Market Information
GEA optimises wine production with new decanter skid
Premium free-run juice from the rst to the last grape
�e new GEA Wine Decanter in skid design opens up new, highly pro table production perspectives to winegrowers: 100 % of must recovered have a comparable quality to premium free-run juice in grape juicing. �e GEA Wine Decanter rst showcased at BrauBeviale 2016 covers a spectrum of ve applications with just one skid in the process stages juicing, clari cation and lees processing. It does all this with signi cant time and quality gains whilst simultaneously saving substantial costs.
Perfect grape juicing in 90 seconds Major strength of the new wine decanter is the unparalleled grape juicing quality: �e total yield of must has a consistently high quality. In consequence, the deterioration in quality, which occurs in conventional processes a�er around 50 % of the grapes are processed, is a thing of the past. �e processing time with the skid in continuous operating mode is under 90 seconds instead of the usual one up to three hours. �e added value for the winegrower: the payback time is typically just 1.5 years.
A wine decanter for ve elds of application Due to its innovative design the skid is multifunctional: applicable for juicing, must clari cation and treatment of otation sediment, must and wine lees.“ �is makes the skid a perfect all-rounder in wine production – ideally suited for round-the-clock application and also for the economical processing of small batches ", says Frank Schauz Product Manager Sales at GEA.
Plug & Play for easy handling �anks to state-of-the-art decanter technology in skid design, the wine decanter can be deployed in all areas of red and white wine production: for thermovini cation and thermo ash process as well as mash fermentation. As a pre-mounted skid with a wide selection of machine sizes, it offers customized solutions for every winery. �e complete skid requires just one machine operator for on-going operation, supports CIP processes and is simple to operate and maintain.“ �ose are optimal preconditions for wineries of all sizes to produce red and white wines in consistently high premium quality, with optimised productivity, yield and pro t”, Frank Schauz concludes. teku @ poeppelmann. com www. poeppelmann. com
www. farmersreviewafrica. com November- December 2016
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