WHO WE ARE

– Initial proof of concept developed by engineer Vitalie Popa in Australia.

– Early trials demonstrated the feasibility of fermentation and ageing without added additives, relying solely on grapes, yeast, and bacteria.

– Core objective established: develop an entirely natural fermentation system eliminating additives, without compromising wine quality, organoleptic characteristics and microbiological stability.

– Intensive R&D was conducted in Australia and the Republic of Moldova, focusing on the dynamic interaction between wood, grape must/wine, and pressure in fully sealed wooden pressure vessels.

– Optimisation of design parameters for wooden pressure fermentors to support stable, additive-free fermentation and ageing.

– Auric Barrels Cooperage (Croatia), under the ownership of Bruno Alexander Gantenbrink, manufactured the first custom advanced prototypes of wooden pressure fermentors.

– Successful academic testing initiated at Geisenheim University (Germany), evaluating Infinity Technology under real-world winemaking conditions.

– Recognised at major international innovation forums:

• Popularity Award – EUROINVENT, Iași, Romania
• Innovation Citation – Vinitech Sifel, Bordeaux, France
• Gold Diploma – INVENTCOR, Deva, Romania

– These accolades positioned Infinity Technology as a leader in fermentation engineering innovation.

– A formal engineering partnership was established between Vitalie Popa and Bruno Alexander Gantenbrink (Germany).

– Patent applications filed for core system components and processes.

– Introduction for the first time of nano-oxygenation technology into the wooden pressure fermentor, enabling precise control over oxidation, contamination, and evaporation during making white and red, still and sparkling wines.

– Developed the world’s first anaerobic bottling closure, allowing bottling directly through the closure with zero oxygen ingress, in collaboration with Micro Matic (Denmark).

– Achieved complete integration of fermentation, ageing, and bottling in a closed-loop, additive-free system.

– Extensive validation trials conducted across universities and wineries in Germany, Croatia, Slovakia, South Africa, and Argentina.

– Geisenheim University tested the Infinity HYBRID model for both still and sparkling wines, confirming its performance under a 100% additive-free protocol.

– Official global debut at the 46th OIV World Conference, held in the Republic of Moldova, Infinity Technology: A New Winemaking Technology: Fermentation, Ageing and Bottling Without Added Additives and Preservatives.

– Infinity Technology’s scientific research paper has been officially published on IVES Conference Series platform: https://ives-openscience.eu/57218/