Thermal treatment units for wine processing
In winemaking, maintaining precise temperatures during fermentation, stabilization, and storage is critical to achieving the desired flavor profile and quality. With varying requirements for cooling and heating, wineries face the challenge of efficient temperature management to optimize wine production processes.
Control temperature for wine fermentation and storage
The thermal treatment units from Groupe Serap are designed to provide versatile temperature control for wine, must, spirits, and fruit juices. These units come in three models: the SH model (21 to 245 hectolitres) optimized for tartaric precipitation with a horizontal shape, the SVM model (15 to 135 hectolitres) with a cylindrical shape for flexible capacity handling, and the SV model (100 to 300 hectolitres) offering large capacity with a small footprint. Each model supports temperature adjustments from -9.9°C to +40°C, facilitating processes such as clarification, color extraction, and malolactic fermentation. These tanks enable efficient temperature management, helping wineries maintain control over the fermentation and storage conditions of their products.
Benefits
- Versatile temperature range from -9.9°C to +40°C
- Optimized capacity solutions for various production needs
- Facilitates multiple winemaking processes
- Efficient energy use with direct expansion
- Compact designs minimize footprint