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FLASH DETENTE
EVAPORATIVE CONCENTRATION
REVERSE OSMOSIS
CONTINUOUS TARTRATE STABILISATION
FLOTATION SYSTEMS |
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DELLA
TOFFOLA FLASH DETENTE THERMOCOOLER SYSTEM |
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A New innovative method for aiding colour and flavor extraction from grape
skins. This new technology is superior to existing methods which are time
consuming, capitally intensive and inefficient. |
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Units are available in capacities of 5, 10, 15, 20, 30 and 60 tonne per hour |
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This unit submerges berries in a single rapid movement into an 85°C - 90°C
environment followed by instantaneous cooling. This process ruptures the
cell walls initiating a more efficient breakdown of the entire structure of the
berry |
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Benefits of this technology include; |
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Inhibiting damaging enzymes such as polyphenol oxidase and laccase |
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More rapid and thorough diffusion of molecular material such as colour,
tannin and volatile compounds (i.e. aroma) |
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Reduction of methoxepyrazine common in cool climate cabernet production |
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Reduction of on-skin fermentation time and the associated delays and
bottle necks which occur in the processing of red wine |
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Increased anthocyanins, tannins, polyphenols, flavour and
aroma compounds |
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This unit can also be used for concentrating and evaporating processes |
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This technology can also be used at lower temperatures and integrated
into moderate thermal vinification practices |
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DELLA TOFFOLA EVAPOARTIVE CONCENTRATION
TECHNOLOGY |
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For many decades Northern European producers have utilised concentration
technology in highly irrigated, over cropped or marginal production
areas or years. |
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Available in evaporating capacities of 30, 50, 100 and 250 hectolitres per hour |
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Naturally increases the concentration of product without the addition of
any additives |
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Uniquely this unit can be operated effectively at low temperatures
(15° to 25°C) protecting the integrity of the wine |
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Efficient CIP design and automatic washing facilities |
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Superior technology and manufacture |
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DELLA TOFFOLA CONCENTRATION
VIA REVERSE OSMOSIS/NANO FILTRATION |
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Reverse osmosis (R.O.) is the process of isolating and reintegrating desired
compounds to improve must or wine quality. |
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Tangentle flow separates compounds of different molecular weights |
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Enables components of wine such as water, colour, acids, polyphenols,
alcohol and sugar to be isolated, manipulated and then reintegrated into
the wine to enhance the profile |
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DELLA TOFFOLA CONTINUOUS TARTRATE
STABILISATION |
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Provides an in-line solution for wineries wishing to effect immediate tartrate
stabilisation. |
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Stabilisation plants available in capacities ranging from 1,200 to 40,000
litres per hour |
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Complete plant set up |
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300% to 400% more economical than current contact and hold
methods available |
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100% guaranteed stability with little to no loss of wine |
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Managed on-line by polar point laboratory technology equipment |
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Automatic dosing of cream of tartar on the basis of the analytical
information provided by the polar point system |
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Reliable and easy to use |
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FILTER PADS |
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Clarifying system for must and juices that need to be fermented or
concentrated |
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Fabricated in 304 stainless steel |
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Fully self contained unit mounted on castors for easy movement |
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Quickly separates lees from must to raise the quality of aromas in the wine |
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Polyphenol reductions |
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Reduction of instability causing factors |
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Must can be treated directly from the crusher |
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Includes centrifical pump |
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Includes two perasteltic pumps with adjustable capacity for continuous
dosing of bentonite and gelatine |
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