samples Available
27 November, 2012

Rot and Mold Removal Samples (aka, 2010-2011)

A lot of people were concerned this past summer about the moldy/rot characters in their wines from 2011 and 2010.  We worked with a lot of people to remove these characters--ranging from a metallic funk to musty, mousy, and so on.

Obviously, you are flying in the dark here, without a specific compound to aim for. But we researched and trialed the broad spectrum of separation technologies and adsorbents in our arsenal to come up with a combination that reliably adsorbs the offending flavors/aromas of wine made from rain-damaged grapes.

We have been so proud of the results, we recently bottled up samples of a wine we treated. It was made from moldy grapes harvested over the course of several days after heavy rains. The resulting funk pretty much ruined the wine.  I think you would be impressed with the after sample which shows tremendous varietal character (pinot noir) and fruit, and no negative side effects  from the treatment.  The winery, originally planning to bulk it out, decided to bottle it after our treatment.

If you have something suffering from the recent wet vintages, give us a call (707-320-0672) and tell us about it.  If you want to clean it up to use or bulk it, we'll send you a sample of this pinot to assess.


Updated: Secret to Removing Smoke Taint w/o Negative Effect
14 November, 2012

We have completely updated our smoke taint information on our website

We have continually revised and refined the selectivity of our process to have no negative effect on your wine.  You can recover the wine to be as good or better than if it had not been exposed to wildfires in the first place.

AROMATIC  PHENOLS

Aromatic phenols vary across a very broad spectrum. Our research discovered that those which cause the sensory defect of smoke taint share an important set of characteristics, making it possible to target them for removal.  The markers guaiacol and 4-methylguaiacol are not part of this group.

As a result, we are able to target the offensive compounds, while removing little of the desirable volatile phenols--those associated with oak aging, like guaiacol and 4-methylguaiacol.

PROCESSING CONDITIONS

Only the gentlest is good enough for your wine. Our very low pressures and very selective separations mean the wine rebounds quickly from processing, to show no negative effects. Low-key intervention attracts little attention, and requires very little input (aside from sensory) from you and/or your staff.

RESULTS

  • laboratory analysis has no correlation with sensory qualities AFTER processing by Mavrik
  • laboratory analysis before processing has accuracy of +/- 10%
  • therefore, our model accurately predicts processing needed to within 10%
  • you call the end of processing based on your sensory analysis
  • no long-term detrimental effects to wine

MALOLACTIC FERMENTATION

For reasons not entirely understood, the sensory expression of smoke taint may not stabilize until about 4-6 weeks post ML. For this reason we do not advise treating until after ML.

FOR MORE INFO, CLICK HERE


Fed Up With High pH? Lower pH, w/o Adding Acid
04 October, 2012

pH Secrets

Small acid additions are usually effective and useful.  However, it may also leave the resulting wine tart and angular.  

Our pH lowering processes--one for juice and one for wine--reduce the buffering capacity without otherwise affecting the wine/juice. Buffers push the pH of the juice upward in contrast to acid.  This is why there is not an absolute relationship between pH and TA.  As grapes ripen, acids are lost, but these buffers are not. This is one reason that pH goes up as grapes ripen. Our processes are highly focused on removing those buffers.  They don't contribute to flavor or aroma, so, unlike adding acid, there are no negative side effects. 

Although pH reductions can be done to either juice or wine, lowering pH on juice is perhaps the most desirable choice.  Only a portion of your juice lot is needed and less overall processing is required. Because of the increased efficiency, juice pH reduction is less expensive than wine.  From a winemaking standpoint, it permits lower SO2 additions with greater protection, all the way through the winemaking process.  

Bottling Your 2011 and 2010

We have been extremely effective in dealing with selectively removing the undesirable characteristics of the 2010 and 2011 vintages. Whether it is general rot or mold characters, or diacytel, acetoin, acrolein, or just the usual pyrazine rescue, our customers are privately thanking us for helping them put forward the wines their customers expect.

I know you don't want to think about bottling right now, but after harvest is the best time to get on our schedule. 


The Secret to Preventing Stuck Fermentation Due to VA
19 September, 2012

Wouldn't harvest be so much less stressful without the looming specter of stuck fermentation (and rain, equipment breakdowns, heat, labor shortages . . . )?
 
Obviously good nutrition and fermentation management are the foundations of fermentation.  Beyond that, you need to be on guard for the effects of VA and ethanol on your fermentation.  
 
