THERMAL TREATMENT UNITS
Thermal treatment facilities essential for all wine types
Description
Direct expansion agitated isothermal treatment units.
For must, wine, spirits and fruit juice.
3 models available:
- SH model with a capacity of 21 to 245 hectolitres and a horizontal shape optimised for tartaric precipitation.
- SVM model with a capacity of 15 to 135 hectolitres and a cylindrical shape offering a flexible solution for handling variable capacities.
- SV model with a capacity of 100 to 300 hectolitres and a cylindrical shape offering a large capacity for a small footprint.
Processes
Cools or heats from -9.9°C to + 40°C.
Clarification with cooling.
Colour extraction.
Isothermal or temperature controlled storage.
Fining.
Bringing to temperature before bottling.
Must settling or heating.
Alcohol monitoring and fermentation.
Malolactic fermentation triggering.
Advantages
Multi-purpose model.
Easy to use.
