Desulphurisation of mute must
When producing wine, managing sulphur dioxide levels in the must is critical. Excessive sulphites can lead to poor taste and regulatory issues. It’s crucial to have an efficient system to eliminate sulphur dioxide while maintaining the must’s quality.
Remove sulphur dioxide effectively
The C 37 Desulphuriser from Cadalpe is designed for wine producers needing to remove sulphur dioxide from mute must effectively. The system operates under vacuum, ensuring high technology performance. Key features include a descending veil for brief contact times and excellent heat output, a flexible stripping column, and a patented absorption and neutralizing chamber that limits lime consumption. Additionally, a washing system allows periodic cleaning of all parts without disassembly. A centralized control panel with electronic instruments automates the main phases of the process, conserving the must’s chemical, physical, and organoleptic characteristics while avoiding sulphite contamination of the outlet water and reducing energy consumption.
Benefits
- Brief contact times minimize contamination
- Reduces lime consumption with patented neutralizing devices
- Maintains organoleptic characteristics of the must
- Automated process control
- Efficient cleaning system without disassembly