It is always preferable to get the wine dry and then worry about the VA and ethanol post-harvest. But you should be monitoring them throughout fermentation, especially on lots fermented from suspect grapes. Ralph Kunkee reported to me being able to watch VA rise by the hour (he attributed this to Lactobacillus). Those were outliers, but the bottom line is it can go up fast. You need multiple data points to know whether it is actively rising, or whether it is merely high but stable. 
 
A widely held opinion is that VA levels of .8 g/L and higher will likely stick a fermentation at some point.  I have seen wines finish fermentation successfully as high as .13 g/L with careful management. The key is to catch the VA level rising and to reinoculate with a very aggressive yeast before the VA gets to .8 g/L.  It may keep climbing, but remember, get it dry and then worry about the VA. Otherwise you are liable to have to reduce the VA twice!
 
And finally, if it really sticks and you can't get it restarted, call us.  We can reduce the VA (or alcohol) so you can get it going again, no matter what stage it is in. 

Secrets for Dealing with Stuck Fermentation & Rot Effected Grapes
08 August, 2012

Stuck Fermentations: VA Edition (Next edition will deal with Ethanol)
Wouldn't harvest be so much less stressful without the looming specter of stuck fermentation (and rain, equipment breakdowns, heat, labor shortages . . . )?
 
Obviously good nutrition and fermentation management are the foundations of winemaking.  Beyond that, you need to be on guard for the effects of VA and ethanol on your fermentation.  
 
It is always preferable to get the wine dry and then worry about the VA and ethanol post-harvest. But you should be monitoring them throughout fermentation, especially on lots fermented from suspect grapes. Ralph Kunkee reported to me being able to watch VA rise by the hour (he attributed this to Lactobacillus). Those were outliers, but the bottom line is it can go up fast. You need multiple data points to know whether it is actively rising, or whether it is merely high but stable. 
 
A widely held opinion is that VA levels of .8 g/L and higher will likely stick a fermentation at some point.  I have seen wines finish fermentation successfully as high as .13 g/L with careful management. The key is to catch the VA level rising and to reinoculate with a very aggressive yeast before the VA gets to .8 g/L.  It may keep climbing, but remember, get it dry and then worry about the VA. Otherwise you are liable to have to reduce the VA twice!
 
And finally, if it really sticks and you can't get it restarted, call us.  We can reduce the VA so you can get it going again, no matter what stage it is in. 
 
Dealing With Rot
We have to thank our friends to the North in Oregon for shedding some light on this. They deal with rot more than we do.  Winemaker Andrew Davis at Argyle Winery has lived with this for several years and has perfected a surprisingly simple and effective approach: PVPP and Bentonite. Here are some examples of their independent lab confirmed results:
 
Juice Treatment: 0.25 g/L PVPP & 0.5 g/L Bentonite
Initial laccase: 5 units/ml
Final laccase: not detectable
 
Initial Botrytis: 40 spores/ml
Final Botrytis: not detectable
 
Initial Botrytis: 170 spores/ml
Final Botrytis: 20 spores/ml
 
Juice Treatment: 0.5 g/L PVPP & 1.5 g/L Bentonite
Initial Botrytis: 170 spores/ml
Final Botrytis: not detectable
 
Conventional wisdom says that these won't work, however Andrew's work was meticulous and convincing. In addition, I found support for this in the 2009 book "Biology of microorganisms on grapes, in must and in wine" (H. Konig, G. Unden, J. Frohlich, eds.). That citation appears on page 266 if you want to see more.  
 
Obviously, this isn't a Mavrik solution. But it is our consistent position to advance good winemaking techniques and to not sell services or equipment that do not offer the best winemaking and cost proposition. In this case, fining still appears to be the best approach. 
 

How Mavrik Ensures Continuous Improvement in its Ultra-gentle Wine Filtration Equipment
25 July, 2012

Mavrik Appoints Kevin Wilkinson to Oversee Engineering and Fabrication

Santa Rosa,CA(July 17, 2012).  Mavrik North America has appointed Kevin Wilkinson to oversee Engineering and Fabrication operations for its winemaking technologies and equipment. Kevin will be based at Mavrik’s Santa Rosa-based fabrication and design facility.

Wilkinson grew up on a farm inSoledad,CAand graduated from Cal Poly SLO in 2003 with a degree in Agricultural Engineering.  After graduation, he worked for eight years at Ag Industrial Manufacturing in Lodisupporting wineries and vineyards with a specialization in mechanical harvesters.  

