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TMCI Padovan THERMOVINIFICATION RED HUNTER

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Presentation on theme: "TMCI Padovan THERMOVINIFICATION RED HUNTER"— Presentation transcript:

1 TMCI Padovan THERMOVINIFICATION RED HUNTER

2 RED HUNTER 2015

3 RED HUNTER 2015

4 RED HUNTER 2015 ADVANTAGES 4

5 RED HUNTER 2015 APPLICATION FIELDS
Thermo-vinification technique can be used for: white grapes for the production of dry, semi-sweet and sweet wines red grapes for the production of dry and sweet red wines white and red grapes for the production of natural juices Thermo-vinification allows the production of wines with the following characteristics: Ready to drink wines Bright, deep violet red colors Fragrant aroma Smooth and velvety taste 5

6 KEY PARAMETERS TEMPERATURE
The extraction process starts at approx. 122°F and continues up to 185°F, exceeding this temperature will damage the skin structure The ideal range of temperature is between 180°F and 185°F The choice of the ideal temperature has to be made by the winemaker according to the grape quality and type 6

7 KEY PARAMETERS TIME The holding time at the process temperature can vary from 3 to 30 minutes. Exceeding this period of time, damage to the skin structure will occur and condensation of phenols will decrease the colour intensity. Shorter time permits a more complete extraction of anthocyanins. Longer time permits a more complex extraction of tannins. Tannins and anthocyanins have different kinetics. 7

8 PROCESS PATHWAY RED HUNTER homogenization buffer tank is equipped with a slow speed agitator and its bottom is connected to a mono type pump. The reaction tank is equipped with a low speed stirrer to keep the mash homogenized and at a temperature variable between 150 and 185°F. When 185°F are reached then it is preferable to recover the calories. Mash is sent to a tube-in-tube heat exchanger where it is chilled to about 149°F in counter flow with a cold juice at 68°F. In this way juice is pre-heated to about 95°F, so warranting high energy savings. 8

9 RED HUNTER 2015 After pressing, juice is first clarified with:
cold settling, flotation, vacuum drum filtration Then after adding yeasts and nutrients, clarified juice is fermented at a controlled temperature 9

10 RED HUNTER 2015 WITH RECOVERY

11 RED HUNTER 2015 WITHOUT RECOVERY

12 RED HUNTER 2015 CIP: VESSEL CLEANING

13 RED HUNTER 2015 HIGHLIGHTS High energy saving technology (up to 35% vs the traditional thermovinification systems) High colour extraction (RED HUNTER reaches more colour intensity in 1 hour than 10 days of cold vinification - ABS at nm) High tannin extraction (wines obtained with RED HUNTER have almost the same total polyphenols values as 10 days of cold vinification - ABS at 280 nm) Low lees production (about 3% vol/vol), due to the spiralized heat exchangers. 24/7 industrial working cycles The unit is easily CIPPED once a day ONLY. Due to the simple design RED HUNTER has an excellent ratio capacity/price

14 RED HUNTER 2015 ADVANTAGES Insulated and cladded on board homogenization tank, to permit a constant feed to the plant. All the plant progressive cavity pumps are provided with VFDs, for a wide choice of flow-rate regulation; feed and discharge are continuous and elastic, thus permitting crushing flow-rate variations; Padovan designed, heavy duty, slow speed vertical stirrers for both homogenization and reaction tanks; Very compact design to save winery room, including the insulated and cladded homogenization and reaction tanks. Very short time to reach the process temperature due to the spiralized tube in tube tubular heaters.The whole mash is treated in order to reach the requested process temperatures; HIGH ENERGY RECOVERY, prior to the flash cooling, in order to reduce both hot and cooling water necessities; No live steam but only a hot water boiler is necessary, no special conduction permits necessity, wide choices on the differential temperature regulation are allowed; Immediate destroying of the oxidative enzymes (tyrosinases, oxidases, laccases); Spiralized, wrapped around the tanks, heat and recovery tubular exchangers in order to decrease mash pressure drops and thus decrease the total installed power;

15 RED HUNTER 2015 ADVANTAGES Colour stability is guaranteed for long time, since tannins are extracted at high temperature but a wide choice of reaction temperatures, ranging from 150 to 185°F, is at full winemaker selection; Variable geometry reaction tank, which permits reaction times ranging from 3 to 30 minutes at the process temperature: wide choice to any winemaker, according to the sanitary and ripening degree of grapes; High juice colouring intensity and tannins extraction, due to the optimal combination of time, temperature, reaction and bleaching parameters; Marc is very soft for an easy pressing. Juice controlled temperature fermentation, without skins, in standard tanks with selected yeasts, eventual double must stacking is possible, according to the winemaker’s indications, but not necessary due to the variable volume reaction tank; Final full vacuum flash cooling that permits moreover. - cells outer explosion and further colour/tannins extraction; - concentration under vacuum and condensate separation; - green taste / vegetal reduction; - pyrazines erasing to virtually not significant values

16 ADVANTAGES AGAINST PERA FLASH DETENTE
TMCI PADOVAN Mash Heating Scraped heat exchanger on the whole mash (juice and skins) for 10 minutes to 176/194°F Tubular heat exchanger on the whole mash (juice and skins) in just 3 minutes to 185°F Lees Production Very high due to skin smashing Very low due to the fact that only juice is heated and then very smoothly mixed with slow speed agitator (15 rpm) Heating time Very long (10 minutes) that permits oxidizing enzymes to act. Immediate heating that deactivates all the oxydizing enzymes. Room occupancy Quite high as the plant is spread out in many components Very small as the plant is very compact Thermal recovery Completely absent since flash cooling doesn’t permit any thermal recovery (very high steam/hot water consumption) Very high recovery with tubular heat exchanger that permits to save 35% calories. Installed power High Low (1.5kw/h per ton of product) Water consumption for CIP High due to the exchanger geometry Very low (0,5% referred to a 30t/h plant)

17 ADVANTAGES AGAINST DELLA TOFFOLA THERMOCOOLER
TMCI PADOVAN Juice/Skin Separation Partial dejuicing necessary Partial dejuicing possible but not necessary Mash Heating Tubular heat exchanger on dejuiced mash for 15 minutes Tubular spiralized exchanger on the whole mash (juice and skins) for 5 minutes Reaction temperature Fixed at 185°F Variable from 150°F to 185°F Lees Production Very high due to skin smashing Very low due to slow speed agitator (15 rpm) and spiralized exchangers Heating time Very long (15 minutes) that permits oxidizing enzymes to act. Short time heating that deactivates all the oxydizing enzymes. Reaction time Fixed for 3 minutes Variable from 3 to 30 minutes Room occupancy Quite high as the plant is spread out in many components Very small as the plant is very compact Thermal recovery Completely absent since flash cooling doesn’t permit any thermal recovery (very high steam/hot water consumption) Very high recovery with tubular heat exchanger that permits to save 35% of calories Installed power High Low (1.5kw/h per ton of product) Water consumption for CIP High due to the exchanger geometry Very low (0,5% referred to a 30t/h plant)


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