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Find innovative production technology for making spirits and connect directly with world-leading specialists.
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Wine tank agitator for homogeneous mixing
In winemaking, maintaining uniform temperature and ensuring proper gasification d…
Wine recovery system for bottling processes
Before bottling wine, significant amounts are used to rinse the plant, includin…
Thermal treatment units for wine processing
In winemaking, maintaining precise temperatures during fermentation, stabilizat…
Grape harvest cooling tunnel
In the wine-making process, temperature control is critical from grape harvesting to tasting. Fa…
Complete bottling lines for beverage industries
When producing a large quantity of bottled beverages, maintaining high effi…
Distillate production facility
For producers looking to create high-quality spirits such as grappa, brandy, and whiskey, opti…
Plate and sheet filter for beer
In the brewing process, maintaining clarity and stability of the beer is crucial, especially …
Fully automatic continuous flow wine press
For winemakers looking to enhance efficiency, traditional pneumatic pressing sys…
Presses compensated with inert gas for winemaking
In winemaking, oxidation can significantly affect the quality of the gra…
Reverse osmosis system for wine production
In modern wineries, managing the concentration and composition of wine is crucia…
Continuous flotation units for wine clarification
In the winemaking industry, achieving clear must before fermentation is …
High-volume oilseed extraction system
For processing facilities dealing with large volumes of vegetable proteins, wood chips…
Storage tanks for wine preservation
In the wine industry, existing storage solutions often struggle with maintaining the del…
Industrial cooling unit for beverages and spirits
When producing beer, wine, and spirits, maintaining optimal temperatures…
Thermostabilizer for beer and wine sterilization
Achieving long-lasting biological stability in beer and wine production re…
Continuous distillation columns for spirits production
In spirits production, precise control over distillation processes …
Advanced must, juice, and wine turbocooler
In the winemaking industry, precise temperature control is vital for the refrige…
Continuous grape pomace dealcoholizer
When producing grappa or alcohol from grape pomace, consistently achieving high qualit…
Continuous tartar stabilization for small wine batches
Ensuring the stability of wine in small batches often challenges vi…
Batch still for high-quality distillates
In small to medium-sized distilleries, producing high-quality spirits like schnapps…
Rotary vacuum filter for wine filtration
In the winemaking industry, efficient filtration of grape must and recovery of liqu…
Grist mill for brewing and distilling
In brewing and distilling, achieving efficient grain processing is essential for enhan…
Turnkey distilling system for grain to spirit production
Distillery operators face the challenge of finding systems that e…
Inspection system for filled glass bottles
Ensuring the highest product quality in wine production requires rigorous inspec…
High-capacity no-oxygen wine filler
In the wine industry, maintaining the quality of the product during filling is crucial. …
Automatic packaging line for bag-in-box
In the beverage industry, including wine, beer, and spirits, packaging efficiency an…
Depalletising solutions for bottles and containers
In industries such as wine, beer, spirits, and food production, efficie…
Bag-in-box filling solution for non-aseptic products
In food and beverage processing, efficient and reliable filling solut…
Bottle corking system for high-volume production lines
In high-volume production lines, consistency and efficiency are cri…
Bottle Cartoning Machine for Spirits
Cognac, brandy, whiskey and other luxurious spirits often come in uniquely branded pack…
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Wine tank agitator for homogeneous mixing
In winemaking, maintaining uniform temperature and ensuring proper gasification d…
Wine recovery system for bottling processes
Before bottling wine, significant amounts are used to rinse the plant, includin…
Thermal treatment units for wine processing
In winemaking, maintaining precise temperatures during fermentation, stabilizat…
Grape harvest cooling tunnel
In the wine-making process, temperature control is critical from grape harvesting to tasting. Fa…
Complete bottling lines for beverage industries
When producing a large quantity of bottled beverages, maintaining high effi…
Distillate production facility
For producers looking to create high-quality spirits such as grappa, brandy, and whiskey, opti…
Plate and sheet filter for beer
In the brewing process, maintaining clarity and stability of the beer is crucial, especially …
Fully automatic continuous flow wine press
For winemakers looking to enhance efficiency, traditional pneumatic pressing sys…
Presses compensated with inert gas for winemaking
In winemaking, oxidation can significantly affect the quality of the gra…
Reverse osmosis system for wine production
In modern wineries, managing the concentration and composition of wine is crucia…
Continuous flotation units for wine clarification
In the winemaking industry, achieving clear must before fermentation is …
High-volume oilseed extraction system
For processing facilities dealing with large volumes of vegetable proteins, wood chips…
Storage tanks for wine preservation
In the wine industry, existing storage solutions often struggle with maintaining the del…
Industrial cooling unit for beverages and spirits
When producing beer, wine, and spirits, maintaining optimal temperatures…
Thermostabilizer for beer and wine sterilization
Achieving long-lasting biological stability in beer and wine production re…
Continuous distillation columns for spirits production
In spirits production, precise control over distillation processes …
