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TRANSCRIPT
NATIONAL CONTACT DETAILS
AUSTRALIA 1300 882 850 www.winequip.com.au [email protected]
NEW ZEALAND 0800 699 599 www.winequip.co.nz [email protected]
Catalogue Issue 5
www.winequip.co.nzwww.winequip.com.auC
ata
log
ue
Issu
e 6
Catalogue Issue 6
Contact Details
AUSTRALIA 1300 882 850 www.winequip.com.au [email protected]
NEW ZEALAND 0800 699 599 www.winequip.co.nz [email protected]
VICTORIA
59 Banbury Road
Reservoir VIC 3073
T. +61 3 9462 4777
F. +61 3 9462 1666
Business Hours
Mon – Fri 9am – 5pm
Sat 9am – 12.30pm
Sun 9am – 12pm
(vintage only)
SOUTH AUSTRALIA
12 Hamilton Tce
Newton SA 5074
T. + 61 8 8365 0044
F. + 61 8 8365 0666
Business Hours
Mon – Fri 9am – 5pm
Sat 9am – 12pm
(vintage only)
NEW ZEALAND
4C Titoki Place
Albany, Auckland
T. + 64 9 441 2262
F. + 64 9 441 2265
Business Hours
Mon – Fri 9am – 5pm
Sat by appointment
Contents1 – Winemaking equipment
2 – Refrigeration
3 – Yeast, Chemicals and Tannins
4 – Bottling and Packaging
5 – Testing and Laboratory equipment
6 – Cider Equipment
7 – Brewing
8 – For your Winery Restaurant or Café
Winequip are distributors for the following companies:
®
Please note that the listed capacity or throughput for the equipment contained herein is based on the
manufacturers recommendations at the time of publishing. These are estimates only and should only be
taken as a general indication of the results that may be achieved in your winery.
11
Destemmer Crushers
Hydraulic Presses
Pneumatic Presses
Pumps
Stainless Steel Tanks
De Alcoholisation
Reverse Osmosis
Flotation
Filtration
Cellar Equipment
WINEMAKING EQUIPMENT1
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DESTEMMER CRUSHERS
VEGA
Puleo’s ‘Vega’ range of destemmers provide your winery with a high
quality processing solution. The Vega model supplied to Winequip
by Puleo has been specifi cally adapted for the requirements of the
Australian market.
SPECIFICATIONS
• Large loading hopper
• Adjustable destemmer shaft height and orientation.
• Made from AISI 304 stainless steel
• Frequency converter for regulating the speed of the
cylinder and the shaft destemmer
• Crushing unit, non-abrasive rubber rollers, distance
adjustable and equipped with sensor
• Adjustable eccentricity between perforated drum and beater
OPTIONS
• Electrical control panel
• Draining hopper for machine harvested fruit
• Additional drums available with differing
holes diameter
Model Production Per Hour Installed Power
VEGA 7 7-8 Tons 2.6 KW
VEGA 10 8-12 Tons 2.6 KW
VEGA 15 13-15 Tons 3.7 KW
VEGA 25 25-30 Tons 7.2 KW
VEGA 50 35-45 Tons 10.4 KW
VEGA 80 60-70 Tons 13.8 KW
VEGA 90 70-90 Tons 18 KW
VEGA 120 100-120 Tons 22 KW
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®
DESTEMMER CRUSHERS
DINAMICA
A new generation of gentle destemming is here with
the Mori Dinamica, a machine designed for
the processing of premium fruit.
SPECIFICATIONS
• Interchangeable parts for use
with a wide variety of grapes
• 24mm top-of the-line gentle
plastic cage
• Cages available with 19mm, 22mm and sequence of 24 – 22 –19mm holes
• Newly designed beater with adjustable rubber blades
• Electronically controlled variable speed
• Easy to use, simple to clean
• Telescopic legs
• Available in single or three phase
R SERIES
The R Series destemmer crushers have been a popular value
for money solution in Australia for over 10 years.
SPECIFICATIONS
RUSHERS
is here with
for
DINAMICA 60 – NEW
Total power KW 1,5 + 0,75 - V. 380
Production from 2 to 6 Ton/h
DINAMICA 100
Total power KW 1,5 + 0,75 - V. 380
Production from 4 to 10 Ton/h
CONFIGURATIONS AVAILABLE
A Destemming only
B Destemming and crushing
C Destemming only with
attached hopper
D Destemming and crushing with
attached hopper
OPTIONS
• Independent must
collection hopper
• Long hopper (R. 30 only)
• Polypropylene destemming cage
for extra soft processing
• Hopper extension/protection box
• Internal cleaning system
*All destemmers available in 4 confi gurations:
MODEL OUTPUT T/Hr MOTOR/POWER
R30 3 – 5 2.0 Hp Single phase
R40 4 – 8 2.5 Hp Three phase
R50 8 – 10 3.0 Hp Three phase
R60 12 –15 3 + 1.5 Hp Three phase
• Food grade rubber beating
fi ngers
• Food grade rubber crushing
rollers with adjustable width
• Variable speed
• Slide or swing away crushing
rollers for destemmed only grapes
• Deeply drawn perforated cage for
soft berry separation
• Stainless steel AISI 304
construction
• Grape feed hopper with juice
drain and feeding screw
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RECEIVAL & SORTING EQUIPMENT
Sorting equipment is used to get rid of
undesirable products: spoiled or unripe grapes
and bunches, leaves and other foreign bodies.
An important tool for the premium wine producer,
Winequip carries a range of sorting tables and
elevators to ensure your fruit quality is optimal.
AUTOMATIC SORTERSPECIFICATION
• Production rate 2-6 t/h
• Auto sorting and removal of MOG
• AISI 304 construction
• Vibrating table to remove non grape material
• Removable sieve pan to separate juice
• Sorting table with light vibration and perforated holes
adaptable to dimensions of grapes
• In-line brushes for continual cleaning
VIBRATING HOPPER
MODEL CAPACITY POWER
TRAV500 500Kg 0.6kw
SPECIFICATION
VIBRATING TABLES
Vibrating tables allow the small waste and free run juice to fall through slotted
areas located at the top of the table, with wine quality being increased by enabling
the elimination of poor quality fruit. The mild vibration of the table enables berries
to be sorted more easily by reducing clumping. The tables are easy to clean being
entirely made of stainless steel.
DIMENSIONS POWER
600 X 3000mm 0.6kw
600 X 4000mm 0.6kw
800 X 3000mm 0.6kw
800 X 4000mm 0.6kw
SPECIFICATION
• Full stainless steel
• 2 vibrating motors/ Vibrators
controlled by inverter
• Perforated drainage
• Variable speed/ Oscillating
elements
• Full stainless steel
• 2 vibrating motors
• Perforated drainage
• Variable speed
OPTIONS
• Control panel with inverter
®
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BELT ELEVATORS
The use of a belt elevator offers the winery the most gentle way to feed your
destemmer at a constant rate and with no shearing of the grape skins.
Belt elevators can be used for two main functions: gentle feed of red grape
clusters to the destemmer, and white grapes into a wine press.
Elevator Length from 3000mm to 6000mm
SPECIFICATION
• PVC belt
• Variable speed
• Stainless steel frame
• Manual hydraulic pump for variable height
• Inclines from 35 to 50 degrees
OPTIONS
• Larger hopper
• Safety cover
• Electrical panel
BELT SORTING TABLES
Sorting tables are used to manually get rid of harmful elements such as spoiled
grapes, unripe bunches, leaves, and other unwanted material. The selection is
made easier by special separation metal dividers: quality grapes and bunches
remain in the centre,while all the spoiled elements are gathered along the sides.
Our sorting tables are equipped with a speed variator and have been planned for
easy and practical use. The tables are supplied with four wheels, two of which can
turn allowing for easy movement. They can be provided with several lengths and
they can be changed to multiple height settings as required.
DIMENSIONS POWER
600 X 3000mm 0.75kw
600 X 4000mm 0.75kw
800 X 3000mm 0.75kw
800 X 4000mm 0.75kw
SPECIFICATION
• PVC Belt
• Variable speed
• Stainless steel frame
®
RECEIVAL & SORTING EQUIPMENT
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®
LIFT CAGE
HYDRAULIC PRESSES
Mori offer the best value vertical hydraulic presses in the market, and the
evolution has continued with the development of the twin ram 95cm press
for a more even pressure distribution and a PLC for precise control
The key advantage of the lift cage presses is they require less labour to
operate, being able to be run by one operator sitting on a forklift.
The Mori lift cage presses have been sold by Winequip throughout
Australia over the past 5 years and many references are available from
customers impressed with their reliability and performance.
SPECIFICATION
• Stainless cages 80cm, 95cm or
130cm diameters (FL Series)
• Drain tray with welded forklift
pockets for easy disposal of cake
• Stainless Steel ram plate
• Deep Stainless Steel drain tray
• Double speed motor
• Control panel with pressure
gauge plus 3 position lever
• Pressure load of
50 – 300 ATM (bar)
• Wheels for easy movement
(80cm only)
• Power 415v; 50Hz; 3 phase
or 240v single phase
Technical Details:
Model Cage diameter (cm) Piston (diameter) Load Pressure (kg) Motor (Hp) Dimensions (cm)
FL SERIES
80 FL 80 x 90 130 46,430 1.5 160 x 100 x 260
95 FL 95 x 100 160 60,000 2 200 x 130 x 295
130 FL 130 x140 180 66,000 2.5 263 x 160 x 320
PZ SERIES
96 PZ 95 x 100 2 x 130 40,000 2.5 220 x 140 x 310
OPTIONS
• 2nd stainless cage and
drain plate
• Perspex shield
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®
HYDRAULIC PRESSES
Model Cage Dims (cm) Piston Diam. (mm) Power (Hp)
PZ 60 60 x 75 90 0.75
PZ 70 70 x 80 110 1.0
PZ 80 80 x 90 130 1.0
Model Cage Size (mm) Piston Race Volume Capacity
TIC 50 500 x 650 500 mm 130lt
TIC 60 600 x 750 600 mm 220lt
TIC 70 700 x 850 650 mm 327lt
PILLAN TILT
HYDRAULIC PRESSESUnits available as a Manual hand Operation or Motorised.
OPTION
Double Speed Motor
• Stainless Steel Ram Plate
• Cage mounted on Trolley with a
deep Stainless Steel Drain Plate
• Frame and Trolley (except
drain plate) manufactured in
Painted Steel
• Trolleys are spring loaded
• Frame on wheels for
easy movement
• Adjustable Pressure from
50 to 300 bar
• Motor available in Single
or 3 Phase
• Chromate Steel Piston
• Cages available:
– Wooden Cage with
4 Painted Hoops
– Wooden Cage with
4 Stainless Steel Hoops
– Full Stainless Steel Cage
• Wooden Cage versions with
epoxy coated Hoops, Drain Plate
& Ram Plate
• Stainless Steel Cage versions
have Stainless Steel Drain Plate
& Ram Plate
• The Painted Steel Frame tilts
over to allow easy loading of
the grapes
• Pressure range from 0 – 350 bar
• Frame mounted with 2 wheels
with a detachable handle or
4 wheels (TICO 70) for easy
movement of the unit.
FEATURES
FEATURES
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PNEUMATIC AIR PRESSHL SERIES
PULEO Pneumatic AIR PRESSES are
manufactured to ensure suitability
to process a large diversity of grape
varietals, while always maintaining the
highest quality must. The Pressing of
whole/crushed grapes and fermented
marcs takes place in a large cylindrical
horizontal tank where a membrane,
infl ated by compressed air, exerts a
measured pressure onto the product
obtaining the liquid extraction. On the
opposite side are holed channels that
facilitate the draining process.
Available in a range of model sizes from 8,500 kg up to 130,000 kg of crushed grapes
capacity. Puleo Pneumatic Presses are equipped with a lateral membrane made of
food grade PVC top cloth.
OPTIONS
• Electrolevel located on the
must reception tray
• Overloading device
• Axial loading with pneumatic valve
• Double door with pneumatic
opening/closing device
• External collector
• Extensions legs
• Motorized wheels
• Manual washing system (with probe)
• Automatic washing system
• Must Selection device
• Automatic Inerting System
• Cooling jacket
• Inert Soaking device
• Axial loading with manual
ball valve
• Flexible membrane in food
grade PVC
• High polished Stainless Steel for
easy cleaning
• PLC (Programmable Logic
Control) and keyboard displaying
parameters of the 12 different
pressing programs. All programs
can be changed according
to the needs of the operator
and memorised
• Ability to override with manual
controls (without PLC)
• Pneumatic fi lling/discharging
door with external sliding system
• Stainless steel Must
reception tray
• Load whole grapes via central
door with automatic opening
system and DOOR UP position
managed by PLC
• Rocking system with a 45°/45°
oscillations during loading phase
• Automatic unloading of dried
marcs, managed by PLC, that
allows partial opening of the door
• Supplied on wheels
• AISI 304 Stainless Steel
SPECIFICATIONS
Model Door Feed machine/whole (tonne) Axial Feed machine/whole (tonne)
HL 8 0.5 / 0.7 1.5 / 1.8
HL 22 1.2 / 1.6 3.3 / 4.5
HL 36 2.4 / 3.2 5.6 / 8.4
HL 50 3.5 / 4.5 8.5 / 12.5
HL 70 4.5 / 6.5 14 / 19
HL 100 7.8 / 8.5 20 / 26
HL 150 12.0 / 14.0 32 / 42
HL 270 25.0 / 28.0 54 / 78
HL 320 28.0 / 32.0 65 / 100
HL 440 36.0 / 40.0 92 / 130
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PNEUMATIC DRAIN PRESSSF SERIES
PULEO Pneumatic DRAINPRESSES
are equipped with a lateral membrane,
made of food grade PVC cloth, the
opposite side of the drum contains
draining slots. These allow drainage of
juice or wine to the outside the of tank.
