Grape must concentration solution
Grapes that are affected by unfavorable weather conditions often lack the necessary sugar levels for proper fermentation. This deficiency can compromise the alcohol content and overall quality of the wine produced.
Concentrate grape must under low-temperature vacuum
The REDA Grape Must Concentrator is specifically designed to concentrate grape musts at low temperatures under vacuum conditions. This method evaporates water at 20°/24°C, preserving the organoleptic properties and balance of substances in the must. The process enhances not only the sugar levels but also the extractive substances, resulting in more robust and complete wines. Additionally, this technology allows you to concentrate a portion of the harvest and then reintegrate it into the initial mass, making it an efficient solution for improving the quality of fine grapes and enhancing individual batches, vineyards, and crus. The REDA concentrator includes an integrated chiller/heat pump, eliminating the need for external utilities.
Benefits
- Preserves organoleptic properties and balance of substances
- Improves sugar levels and extractive substance content
- Enables processing of small volumes, enhancing efficiency
- Operates under low temperatures, preventing thermal damage
- No need for external utilities; includes chiller/heat pump