Taste the edge of sound

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• Taste the edge of sound

Cavitus Pty. Ltd. ACN 112 372 488 www.cavitus.com
THE CAVITUS HIGH POWER ULTRASONIC SYSTEM FOR
CLEANING AND DISINFECTING WINE BARRELS
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Cavitus Pat. Pend. Barrel Cleaning and
Disinfection System Works Using High-Power
Ultrasound

• Produces microscopic cavitation bubbles in
  liquids
• Bubble formation collapse occurs thousands of
  times per second
• Very high temperatures pressures (5000K, 2000
  bar) upon collapse
• Pressure shear destroys tartrate and microbial
  membranes
• Liquid present in oak pores allows subsurface
  cavitation

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FIELD VALIDATION TRIALS AT CALIFORNIAN WINERIES
WITH BETA PROTOTYPEQ4 2008 AND Q1 2009

• Disclaimer Results illustrated are based on
  Beta trial field operations and independent
  validation however, your results may vary
  depending on barrel conditions, operating
  environment and other factors Cavitus cannot
  control

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Field Validation 1 Superior Cleaning Performance

• Objective
• To compare the efficacy of Cavitus HPU System in
  removing tartrates, compared to high pressure
  hot water cleaning (HPHW)
• Method
• 2004/05/07 red barrels cleaned
• 2004 barrels cleaned by HPHW treated with 180oF
  water _at_ 300 psi (4-5 mins) ozone (4 minutes)
• Cleaning times for HPU 2007 (5 mins) 2005
  (6-7mins) 2004 (8 mins)
• Visual inspection of opened barrels before
  after cleaning
• Summary of findings
• The Cavitus System consistently provided better
  cleaning than HPHW
• 100 reduction in tartrates in 2007 barrels
  cleaned by HPU vs. 0 - 20 removed by HPHW
• 84 - 94 reduction in tartrates in 2005 barrels
  cleaned by HPU vs. 0 - 29 removed by HPHW
• 70 - 100 reduction in tartrates in 2004 barrels
  cleaned by HPU vs. 25 - 75 removed by HPHW

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Comparative Cleaning Efficacy -- Cavitus System
vs. HPHW Ozone 2007 Red Wine Barrels
Trial conducted at Monterey County, California,
winery in Q4 2008
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Comparative Cleaning Efficacy -- Cavitus System
vs. HPHW Ozone 2005 Red Wine Barrels
Trial conducted at Monterrey County, California,
winery in Q4 2008
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Comparative Cleaning Efficacy Cavitus System
vs. HPHW Ozone 2004 Red Wine Barrels (Trial
conducted at Napa Valley Winery)
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Field Validation 2 Increased Oak Flavour
Extraction

• Objective
• To compare the ability of Cavitus HPU System to
  extend barrel life versus high pressure hot water
  cleaning (HPHW)
• Method
• Unoaked red wines put into barrels post HPU-
  HPHW-treated 1-, 3- and 5-year old barrels
• 5 month aging of red wines in treated barrels
• Concentration of oak compounds in wine measured
  at monthly intervals
• Scarcest toast compounds (furfurals) used as
  performance metric
• Summary of findings
• Cavitus system increased furfural extraction at
  all barrel ages
• HPHW did not realise the full flavour potential
  of the barrel
• Conclude that HPHW either insufficiently cleaned
  the toast surface or indiscriminately destroyed
  the toast layer

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Desirable Wine Flavours Originating from Oak
Barrels
7 out of 10 flavour compounds are found in the
toast layer, which are eroded or destroyed
during HPHW cleaning, shaving or barrel
blasting. HPU cleaning preserves the compounds.
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Extraction of Furfural into Red Wine in 1-Yr Old
Barrels
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Extraction of Furfurylalcohol into Red Wine in
1-Yr Old Barrels
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Extraction of 5-Methylfurfural into Red Wine in
1-Yr Old Barrels
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Cavitus Improves Furfural Yield in 1- 3-Year
Old Barrels
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Cavitus Improves Furfurylalcohol Yield in 1-
3-Year Old Barrels
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Field Validation 3 Complete Inactivation of
Brettanomyces cells

• Objective
• To compare the efficacy of Cavitus High Power
  Ultrasonics (HPU) Cleaning System and high
  pressure hot water in killing viable
  Brettanomyces cells in infected barrels
• Method
• Twenty-four highly Brett-infected 2005/06/07
  barrels were used in the trial
• Initial viable cell numbers ranged from 80,640 to
  1.2 million cells per mL in 2L rinse (model wine)
  solution
• Control barrels cleaned with HPHW at 300
  psi/180oF (4-5 mins) Ozone (4 min)
• HPU treatment time 5-8 mins at 140C
• Plating DNA-based method (Scorpion Microbial
  Assay) were used to determine viable cell numbers
  in rinse solution placed in bbl suctioned
• Results of findings
• Cavitus HPU system inactivated 100 of viable
  cells in all the barrels
• gt 300 viable cells/mL were detected in 8 of the
  12 infected barrels (67) after HPHW cleaning
  ozone treatment
• Cleaning cycle times for the two methods were
  comparable

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Field Comparison of Brett Kill in 2007/06/05
Infected Red Wine Barrels Cavitus vs. HPHW
Ozone
Trial conducted at Napa Valley, California,
winery in 2009
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Summary of Field Validation Trials in California

• High pressure hot water cleaning and ozone
  treatment are ineffective
• Removes too little tartrate or too much toast
• Incidence of Brett infection still increases with
  each re-use
• Dramatic reduction in oak flavour impact with
  each re-use
• Cavitus pat. pend. cleaning disinfection
  system is a unique solution
• Uses High Power Ultrasound (HPU) delivered
  through the bung-hole into a water-filled barrel
  at 140oF
• Produces cavitation which simultaneously cleans
  disinfects
• Independently validated cleaning efficacy (up to
  5x better than HPHW)
• Independently validated surface/subsurface Brett
  kill (100)
• Significantly increased toast flavour extraction
• Recent studies by winery customers support
  Cavitus claims
• In-depth field validations by three major US
  wineries

• Cavitus HPU solution is a power tool to combat
  Brett infection
• of wines and extend barrel life

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How is Cavitus System Superior to Existing /
Competing Solutions?

• Simultaneous and effective cleaning and
  disinfection of barrel surface and subsurface
• Destroys Brettanomyces and other spoilage
  microorganisms
• Superior tartrate removal without damaging barrel
  surface
• Little effect on toasted surfaces
• Low energy consumption (1 kWh or less)
• Low water consumption (c. 1 gal / barrel)
• Competitive cycle time vs. conventional high
  pressure hot water ozone
• No additives or chemicals
• Low labor cost
• Mobile options skid or trailer mount
• Can be retrofitted into cleaning line