Wikeeps<\/strong><\/a> e viene dalla Francia.<\/p>\nFinora Enomatic ha dominato il mercato mondiale. Grazie all’invenzione nel 2002 del geniale salumiere toscano, \u00e8 diventato possibile servire il vino al bicchiere senza sprecarne una goccia. Il principio: ogni centilitro pompato nella bottiglia viene sostituito da un gas alimentare inerte per mantenere il vino protetto dall’ossidazione per circa tre settimane. Una rivoluzione Si deve a lui la nascita dei wine bar e del servizio al bicchiere nei migliori ristoranti di tutto il mondo, negli Stati Uniti ma anche in Cina, Inghilterra e Scandinavia.<\/p>\n
Ogni anno vengono vendute circa 1.500 macchine Enomatic per un costo che varia da 1.300 a 8.500 \u20ac a seconda del modello scelto (4, 8 o 16 bottiglie). Da allora, Eurocave, Advin\u00e9o e altri Vinomatic si sono lanciati nella breccia. Abbastanza per solleticare la fibra creativa dei giovani inventori, che ora offrono sistemi posizionati direttamente sulla bottiglia. In Coravin non \u00e8 necessario stappare la bottiglia per accedere al vino.<\/p>\n
Un ago fora il tappo e permette l’iniezione di un gas per pompare il prezioso nettare. Questa innovazione, lanciata nel luglio 2013 da Greg Lambrecht negli Stati Uniti, ha gi\u00e0 venduto 40.000 unit\u00e0. Svantaggio: dopo 4 morsi nel tappo \u00e8 meglio aver finito la bottiglia. Per quanto riguarda il prezzo dell’attrezzatura (299 euro) e delle ricariche di gas (30 euro per tre cartucce), resta un deterrente per i privati \u200b\u200bo i piccoli viticoltori. \u20ac299 con ricariche argon<\/p>\n
Conclusione<\/h2>\n
Nel 2012, l’azienda francese Wikeeps, con sede a Langon (Gironda), ha ricevuto il primo premio dell’innovazione a Vinitech per un sistema costato la met\u00e0 (150 euro). “Il prezzo di costo di Wikeeps \u00e8 di 1 euro a bottiglia per il ristoratore, spiega Laurent Prigent, direttore associato. Speriamo di essere presto distribuiti dai commercianti di vino per i grandi intenditori.<\/p>\n
Il nostro sistema ha il vantaggio di adattarsi a tutti i formati, dal 75 cl bottiglia all’imperiale attraverso la magnum.” La giovane azienda, che ha investito 300.000 euro in ricerca e sviluppo per realizzare il suo progetto, punta soprattutto alla clientela professionale di ristoratori e viticoltori.”<\/p>\n","protected":false},"excerpt":{"rendered":"
Introduzione Articolo di G\u00e9rard Muteaud pubblicato su Gault & Millau N\u00b072, maggio-giugno 2015, p. 183. “Fino all’ultima goccia Due invenzioni stanno per rivoluzionare il servizio del vino al bicchiere. La prima, chiamata Coravin, viene dagli Stati Uniti, la seconda si chiama Wikeeps e viene dalla Francia. Finora Enomatic ha dominato il mercato mondiale. Grazie all’invenzione […]<\/p>\n","protected":false},"author":551,"featured_media":22662,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","footnotes":""},"categories":[306],"tags":[364,359,376],"class_list":["post-23673","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-a-proposito-di-wikeeps","tag-bivb-it","tag-bordeaux-it","tag-wikeeps-fr-it"],"yoast_head":"\n
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