Purfresh Wine's O3 technology improves winemaking and wine quality, and saves harvests. Our patented-technology enhances wine grapes to impact quality, taste, color, ripening and stability. It also removes smoke taint from fires. Smoke taint from brushfires creates wine that has a burnt, ashy or medicinal taste. › Removes field applied pesticides, fungicides, and sulfur › Improves tannin roundness and fruit-forward sensory notes of wine › Reduces bad bacteria and mold issues (Brettanomyces) › Faster smoother fermentations with less unwanted microbial conflict › Cools grapes to exact desired temperature for fermentation start › Provides risk reduction across many food safety sectors › Removes or reduces smoke taint molecules significantly › Levels of catechin, tannins, anthocyanins, move in beneficial directions › Cleaner wine with reduced need of total SO2 added to wine › Allows wines to be consumer ready sooner