Wilkinson was hired to relieve one of Mavrik’s founders, Bob Kreisher, of some engineering responsibilities. “We have several new technologies and filters coming out soon,” says Kreisher.  “As we continue to grow, my attention is increasingly commanded by research and development of gentle winemaking filtration and technologies.  Kevin is critical to maintaining our design standards, deadline management, and quality control for all of our equipment. He has already improved many of my original designs.”

Wilkinson has already made major contributions to Mavrik’s line of must pump carts, and its soon-to-be-released radical new wine filtration system.  In addition, he has improved the efficiency of the fabrication department and expanded its capabilities. 

ABOUT MAVRIK

Founded in 2006, Mavrik is a family-owned and operated company, based inSanta Rosa,CA.

Mavrik’s research & development efforts have led to original technologies and equipment, some of which are patent pending:

  • Alcohol reduction in wine
  • Volatile acidity and ethyl acetate removal from wine
  • Pyrazine removal from wine
  • 4ep/4eg removal from wine
  • Tartrate stability in wine
  • Must pumps
  • Smoke taint removal from wine

When the Vineyard Gives you Green Peppers with Your Grapes . . .
11 July, 2012

When we developed our pyrazine removal process over two years ago it was an instant hit.  Winemakers were amazed they could reduce the pyrazines in their wine without any collateral damage to the wine. 

One early adopter, who had plenty of experience with processes based on membrane separation, was resistant at first. She had never worked with us before, but had heard we could remove pyrazines.  She had high hopes for this blend which had made stellar wines in the past, but this year had a green edge that just wouldn't go away.  She eventually decided she just wasn't ready to try a membrane process yet, because it always left the wine with a "processed" taste that she didn't like. 

She tried oak on part of the lot.  No success, but she was sure glad she didn't over oak the entire lot. She tried oenological tannins in lab trials.  No luck.  Fining trials were equally fruitless. 

Then she called us back and  agreed to try our pyrazine removal process. When we were done, she was ecstatic. She asked why the wine didn't have that "processed" quality she was used to with other membrane processes?  

The secret, we explain, is low pressure and high efficiency.  Our pyrazine process, like all our other membrane separations (VA, 4ep/eg, rot reduction, etc), is done at low pressures and high efficiencies.  In order to avoid transforming volatile esters and other key components of the wine, we keep the pressure well below 400psi-typically operating at less than half the pressure of other processes. We also focus on making the most efficient processes in order to dramatically reduce the overall amount of processing required. So we avoid that processed quality so many dislike. 

She was thrilled with the wine, and with our other processes, which she proceeded to try as needed. 


How to avoid high SO2 problems (free AND total)
27 June, 2012

If only wehad known how popular it would make us, we would have developed it sooner.  Reducing SO2 was really a one-off solution for a customer with a malfunctioning SO2 doser.  But this comes up regularly even in the normal course of winemaking.  Now you can do something about it.

Just like our popular processes for removal of VA, Pyrazine, 4ep/eg, sulfides, and more, the SO2 reduction takes place at very low pressures and very high efficiencies. Your wine is protected by the gentleness and economy of our processes. 


Don't Be Without Valves and Fittings You Need @ Harvest
13 June, 2012

2" Triclamp Butterfly Valve $69.  2" Clamp $7.  2" Triclamp Ball Valve $110.  Much more available in our webstore

Harvest is just around the corner and supplies at these prices are limited.  So check out our webstore now, or give us a call to get ready for harvest. This is a special acquisition, so some items may be limited.  


The Secret to Balanced Wine: Rent or Buy Your Own VA, 4ep/eg, Pyrazine (&more) Reduction
30 May, 2012

DIY available for any of our services with our Eclipse series system.  VA, Pyrazine, 4ep/4eg, and more on your own scale. Buy or rent. 

Brochure 

Website

 

These 110v single-phase systems are framed in a kevlar-coated lightweight alloy and, like our full-service option, operate at less than 1/3 the pressure required by other treatment systems. So you treat more wine with less impact. 


Pumping Wine More Gently, Affordably, Reliably, Easily
16 May, 2012

Brochure.

Positive displacement pumps are the gold standard in wineries for a reason. Versatility and gentle handling are the two big ones.  

Mavrik's RLC series positive displacement pumps are rapidly becoming the top choice for their enhanced gentle handling, user-friendly design, reliability and, most of all, affordability.  

Our design utilizes the highest quality brand name components in a great package.

Learn More. 


Sulfite Removal: Newest from Mavrik's Industry Leading R&D program
01 May, 2012

It began the way many things do: with a call from one of our loyal clients.  "Our SO2 doser malfunctioned at harvest.  Can you remove SO2--free and total?"  

So we put it to the top of our R&D program figured out how to remove free and total SO2. Now, after running the process on many, many different wines, it is available to you as one of our standard services. So if you want a little extra room to work with--or your SO2 doser malfunctioned--give us a call for our latest low impact targeted removal.


VA: 9.5 g/l -- No, That is NOT a Typo!
21 March, 2012

We may not be able to turn water into wine.  But in this case, we might have turned vinegar into wine.  How did it get to 9.5 g/l of volatile acidity? We don't know, we didn't have the nerve to ask.  But we took it down to a normal wine range.  And it now sells for ~ $20 a bottle.   


Why is Mavrikthe choice for tricky wine matters? Simple: our systems treat wine so gently, even a wine with 9.5 g/l of volatile acidity can be treated and sold as a stand-alone premium wine.  Imagine how gentle it is at normal VA ranges?


Volatile Acidity Treatment: DIY @ less than 1/3 pressure!
06 March, 2012

We haven't been able to keep them in the warehouse long enough to get some good photos until now. But I cornered this one on the way out the door the other day long enough to snap a few photos. 

Website


Brochure 

These 110v single-phase systems are framed in a kevlar-coated lightweight alloy and, like our full-service option, operate at less than 1/3 the pressure required by other treatment systems. So you treat more wine with less impact. 


Must Pumps: Rotary Lobe are still the gentlest
21 February, 2012

Mavrik's Rotary Lobe Must Pumps are the best value in moving wine. After using them ourselves to move wine gently, we decided the entire industry should have a chance to own the best value in gentle wine movement.  Mavrik Rotary Lobe pumps.

Our complete selection is a Wine Industry Network Deal this month. 

Must Pumps 

WIN Deals

 

 

 


Mavrik: Not Only the Gentlest Services, Lab Equipment, Pumps, Valves and More!
08 February, 2012

We are best known for our gentle wine services like alcohol reduction without heat or pressure, VA reduction at the lowest pressures, or tartrate stability that costs less than chilling. 

But we also sell the same reliable laboratory equipment we use for quality control on the services we provide. 

And we design and build our own rotary lobe must pumps for gentle wine, juice, and must movement.

And we sell the reliable valves and fittings we use in the machinery we design and build.  

Check out our <a target="_blank" target=_blank href="http://mavrikna.com/index.php?option=com_virtuemart&Itemid=85">Web Store</a><br />, or give us a call to see what we can do for you.  We carefully source the best quality and value.  And there are additional discounts if you are a customer of our services as well!


The Original Pyrazine Removal--Still Less Than Half the Pressure!
24 January, 2012

When we developed our pyrazine removal process over two years ago it was an instant hit.  Winemakers were amazed they could reduce the pyrazines in their wine without any collateral damage to the wine. 

One early adopter, who had plenty of experience with processes based on membrane separation, was resistant at first. She had never worked with us before, but had heard we could remove pyrazines.  She had high hopes for this blend which had made stellar wines in the past, but this year had a green edge that just wouldn't go away.  She eventually decided she just wasn't ready to try a membrane process yet, because it always left the wine with a "processed" taste that she didn't like. 

She tried oak on part of the lot.  No success, but she was sure glad she didn't over oak the entire lot. She tried oenological tannins in lab trials.  No luck.  Fining trials were equally fruitless. 

Then she called us back and  agreed to try our pyrazine removal process. When we were done, she was ecstatic. She asked why the wine didn't have that "processed" quality she was used to with other membrane processes?  

The secret, we explain, is low pressure.  Our pyrazine process, like all our other membrane separations (VA, 4ep/eg, rot reduction, etc), is done at low pressures and high efficiencies.  In order to avoid transforming volatile esters and other key components of the wine, we keep the pressure well below 400psi-typically operating at less than half the pressure of other processes. We also focus on making the most efficient processes in order to dramatically reduce the overall amount of processing required. So we avoid that processed quality so many dislike. 

She was thrilled with the wine, and with our other processes, which she proceeded to try as needed. 


