Grape must concentration solution
Optimize the alcohol content and flavor profile of your wines by efficiently concentrating grape must at low temperatures, preserving organoleptic qualities while boosting sugar and extractive levels.
Concentrates and Clarifies Must under Vacuum Conditions
The Low Temperature Wine and Must Concentrator from REDA Spa is engineered to concentrate musts and enhance wine quality at low temperatures under vacuum. Specially designed for winemakers and beverage producers, it maintains organoleptic characteristics while evaporating water between 20° to 24°C. This equipment preserves flavors and boosts sugar content, making it ideal for concentrating grape must and clarifying wines.
Using a vacuum evaporation method, it processes a small fraction of the total volume, allowing concentrate reintegration without pre-filtration or thermal damage. It achieves up to 60°/67° Brix concentration and requires no external utilities, thanks to its integrated chiller/heat pump. The concentrator supports the production of low-alcohol beverages and aroma-rich juices and complies with EU directives for partial wine dealcoholization. Ideal for operations in the wine production, juice processing, and liquid food industries, it integrates seamlessly into continuous, automatic processing lines.
Benefits
- Enhances wine quality by preserving natural flavors and aromas during concentration.
- Increases production efficiency with reduced energy consumption through vacuum operation.
- Allows flexible processing by handling only 20% of the volume with easy concentrate reintegration.
- Minimizes thermal damage, ensuring intact organoleptic properties of the final product.
- Requires no additional utilities, reducing operational costs with integrated chiller/heat pump.
- Applications
- Plant-based drinks,Wine,Grape must,Beer,Dairy,Juices
- End products
- Juices with aroma recovery,Concentrated grape must,Low-lactose dairy drinks,Almond milk,Partially dealcoholized wine,Clarified wine,Low-alcohol beer
- Steps before
- Grape Harvesting,Must Preparation,Initial Fermentation
- Steps after
- Wine Clarification,Wine Dealcoholization,Aging,Bottling
- Input ingredients
- grape must,water
- Output ingredients
- concentrated grape must,concentrated extractive substances,reduced water content
- Market info
- Concentration Temperature
- 20°/24°C
- Concentration Brix Level
- 60°/67° Brix
- Automation Level
- Included Chiller/Heat Pump
- Evaporation Technique
- Low Temperature Under Vacuum
- Working mechanism
- Low temperature vacuum evaporation
- CIP/SIP
- Not required due to low thermal processing
- Batch vs. continuous operation
- Batch,with the ability to concentrate small portions (e.g.,20%)
- Temperature control
- 20°/24°C for preserving organoleptic properties
- Integrated steps
- Evaporation without pre-filtration
- Density/particle size
- 0.5–2.5 g/cm³ / 50–1000 µm
- Material Type
- Red and White Grape Must
- Evaporation temperature
- 20°/24°C
- Concentration Brix level
- Up to 60°/67° Brix
- Control panel type
- Automated