Our Services

Given VinWizard’s extensive capabilities, customer adoption is not driven by any one aspect. Luxury producers find VinWizard can enhance their understanding and control over their fermentations. Larger production wineries value the energy savings available from day one without custom programming.

The technology has evolved with input from experts across nine different countries. Unique to VinWizard is its ability to take learnings from facilities in South America or Australia and share them with winemakers across the globe. It is a community of producers and they all participate in the shared knowledge base just for being a VinWizard user.

  • Fermentation Management (Pumpover automation, venturi valve control, agitator management, Pulsair control, and more)

  • Environmental Control (CO2 evacuation, night air cooling, humidifiction)

  • Mechanical Monitoring (Chiller alarming, boilers status, compressor pressure)

  • Waste Water Integration (Aerator scheduling, DO recording, MBR monitoring)

  • Crush Pad Connection (Press cycle reporting, must valve actuation, in-line dosing pumps)

tank temperature control

“We are letting the natural metabolic activity of the yeast do the heating, and we will temper it with glycol cooling as it rises in the 80's. Most systems are set to cool at a certain temperature, but we have a very sophisticated tank temperature control system called VinWizard. It allows us to set a cooling temperature that incrementally can increase or decrease over a set period of time.”

Terravant - Buellton, Santa Ynez Valley, California

See our award write-up for the Multi-Level Probe HERE


Operations Automation

“VinWizard's pumpover support program has seen incredible savings in human resources as it eliminated the need for the nine staff Selena Estate required to undertake the pumpover across three shifts per day."

Chris Grigoriiou - General Manager - Salena Estate, Loxton, South Australia


Mechanical integration & Management

“The refrigeration control system is seriously good. I have used it since 1997 now, in a couple of different wineries, and have total confidence in it. I can honestly say that I would put it in again in any new winery we do.”

Brian Bicknell - Owner, Winemaker - Mahi Wines, Marlborough, NZ