OPTIONS
• Electrolevel system located
on the must reception tray
• Overloading device
• Axial loading with
pneumatic valve
• Double door with pneumatic
opening/closing device
• Extension legs
• Tank air fast unloading system
(options for SF 36 and SF 50)
• Draining system is a pierced tank
with special draining slots
• Axial loading with manual
ball valve
• Flexible membrane in food
grade PVC
• High polished Stainless Steel for
easy cleaning
• PLC (Programmable Logic
Control) and keyboard displaying
parameters of the 12 different
pressing programs. All programs
can be changed according
to the needs of the operator
and memorised
• Ability to override with manual
controls (without PLC)
• Pneumatic fi lling/discharging
door with external sliding system
• Stainless steel Must
reception tray
• Load whole grapes via central
door with automatic opening
system and DOOR UP position
managed by PLC
• Rocking system with a 45°/45°
oscillations during loading phase
• Automatic unloading of dried
marcs, managed by PLC, that
allows partial opening of the door
• Supplied on wheels
• AISI 304 Stainless Steel
SPECIFICATIONS
Model Door Feed machine/whole (tonne) Axial Feed machine/whole (tonne)
SF 8 0.5 / 0.7 1.5 / 1.8
SF 15 0.9 / 1.2 2.3 / 3.2
SF 22 1.2 / 1.6 3.3 / 5.5
SF 36 2.4 / 3.2 5.6 / 8.4
SF 50 3.5 / 4.5 8.5 / 12.5
SF 70 4.5 / 6.5 14 / 19
SF 100 7.8 / 8.5 20 / 26
SF 150 12.0 / 14.0 32 / 42
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LOBE PUMP
DELTA P800 LOBE VOLUMETRIC PUMP
• Fabricated from AISI 304 stainless steel
• Can be optioned with feeding screw
• Suitable for whole, destemmed, crushed grapes,
fresh or fermentated marcs, and also citrus
• Transfer capacity from 60 to 80 Ton/h
MOD C
MOD CA
MOD CD
APPLICATIONS
The GZ pumps are ideal for juice
transfers, bulk wine transfers,
circulating water for cleaning and
a wide range of other uses for your
winery. Screw impeller for moving must.
MODELS AVAILABLE
• Mod. C: Open Impeller
• Mod. CA: Semi-open impeller
• Mod. CD: Screw impeller
ModelFlow M³/hr @
5m headkW Inlet Outlet
Open Impeller
GZ/C 20 30 1.5 50mm 40mm
GZ/C 30 40 2.2 50mm 40mm
GZ/C 40 45 3.0 50mm 40mm
GZ/C 75 50 5.5 65mm 50mm
GZ/C 100 80 7.5 65mm 50mm
Semi-Open Impeller
GZ/CA 10 15 0.75 40mm 32mm
GZ/CA 20 20 1.5 50mm 40mm
GZ/CA 30 30 2.2 50mm 40mm
Screw Impeller
GZ/CD 15 30 1.1 65mm 65mm
GZ/CD 40 80 3 80mm 80mm
GZ/CD 55 130 4 100mm 100mm
GZ/CD 75 160 5.5 100mm 100mm
GZ/CD 100 160 7.5 100mm 100mm
CENTRIFUGAL PUMPSThe GZ Centrifugal pumps are constructed entirely in AISI 304 or 316 stainless steel
with all surfaces polished and therefore free from porosity that might otherwise
result in contamination of the wine and hinder effi cient washing. GZ pumps rest
on adjustable supporting feet that ensure greater stability and safety during use. The
pumps are easily dismantled for cleaning and can also be trolley mounted if required.
*For a complete list of ALL models available please contact us.
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FLEXIBLE IMPELLER PUMPS
The Zambelli positive displacement pump features a Flexible Impeller which allows
the gentle transfer of crushed grapes or wine / juice with and without solids.
T110 ICCD
T250 TC2V
LIVERANI FLEXIBLE IMPELLER PUMPS
• Self-priming (automatic priming of the product up to 6 m even from
dry start-up).
• Reversible operation (the pump can operate in both rotation directions,
which permits return of excess liquid without any manual intervention,
and also allows easy emptyng of pipes on completion of liquid transfer).
• Excellent priming action even at a low revolutions, which allows the transfer
of soft and fragile fl uids with viscosities up to 50.000 cp, or with solid
particles in suspension, without causing air-locking, avoiding emulsifying
or damaging particles.
• Smooth steady pumping action of the product without pressure spikes
(even fl ow rate ideal for fi lling, dosing or fi ltration).
• The pump can work in all mounting positions.
Model Motor Delivery hl/hr RPM Inlet/outlet
T25 Single Phase 0 – 25 900 25mm
T40 Single Phase 0 – 65 180 – 980 38mm
T70 Single Phase 0 – 50 32 – 750 38mm
T 110 Single/3 Phase 0 – 85 32 – 750 50mm
T 180 Single/3 Phase 0 – 120 32 – 750 50mm
T 250 Single/3 Phase 0 – 280 32 – 750 63mm
T 500 3 Phase 0 – 430 20 – 750 75mm
T 800 3 Phase 0 – 630 20 – 750 100mm
Model Power HP RPM Flowrate at 8m head (L/h)
EP mini ¾” 0.5-0.75 900-1400 1320
Midex 1 ¼” 0.75-1 700-1400 3180-4800
Minor 1 ½” 1.5-2.5 900-1400 5760-8000
Major 2” 1.7-2.5 470-900 8700-15000
Maxi 3” 4.5 470-600 30000-36000
FEATURES
• Stainless Steel Pump Body and
fi ttings
• Food Grade Rubber Flexible
Impeller
• Forward/Reverse fl ow
• Stainless Steel Trolley
• Electric Control Panel
• Bypass
MODELS ARE AVAILABLE AS
• Single Speed (FL)
• Two Speed (A2V),(TC2V)
• Electronic Variable Speed (ICCD)
• Mechanical Variable Speed (VM0)
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PERISTALTIC PUMPS
®
The Peristaltic pump is suitable for the soft and delicate
transfer of whole, destemmed and crushed grapes, musts,
fruit juice, milk, oil or denser liquids. Thanks to the special
inner pipe made from food grade rubber, the peristaltic
pump ensures soft transferring of both liquid products and
dense products. The alternation between compression and
distension of the pipe ensure continuous and steady fl ow with
no shaking, or tearing of berries and grape seeds. Equipped
with remote control inverter to control the electric motor.
The pump can also be equipped with stainless steel feeding
hopper with motorized screw and gearbox.
SPECIFICATIONS
• Electronic Variable speed
• Removable hopper for use with destemmed and fermented grapes
• 2 x bell housings with pressure adjustment from 0.5 Bar – 2.5 Bar
• Ability to pump up to 5 Bar
• Self priming
• Ideal for barrel fi lling as pump will shut off under pressure and start up
again as pressure is released
• Pump can run dry, forward & reverse
MORI MODEL MOTOR DELIVERY HL/HR INLET/OUTLET
A.S 20 1.0 HP 5 – 20 40mm
A.S 50 2.0 HP 5 – 50 40mm
A.S 100 4.0 HP 10 – 100 50mm
A.S 200 5.5 HP 20 – 200 75mm
A.S 300 10.0 HP 60 – 300 100mm
AST100 4.0 + 1.0 HP 4 – 7 T/HR 75mm
AST200 5.5 + 1.0 HP 10 – 14 T/HR 100mm
AST300 10.0 + 1 HP 13 – 18 T/HR 100mm
PULEO MODELLIQUID CAPACITY HL-H/
CRUSHED G. TONS-HPOWER (KW) / SPEED (RPM)
PRS 4 5-40 1.1/10-75
PRS 7 10-70 1.5/10-75
PRS 12 20-120/1.5-8 3.00/10-75
PRS 18 30-180/2.3-12 4.00/10-75
PRS 26 40-260/3-16 5.5/10-75
PRS 30 60-300/4.5-21.5 7.5/10-75
PRS 60 120-600/9-45 9.2/10-75
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OTHER PUMPS
®
VOLUMETRIC ELLIPTICAL PISTON PUMPS
For the gentle processing of Whole grapes and Musts
• Open Hopper Inlet
• Discharge Equalising Tank (except V10)
• Mounted on Stainless steel trolley
• Stabilising vibration proof feet
• Adjustable height hopper
MONO-PUMPS
PML model for transferring of food liquid substances. Rotor, wire shaft
and body of the pump are made of AISI 304 stainless steel. Equipped
with thermic feeler that draws the temperature away from the external
cover of the stator, controls and stops the pump when temperature
overcomes the safety limit. The pump has the ability to vary rotor
speed through a moto-variator or Inverter.
OPEN THROAT MONO-PUMPS
Rotor, wire shaft and body of the pump are made of AISI 304 stainless
steel. Equipped with stainless steel hopper, screw to convoy the
product to the rotor; thermic feeler that draws the temperature from
the external cover of the stator and also controls and stops the pump
when temperature exceeds its safety limit. The pump has the ability
to vary rotor speed through moto-variator or Inverter.
MODEL MOTOR CAPACITY/HR OUTLET
V102.5Hp Single Phase
2.0Hp Three Phase2.5 – 5 T 80mm
V15 5.5Hp Three Phase 8 – 10 T 100mm
V18 7.5Hp Three Phase 12 -15 T 120mm
V20 10Hp Three Phase 25 – 30T 120mm
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VARIABLE CAPACITY TANKS
AVAILABLE IN EITHER
SLOPING BASE FOR EASY EXTRACTION OF FERMENTED SKINS
CONICAL BASE FOR STORAGE & WHITE WINE FERMENTING
• Manufactured in 304 Stainless Steel.
• Rectangle Door 550 x 420mm and Oval Door 305 x 400mm
• Sample Tap, Crane & Winch, Thermometer, Ladder Rest,
• Welded Legs 400 – 1000mm high
• 50mm or 75mm BSM outlets Stainless Steel Butterfl y/Ball Valves
OPTIONS:
• Dimple Plate 500, 750, 900
or 1200mm high
• 316 Stainless Steel
(on pre-order)
SIZES:
• From 600lt to 20,000lt
OPTIONS:
• Dimple Plate 500, 750, 900
or 1200mm high
• 316 Stainless Steel
(on pre-order)
SIZES:
• From 600lt to 20,000lt
CLOSED TOP TANKS
AVAILABLE IN EITHER
RED FERMENTER WITH SLOPING BASE & PUMP OVER PIPE
CONICAL BASE FOR STORAGE & WHITE WINE FERMENTING
• Manufactured in 304 Stainless Steel.
• Rectangle and/or Oval Door,
• Sample Tap, Airlock, Thermometer, Ladder Rest,
• Welded Legs 400 – 1000mm high
• 50mm or 75mm BSM outlets Stainless Steel Butterfl y/Ball Valves
PALLET TANKS• Stainless Steel Tank & chromed steel structure.
• ‘Dished’ top and bottom
• Manway, Sample Tap & Relief Valve
OPTIONS:
• Dimple Plate
SIZES:
• 1500, 2000lt & 2500lt
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RECTANGLE OPEN FERMENTERSSLOPING BASE FOR EASY EXTRACTION OF FERMENTED SKINS
• Manufactured in 304 Stainless Steel.
• Rectangle Door 550 x 420mm,
• Sample Tap, Thermometer,
• 50mm & 75mm BSM Stainless Steel Butterfl y or Ball Valves
• Welded Legs – 400mm to 1000mm
• Dimple Plate on the 3 sides
OPTION:
• Dimple Plate on bottom of tank
SIZES:
• 2 – 10ton
FLAT BOTTOM VARIABLE
CAPACITY TANKS• Excellent for short-medium term storage or small batch winemaking.
• Manufactured in 304 Stainless Steel in Italy.
• Flat Bottom tanks suitable for placement on pallets.
• Units include Floating Lid, Air Pump with pressure gauge, tubing & airlock.
• 1500 & 2000lt V/C tanks also come with 50mm BSM Male fi tting,
Sample Tap & Crane
OPTIONS:
• 300mm or 400mm Round Door
• 400mm high Stainless Steel Stand
• Stainless Steel Ball or Butterfl y valve with 25mm BSM fi tting
• Stainless Steel 50mm BSM Butterfl y Valve (1500 & 2000lt)
Capacity 100lt 200lt 300lt 400lt 500llt 600lt 800lt1000lt
(narrow)
1000lt
(wide)1500lt 2000lt
Diameter (mm) 400 520 640 720 720 800 930 930 1030 1150 1320
Height (mm) 800 1000 1000 1000 1250 1250 1250 1500 1250 1500 1500
Outlet size (mm) 12mm 12mm 19mm 19mm 19mm 25mm 25mm 25mm 25mm 50mm 50mm
STAINLESS STEEL BARRELS• 200lt for small batch trials, wine storage & micro-ox.
• Removable heads for cleaning
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GANIMEDE®
THE ONLY METHOD THAT ALLOWS THE SCIENTIFIC MANAGEMENT OF TECHNICAL GASES
The revolutionary patented vinifi cation
system Metodo Ganimede® is the
only fermenter which utilizes the free
and natural energy given by the CO2
to effi ciently extract the substances
contained in the skins.
This tremendous energetic potential,
represented by the fermentation
gas (from 40 to 50 litres per litre of
must) make the winemaker’s job
much easier. Metodo Ganimede® is
a technology which holds simplicity,
effi ciency and versatility in one self
contained unit.
• Selective and effective extraction
• No pumps
• Lower production costs
• Versatility – reds, rose and whites
• Storage as a VC by injecting gas under diaphragm
• Effective “batonnage” of wines
• Suitable for cold maceration
• Easy removal of seeds
• Homogeneous temperature throughout system
• Can be fi tted with conical, self emptying or Sloped bottom
PRESSURE VESSELSPressure Tanks are the most versatile solution for the sparkling wine (charmat
method). Manufactured in strict compliance with the regulations set by the
National Control Authority (PED).
Tested at 6 bar (working pressure) and 9 bar (hydraulic pressure), while those for
thermolysis are tested at 9 bar (working pressure) and 12 bar (hydraulic pressure).
The same containers are also equipped with jacket for fermentation
temperature control, refrigeration and any heating required at the beginning
of fermentation processes.
SIZES from 5,000L to 25,000L
CLOSED
BYPASS
CLOSED
BYPASS
BYPASS
CLOSED
CO2
OPEN
BYPASS
OPEN
BYPASS
1. FILLING & CAVITY SATURATION 2. BYPASS OPENING 3. DÉLESTAGE 4. LEACHING & STATIC DRAINING
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TANK CONTROL SYSTEMS“FERM” SERIES are tank control systems for small to medium sized wineries.
The Digital displays show the ‘Set Temperature’ & ‘Actual Temperature’ and allows
for the winemaker to supervise and/or modify tank data on site.
The control system will open/close the solenoid valves on the tanks to maintain the
required temperature.
In the event of all tanks (valves) being closed Fermfl ex will turn the glycol transfer
pump off (if it is fi tted with connection box via BUS line).
There is provision to have CO2 Measurement Device (digital display showing the
readings) & Micro-Ox system installed as part of system.
OPTIONS:
• Vin-Info Software to allow control of the tank temperature by the winemaker
on his PC.
• Digital Thermometer having quick connection to allow it to be moved from
tank to tank.
SINGLE TANK TEMPERATURE CONTROL
VISITOUCH SINGLE
• NEW Touch screen technology for ease of operation.
• Single tank controller with BUS interface and an integrated temperature-
sensor for measuring and regulating fermentation temperatures.
• Double display shows the current temperature and the set temperature.
• Provided with connection box for easy install.
• Can also be managed remotely via VisiTouch-Software
• Can also be linked with CO2 fermentation management.
FERMFIX
• Digital Thermometers with
connection to the simple
Connection box (BUS unit).
• Option is to have a quick connect
fi tting on the thermometer to
allow easy movement from tank
to tank.
FERMFLEX
• Digital Connection box (BUS unit)
with temperature
• Sensor (either 8mt or 15mt)
located in tank.
FERMFLEX MOBILE
• Fixed on Stainless Steel plate
with mounting hook this Digital
Connection box has also installed
a temperature sensor, solenoid
valve, valve fi lter and transformer
for connection to 230v.
• This unit is ideal for use with
isolated tanks, fermenters or
immersion plates.
ACCESSORIES FOR “VIN-INFO”
& “FERM” SERIES
• Connection Boxes (BUS units)
• Temperature Sensors,
• 24volt Safety Transformers,
• Solenoid Valves,
• Filters for Solenoid valves,
• Non-Return valves
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BARREL CAMERA• An essential aid for inspecting inaccessible spaces
• Flexible swan neck can be bent in any direction
• Water proof – i.e. can inspect full barrels
• LED lights can be switched on
• Rod made from food grade stainless steel
• Pivoting screen 180º
TANK MIXERS• Tank Mixer, 304 SS, folding propeller, 2” TC,400V
• Models suitable for tanks from 1000L to 100,000L
• Optional SS mounting trolley
TANK LIGHT• Rechargeable
• Comfortable to hold, sturdy, 30 white LEDs plus 1 power LED spotlight
• Strong fl exible 360º swivel hook
• Integrated powerful magnet
• IP 68 Water protection
• Operating time : Approx. 4h
• Charging Time: Approx. 4h
SUBMERSIBLE PUMPS DOC pumps are versatile, corrosion-resistant and compact. Three basic versions
are available with 0.3 to 0.7kW power. A DOC 7VX version with Vortex impeller
is available.
SPECIFICATIONS
• Delivery: up to 13,50 m3/h
• Head: up to 11,0 m
• Power supply: three and single-
phase 50 Hz
• Power: from 0,25 kW up to 0,55 kW
• Temperature of pumped liquid:
to 40,0 °C
• Maximum immersion depth: 5,0 m
• Free passage: up to 20,0 mm
SPECIFICATIONS
• Flows to 25m³/hr
• Heads to 20m
• Open impeller for solids to 8mm
• Coated replacement ware plate
• Double mechanical seal system
• Maximum submergence to 7m
• Manual and automatic modes
DIWA SERIES Full Stainless Steel body for greater durability and hygiene
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DE ALCOHOLISATION
MASTERMIND REMOVE
MASTERMIND REMOVE is designed with the aim of reducing the alcohol
percentage in your wine through direct passage on the membrane. Very low
pressures are required as the selective membranes only allow alcohol to be
passed into the extractive solution (water).
• Highly automated dealcoholisation, with automated unmanned shutdown
once desired alcohol removal is achieved
• Inert polymer membrane specifi cally developed to remove alcohol without
affecting colour, fl avor or tannin structure
• Inert gas integration to negate dissolved oxygen pickup during processing
• Automatic membrane regeneration and cleaning
• 10, 20, 50 and 100L alcohol extraction models available
REVERSE OSMOSIS
JRO
Juclas offer a simple and effective Reverse Osmosis technology in a range
of sizes. All with the capacity to work with nanofi ltration, reverse osmosis,
ultrafi ltration and the new SELECTA membranes. Most wine & juice
applications utilise NANO & SELECTA membranes.
MAIN APPLICATIONS
• Wine and Juice concentration
• Taint & or fault amelioration; this can be obtained when coupled to the
appropriate secondary treatment process such as bead resins (VA) &
carbon fi lters (smoke taint, ethyl phenols)
MODELS AVAILABLE
4” units available with 2 – 16 membranes installed
8” units available with 2 – 6 membranes installed
POTASSIUM REMOVAL – NEW
MASTERMIND PH
PROCESS:
• Removing cations by
ion-exchange resins
• Treatment of a mass fraction (%)
• Subtraction of K, Ca, Mg, Na
• Direct effect on pH, titratable
acidity
• Tendency towards tartaric
stability for wines treated
MODELS AVAILABLE:
• Semiautomatic machine
• Automatic machine
• Single and multiple column
(different for white and red wines)
• Custom constructions
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With research and development 25 years in the making, Ju.Cla.S. has developed
a process of clarifi cation and stabilization of grape must and fruit juices through
fl otation with both continuous and discontinuous systems. Numerous industrial
applications throughout Australia and abroad have demonstrated the success of
this approach.
Flotation is a separation technique that, like racking, exploits the difference in
specifi c mass between the liquid and the solids to be separated. With racking
the solid is characterized by a specifi c mass that is higher than that of the liquid,
but with fl otation the opposite is the case, which makes the solid quickly rise
again from the bottom to the top. This situation is caused via dissolution of gas,
usually compressed air or nitrogen, which adheres to the surface of the solid,
making the ‘solid-liquid whole’ lighter than the medium from which it separates
itself via fl otation. The process can be carried out in a continuous way, or with
a discontinuous system – which is new. Both result in optimal savings in the
production of grape must and limpid juices.
Juice Tray to Inoculation in Less than 4 hours
KEY ADVANTAGES
• Reduction of refrigeration loads
• Elimination of cold settling
• Three times faster than largest centrifuge
• Large reduction in diatomaceous earth requirements
• Reduction of downgraded juice
• Accelerated turnover of tanks
• Decrease in waste products
FLOTATION
separates
or with
in the
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EASYFLOAT units to work in circulation
Model Motor (kW) Batch size
EASYFLOAT 50 4 Up to 7000l
EASYFLOAT 100 5.5 Up to 12,000l
EASYFLOAT 300 8 Up to 40,000l
EASYFLOAT 500 12 Above 50,000l
BATCH FLOTATIONFlotation with the Juclas Dosacom® & pressuriser commences once a complete
volume of juice is accumulated for processing. Adjuvants are applied in-line after
trials establishing the appropriate dose rates. Adjuvants are applied at the Dosacom®
immediately prior to the gas saturation stage. Treated juice is then feed to the
pressuriser by the Dosacom® and held for a brief time in the pressuriser to establish a
state of saturation to produce the relationship between fl occules and gas micro-bubbles
enabling fl otation to occur.
CONTINUOUS – 30,000 AND 50,000L/HR UNITS AVAILABLEThe ultimate accomplishment for managing clarifi cation, Treated Juice is “continuously”
feed and clean juice “continuously” recovered. The process eliminates the racking stage
essentially incorporating it via the mechanics of the continuous Flotation tank. Clean
juice ready to ferment fast!
FLOTATION ADDITIVESAs pioneers in the fi eld of fl otation, Juclas and its parent company Enologica Vason
remain the only company providing both the fl otation equipment and also improving
the performance of this technology through the research and development of fl otation
aids. An example of recent innovation is the development of Flottoplus, a 100% vegetal
adjuvant to replace animal gelatin products in the fl otation process. Flotation products
we have available include:
Vason FlottoGel
A warm water soluble, odourless & fl avourless crystalline gelatine
with a high bloom rating. Importantly the electrical charge of
Flottogel greatly assists in the formation of stable hydrophobic
fl occules. Flottogel can also be used as a clarifi cation and
astringency reducing agent outside of fl otation. Packaged
in 25 kg bags.
Vason FlottoBent
Micro-ground & highly dispersible sodium bentonite. The chemical
properties of charge in particular further contribute to fl occules
hydrophobicity. The highly effective deproteinising power also makes
Flottobent suitable for use as a protein stabilising bentonite post
fl otation.
Vason FlottoCarb
A carbon product developed for the removal of pigmentation in
musts destined for Flotation. The chemical properties of this high
purity carbon assure adherence to the fl otation gas
Vason FlottoPlus 2
Flottoplus is a water soluble blend of vegetal proteins aiding
clarifi cation of musts via fl otation. Use as a substitute to animal
gelatin. Non GMO certifi ed and has current non-allergenic status.
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FILTERING TEST UNIT
Juclas Mastermind QFT is an electronic instrument that by performing a test
based on weight automatically calculates the most important fi lterability indexes
in wine and water with control of the operating temperature.
Mastermind QFT is the only instrument of this type currently available in the
market able to record temperature of the sample during the test, allowing a true
comparison of the data collected and repeatability of results.
The software supplied with Mastermind QFT allows personalizing test parameters in
order to calculate fi lterability test for other applications than wine, for example juices
TESTS:
• Filterability Index (FI)
• Modifi ed Filterability Index (MFI)
• Maximum volume fi lterable (V MAX)
YEAST REHYDRATION
EASYFERM 25
The Easyferm® yeast rehydrator, since its development by JuClaS (Juice
Clarifi cation Systems), has proven itself an outstanding innovation for wineries
seeking to obtain high viability and vitality of cells in their ferments.
Also, through the development of the Pied de Cuvee feature, the current
generation of Easyferm® unit can be used to prepare & acclimatize rehydrated
yeast cells to the adverse conditions present in both sparkling wine & arrested
fermentations to improve performance in both areas.
THE FEATURES
Easyferm® is a skid-mounted, mobile bioreactor with PLC control and engineering
design features to optimize; rehydration for up to 25kg of active dry wine yeast, the
initiation of secondary ferment in sparkling wines and resumption of fermentation
in arrested primary fermentations. The key engineering and electrical features are;
• A 500L (approx) reactor vessel that in combination with the hydraulic circuit
elements, is able to heat the hydration water to a preset temperature
for yeast rehydration. The vessel also has external brine bands for the
introduction of coolant to produce the graduated acclimatisation to
inoculation temperature.
• Allen Bradley PLC unit with adjustable parameters for the rehydration
and pied de cuvee functions.
• Hydraulic circuit including heaters in line with feed pump
• Pneumatic actuated solenoids for delivery of brine, water or wine
& switching from circulate mode to discharge mode.
• Pneumatic nutrient pump for nutrient (MCR) & cleaning fl uid introduction
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FILTRATION
CROSS FLOW
The JUCLAS Cross Flow fi lters have a high
degree of automation which minimises the
use of personnel (less than one hour per
day) and above all, manages effi ciently the
stages of operation, cleaning and restoration
of the membranes. The inbuilt computer
autonomously manages intervals between
one cleaning and the next, in order to obtain
the best performance for each particular
kind of product. This translates into a better
rate of return for the operation, energy
costs being equal and controlled use of the
fi ltration membranes.
KEY POINTS;
• The JUCLAS Cross Flow units feature Spiral Wound membranes
manufactured in PDF to respect the quality of the wine by not removing
the colour and structure. Each module has a fi ltering surface of 23mtsq
with fl ow rates varying between 500 to 1000 litres per hour and additional
membranes can be added retrospectively.
• The Allen Bradley PLC provides full automation but can allow easy entry for
the operator to view fl ow rates – fi ltration cycles (for the last 12 months),
cleaning regimes, diagnosis of pump and valve operation.
• An optional Remote Assistance can be integrated into the PLC.
• The installation of speed inverters to all of the pumps (feed & recycling) and
the fl ow modulating valve ensure trans-membrane pressures never exceed
0.3 bar ensuring the lowest D.O. and temperature increases of any cross
fl ow unit on the market.
• Inert Gas Injection is required for the operation of the MFTS series
protecting the wine against oxidization and sparkling wine fi ltration can be
conducted without any further upgrade or cost.
• Filterability is achieved with the Juclas MFTS delivering turbidity readings of
0.2 - 0.3 ntu in the end wine tank and performing against the QFT with its 3
indices of Filterability Index, modifi ed FI and Maximum Filterable Volume.
Models are available up to 828mtsq (base units can have additional modules added
retrospectively).
• MFTS 3+ allows 3 - 6 modules;
• MFTS 8+ allows 8 - 12 modules;
• MFTS M-Line allows 12 modules on each skid with up to 3 skids (36
membranes) linked to the one PLC & Pump control skid.
COMING SOON!
NEW HOLLOW FIBRE CROSS FLOW FILTER RANGEAn economic cross fl ow solution for the small to medium winery.
For all enquiries please contact us directly.
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FILTRATION
MASTERMIND MMF
JUCLAS has introduced a new system for the microfi ltration of still and sparkling
wines. MASTERMIND FILTRATION (MMF) comes with automatic control of fl ow
rate, pressures and regeneration cycles according to the specifi cations of the
cartridge provider.
These parameters are set to maximize the production life of the cartridge whilst
ensuring wine is left intact during the fi ltration cycle.
The MMF is the perfect choice for Premium wines where only a polishing fi ltration
is required or desired.
Model Number of Cartridges Flow rate L/Hr Installed power kW
MMF 08 8 x 30” < 2000 1.5
MMF 12 12 x 30” 1000 - 3000 3
MMF 18 18 x 30” 1500 - 4500 4
MMF 24 24 x 30” 2000 - 6000 4
MMF 36 36 x 30” 3000 - 9000 6
AMAZON 51 SERIES
• Designed for general purpose liquid and gas applications
• Rated at full vacuum and 10 bar g in liquids and gases
• Rated up to 150°C
• Available in 316L stainless steel or Hastelloy C22.
• Dual purpose head accepts single open ended and double open
ended cartridges
• Ranges available for standard diameter or B-Blue style cartridges
STAINLESS STEEL CARTRIDGE HOUSINGS
• Utilising new technological fi ltration media ensuring an effi cient level
of fi ltration whilst having a minimal impact on wine quality
• Rated for Absolute fi ltration
• Bell and frame in AISI 316 Stainless Steel
• Internal & External fi nishing is pickled, passivated and electro-polished
• Certifi cation of PED 97/23/CE
• Housings available in 10, 20 & 30 inches, to fi t 1 to 5 cartridges
includes Butterfl y Valves, Pressure Gauge, Sample Valve, Breathing Valve
& Drainage Valve
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FILTRATION40CMSQ PAD FILTERS
These fi lters are fi tted with double piping allowing the insertion of an Inversion
Plate for double fi ltration, Pressure Gauges, Sample Taps, Sightglasses and
Stainless Steel Butterfl y Valves.
The installed Noryl (Thermoplastic) plates can handle temperatures up to 100°C.
The fi lter is mounted on 3 wheels for easy movement and is fi tted with a drip tray.
BSM, BSP or Winery Thread fi ttings available
FILTRATION MEDIAEKWIP CELLULOSE FILTER PADS AND SEITZ LENTICULAR MODULES
EKWIP GRADE SEITZ SD11 lenticular modules Nominal Rating Classifi cation / Application
Z2 40cmsq
Z2 20cmsqSDT1000 3.0um Coarse
Z3 40cmsq SD900 2.0um Medium / for fi rst racking with fi lter
Z4 40cmsq 1.5um Medium / for fi rst racking with fi lter
Z5 40cmsq
Z5 20cmsqSD250 1.0um Fine / for second racking with fi lter
Z6 40cmsq SD200 0.8um Fine / After well – settled fi nings
Z7 40cmsq
Z7 20cmsqSD100 0.6um Fine / Final polishing fi ltration before sterilising
Z8 40cmsq SD80 0.4um Sterile / Final fi ltration for dry wines
Z9 40cmsq
Z9 20cmsqSDEK 0.3um Sterile / Final Pad fi ltration for sweet wines
Recommended maximum differential pressure between fi lter inlet & outlet:
Coarse & Polishing fi ltration: 3 bar Sterilising fi ltration: 1.5 bar
CARTRIDGES 10, 20 and 30” cartridges available with micron ratings from 5 – 0.45um
Media Purpose Wine Flow Rate for 30”
Spiral wound
polypropylene
Pre membrane fi lter with a high holding capacity. Several layers of media are wound around an inner
core ensuring a 99.98% fi ltration effi ciency450L/Hr
Borosilicate
microfi bre
Membrane prefi lter in applications with a high concentration of colloidal contaminants utilizing the
electrical charges of Borosilicate to maximize fi ltration effi ciency and ensure a longer operating
service life
1050L/Hr
Asymmetric
PolyethersulphoneFully bacterial retentive high quality membrane for use in the fi nal fi ltration of wine 900L/HR
Asymmetric
Polyethersulphone
High quality membrane for use in the fi nal fi ltration of wine. High surface area optimizing fl ow rates.
Hydrophilic media pleated with up and down stream supports ensuring a long life with the potential
for multiple regenerations
1500L/HR
EXTRA
• Inversion Plate for Double
Filtration, Blind Plate, Spindle
Extension, Sparkling Wine
Execution & Alcohol/Spirits Plates
MODELS
• 12 plate; 20 plate; 30 plate
& 40 plate
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ALL YOUR CELLAR EQUIPMENT NEEDS
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STAINLESS STEEL SPEARSRacking spear with adjustable screw
45º Angle, Gas operated bulldog spear, 25, 38, and 50mm
BSM fi ttings
BARREL STIRRERSLees stirrer, Curved mixer with optional chain for Lees,
Straight drill mixer
STAINLESS STEEL KEGSPerfect for storage of small amounts and for Barrel
topping up
Sizes: 9 & 18lt with, relief valve & 12mm Gas & Wine Male
turrets.
Extra: Stainless Steel Gun, Female Gas & Wine Sockets,
PVC Tubing
VALENCHESCurved & Straight units manufactured in stainless
steel or glass
Straight plastic
TANK DIP TAPE10 or 15M
SAMPLE TUBES300ml with stainless steel chain
SPRAY BALLS63mm Balls with 50mm BSM Connection
40mm Balls with 25mm BSM Connection for barrel cleaning
DIGITAL FLOW METERSLiverani “Pony Flow” metres with 38 & 50mm BSP fi ttings
Aisi 304 Stainless Steel body
Accuracy of +/- 1%
40 bar maximum pressure
Flow rate of 30 to 350lts/Min
STAINLESS STEEL FITTINGSBSM Female Hosetails 25, 38, 50, 63, 75 & 100mm
BSM Joiners Female – Male & Male – Male
BSM reducers
BSM Spanners aluminium: 1 to 4 inch
BSP – BSM Convertors
Sight glasses
Butterfl y & Ball Valves
Non –Return Valves
In-line and drop in Spargers
Tri-clover, Wine thread and other fi ttings available
upon request
RED HELIFLEX WINE HOSE19, 25, 38, 50, 63, 75 and 100mm
Stainless Steel Super clamps available for all sizes
STAINLESS STEEL SIEVESieves are pushed into Red Ferments to allow the wine
to be pumped out, leaving
The skins behind. Dimensions: 1200mm x 155mm (ht x diam)
with 3mm holes.
STAINLESS STEEL PLUNGERSPlungers for Red Wine Ferments featuring a perforated
round plate and double handle. Dimensions: 1700mm
(height) x plate diam. of 22cm
STAINLESS STEEL BUCKETS AND
FUNNELS15L graduated buckets & funnels 26 and 30 cm wide.
PLASTIC BUCKETSManufactured in food grade plastic. Graduated & with
Stainless Steel handle. Sizes: 15 & 25lt
SAMPLE PRESSESAvailable in 1.3, 2.2, 5.3 and 10L sizes
PLASTIC SHOVEL, FORKS & RAKESfor digging out tanks and red fermenters
ALL YOUR CELLAR EQUIPMENT NEEDS
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FERMENTATION VATSManufactured in Food Grade Plastic
SIZES DIMENSIONS (WIDTH X HEIGHT)
• 1500Lt 1500 x 1000mm
• 1000Lt 1340 x 950mm
• 700Lt 1150 x 900mm
• 500Lt 1040 x 820mm
• 350Lt 950 x 710mm
• 225Lt 860 x 540mm
• 110Lt 800 x 300mm
OPTIONS
• Lids for 500 & 700Lt
• 25mm F.G. Plastic Ball Valve & Filter Screen
KREYER MOBILE SULPHUR
DOSING UNITSThe S02 Car is a cart for the safe movement of the sulphur gas bottle, and the S02
Dosage Car is designed for the safe movement of both sulphur and C02 bottles and
also for the accurate treatment of wine tanks with sulphur dioxide
THE UNIT INCLUDES
• Metal cart on wheels
• 2000gr sulphur dosage unit
• Gassing tube
• S02 diffuser
• Gauges and fi ttings as required
The sulphur dosage unit is made entirely of stainless steel and is available in 1kg
and 2kg options. As an alternative a smaller unit is available for small containers
and barrels with a dosage range from 20-100g.
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REFRIGERATION
Indirect Cooling Applications
Direct Cooling and Room Ventilators
Tank Control Systems
Immersion Plates
Macro and Micro Ox
Heating Units and Heat Exchangers
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INDIRECT COOLING APPLICATIONSThe Kreyer indirect cooling applications are simple to operate and have the advantage of
being “plug and play”, and therefore easily installed. These are available in 3 models:
• The Chilly units are cooling units only equipped with a hermetic motor compressor and
a cooling water circuit containing a water tank and centrifugal pump
• The larger Chilly Max units have all the features of the Chilly series, but have a greater
cooling capacity, include a heater and wheels for moving around the winery
• The MCK units consist of a cooling unit in the upper section and a pump plus insulated
water tank in the lower section. The MCK is equipped with an electric heater. The
cooling water temperature can be regulated between -10 and 40 degrees.
MODEL Cooling CapacityApprox. Fermentation Capacity
over a 3 week period
CHILLY 25 2.4kW 12,000 Lts
CHILLY 45 4.5 kW 25,000 Lts
CHILLY MAX 50 6.4 kW 30,000 Lts
CHILLY MAX 90 10.7 kW 50,000 Lts
CHILLY MAX 110 12.7 kW 70,000 Lts
MCK 141 18.3 kW 85,000 Lts
MCK 181 21.7 kW 110,000 Lts
MCK 221 28 kW 140,000 Lts
MCK 271 33.5 kW 170,000 Lts
MCK 321 35.9 kW 200,000 Lts
MCK 361 38.9 kW 240,000 Lts
MCK 441 53.2 kW 280,000 Lts
MCK 541 60.1 kW 350,000 Lts
MCK 641 72.4 kW 450,000 Lts
INDIRECT COOLING APPLICATIONS:
• Engineered & Manufactured
in Germany
• Cooling capacity of glycol/water
to -10°C
• Installed Heating Element
warming water up to 40°C
(except Chilly 45) –3.0kW for
Chilly Max models; 4.5kW for
MCK models
• Hi Tech ‘Scroll’ compressors
installed – power and
space effi cient!
• Installed insulated glycol/water
tank –30lts for Chilly models;
330lts for MCK models
• Integrated pump for transfer
of glycol/water to dimple or
immersion plates.
• Environmentally friendly
refrigerant gases used: R407,
R410 & R404
• Stainless Steel Evaporator & high
effi ciency air cooled condenser
in the MCK models (copper
evaporator in the Chilly models).
• Tank Overfl ow Prevention Kit
• Ferm-a-Fix Tank Control systems
• VinInfo Tank Control systems
• Thermo-Fans for room
acclimatisation
• Propylene Glycol
FEATURES EXTRA
• Juice/must in tank or
heat exchanger
• Stabilization of white wines
• Control of Fermentation
Temperature (cooling & heating)
• Warming of juice/wine preparing
for fermentation
• Chill-Storage of wine
until bottling
• Room Acclimatisation (in
combination with thermo-fans)
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MODEL KREYOPACK
SERIESCooling Capacity
Approx. Fermentation
Capacity over 3 week period
Volume
30 °C > 25 °C
Volume
15 °C > -4 °C
Kreyopack 10 9 kW 50,000 Lts 10,000 Lts 5,500 Lts
Kreyopack 30 34 kW 110,000 Lts 29,500 Lts 15,000 Lts
Kreyopack 50 49.5 kW 170,000 Lts 42,500 Lts 21,000 Lts
Kreyopack 100 91.2 kW 380,000 Lts 76,000 Lts 38,000 Lts
SR SERIES
SR 4 12.8 kW 50,000 Lts 10,000 Lts 5,500 Lts
SR 6 23 kW 70,000 Lts 20,000 Lts 10,000 Lts
SR 9 29 kW 85,000 Lts 25,000 Lts 13,000 Lts
SR 11 34 kW 110,000 Lts 29,500 Lts 15,000 Lts
SR 13 41 kW 140,000 Lts 34,000 Lts 18,000 Lts
SR 17 49.5 kW 170,000 Lts 41,000 Lts 22,000 Lts
SR 32 85 kW 350,000 Lts 70,000 Lts 37,000 Lts
DIRECT COOLING/ HEATING
APPLICATIONSThese units are both mobile tube in tube refrigeration solutions. The Kreyopack wine cooling
unit consists of a cooling aggregate in the upper part and a heat exchanger in the lower part.
Both are mounted inside a stainless steel frame on wheels.
The SR wine cooling units also consist of a cooling aggregate in the upper part and a heat
exchanger in the lower section. Both are mounted inside a stainless steel frame on wheels
and can be used for cooling and heating wine or must.
FEATURES:
DIRECT COOLING APPLICATION with juice/wine being pumped into the Kreyopack units.
THERMO-VENTILATORS Thermo Fan TA - come with double fl ux fan to cool/acclimatize rooms up to 2,200
m3 with cold or warm water. Suitable for humid regions.
Thermo Fan SD - to cool/acclimatize rooms up to 2,500 m3 with cold or warm
water. Suitable for humid regions.
Thermo Fan MR – acclimatizing smaller rooms up to 500 m3
Thermo Fan PH - smooth lined design for cooling & heating rooms between 100 to
500 m3 (temperatures of > +18°C ). Comes with infrared remote control, suitable
for tasting rooms.
OPTION
• Energy Manager Opti-Fan designed to minimise energy consumption.
• Engineered & Manufactured
in Germany
• Cooling section mounted
in the upper part
• Insulated Stainless Steel heat
exchanger in the lower part
• Cooling capacity of
glycol/water to -10°C
• Installed Heating system
in the “SR” models
• Hi Tech ‘Scroll’ compressors
installed – power and
space effi cient
• Connection point for operating an
external feed pump
• Environmentally friendly
refrigerant gas R407
• Stainless Steel Evaporator & high
effi ciency air cooled condenser.
• Inlet/outlets range from 40mm
for most units, larger models
with 50 or 70mm
31
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WATER CHILLER NCEPTHE ALL-ROUND SOLUTION FOR WINEMAKERS
For wineries which need both cooling and heating temperature control
• Air-cooled chillers developed exclusively for the wine industry.
• A fi xed installation unit ranging in cooling capacities from 9 to 180 kW.
• Standard features include fl ow switch, high pressure manometer, water
• Filter, fused main switch, winter operation without trace-heater with Glycol.
• Environmentally friendly R407 C refrigerant.
• Cooling water temperature from approx -10 to +15 degrees.
• Tank drainage and fl ow control, microprocessor & secure main
• switch voltage control, low-noise fan.
• Can be linked with thermo ventilators and other Kreyer accessories
MODEL
NCEP
Cooling Capacity
kW
Approx.
Fermentation Capacity over 3 week period
lts
NCEP 91 9 50,000
NCEP 111 11 70,000
NCEP 151 13 85,000
NCEP 191 18 110,000
NCEP 211 20 140,000
NCEP 251 24 170,000
NCEP 291 28 200,000
NCEP 351 34 220,000
NCEP 431 41 280,000
NCEP 472 47 320,000
NCEP 552 54 350,000
NCEP 672 67 450,000
NCEP 812 80 500,000
NCEP 1003 99 570,000
NCEP 1103 109 630,000
NCEP 1203 120 700,000
NCEP 1303 129 750,000
NCEP 1403 139 830,000
NCEP 1604 159 900,000
NCEP 1804 180 1,100,000
NCEP 2104 199 1,300,000
32
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WATER CHILLER LAC/LAHTHE ULTIMATE SOLUTION FOR LARGER WINERIES AIR COOLED CHILLERS / HEAT PUMPS
These units have been specifi cally developed by Kreyer for the wine industry.
These modern cooling units are the ideal solution for wineries requiring a fi xed
installation. With 24 models available with capacity ranges between 200kW
and 1000kW cooling, there is a solution that can be tailored to your exact
circumstances. This capacity is suffi cient to keep up to 60000hL in fermentation.
The LAC/LAH units are weatherproof and designed
for being placed outdoors permanently.
LAC/LAH COOLING ONLY VERSION
• Unit with hydraulic module, Partial Heat Recovery (Option)
• Cooling capacity: 200 to 1000 kW
LAC/LAH HEAT-PUMP VERSION
• Unit with hydraulic module, Partial Heat Recovery (Option)
• Heating capacity: 200 to 350 kW
MAIN COMPONENTS
• Casing made of galvanised
steel sheet metal painted with
a white RAL 9002 powdered
polyester paint
• Flat top, aesthetic side anti-
intrusion grilles, very low unit
height (< 2m)
• Low noise scroll compressors
mounted in a sound-proofed
technical cabinet to reduce
noise emissions
• Plate heat exchanger located
in a technical cabinet protecting
the insulation against climatic
conditions
• Aluminium Micro Channel heat
exchangers with improved
corrosion resistance (Cooling
only version)
• Copper tubes/aluminium
fns heat exchanger
(Heat pump version)
• Inverter fans using external rotor
technology associated with Shark
high performance aluminium
fan blades
• Unit electrical cabinet, 400V,
50 Hz, 3 phase power supply
(without neutral) with a single
point of power connection
• Main ON/OFF switch mounted
on the front panel
• DC50™ user interface mounted
on the front panel. Low pressure
/ high pressure reading
• Climatic™ microprocessor
based control
• Advanced Climatic™ control
microprocessor providing the
following functions:
• PI control of the water
temperature with operating time
equalisation of the compressors.
• Automatic heating/cooling
change-over based on ambient
air temperature.
• Water set-point offset based on
outdoor air temperature.
• Active Acoustic Attenuation
System™ to automatically adjust
the air fl ow to respect night
and day sound level constraints
while meeting building load
requirements.
• Operation of the unit without
buffer tank.
• Dynamic defrost to limit the
number and the duration of the
defrost cycles in winter.
• Free dry contacts: remote on/off,
alarm reset to re-start the unit,
alarm or alert indications, free
customer contact.
• Master/slave or cascade control
of two chillers when operating in
parallel time equalization with
automatic change-over in case
of unit fault.
• ModBUS®, LonWorks®,
or BacNET®, communication
interface (options).
Please contact your sales representative for more information
33
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TANK CONTROL SYSTEMS
VININFO
A complete Control, Regulation and Information System for your winery!
VinInfo is a complete modular system for the wine cellar in which
each tank and additional object is controlled by software installed
on your computer and connected via a simple ‘bus line’. This
system requires minimal effort, time and expense to install.
FUNCTIONS SUPPORTED INCLUDE:
• Cooling/Heating of Fermentation, Storage Tanks
& Storage Rooms
• Humidity control of Storage/Barrel Rooms
• Micro/Macro Oxygenation
• Pump Overs
• Air Injection for cap disbursement in red ferments
• CO2 measurement (when option installed)
• Operation of the glycol transfer pumps
• SMS alarm functions (when option installed)
OPTIONS INCLUDE:
• Stainless Steel Terminal Box installed in the winery to give local control
for tank and room temperature control and oxygen dosing. The Terminal
installation provides extra safety allowing continuing use in case of
non-operation of the server.
• CO2 Measurement Device – an exclusive system for fermentation by
CO2 emission measurement, which allows the winemaker to ferment
according to exact residual sugar level, applying cooling according to the
actual fermentation level of the must. Also allows monitoring the start and
course of the fermentation, recognition of fermentation stagnation and
recording of the fermentation curve. A natural fermentation closer to the
wine and energy saving!
• Micro-Macro Oxygenation units - enjoy the full capacity for remote
management, data recording and record keeping of Macro & Micro-
oxygenation via PC with the full Vininfo package combined with MOX
hardware. Preset the oxygenation program on a time against temperature
graphical format, set the temperature maximum & minimum for the
process, enter tank volume and process duration and you are in control of
the process for any number of tanks. Even record your tasting notes against
the tank within Vininfo note pad as you monitor the process.
• Tank Air Injection units for turning over red ferments and mixing tanks
during additions.
• Humidity Sensor for installation in storage rooms.
• Alarm extension (up to 2 inputs) can be read & signaled to a phone.
Terminal Box
C02 sensor
34
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VIN
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OC
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TR
OL
, R
EG
UL
AT
ION
AN
D I
NF
OR
MA
TIO
N S
YS
TE
M
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KREYO METCOMPLETE WEATHER SOLUTION
The KreyoMet weather station is the complete vineyard management
solution. The unit includes at a minimum temperature and relative
humidity sensors, but can also incorporate options such as a rain gauge,
leaf wetness sensor, soil temperature sensor and wind speed sensors.
The sensor readouts can be viewed over the internet, programmed to
provide SMS warnings when set thresholds are exceeded and linked with
pumps to control irrigation
• Wireless internet
• Decision Support System
• Irrigation Management
• Intelligent Automation
• SMS Server/Alarms
SOME BENEFITS
• Improved pest and disease treatment
• Save money on pesticides (Automatic pheromone trap)
• Environmental protection
• Have a better and healthier crop
• Increase yield due lower crop losses
• Soil moisture monitoring/availability to plant
• Precipitation measurement
• Intelligent irrigation planning
• Auto distance irrigation control
• Save money on irrigation
• Improve crop quality
• Solar powered
• SMS transferring of information – Displayed on smart phones
• Work planning tool
• Hourly forecast at the coordinates of your weather station (3km area)
• Leaf canopy moisture measurement
• Data saved on own webpage
• Camera/live video availability
Internet
Data Base
Web-Server
36
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MACROOXYGENATION &
MICROOXYGENATION (MOX) From small winery unit to a PC managed multiple point system the technology,
accuracy and performance delivered by Kreyer is of the same high standard:
FEATURES:
• The highly accurate volumetric oxygen metering system sourced from the
medical sector ensures you obtain the dosage of oxygen you set regardless
of O2 feed pressure as well as the pressure placed against the system by the
wine in tank.
• An in built temperature monitoring function ensures the process operates
within an optimum temperature range and switches off when parameters
drift outside the set point.
• Highly accurate time measurement systems to maintain precision
in the process
• Non return valves for protection of the oxygenation unit components.
• Simple set up and operation
“OXYBOY”A MOBILE SINGLE HEAD UNIT FOR A WINERY PRODUCING SMALL VOLUMES.
FEATURES:
• A strong & waterproof stainless housing (IP55) with simple “push button”
control system for changing modes and setting oxygenation parameters.
• An easy to read LCD display.
• Single port for O2 in; Single port for O2 delivery line to tank.
• Stainless steel sinter
• Moisture proof temperature probe & 5m cord.
“OXYMAN” A MOBILE SINGLE HEAD UNIT FOR A WINERY PRODUCING LARGE VOLUMES.
• 6.6 times as much oxygen as the Oxyboy.
• Ideal for macrooxygenation or micro-oxygentation in larger tanks
“OXYBOX” CENTRAL OXYGEN MANAGER FOR UP TO 16 INDIVIDUAL DOSAGE CONTROLLERS
• Free from the infl uence of entry and exit pressure (height of must and wine),
Oxybox reacts continuously to changing environ-mental conditions.
37
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MACROOXYGENATION &
MICROOXYGENATION (MOX) The exclusive dosing system through a calibrated piston, a guarantee of precision,
remains the distinctive element of this machinery which represents the natural
evolution of MicrOdue.
The fl exibility and the user-friendliness is increased by the electronic management
panel provided with multi-lingual touch-screen interface.
MicrOdue® PLUS has 6 dosing points which allow to set independently 4 modes
of working parameters:
mL/L/hour, mL/L/day, mL/L/month and the duration of the treatment.
It’s also possible to check the quantity of oxygen dosed. With the extra kit you can
manage automatically 6 points for macro-oxydation sessions up to 50 NL/minute.
Its portability and versatility also allows a precise dosage of oxygen in small tanks
and pressure tanks.
MICRO OX TANNINSAs far as red wines are concerned, the use of COLORSTAB and LIMOUSIN tannin
is optimized by oxygen, required to catalyze the condensation reactions of
anthocyanin with tannin. As for white wines, micro-oxygenation may lend itself
to reduced reduction while on lees.
PREMIUM LIMOUSIN SG Limousin oak heartwood
Ultra high quality selection of tannin derived from Limousin oak heartwood for
conferring aromatic complexity and fullness to wine. Use from barreling phase
to the fi nishing stages of wine production prior to fi ltration. (granulated)
COLORSTAB SG Tara, Gall, Chestnut wood, Green tea, oak wood.
An example of tannin synergies at work. Gallic (Tara, Gall), ellagic (from cask
grade oak) & catechinic tannins (from green tea) are presented in a blended
form. Aids colour intensity & persistence. Subtle sensory complexity & structural
characteristics are also conferred. Suited to use in all wine grades including
premium level wines. (granulated)
• Precision volumetric dosage
• 6 independent dosing points
• Possible to use in small tanks or
in pressure tank
• Patented supply system
• Portable instrument
• Ceramic cartridges which can
be inspected and sanitized with
determined micrometry
• Dosing poles for maceration or
pressure tank dosage
• User-friendly multi-lingual
touch-screen display
• Possibility to control the work
performed by the instrument
• Possible either to micro- or
macro-oxygenate on small tanks
• Expandable to use it as macro-
oxygenator (optional)
38
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HEATING UNITS
& HEAT EXCHANGERS
HEATING UNITS:
‘FPH’ (Closed water system) mobile units (on wheels) with integrated heat pump,
can be installed in an existing water circuit.
Rapidly heating up to 90°C.
Includes heat exchange plate for production of cold water.
2 models available: 9kW & 18kW
‘HW’ unit (Open water System) equipped with an integrated tank & pump (capacity
2.8m³ by 3 bar). Easily connected to a tank, with outlet temperature regulation,
dry-run protection, pressure monitoring and mounted on wheels.
2 models available: 9kW & 18kW
‘HWU’ unit, with integrated heat pump, can be installed in an existing water circuit.
Features a volume of 300lts, heating up to 55°C.
‘MHU’ Heating Rod has a capacity of 600 Watts.
Temperature can be accurately set by the turn switch unit and will automatically
stop operation when the temperature as been reached. Insertion can be made into
tank or barrel.
STEAM SANITIZERS
TOPHEAT STEAM MAKER
Producing steam for cleansing and sterilization of tanks, barrels, pipe systems,
cellar equipment and fi ttings, fi lters and fi lling units.
Available in three sizes with capacities of 12kW, 18kW, and 24kW.
Optional Hot Water Production: with added Thermostat (temp. range 5 - 40ºC).
MODEL CAPACITY
TopHeat 12 12kW
TopHeat 18 18kW
TopHeat 24 24kW
39
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TUBE IN TUBE & COILS
TUBE IN TUBE HEAT EXCHANGERS
Stainless Steel Pipes for cooling/heating of must and wine. Sets of 6, 8, 12 or 16
tubes; lengths of 3 or 6mts with diameters of 50mm, 70mm, 80mm & 100mm
Cooling. Kreyer’s patented systems allows for cooling/heating to be interjected at
different points. Detachable ends for easy cleaning. Option of Insulation (plated).
‘KRI’ Stainless Steel fl exible tubes for insertion into barrels and tanks.
MODEL KRI TANK SIZE (ltrs) COIL LENGTH (m)
KRI 06 700 0.60
KRI 15 1,000 1.50
KRI 25 2,000 2.50
KRI 35 3,000 3.50
KRI 50 5,000 5.00
KRI 80 8,000 8.00
KR Complete’ Stainless Steel fl exible fermentation tubes for insertion into barrels
Complete with rubber bung stopper and bubbler:
MODEL KRI COMPLETE TANK SIZE (ltrs) COIL LENGTH (m)
KR-C20 500 2.00
KR-C40 1,000 4.00
KR-C60 1,500 6.00
KR-C80 2,000 8.00
KR-C100 3,000 10.00
KSR’ Stainless Steel electro-polished 18mm diameter coiled tubes.
Type Ø x ht (mm) Surface m2 Tank Capacity
KSR 10 274 x 1009 15m² 2000lts
KSR 15 364 x 1114 22m² 3000lts
KSR 20 364 x 1514 30m² 4000lts
KSR 25 360 x 1900 37m² 5000lts
IMMERSION PLATESWith 12mm BSP/19mm tail inlet/outlet pipes 370 or 570mm wide; heights of 600,
800, 1000 & 1200mm
40
YEAST, CHEMICALS
AND TANNINS
Lallemand Yeast*
Lallemand Malolactic Bacteria*
Lallemand Enzymes*
Liquid Enzymes
Chemicals
Vason Fining Agents
Vason Tannins
*Distributed by Winequip in Victoria and Tasmania only
3
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LALLEMAND AUSTRALIA
ALCOHOLIC FERMENTATION
NUTRIENTSYEAST NUTRIENT – ADDED DURING YEAST REHYDRATION
To provide protection and support the cell growth and
multiplication phase
Musts defi cient in sterols and polyunsaturated fatty acids can leave yeast
susceptible to osmotic shock, ethanol toxicity, temperature and other
stress factors.
GoFerm PROTECT contains specifi c sterols and polyunsaturated fatty acids that
strengthen the yeast cell membrane during rehydration, making it more resistant
to fermentation stress.
DOSAGE RATE up to; 30g/HL (providing 8mg/L YAN – Organic Source)
The GoFerm Protect dosage rate calculation relates to the total ferment
volume and active dry yeast dosage rate of 25g/HL.
YEAST NUTRIENT – USED DURING ALCOHOLIC FERMENT
To equip the yeast for the conditions prevailing in the second
half of fermentation
FERMAID A
• Developed specifi cally for the Australian & New Zealand Wine Industries to
provide a more balanced approach to nitrogen management
• Nitrogen is of primary importance to the wine yeast in fermentation
• Fermaid A is a blend of inorganic and organic nitrogen and is formulated to
deliver more YAN per gram added to must/juice than DAP
• YAN affects fermentation rate and formation of fl avour-active volatile
compounds
• The inorganic/amino nitrogen mix is aimed at encouraging a more balanced
metabolic fermentation outcome.
• When added 1/3rd into ferment, Fermaid A signifi cantly increases the pool
of yeast intracellular alpha-amino nitrogen
• Fermaid A can be added as required throughout the wine fermentation but
addition must be well before ethanol toxicity begins to take its toll on cell
organization and survival mechanisms
• The elevated intracellular amino nitrogen reserve (resulting from Fermaid A
addition) assists the yeast to complete fermentation, without prolonging the
toxic exposure to ethanol that often results in a tailing of fermentation rate
and a increased incidence of sluggish and/or stopped fermentations
DOSAGE RATE; up to 30g/HL per addition. (providing 36-37 mg/L Total YAN with
approximately 5-6 mg/L of Organic YAN (Ð-amino nitrogen) from a Organic Source)
42
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43
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ma
nd
(un
de
r co
ntr
oll
ed
lab
co
nd
itio
ns)
Alc
oh
ol
Tole
ran
ce
(%v/
v)
Fe
rme
nta
tio
n
Tem
pe
ratu
re
Lim
its (
°C)
(Au
st/
NZ
exp
eri
en
ce
s)
Po
ten
tia
l
for
SO
2
Pro
du
cti
on
Po
ten
tia
l fo
r H
2S
Pro
du
cti
on
60
pp
m N
1
70
pp
m N
Kil
ler
Fa
cto
r
Se
nso
ry
Eff
ect
Wh
ite
sR
osé
Re
ds
La
te
Ha
rve
st
Wh
ite
s
Se
co
nd
ary
Fe
rme
nt
Re
sta
rt
Stu
ck
La
lvin
IC
V O
PA
LE
Mo
de
rate
Me
diu
m1
61
5 t
o 3
0H
igh
Me
diu
mM
ed
ium
Acti
veE
VC
44
11
11
La
lvin
MM
od
era
teL
ow
14
20
to
30
Me
diu
mL
ow
Lo
wS
en
sit
ive
Este
rs3
24
11
1
La
lvin
M6
9H
igh
Lo
w1
51
5 t
o 3
5L
ow
Lo
wL
ow
Se
nsit
ive
Este
rs4
33
41
1
La
lvin
QA
23
Hig
hL
ow
16
14
to
28
Me
diu
mVe
ry L
ow
Lo
wA
cti
veE
VC
41
13
13
La
lvin
R2
Hig
hM
ed
ium
16
5 t
o 3
0L
ow
Hig
hM
od
era
teA
cti
veE
ste
rs4
31
41
3
La
lvin
RC
21
2M
od
era
teM
ed
ium
16
18
to
30
Lo
wVe
ry L
ow
Ve
ry L
ow
Ne
utr
al
EV
C1
14
11
1
La
lvin
Rh
ôn
e 2
05
6M
od
era
teM
ed
ium
16
15
to
28
Me
diu
mH
igh
Me
diu
mA
cti
veE
ste
rs4
34
11
1
La
lvin
Rh
ôn
e 2
22
6H
igh
Me
diu
m -
Hig
h1
81
5 t
o 2
8M
ed
ium
Me
diu
mL
ow
Acti
veE
VC
22
44
13
La
lvin
Rh
ôn
e 2
32
3M
od
era
teM
ed
ium
- H
igh
15
15
to
28
Lo
wH
igh
Hig
hA
cti
veE
ste
rs1
24
11
1
La
lvin
Rh
ôn
e 4
60
0M
od
era
teL
ow
15
13
to
22
Me
diu
mL
ow
Lo
wA
cti
veE
ste
rs4
42
21
1
La
lvin
R-H
ST
Mo
de
rate
Me
diu
m1
51
0 t
o 3
0L
ow
Lo
wL
ow
Acti
veN
eu
tra
l4
11
11
1
La
lvin
S6
UL
ow
Lo
w1
51
0 t
o 3
0L
ow
Lo
wL
ow
Se
nsit
ive
EV
C4
12
11
1
La
lvin
71
BM
od
era
te
Lo
w1
41
5 t
o 3
0L
ow
Ve
ry L
ow
Ve
ry L
ow
Se
nsit
ive
Este
rs3
44
21
1
Uva
ferm
43
Hig
hL
ow
18
+1
3 t
o 3
5L
ow
Ve
ry L
ow
Ve
ry L
ow
Acti
veN
eu
tra
l2
13
31
4
Uva
ferm
GH
MM
od
era
teM
ed
ium
- H
igh
14
16
to
20
Lo
wL
ow
Lo
wS
en
sit
ive
EV
C4
21
11
1
Uva
ferm
SV
GM
od
era
teM
ed
ium
15
16
to
25
Lo
wL
ow
Lo
wA
cti
veE
VC
41
11
11
Uva
ferm
VR
BM
od
era
teM
ed
ium
17
15
to
30
Lo
wH
igh
Lo
wS
en
sit
ive
EV
C1
24
11
1
EX
PL
AN
AT
OR
Y N
OT
ES
:
•
EV
C =
En
ha
nce
s V
ari
eta
l C
ha
racte
r: H
igh
est
rati
ng
= 4
, L
ow
est
rati
ng
= 1
•
Ple
ase
no
te t
ha
t th
e “
Fe
rme
nta
tio
n T
em
pe
ratu
re L
imit
s”
co
lum
n d
oe
s n
ot
ind
ica
te t
he
“o
pti
mu
m t
em
pe
ratu
re r
an
ge
”. T
he
ye
ast’
s p
erf
orm
an
ce
to
fe
rme
nt
wit
hin
th
e
giv
en
te
mp
era
ture
ra
ng
e w
ill
de
pe
nd
on
th
e p
hys
ioch
em
ica
l e
nvi
ron
me
nt,
eg
Alc
oh
ol.
•
Th
e “
Re
lati
ve N
itro
ge
n D
em
an
d”
is l
ink
ed
to
th
e n
itro
ge
n u
se
d b
y e
ach
str
ain
in
co
nsu
min
g a
gra
m o
f su
ga
r u
nd
er
co
ntr
oll
ed
la
bo
rato
ry f
erm
en
tati
on
co
nd
itio
ns.
•
Th
e “
Po
ten
tia
l fo
r S
O2
pro
du
cti
on
” co
lum
n r
efe
rs t
o t
he
ye
ast’
s r
ela
tive
ab
ilit
y to
pro
du
ce
SO
2 i
n a
Ch
ard
on
na
y ju
ice
(p
ote
nti
al
alc
oh
ol
12
.5%
, 1
8°C
, in
ocu
lati
on
ra
te 2
0
g/h
L,
& s
ulfi
te
ad
dit
ion
to
gra
pe
s (
30
mg
/L)
an
d m
ust
(20
g/h
L))
.
•
Th
e “
Po
ten
tia
l fo
r H
2S
pro
du
cti
on
” co
lum
ns r
efe
r to
Au
str
ali
an
exp
eri
en
ce
(it
ali
c),
& t
he
ye
ast’
s r
ela
tive
H2
S p
rod
ucti
on
in
a C
ha
rdo
nn
ay
juic
e (
pH
3.5
8,
24
.2°B
rix,
ste
rile
fi l
tere
d,
24
°C),
at
60
pp
m (
lim
itin
g c
on
dit
ion
s)
an
d a
t 1
70
pp
m a
ssim
ila
ble
nit
rog
en
LA
LL
EM
AN
D A
US
TR
AL
IAA
CT
IVE
DR
Y W
INE
YE
AS
T Q
UIC
K R
EF
ER
EN
CE
CH
AR
T
YS
EO
Pro
ce
sse
d S
tra
ins
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LALLEMAND BACTERIA STRAINSKEY SELECTION CRITERIA FOR 1-STEP®, MBR® AND STANDARD STRAINS
IMPORTANT NOTE REGARDING ENVIRONMENTAL LIMITS: This table lists the
individual limits for alcohol, temperature, pH and SO2 for each of the Lallemand
malolactic bacterial strains. However it does not detail the numerous inter-
relationships existing between these parameters.
The ‘additive inhibitory effects’ of multiple limiting conditions such as high
temperature with high alcohol, and low pH with high SO2 must NOT be ignored.
For example, Lalvin VP41 has been shown to conduct MLF at 17.3% v/v alcohol,
although under such harsh conditions other parameters should not be inhibitory.
Note: limits for Standard Cultures are highly dependent upon acclimatization
procedure used. Further advice available from Winequip staff.
MBR and 1-step kits MBR Only STDLow pH - an effective
solution
Environmental
limits:ALPHA BETA PN4 VP41 31 V22 MT01 AcidopHill+
Alcohol (% v/v) ≤15.5 < 15 ≤15.5 Near 16.5 ≤14.0 15.5At least
12.5<14.0
pH > 3.2 > 3.2 > 3.0 > 3.1 > 3.1
> 3.5
sensitive
to low
<2.9 <3.1
Total SO2 (mg/L) < 50 < 60 < 60 < 60 < 45 < 50 < 50 < 45
Temperature (°C) > 14 > 14 > 16 > 16 > 13 > 17 > 15 (14)16-18
Nutrient Demand LOW HIGH MEDIUM LOW HIGH HIGH MEDIUM HIGH
Impact on
Fruitiness+++ +++ + ++++ +++ ++++ +++ +
Typical
Fermentation
Kinetics
Fast Start
and Slow
Finish
Fast Fast Fast
Slow Start
and Fast
Finish
Moderate
Standard
Build up
culture
A selected wine bacteria
and its specifi c activator.
A build up culture.
MALOLACTIC BACTERIA
NUTRIENTSOPTI’MALO PLUS is the natural nutrient for MBR and Standard Malolactic Starter
cultures. This nutrient is added to wine after alcoholic fermentation. Opti’malo
Plus favours higher survival rates of the malolactic starter culture
after innoculation and enhances Malolactic Starter Culture activity thus promoting
a faster onset and completion of MLF
Dosage Rate of 20g/hl calculated on the fi nal wine volume.
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LALLZYME OENOLOGICAL
ENZYMES
Quick reference chart:
Enzyme HC C Max Cuvee Blanc Ex ExV Beta MMX
Functions Clarifi cation Clarifi cationMaceration
(whites)
Maceration
(reds)
Maceration
(reds)Aroma
Clarifi cation
Filtration Ageing
on lees
Special Function for
Botrytised Whites0.5g/hL 3 g/hL
Addition rates0.5-1g/hL
juice
0.5-1g/
hL juice
1-2 g/hL
in extreme
conditions
20g/tonne
grapes
20-30g/
tonne grapes
10-20g/tonne
grapes5g/hL dry wine
3g/hL white & 5g/
hL red wines
Pectinase composition
Poly-Galacturonase
units (Pgu/g) after
demethylation, this
enzyme acts to
fully hydrolyse pectin
to a soluble form
3500 3000 > 2500 ≥ 1750 > 4000 590 1850
Pectin Lyase units
(Plu/g) Very quick
acting, reducing juice
viscosity
100 > 130 80 ≥ 50 120 < 5 25
Pectin Esterase
units (Peu/g) a
demethylating enzyme
800 800 800 ≥ 350 1000 180 545
Key activities
High
pectinase
activity,
concentrated
in PG
High PL High
level in
endo-acting
enzymes
Mild
maceration
enzymes and
betaglucosidase
Pectinases
and low
concentration
in side
activities
High pectinase
activity and broad
spectrum side
activities
(cellulase,
hemicellulases)
Beta-Gluco-
sidase &
olygalacturonase
Beta-Glucanase &
Polygalacturonase
Cinnamyl esterase
activityCE free CE free Low Very low CE Free Non purifi ed CE free
B-Glucosidase activity Trace Trace Medium Low Trace Strong Trace
Storage conditions
Granulated enzymes to be stored below:
a) 20°C in a dry environment for short term storage (less than 12 months)
b) 5°C in a dry environment for long term storage (3 years)
Lallemand offers fi ve categories of highly purifi ed enzyme preparations for
use in winemaking:
1. Maceration enzymes: EX, EX-V, CUVÉE BLANC
2. Clarifi cation Enzymes: HC, C-MAX
3. Enzymes for the Autolysis of yeast: MMX
4. Enzymes for the release of fl avour components: BETA
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SPECIFIC INACTIVE YEAST
Products added early during fermentation to build aromatic
stability, balance and body in wines.
OptiRED; Used to improve colour intensity, provide a rounder mouthfeel and better
tannin integration in cool climate red wines. Also has a role in over-ripe high
maturity fruit.
Booster Blanc; Increases mid-palate intensity and fresh fruit in whites;
generally used with warm – hot climate fruit
Booster Rouge; Used to improve colour intensity, provide a higher fore-mouth
volume and mid palate tannin intensity in warm-hot climate red wines. Also has
a role in over-ripe high maturity fruit.
Products added early during fermentation to increase aroma
intensity and longevity in white and rose wines
OptiMUM White®, a new natural specifi c inactivated yeast rich in glutathione
and polysaccharides. A NEW patented production process which enhances the
glutathione bioavailability of this natural SIY which provides must with better
protection against oxidation and better preservation of thiols and esters after
one year of aging in the bottle.
Added post fermentation to help modify and stabilise the wines
colloidal balance.
Noblesse; A selected and inactivated ICV yeast used to help smooth and stabilise
the wines colloidal balance, resulting in: more intense structure, initial volume and
smooth round fi nish.
Sulphur Defect Management
Reduless is a unique yeast derived product with biologically bound copper
developed to reduce sulphur compound off fl avours and improve wine quality
Detoxifi cation for treating sluggish and stuck fermentations
NUTRIENT VIT END
Developed by the Lallemand R&D group; is a complex product including yeast
hulls which has high bio-absorbative properties for short and medium chain fatty
acids and fungicides.
NUTRIENT VIT END
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NOVOZYME VINOCLEAR CLASSIC VinoClear Classic supports fast clarifi cation of grape must before
the start of alcoholic fermentation. It also reduces the volume of
gross lees, helping you reduce your costs and increase your profi ts.
BENEFITS
Provides fast clarifi cation
Achieve fast clarifi cation of must of any grape variety and quality, increasing
throughput and the effectiveness of your clarifi cation equipment by a factor of 2 to
5. You can clarify at least 2 times more juice during your harvest using the same
tank equipment. Your clear juice is ready at least in half the time, and you can start
your fermentation much earlier, preserving the entire aroma.
Increases both yields and profi ts
Reduce the volume of gross lees by 30–50%, resulting in increased juice yield. You
get more clear juice out of 1 hectolitre of must and reduce the losses through the
lees, resulting in higher profi ts for your company.
NOVOZYME VINOCRUSH CLASSICVinoCrush Classic is an extraction enzyme that improves the
maceration/extraction of red and white grapes. It generates
higher juice yields for white grapes when used directly in the
press. It generates higher wine yields and reduces turbidity
when used during maceration of red grapes.
BENEFITS
White grapes: higher juice yields directly in the press
Using VinoCrush Classic on white grapes generally increases the juice yield of
white grapes by 7–10%, from 70% to 80%, preserving the entire aroma and quality.
Furthermore, you need less pressure in the press to extract the same amount of
juice, which amounts to an 8% higher free run juice volume. And you increase the
throughput of your press by 20% due to faster juice extraction. You get 7–10% more
juice from the same volume of grapes, contributing strongly to your profi tability.
You eliminate the risk of herbaceous fl avors when using lower press pressure. You
can run 20% faster press cycles, helping you process a higher tonnage of grapes
within the same period of time.
Red grapes: higher wine yield and clear wines after maceration
Using VinoCrush Classic on red grapes increases the wine yield by 3–5% and
reduces the turbidity of the wine by more than 50% after alcoholic fermentation.
You achieve higher profi ts from your process by producing 3–5% more wine
from the same volume of grapes. You decrease your clarifi cation costs after the
alcoholic fermentation.
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NEW VASON CMC GRANULATEDA very pure carboxymethyl cellulose in powdered form CMC is an effective
stabilising agent to be used as an alternative or in conjunction with standard
cold stabilising. Vason CMC V remains present and active after sterile fi ltration
and does not degrade in temperature as does Meta tartaric or in time. For use
on white and sparkling wines.
PLUS GRAN GEL Protein stabilisation.
A high purity sodium bentonite with strong deproteinising effect. Vason trials have
shown Plusgran gel to be highly effective when compared against competitor
products. NZ & Australian experience endorses this with lower bentonite usage
where Plusgran gel is used and no Calcium exchange into the wine
ARABAN SPRAY DRY Purifi ed and agglomerated Arabic gum.
A effect for the management of wine turbidity. Used to enhance mouth feel and
softness. High molecular weight polysaccharide preparation of very high purity
with the ability to induce a protective colloid
COMPLEX SG Colloidal stabilisation. Spray dried powder form.
A blend of Arabic gum and tannin with the ability to induce a greater level of
colloidal stability as well as enhancing tactile sensation to the palate. (granulated)
BLANCO V De-acidifi cation & aid to cold stabilisation
A 95% Potassium Bi-carbonate used for the de-acidifi cation of white,
red and rose wines
BLANCO V SPECIAL De-acidifi cation & aid to cold stabilisation
A product especially suited as an alternative potassium bicarbonate in premium
to ultra-premium wines where superior balance of acid impression and taste is
desired. Product can be applied prior to or simultaneously with cold stabilization.
(powder)
CRISTALLITE Cold stabilisation
A blend of acid potassium tartrate (35%) ultra fi ne Perlite particles (50%) & neutral
potassium tartrate (15%) developed to assist the rapid formation of bitartrate
crystals at low temperatures. A companion product to Blanco V and as with Blanco
V is very well suited to premium and ultra-premium range wines
CRISTALLITE SPECIAL Cold stabilization. Potassium tartrates, for
minimum modifi cation of acidity.
Cristallite special allows rapid formation of crystals at low temperatures. Has also
the ability when added at ambient temperature to remove calcium.
WINE STABILISATIONWine quality and minimizing the role of additions by devising preparations that
deliver a high level of effect per quantity applied remains key to the focus of Vason.
Both small and large volume packaging is available for many of these agents in
resealable package formats.
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NEW FPS CARBON A vegetal powdery carbon characterized by a remarkable specifi c absorption
surface. FPS is a proven product for the removal of smoke and Brett affected
wines. Little or no removal of colour and aroma fractions. FPS is also effective
for treatment of highly phenolic wines. Can also be utilised for the removal of
pesticide residues and toxins produced by yeast autolysis.
PREMIUM FISH Selected fi sh proteins
A granulated, high purity and high electrical charge gelatin derived from fi sh.
Premium fi sh is so easy to work with being granular & highly soluble in cold water.
Premium Fish settles rapidly & forms very compact lees giving very positive fi ning
results on whites and reds (with the added ability to improve wine fi lterability).
Free from any preservative products.
VASON PREMIUM GEL GRADO 1 Pig collagen derived gelatin
A high electrical charge gelatin with lower levels of phenolic removal per unit of
product used. The selection of this gelatin is primarily for assisting with limpidity
and fi lterability. Soluble in warm water. A great gelatin for clarifi cation and polish
fi ning. Can also be used with juice Flotation
VASON PREMIUM GEL GRADO 3 Pig derived gelatin
A cold soluble low electrical charge gelatin with the ability to treat wines with
high phenolic content. Suitable for white juices and white & red wines Soluble
in warm water.
ALBUCLAR SPECIAL GRAIN High purity egg albumen. Spray dried
powder form.
A high purity & microbially stable micro-granulated egg albumin product.
A theoretical tannin removal rate of 2g tannin per gram of Albuclar. By comparison
one egg white is equivalent to 3.7g of Albuclar SG. Long shelf life once opened.
Has the added benefi t over egg whites of traceability through lot/batch numbers.
Shape your wines with agents offering fi ne control
CLARITO SPRAY DRY Potassium caseinate (spray dried powder)
A very high purity potassium caseinate product selected for the removal of
oxidisable substrate as well as treatment of wines showing oxidation. Suitable
for white, rose and red wine styles.
FINING AGENTSSHAPE YOUR WINES WITH AGENTS OFFERING FINE CONTROL
Where precision and sensitivity is needed; Vason fi ning agents exhibit high purity
and therefore concentrated effect as well as excellent solubility properties.
Maintaining a focus to the future Vason have now established a range of winery
proven vegetal based fi ning agents. Whether the objective is clarifi cation,
astringency reduction or improved fi ltration, Vason will have the product to assist.
Talk to us about the range of products for fi ning your wines.
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3CLARITO SP WANAX® Blended fi ning product – Allegen free
A synergistic blend of bentonite (61%), PVPP (24%), Casein (12%) and potassium
bicarbonate. Particularly suited for use on white juices as well as white & rose
wines where prevention of oxidation is desired (via oxidisable substrate removal).
Alternatively Clarito Spray Dry can be used to treat and restore colour and
freshness to oxidized wines. Use of the product will confer a degree of protein
stability and improved mouthfeel in the case of musts and wines with a notably
phenolic profi le.
NEW FITOPROTEINA P VEGETAL
FINING AGENT
A fi ning agent completely derived from vegetal material (Pisum sativum -green
pea). Tests show a fi ning effect comparable to the very best hydrolysable gelatins.
Use for removal of astringent phenolic material. Can be used as a susbstitute for
PVPP at the press or in later fi ning. Excellent solubility & GMO free. Developed by
Vason for the market place requiring allergen free products.
TANNINSEnological tannins are unquestionably powerful tools in the hands of the
winemaker. Through intensive research into a spectrum of tannins suitable for
enological use Vason can present a range of over thirty tannins of single source
to synergistic blends for pre-ferment, ferment, post ferment and pre bottling
(fi nishing) as well as assisting in micro-oxygenation and oak maturation programs.
The low dose rates required with these products makes them highly cost effective.
Innovation - Features such as “Special Granulation (SG)” for instantaneous
suspension of tannins in cold water and most recently the development of
Premium® Resveratrol are two examples where Vason has evolved the science
of enological tannin.
All products packaged in re-sealable zip lock bags.
COLORSTAB SG Tara, Gall, Chestnut wood, Green tea, oak wood.
An example of tannin synergies at work. Gallic (Tara, Gall), ellagic (from cask
grade oak) & catechinic tannins (from green tea) are presented in a blended
form. Aids colour intensity & persistence. Subtle sensory complexity & structural
characteristics are also conferred. Suited to use in all wine grades including
premium level wines. (granulated)
PREMIUM COLOUR Blend of Ellagic, gallic, catechol and procyanidic tannins.
A highly active tannin used during the fermentation and Maturation stages of red
wines. A blend of Premium UVA and Premium Limousin. Used on Premium wines
to aid in colour stability and to start building mid palate weight. Gallic and Catechol
tannins block the action on oxidizing enzymes. While colour is fi xed with a mix of
(PREMIUM® UVA & PREMIUM® LIMOUSIN)
TOP SELLING V-TAN A synergistic blended tannin calling on the activity tara, gall & green tea.
The “workhorse” tannin for minimising oxidation in white wines and colour stability
and fl avour complexity in reds. (granulated)
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TANNINSPREMIUM STAB Gallic tannin
Application of Premium Stab can vary from the initial stages of red wine production
helping to improve colour fi xing. Also having the fl exibility to be used at the ageing
phases of wine production. Contributing more structure and a greater resistance
to oxidation. A great product for stabilizing oxidation in white wines which have a
weak structure.
TI PREMIUM UNIQUE TO VASON Green Tea leaves. Steam extraction.
A very fi ne catechinic tannin with composition similar to that of grapes. Sourced
from the leaves of green tea this is a tannin with many potential benefi ts. Use Ti
premium in whites and red for stabilising wines against oxidation. Aids colour
stabilising in reds. Premium Ti can play a role in minimising the role of sulphur
& bentonite throughout the winemaking process and also has a high reactivity
to reduced sulphur compounds. An apparent increase in wine freshness without
astringency can generally be noted with the use of premium tea (especially useful
for tank tired wines). (granulated)
PREMIUM CATECHINA Blend of vegetal tannins compiled for their
procyanidic & catechinic composition.
For red and white wines. During maceration it allows fi xation of anthocyanins for
those reds which are being built for long age. A good proteic stabilizer for white
wines. With regular dosages during aging, a reduced level of bentonite will be
needed for protein stability. Used also at the fi nal assembly just prior to bottling.
Premium Catechina adds a tweak of freshness.
PREMIUM LIMOUSIN SG Limousin oak heartwood
Ultra high quality selection of tannin derived from Limousin oak heartwood for
conferring aromatic complexity and fullness to wine. Use at from barreling phase
to the fi nishing stages of wine production prior to fi ltration. (granulated)
PREMIUM LIMOUSIN SPECIAL SG Toasted Limousin oak
Obtained from fi ner Limousin oak, extracted slowly using water and alcohol, gaining
mostly polyphenol subtances with non aggressive organeptic characters. Toasted
to create pyrolosis catabolytes identical to those created by conventional heat
treatment to cask staves. Improves the life of the wine and resistance to oxidation.
PREMIUM TOSTATO Toasted Limousin cask wood
A tannin sourced from toasted French oak cask grade wood. Use Premium Tostato
either at barrel fi lling and/or at later blending stages prior to fi nal winery fi ltration
to confer fi ne toasted oak notes.
PREMIUM VINACCIOLO Grape seeds
Selected from the seeds of fully ripened grapes Premium Vinacciolo confers
benefi ts of colour stability through reactivity to lacasse. Use can also enhance the
sense of freshness, fruitiness & body. (granulated)
PREMIUM UVA Grape skin
Premium Uva is a tannin derived from premium grade grape skins. Premium Uva can
be used to assist with colour stability, However, most notable is its enhancing effect on
the sense of fruit piquantness, also adding fi ne structure and overall elegance to the
wine tannin profi le. A tannin of great fi nesse with broad versatility. (granulated)
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CLEANING AGENTS
Cross Caust
A potassium hydroxide based detergent for the cleaning of cross fl ow
and standard membranes. Cross caust is devoid of surfactants and
has been especially researched for the oenological sector.
Oxy-Flowcleaning additive with oxidizing action, chlorine-free, to restore the
fi ltration and fl ow rate capacities of membranes
Cross Zym enzymatic detergent for the regeneration of Membranes
Ultra-life
The fi rst preservative for membranes, based on organic compounds.
It guarantees effective protection against potential microbial
contamination during prolonged periods of non-use
QUALITY CONTROL
PROTEOTESTLet Vason also help you with those key decisions in wine processing with sound
technical support through the following equipment.
Proteotest – protein stability for the quality conscious.
A tannin based assay that can be used on cold wine and stability confi rmed either
by visual indications or NTU readings.
EVALUATE USING A TURBIDIMETER IN 3 EASY STEPS
STEP 1 Filter and/or centrifuge 50 mL of wine;
STEP 2 Add 1.25 mL of reagent. Filtration is recommended just
before addition; Shake;
STEP 3 Check turbidity after 3 minutes for white wines. Wine clouding or veiling is
symptomatic of proteic instability. In case of red wines, clouding is assessed after
5 minutes
Recognized for innovation excellence Vason Proteotest is a “quick method”
that brings a very simple and reproducible test for protein stability shown in
winery trials show to correlate positively with existing protein stability tests
based on heating wine samples. Importantly the test refl ects stability based on
“realistic” enological conditions that a wine will be exposed to in terms of pH
and temperature. Suited to small or medium sized wineries as a fi ning trial and
standard stability check as well as rapid QC verifi cation checks for larger wineries.
TEST
NTUNTU NTU
UNTREATEDSAMPLE
FILTEREDSAMPLE
SAMPLEAFTER TEST
Less than
$0.60
a test
Can also be
used without
NTU Meter
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CHEMICALS & ADDITIVESWinequip hold stock of key winemaking additives and cleaning chemicals year
round to service your requirements including:
• Tartaric acid
• Potassium Bicarbonate
• DAP
• Copper Sulphate
• Malic Acid
• PVPP
• PMS
• SMS
• Potassium Sorbate
• Proxitane
• Caustic Pearl
• Citric Acid
• Cream of Tartar
• Ascorbic Acid
Contact your sales representative to get current prices and pack sizes available
NEW ADCIP NON CAUSTIC CLEANERADCIP is a non-caustic powdered wine tank cleaner and general cleaning
detergent. ADCIP is specifi cally formulated for use in wineries as a powerful yet
economical product for stainless steel tank cleaning and tartrate / removal of red
wine staining / and aid in removal of diffi cult protein stains ADCIP is a non-caustic
cleaner designed to clean stainless steel and be safe for use on glass, plastics
and ceramics.
ADCIP is environmentally friendly and safe to handle, is suitable for use with
pressure sprayball ‘CIP’ tank washing systems and is a low dusting and easily
dissolvable product.
FEATURES AND BENEFITS:
• One step concentrated product, reduces citric neutralisation step
required with highly caustic cleaners.
• Powerful Low foam surfactants provide superior cleaning with
new technology surfactants that aid to reduce surface tension,
thus providing free rinsing.
• Reduced neutralisation and free rinsing; provides water,
energy and time savings.
• High solubility, hence reduced mix / preparation time.
• Active powerful detergency, low foaming CIP formulation.
• Excellent OH&S profi le, non-DG (Australian Dangerous Goods Code),
• Safe to mix, nondusting,and no splash hazard like caustic based cleaners.
• Effective and safely cleans wine tartars and stains as an aqueous solution
whilst being essentially non corrosive to stainless steels, galvanised
surfaces, plastics, glass, aluminium and most painted surfaces.
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BOTTLING AND PACKAGING
Bottle Fillers
Screw Cappers
Bottle Rinsers
Labellers
Sparkling Beverage Equipment
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BOTTLE FILLERS
®
SEMI-AUTOMATIC BOTTLE RINSER
TECNOMAX SCREW CAPPERSMODELS:
TSP 2002 – requires electricity
& pneumatic (6 bar)
TSM 2005 – requires electricity only
• 4 disc head applying Top and
Side seal
• Full Stainless Steel Heads
• NO CAP NO ROLL detector
• Container capacities of 0.15L to 5L
• Bench model built entirely in
stainless steel
• Two hand push button operation
• Motor 0.33kW requires 240v
Single Phase power
HEADS AVAILABLE:
• 4 disc head for aluminium
capsules on wine bottles –
30 x 60mm
• 3 disc head for Vino-lok capsules
& stopper on wine bottles
• 2 disc head & gripper for stelvin-
lux capsules on wine bottles –
30 x 60mm
• 4 disc head for aluminium
capsules on oil bottles –
31.5 x 24/44mm
SPECIFICATION
• Manufactured in AISI 304
• Variable height and fi lling level
• 500ml – 2L bottles
• Articulated nozzles to facilitate the
insertion and removal of bottles
• 4 and 6 head units available.
