- Vinificator for red wines
- Fermenter for white wines
- Storage tank
- Hopper for grapes
- Tube in tube heat exchanger
- Automatic triblock with low depression
- Hopper for husks/stems of grapes
- Flotation unit
- Plate filter
- Membrane pneumatic press
- Membrane vacuum press
- Feeding unit for cork stoppers
- Automatic rotary labeling machine
- Three stage plate pasteurization plant
- Equipment for dairy products
- Equipment for soft drinks
- Oenological products
Perfect for clarification, at the shortest possible time, of white and rose wines and ones after thermal vinification.
The technical characteristics are:
- Circulating pump made of stainless steel AISI 304.
- An exceptional ENOMET system for micro-distribution of working gas on a processing product. It is a patented system.
- Pipes and parts in touch with the product in stainless steel AISI 304.
- Fully equipped with devices for adjusting and controlling the working pressure and working gas flow.
- Gas purification unit complete with anti-condensate filter, dust filter and activated carbon filter.
- Stainless steel sample probe AISI 304.
- Main switch with circulating pump switch.
- The frame on wheels and the tray for the gas cylinder are made of the stainless steel AISI 304.
- Unit for aspiration and automatic dosing of possible adjuvants for clarification.
- Standard Garolla 60 connections, different type of connection on request.
- Capacity - 400 hl/h.
- Voltage 380 V - 50 Hz.
- Installed power 4.7 kW.
- Dimensions 1100x550x h 750 mm, weight approximately 60 kg.
Must clarification by means of flotation unit
Very quick process
Zero or minimum use of cold
No need of expensive adjuvants
Short-time contact between lees and must
Minimal volume of must with lees
Usually lees are non filtered
Principle of operation
The flotation technique foresees the micro diffusion of the gas on the treated product. The injected gas tends to rise to the surface, carrying upwards dirt particles present in the must. So far, systems have been known, to work mostly with large masses, with inaccurate gas distribution, with adjuvants dosing required. The technique was used, first of all, on mass wines, not on quality ones.
The proposed flotator consists of a compact unit on a slide consisting of must circulating pump, a compressed air or gas filtration unit, a patented gas micro-distribution system and instruments for regulating the working pressure and gas flow. There is also an automatic aspiration system for possible adjuvants. The installation does not require any special action, as it is sufficient to connect the hoses/pipes to the vessel with must for processing.
The must should be fermented at least two hours before processing. It is then processed by pumping it out of the vessel and passing it through the flotation unit and fed back into the tank. This operation is fully automatically. The unit is working roughly 1 hour, dispensing at least 3 liters of gas (nitrogen or compressed air can be used) and possibly adjuvants at the discretion of the winemaker.
After this treatment the phase of lees stratification begins. This phase is lasting 1 hour for each 1.5 meter of tank’s height.
Upon completion of the waiting phase, the clean must is drained from bottom, with consecutive removal of residual turbid part.
Numerous tests have concluded that the must treatment by flotation unit provides good clarification of the must, much better than after static cold clarification, in short time and using very simple working techniques.