Ion exchange system for wine and grape juice stabilization
In winemaking, achieving tartaric stabilization without affecting the color, structure, or taste of wine and grape juice is essential. Traditional methods often fall short, especially when dealing with salts like Calcium, Magnesium, and Iron, not just Potassium.
Stabilize wine and grape juice efficiently
The Ambra by Padovan (Omnia Technologies) is a new tartaric stabilization system that operates at ambient temperature, utilizing cation resins to ensure effective stabilization. It significantly reduces stabilization costs while maintaining the original color and structural integrity of the product. The system actively targets not only Potassium salts but also Calcium, Magnesium, and Iron salts, providing a certainty of treatment. Ideal for both wines and musts, the Ambra allows for blending without compromising quality. The columns are designed to ensure perfect flow during both stabilization and regeneration, and the system supports back current regeneration. User-friendly controls and a compact design make it easy to integrate into existing processes. The Ambra is available in models accommodating from 100 to 1500 liters of resin.
Benefits
- Reduced stabilization costs
- No color or colloid structure changes
- Effective on multiple salts (Potassium, Calcium, Magnesium, Iron)
- User-friendly control panel
- Compact and easily integrable design