WINE
wine clarification
Around the world, REDA clarifiers are known for their efficiency, accuracy and reliability.
Installing a wine clarifier is an investment in both the product quality and the profitability of your business.
RE-V wine clarifier for
REDA clarifiers of RE-V series are designed with the purpose of wine and grape musts clarification by directly separating the heavier solids (eg. yeasts, residues, bentonites, coals etc.).
Therefore, clarification enables you to simplify following processes in wine making and improve quality of the final product.
Wine clarification is carried out continuously with preset automatic discharges and longer production autonomy. The hermetic process avoids any risk of wine oxidation even working at high pressures (sparkling wines).
Main reasons to install a wine clarifier
- To reduce lees
- To extend filter working life
The use of a centrifuge can also be made for processing lees. It allows good separation without the use of filter aids. The cleaned product is normally reused because it has not been subjected to any special treatment with filter aids. It is important to emphasise that the use of the centrifuge in processes that create lees (processing of must, processing of wines at the end of fermentation) produces much less lees than traditional static separate on systems. As a result, the amount of lees to be treated is considerably less than in the situation where centrifugation is not used.
Filtration many times requires the use of filtration aids, the amount of which depends on the level of solids present in the wine/must. Prior centrifugation has the following advantages:
– The largest amount of solids (normally 90%-95%) is removed at the centrifuge level without the use of filtration aids
– The filter can work more efficiently in terms of flow rates and work prior to washing
Avoid any loss of CO2 with RE-S series for sparkling wine clarification
Avoiding any loss of CO2 is a key point in sparkling wine processing.
RE-S clarifiers for sparkling wines are equipped with a hydraulic ring seal and a nitrogen injection system that avoids the withdrawal of oxygen. The addition of a high-pressure hermetic unit (isobaric version) ensures that the wine retains its carbon dioxide, alcohol or bouquet substance.
Different solution:
Direct UHT-Flexy
Direct steam heating system with special flash cooler in the aseptic phase. Designed for the production of high-density products: whipped cream, coffee cream, cooking cream, pastry cream, butter cream, besciamella, single cream, creme flambè, crème fraiche etc
ATR UHT
Traditional indirect steam injection system. Widely used in the cow milk, smoothies and plant-based drinks treatment.
Steryflex
This system combines the direct steam injection with indirect heating to obtain the highest quality results in the finished product: taste, color, flavour and odour are closed to that of pasteurized products.
All-in-One
Raw milk is clarified, standardized, deareated, homogenized and sterilized in just one step, ready for the aseptic filling. This system guarantees high efficiency, outstanding product quality while reducing times, energy and production costs.
no oxygen
absorption
minimal
product loss
possibility to
clarify sparkling
wine (“S” version)
INSTALLATIONS / CASE HISTORY
STERILIZATION (UHT)
Sterilization plant can also be used for:
