Controlled Fermentation, Cooling and Heating Lines System

Alcoholic fermentation is a biochemical process by which the sugars in the must are transformed under the action of yeasts, into ethyl alcohol and CO2, as main products, to which are added a series of..read the entire description

Description

Alcoholic fermentation is a biochemical process by which the sugars in the must are transformed under the action of yeasts, into ethyl alcohol and CO2, as main products, to which are added a series of other secondary products - glycol, lactic acid, acetic acid, esters, etc.

Alcoholic fermentation goes through several phases:

- the multiplication of yeasts lasts 1-2 days, the stage in which the temperature begins to rise slightly and the realease of CO2 occurs
- noisy fermentation, lasts 6-7 days, is characterized by intense yeast activity, temperature rises rapidly, sugar drops, large amounts of alcohol accumulate, CO2 is strongly released
- Quiet fermentation lasts 7-10 days, the yeasts slow down their activity as a result of the decrease in sugar content, temperature and CO2 release, decrease.

The starting temperature of fermentation is 15-17°C, the optimal fermentation temperature is 18-24°C for white wines and 24-28°C for red wines. After fermentation and specific treatments, the wine is stored in tanks at a temperature of 10-14°C.

Temperature control is essential for obtaining a quality wine as well as for storing the wine in optimal conditions.

In order to control the temperature generated during fermentation, winemakers must use an automatic system for monitoring and regulating cooling and heating equipment - central cooling, heating and operation of pumps/pumping group, remote online monitoring.

Controlled fermentation ensures a balance between thermal needs, equipment protection and production costs by controlling pressure, flow and temperature.