Introducing the ECLIPSE Series: Ever Wish You Could Rent or Buy Mavrik's No Impact Equipment?
28 December, 2011

Well, now you can. Our rates are so reasonable that people have often chosen our services over equipment rental. But we still get requests:

"How can I use your very low pressure, no impact processes when I have small lots and don't want to pay to bring out your crew?"

So, we recently expanded our fabrication facilities and engineering and fabrication team in order to be able to cover yet another of your needs.

Important features of the new rental system include:

  • The same gentle processing as our larger systems--top performance at 250psi max!
  • Virtually all of the wine recoverable with gas
  • All versions feature simple on/off automated controls to protect your wine
  • Single Phase 110v operation available
  • Lightweight and cost effective
Our models include:
Eclipse 2 :  VA or 4ep/eg reduced in 120 gallons by about 15% in an hour
Eclipse 4 :  VA or 4 ep/eg reduced in 240 gallons by about 15% in an hour
Versions of the Eclipse Series are available with capabilities for all of our processes.  

Mavrik Celebrates 5 years of Growth Through Original Innovation in Winemaking
14 December, 2011

Mavrik North America, founded in 2006, celebrates five years of providing innovative and highly original technologies for wine processing.  Mavrik continues to develop original technologies, instead of using derivative or outdated technologies.  Mavrik is a local (SonomaCounty), family-owned company in a field otherwise dominated by foreign companies and third parties.

Mavrik’s unusual emphasis on research and development makes it the only North American company of its kind developing unique proprietary technologies of its own design and build. US winemakers previously were dependent on Canadian, South African, Italian, French and Australian companies utilizing technologies developed in one place, machinery built in another and then sold/operated by third parties in order to pad the bottom line of international conglomerates. These disconnected roles result in services and products that are over-priced and poorly supported, as well as slow to evolve and innovate.

Mavrik’s emphasis on R&D arose from careful marketplace analysis.  Big multi-national companies are complex, multi-layered, and slow to change, resulting in inflexible, one-size fits all technologies.  Mavrik chose a different path: R&D.  This path led to testing dozens of membranes, adsorbents, and components over the last five years.

The final result: the off-the-shelf stuff others relied on simply wouldn’t deliver Mavrik’s low-pressure, no impact demands.  Fortunately, a few of the membrane and adsorbent manufacturers whose products Mavrik tested were willing to step up to Mavrik’s strict design and build criteria to collaboratively develop entirely new membranes and adsorbents for Mavrik’s original processes.  More importantly, these unique components supported Mavrik’s commitment to totally new approaches to wine processing—leading to several patent applications now in process.

Being an innovator isn’t always easy. As Amazon.com’s Jeff Bezos noted in a recent interview (Wired) “[I]f you’re going to invent, you’re going to disrupt. A lot of entrenched interests are not going to like it.  .  . [S]ome of them will have a vested self-interest in preserving the old way.”

Mavrik’s disruptions—disruptions that eliminate collateral damage—have been well-received in the marketplace.  Many attempts by entrenched interests to equate the old ways with Mavrik’s innovations failed because Mavrik’s leaps forward in wine technology are quite obvious in the resulting wines and tangible factors like dramatically reduced operating pressures.  This has led to 5 years of growth during recession, attributable not only to Mavrik’s leading technologies, but also the fact that Mavrik passes on to customers the savings that spring from good design.

At five years old, Mavrik is just getting started. The next five years will bring more innovation, more patent applications, more product lines.  Ironically, Mavrik is now becoming the “foreign” interloper in international markets.  





SERVICE

Mavrik's unique approach--developing, building, and operating equipment and optimized processes--means we get an opportunity to pass savings on to you. We pride ourselves in offering the gentlest processes at the lowest price.  

 

EQUIPMENT

Our pledge to savings through efficiency doesn't stop with our services.

 

Contact us for a written estimate. Our easy-to-use automated electronic estimating process puts our word in writing, just like you should demand. 

Title Name Email Phone
President Bob Kreisher bob@mavrik.com 707-320-0672 Ext (202)
Operations Director and Winemaker Mariana Brown mariana@mavrikna.com 707-320-0672 Ext (204)
Technical Director Jeremy Schulze jeremy@mavrikna.com 707-320-0672 Ext (205)
Accountant Terri Kuhn terri@mavrikna.com 707-320-0672 Ext (201)