Feria de Zaragoza, aware of the fact that the factors such as the I+D+I, quality, environmental commitment, work sustainability and security must be principal and permanent activities to obtain greater competitiveness which collaborates decisively on the stable, sustainable market and economically in progress, provides the exhibitors with the Technical Innovation Contest.
The Technical Innovation Contest counts on outstanding members of the sector, who evaluate candidate product every year, analysing thoroughly its characteristics in order to determine the ones which contribute to the sector with remarkable innovation.
The grand of those outstanding professionals of the denominations of Technical Novelty or Outstanding TEchnological Innovation for the product is, without a doubt, the appreciation of the exemplary work.
You can know the decision of the Jury by clicking on the button "Download agreement act".
The purpose of the Technical Innovations Contest is to recognize the products developed by those companies in the sector that invest in R+D+i, selecting the products that stand out for their technological contribution, innovation, and results in terms of market needs.
Its independent jury is made up in each edition by prominent professionals in the sector, and the award of the designation of Technical Novelty or Outstanding Technical Novelty is, without a doubt, recognition for exemplary work.
The AMPELOS system uses artificial intelligence and machine learning to allow three presses to work in a unique way.
SPICA Oenological self-analyzer
Automatic enzymatic and chemical photometric analyzer for routine analysis in winery or laboratory of all parameters of oenological interest at all stages of the winemaking process. It uses LED technology with 4.0 connectivity.
Innovative system for the automatic management of yeast nutrition. It is an automatic transportable system and easy to install in any type of tank. By providing small amounts of nutrients at essential points of the alcoholic fermentation process, yeast metabolism is optimised and fermentation slowdowns and/or stops that can occur with traditional management are avoided.
ALMA D' BARRO
BOTTLE WITH MEMBRANE
Completely opaque ceramic container, with great thermal inertia since its spherical shape makes it have a minimum surface contact with the wine. The most important feature is the incorporation of a microporous membrane through which the wine continues to evolve once bottled.
FOSS IBERIA, S.A.U.
Multiparameter analysis equipment using FTIR technology for must, must in fermentation, wine and sparkling wine. It allows the analysis of the sample, even of must in fermentation and sparkling wine, without prior degassing treatment. This makes the scanning process much faster and easier.
TALLERES MECANICOS JIMENO, S.L.
Its purpose is to prevent falls inside the hopper both during its lifting process and once the hopper is fully lifted. The withdrawal is in solidarity with the platform, which allows the free passage of vehicles or people on it. The system adapts to both new and existing facilities.
AUTOMATIC SYSTEM FOR INSERTING AND REMOVING SILICONE STOPPERS FROM BARRELS
Tool designed to facilitate the work of inserting and removing silicone caps. The automation of the process of capping/uncapping the barrels leads to a considerable reduction in the cleaning times of the barrels. The system is equipped with a rotating pneumatic actuator that rotates the cap when it is being inserted or removed.
WINEGRID: Second fermentation monitoring system
The WINEGRID Second Fermentation Monitoring System is a remote and real-time monitoring solution for the second fermentation process, which makes possible to digitize this process with regard to the charmat method as well as the champenoise method.
GAB SISTEMÁTICA ANALÍTICA, S.L.
Portable stainless steel grape press, highly efficient and effective for laboratory ripening control analyses, with an innovative design that professionalizes ripening controls just before the harvest.
CLEANWOOD TECHNOLOGY, S.L.
ZEROB1.2 BY CLEANWOOD
Technology applied through the Zerob1.2 machine that manages to regenerate, disinfect and clean oak barrels by means of a homogeneous physical treatment of high frequency waves. It is a physical process that takes care of the wood and does not alter its organoleptic profile. It reactivates its aromatic compounds from the wood and recovers the lost micro-oxygenation.
Outstanding Technical Innovation
TALLERES MECANICOS JIMENO, S.L.
Cooling system consisting of a diaphragm installed inside the fermentation tanks under which CO2 accumulates, resulting in a homogeneous fermentation temperature throughout the tank.
ALFA LAVAL IBERIA, S.A.
OLIVE OIL BOOSTER
It combines different technologies, such as the application of high vacuum, to optimize production and improve the quality of the oil produced during the extraction process of olive paste.
Ernesto Franco Aladrén
PhD in Chemistry - Head of Enology Unit of the Agrifood Transfer Center
Department of Rural Development and Sustainability - Government of Aragon
Pedro Arnal Atarés
Dr. Agronomist and agricultural businessman
Juan Cacho Palomar
PhD in Chemistry - Ad Honorem Head of the Laboratory for Flavor Analysis and Enology
Dpt. of Analytical Chemistry - Faculty of Chemistry - University of Zaragoza
Luis Sanz Tejedor
Agronomist - Head of Applied Mechanical Patent Area
Patents and Technological Information Department - Oficina Española de Patentes y Marcas - OEPM -