The revolutionary new process for extracting the wine must
An innovative procedure for pressing white grapes and extracting and clarifying the must. The Alfa Laval Foodtec Centrifuge reduces drastically the amount of fermentation residue produced compared to conventional processes, but the same system also extracts the wine
The new extraction process patented by ALFA LAVAL CENTRIFUGE FOODEC can, in one continuous operation, extract the clarified must and press and solidify the pomace from
hand-picked and stalked or machine-harvested grapes. The operation is performed with one press centrifuge (FOODEC) while further accessory solutions for e.g. the optional homogenization of crushed grapes and/or dosage-control of specific additives, developed in collaboration with ENOLOGICA VASON, are also available.
Thanks to centrifugal force, the FOODEC is able to contemporarily extract the must from the grapes and separate the rough solids (skins, seeds, etc.) and smaller particulates from the
extracted must. The patented system and integrated homogenization and dosage-control solutions (for adding enzyme preparations and additives before centrifugation) allows the
user to produce a clarified must which can then be directly fermented. The combined effect of dosage-control and the specific design of the FOODEC system enable the production of clarified must which, with little or no treatment, can then be directly fermented.
The FOODEC CENTRIFUGE reduces drastically the amount of fermentation residue produced compared to conventional processes, but the same system also extracts the wine.
Moreover, thanks to the FOODEC CENTRIFUGE, we can now finally replace conventional systems of pressing and clarification (sedimentation, flotation or centrifugation) and all related issues (residue build-up in storage tanks, residue filtration, refrigeration of the most etc.).
All this offers obvious advantages:
- Cost reduction of between 40% and 50%
- Reduced environmental impact (high sustainability)
- Faster results - Time required from arrival of grapes to the fermentation phase is reduced by between 70% and 80%
- Increased yields
- Filtration systems no longer required
- Reduction of water consumption
- Less space required
- Optimized refrigeration system (grape processing carried out at the temperature of arrival and only refrigeration of the clarified must).
The machine also has an integrated system for the management of oxygen during the prefermentation phase. It allows for the precise dosage of oxygen to be added to the must
rendering it inert until saturation.
Since the experimental results have not yet been published, please contact PerfectWine - Prof Roberto Ferrarini, partner of Alfa Laval for the wine industry’s research and
development, for more information.