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Continuous tartaric stabilization plant
Continuous cold stabilization from 1,000 to 10,000 l/h, around the clock with no operator, with high energy recovery.
The cold stabilization plant allows continuous processing with effective stabilization of both tartrates and the colouring components of wine, regardless of the physical-chemical state or the potassium bitartrate concentration of the wine to be treated.
Plants from 1,000 to 10,000 l/h of processed product.
Advantages over the traditional method
- Lower running costs, thanks to the reduced cooling power required given the high energy recovery.
- Continuous cycle 24 hours a day with no operator present.
- Guaranteed total retention of the microcrystals that pass the separator barrier.
- Stabilization of white, rosé and red wines with no thermal stress.
- Full respect of the structural and organoleptic characteristics of the original wine: only tartrates are removed, to the extent defined by the customer.