Advanced must, juice, and wine turbocooler
In the winemaking industry, precise temperature control is vital for the refrige…
Continuous grape pomace dealcoholizer
When producing grappa or alcohol from grape pomace, consistently achieving high qualit…
Continuous tartar stabilization for small wine batches
Ensuring the stability of wine in small batches often challenges vi…
Batch still for high-quality distillates
In small to medium-sized distilleries, producing high-quality spirits like schnapps…
Rotary vacuum filter for wine filtration
In the winemaking industry, efficient filtration of grape must and recovery of liqu…
Grist mill for brewing and distilling
In brewing and distilling, achieving efficient grain processing is essential for enhan…
Turnkey distilling system for grain to spirit production
Distillery operators face the challenge of finding systems that e…
Inspection system for filled glass bottles
Ensuring the highest product quality in wine production requires rigorous inspec…
High-capacity no-oxygen wine filler
In the wine industry, maintaining the quality of the product during filling is crucial. …
Automatic packaging line for bag-in-box
In the beverage industry, including wine, beer, and spirits, packaging efficiency an…
Depalletising solutions for bottles and containers
In industries such as wine, beer, spirits, and food production, efficie…
Bag-in-box filling solution for non-aseptic products
In food and beverage processing, efficient and reliable filling solut…
Bottle corking system for high-volume production lines
In high-volume production lines, consistency and efficiency are cri…
Bottle Cartoning Machine for Spirits
Cognac, brandy, whiskey and other luxurious spirits often come in uniquely branded pack…
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Crush the grains into a coarse meal
Most spirits are made from cereals such as barley and rye. The high starch content in these ingredients presents a risk of gelatinization. So integral part of the preparation process involves hydrolysis to break down the starches.
To facilitate the hydrolyzation, remove the husks in a de-awner or hulling machine and grind the grains into a coarse meal with a crusher.
Form the ingredients into a mash to release the sugars
Starch is a polysaccharide composed of a series of glucose units. These are the sugars that react to produce alcohol.
Mix the crushed grains with water to transform starches into simple sugars and create a ‘mash’. Temperature-controlled mashing systems infuse the grains with hot water to separate proteins and make the malts easier to ferment.
Fermentation equipment provides yeast with the best conditions to consume sugars
The conversion of sugars into alcohol is a natural phenomenon triggered by yeast. The bacteria multiply as they consume the sugars, leaving ethanol and carbon dioxide as a by-product.
But yeast needs safe conditions to grow. Industrial fermentation technology ensures a closed environment away from oxygen and thermal control to maintain the temperature. Fermentation produces the base liquor that is turned into spirit.
Distill the alcohol from congeners and impurities
The leap from raw alcohol to spirit takes place with distillation. Base liquor such as wine and beer contains other ingredients like grain particles and water. The process of distillation purifies alcohols from these congeners.
Distillation technology heats the liquid, but since ethanol has a lower boiling point, it vaporizes and escapes the mixture. The special liquor making machines capture these vapors and condense them into raw spirits.
Allow time for maturation after the journey through liquor making machines
Distillation is the final step in making spirits, but some liquor categories require aging. Indeed, some producers choose to age distilled alcohols that do not strictly need it, like vodka or gin.
On the other hand, certain spirits like whisky, rum, and brandy must observe a specific aging regime to classify as such. The maturation period develops aromas, bouquets, and colors as the distilled liquors interact with the cask.
Apply the solera maturation technique for rum
Some rum distillers do not age their spirits, producing a fresher product with a grassy aroma. If you age rum, alternative techniques exist to develop complex flavors.
The traditional single-barrel method lets the liquor sit in an oak cask for at least a year. More recently. Producers have been experimenting with the solera technique, originally used for sherry, stacking the barrels in a pyramid. The finished liquor is drawn from the base, adding a new spirit to the top.
Cognac must be aged in French oak
Like whisky and rum, brandy is aged in charred oak casks. In Cognac, France, brandy maturation is regulated by state laws.
Very Special Cognac (VS) must age for two years, and Very Superior Old Pale (VSOP) for at least four years. Producers must wait six years for their brandy to reach the Extra Old Cognac (XO) category. Of course, casks must be made from French oak.
Whisky extracts the characteristics of casks during the aging phase
Whisky starts as a harsh, transparent spirit. But aging in oak barrels mellows it down and develops its golden colors. Scotch whiskies must be aged for at least three years, whereas American bourbon requires two.
There are more variables than maturation time. Barrels from American oak produce softer tones, while French oak develops spicy notes. Whisky is aged in toasted sherry casks, while bourbon is kept in charred barrels. The burnt layer filters out impurities from the spirits.
Packaging machines for liquor bottles are top-loading systems
After a long rest in barrels, the spirits are ready for their final journey before they reach the consumers. The liquor is pumped into a filling machine, pouring the correct dose into bottles. Some recipes add a blending stage before filling, combining different spirits.
Regarding packaging, liquor cartoning is typically performed by a top-loading machine, dropping the bottles into boxes from above.