• Bench top or mounted on stand
OPTIONS
• Centrifugal feed pump
• Electronic fl oat
• Plate and frame fi lter
• Cartridge housing
• Vacuum fi ller
• 20 Head rotary unit
• Throughput of up to
1200 bottles/hr
• Mobile unit manufactured
in AISI 304
• Filter Housing and Cartridge
• Available in single or 3 phase
• Electronic variable speed
OPTIONAL
• Sterilizing nozzle
• Air spray
• AISI 304 Stainless Steel frame
• Max height 160mm
• Can apply front and back labels
from the same roll
• Max label width 115mm
• Accommodates bottles
up to 112mm
• Labeling time approx
3.5 seconds
MEP SEMI-AUTOMATIC LABELLER
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AUTOMATIC LABELLERSENOS produces labelling machines with glue and adhesive systems for small and
medium size wineries. ENOS labelling machines offer adhesive models for front
labels, back labels, and medals, and applications ae available for both
round and square bottles. The machines are equipped with capsule
closure units and capsule dispensers with cork detection.
Customizing ENOS labellers can be implemented with sensors and
bottle positioning systems for bottles with notches.
Guaranteed user-friendly operating system as most of the settings can be saved
in the machines memory and automatically activated for future applications.
ADVANTAGES:
• Simple, clear design makes the machine easy to use.
• Easy access to the labelling stations to change the label strips
• Series confi guration of the stations with stepper motors above
1,000 bottles/hour
• Precise, reliable operation using stepper motors at each labelling station
• Able to be integrated into lines
MODELS AVAILABLE:
Enos offers fully automatic linear self-adhesive labelling machines with capacity
ranging from 800 to 2,500 bottles/hour. Available equipment includes:
• labelling station for self-adhesive labels for the body of the bottle, either
front or back labels from one roll. Depending on the type of machine,
up to three stations can be fi tted to one machine
• labelling station for wine seals, award labels or neck ring labels with
an adjustment mechanism for the conical area of the bottle
• optical orientation system either by existing label or indentation in the bottle
• capsule fi tting machine
• heat shrinking head with air blowing system
• capsule roller for tin and polylaminate capsules
AVAILABLE OPTIONS:
• Capsule fi tting machine with storage table and pneumatic capsule
separation, electronically controlled
• Second labelling station with stepper motor for back label
• Third labelling station with stepper moto for neck ring around bottle
• Infeed screw conveyor for different bottle formats
• 3 labels from 2 stations
• Touch Screen
• Orientation system for re-applying a label to a bottle that already has
a label (orientation by indentation or capsule position is also possible)
• Accessories for front label for square bottles
• Second station for back labels on square bottles
• DATA D thermal transfer printer
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AUTOMATIC CORKERS
/SCREW CAPPERSALEXA LINE 2,000 BPH
Free-standing or built-in up to 2,000 bph for small to medium producers
All ALEXA corkers are available in free-standing version or built in the monoblocks
of the CIAO+, CIAO+ xp, COMPACT system and EURO system series
RINSING/FILLING/CORKING
MONOBLOCKSEURO SYSTEM MH MONOBLOCK 4,500 TO 16,000 BPH
EURO system mh are a line of automatic monoblocks optioned with or without
rinsing units, from 4,500 to 16,000 bottle per hour guaranteeing fl exibility and
simplicity of use. The EURO system is for medium to large bottling capacities.
For these machines Borelli use TECNA line rinsers and the RM line fi llers.
The closing system was developed with AROL Spa, a world leader in the
manufacturing of closing systems.
Alexa v2.0
Corker for aluminium caps
2,000 bph
Euro system mh 24/24/4
24-gripper single treatment rising unit
24-valve gravity fi ller
4-head corker
For aluminium screw caps and T-corks
6000 bph
The BORELLI group offers targeted solutions in
rinsing, fi lling, and closure of glass and plastic bottles
for wine, oil, distillates, liqueurs, natural water and
non-carbonated liquids to suit production rates of up
to 16,000 bph. Borelli offer value for money, and have
always committed themselves to the study of new
solutions in the ever evolving wine and
beverage industries.
Futura mh (AROL technology)
Up to 16,000 bph
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4CIAO+ MONOBLOCK 500 TO 1,400 BPH
A complete range that can become a multi-system
CIAO+ is not simply a new fi lling-corking monoblock, but a complete
range of machines for small producers which has become the
absolute reference point in its market segment. The CIAO monoblock
is a revolution in meeting the bottling requirements of the small to
medium producer.
Equipped with functions and technology previously only found
on larger bottling units. CIAO deliveries simple use, minimum
maintenance, and above all, an affordable price.
CIAO+ IS AVAILABLE IN THE FOLLOWING VERSIONS
• natural straight corks
• aluminium caps
• crown corks
• multi-system machine with both corking
turrets assembled in the same monoblock.
• EVO 2 Filling valve
RM Line 24
24-valve gravity fi ller
5,000 litres per hour
CIA0 +
Filler (No. of valves) 6 / 8 / 10
Max. production
(litres/hour)500 / 1,400
Filling system Gravity. Light depression.
Type of liquids Wine
Filler tank lifting Manual, on central threaded screw
Confi guration of corker Single head
Type of closureNatural cork. Aluminium screw caps.
Crown cork.
Max. speed rate (bph) 1,600
Type of bottle Only glass
Shape of the bottle Only cylindrical
EURO system mh
Rinser (No. of grippers) 16 / 20 / 24 / 30 / 36 / 40 model TECHA
Filler (No. of valves) 16 / 20 / 24 / 28 / 32 / 36 / 40
Max. production
(litres/hour)3,000 / 9,000
Filling systemGravity. Light depression. High
vacuum. Light pressure.
Type of liquids Any non-carbonated liquid
Bottle inlet Inlet and transfer screws
Filler tank liftingAutomatic, with pneumatic motor on
open column framework
Confi guration of corker Multihead (3 / 4 / 6 / 8 / 12 heads)
Type of closure
Natural cork. Aluminium screw caps.
Crown cork. T-corks with conventional
system. T-corks with “Pick & Place”
system. Pressure closures. Threaded
caps with “Pick & Place”. Other caps
with pick off application
Max. speed rate (bph) 16,000
Type of bottle Glass, PET
Shape of the bottle Cylindrical, square or shaped
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SPARKLING BEVERAGE
EQUIPMENT
NECK FREEZING
NECK FREEZER FOR 60 CHAMPAGNE BOTTLES
• Manufactured in stainless steel
• Insulated liquid tank with round rotary board
• Freezing unit with a semi-hermetic compressor
• Switch board complying with the CE norms, with Digital thermal switch
• Mounted on wheels
MODEL PLACES PRODUCT BPH BOARD
PG89 / 32 E 32 100 / 150 fi xed
PG89 / 40 40 250 fi xed
PG84 / 75 87 550 rotary
PG84 / 124 124 700 rotary
PG84 / 160 160 1000 rotary
CONTINUAL NECK FREEZING ICE1200 & ICE2000
• ICE 1200 uses glycol at -25°C/-30°C to freeze bottle necks
• Capacity between 37.5 and 150 cl (working diameter 70÷115 mm)
• 2,000 bottles per hour (by using bottle with diameter of 92mm)
• Designed to intergrate into computerized production lines
ICE 200 ALLOWS TO WORK BOTTLES WITH DIFFERENT NECK HEIGHT
All parts that are in direct contact with the product are in stainless
steel AISI 304
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DISGORGING & DOSAGE
DG SERIESManufactured to perform the operation of disgorgement (or removal of crown cap)
through four (model DG4) or six (model DG6) working stations and is designed to
be put into an automatic production line. All parts that are in direct contact with
the product are in stainless steel AISI 304. Throughput from 1.200 (mod. DG4) to
2.200 (mod. DG6) bph.
ATLAS SERIESAutomatic ATLAS series are manufactured to perform:
• Disgorgement or removal of the crown cap
• Addition of the liqueur (syrup)
• Levelling with wine
• The 1-6-6 monobloc consists of a single disgorging station and two turrets
with a continuous rotation (each with 6 point of work) for the addition of the
liqueur and levelling with wine
• The 6-9-9 monobloc consists of three turrets with a continuous rotation, one
for each phase of the process
• A disgorging turret with 6 working stations, a turret for addition of the
liqueur and one for the levelling with wine each of them equipped of 9
working stations
• Throughput from 1,200 (1-6-6 monobloc) to 2,200 (6-9-9 monobloc) bph
• All parts that are in direct contact with the product are in stainless steel AISI 304
POKER SERIESThe automatic monobloc POKER 400 composed of a turret with intermittent
rotation equipped with 6 groups to seize and close the bottle performing the
operations of disgorging, removal of the deposit, addition of liqueur and
levelling with wine during rotation.
The automatic monobloc POKER 700 is composed mainly by two
turrets, the fi rst one with a continuous rotation, the second one with
an intermittent rotation. The fi rst turret is designed for the disgorging
operation. It is equipped with 3 groups to seize and close the bottle.
During the workfl ow, it reverses the bottle by around 65° and then it
removes the crown cap. The bottle without the cap remains raking and is
closed in order to limit the quantity of wine coming out. Before the end
of the rotation, the bottle returns to a vertical position, so that it can be
positioned on the conveyor belt. The second turret has 6 working stations,
each one equipped with grippers and it carries out 3 operations during
one rotation, the disgorging, the addition of the liqueur, and the levelling.
The bottle is again reversed for the liqueur dosing, while the levelling is made
when the bottle is again in a vertical position. Between the fi rst and the second
turret there is a device detecting the presence of the cap. The fi rst turret is also
equipped with a device for the discharge of caps into a tray located inside the
chassis. The tray is extractible to allow periodical emptying. The upper part has a
belt conveyor and a device for loading and discharging the bottles, these are called
inlet and discharge starwheels and guide conveyors. The bottles are transported
over run surfaces from the belt conveyor of the turrets. All parts that are in direct
contact with the product are in stainless steel AISI 304.
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MANUAL DOSAGE UNIT• ATLAS M entirely made of stainless steel AISI 304
• Tank for the liqueur equipped with compressed air inlet (nitrogen)
and manometer for pressure control
• Disgorging operation
• Three-way valve, with manual control, able to adjust the dose of liqueur into
bottle. This valve controls both the liqueur tank (preparation of dose) and
fl ow entering the bottle
• Auto levelling of product via separate bottle
• Valve with manual lever for controlling the phase of levelling
• All parts that are in direct contact with wine are in stainless steel AISI 304
ISOBARIC FILLING MACHINES• Mechanical level fi ller for carbonated products in bottle
• Innovative design and is equipped with special features for both fi lling
and moving bottles, which quarantee great advantages in terms of
performance and operating fl exibility. The valve is also able to fi ll
non-carbonated products
SEMIAUTO FILLING STATIONBarida ISO 4 is a pneumatic operated unit used to fi ll carbonated beverages,
such as sparkling wines, soft-drinks, beer, mineral water.
High versatility, possibly to fi ll glass and PET bottles from 375ml to 1,5lt.
• Product tank with thick walls, tested up to 7 bars
• Level probe inside the tank for automatic product inlet
• Pneumatic bottle-lift with bottle – centering device
• Stainless steel fi lling nozzle, with hot-sanitizable seals
• ‘No-foam’ fi lling system, with rubber ring on the fi lling pipe to spread
the product on the bottles walls
• Front safety panel with pneumatic safe lock
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SEMI-AUTOMATIC MONOBLOCKWITH CORKER AND WIRE-HOODER FOR CHAMPAGNE CORKS
• Semi-automatic machine in stainless steel, mounted on wheels,
pedal operation, manual corks distribution and pneumatic bottle lifting
• Hardened steel jaws and bronze trolleys
• Wire-hooder with bottle lifting and pneumatic rolling up cages with
manual cage distribution
SEMI-AUTOMATIC
BENCH HOODERFOR CHAMPAGNE CAPSULES
• Pneumatic operation with 2 passages
• First passage pre-smoothing
• Second passage smoothing
AUTOMATIC FOILING900 BPH
• Capping machine suitable for closing sparkling wine
• Foil capsules with automatic positioning system for
• Capsule wiring
• Complete with automatic sparkling wine foil distributor
• To be integrated into a production line.
2,100 – 2,500 BPH
• Foil capsule applicator and labeller
• Designed to apply front and back label
• Auto centering for neck collar
• Auto centering for capsules
• Electronic memorizing for easy labelling
• Centre adjustment for labels
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TESTING AND
LABORATORY EQUIPMENT
pH Meters
Other Meters
Plasticware
Ebulliometers
Test Instruments
Balances
Scales
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PH METERS AND ACCESSORIES
BENCH PH METERS
LABORATORY PH-METER CP-505
• Laboratory meter in benchtop housing, powered with 12V power adapter
• Measures accurately: pH, ORP (redox - mV) and temperature
• Meter is equipped with a large, easy-to-read backlight LCD display with
brightness control
• Calibration: 1÷5 points
• Automatic buffers detection, their value may be changed by the user
• Automatic correction of the temperature infl uence on sample
solution (NIST) value
• Memory of 3 electrodes’ characteristics makes changing them easy
• Automatic or manual temperature compensation
• Automatic evaluation of the condition of electrode’s membrane
• Internal clock with date
• Internal datalogger for up to 950 sets of results collected in series
or singly with temperature, time and date
• The results and calibration data are stored in non-volatile memory
• USB output
• 24 months of warranty for the meter
HAND HELD WATERPROOF PH METER
ELMETRON CP-411E HANDHELD
• Measures pH, mV and temperature
• Large easy to read LCD display
• Versatile - Can be used in the fi eld and laboratory
• Waterproof housing enables use in diffi cult conditions
• HOLD function freezes result on display
• Can also be used to measure temperature in range -50 to 199.9°C
• Powered by 9V battery or optional 12V power adapter
• Automatic switch off function preserves battery life
• pH calibration using 1 to 3 points
• Automatic recognition of pH 4,7 and 10 buffers
• Automatic temperature compensation
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5 ALLA WATERPROOF PH METER
• Waterproof pH-Thermometer (IP 57)
• With interchangeable electrodes (No: 92200-006)
• Resolution : 0.01 pH / 0.1°C
• Accuracy : +/- 0.02 pH / +/-1°C
• Self calibration : pH 4.00-pH 7.00-pH 10.01
• ATC (Automatic temperature compensation)
• Supplied accessories: Buffer solutions: pH 4.00-pH 7.00-pH 10.01,
soaking solution, spare battery
BUFFERS 3, 4 AND 7 solutions
125ml, 250ml, 500ml
PH STORAGE AND CLEANING Solutions
100ml and 200ml, 500ml
MULTIFUNCTION METER CX-105
CX-105 is a multipurpose meter which enables to make different kinds of
measurements depending on the type of chosen head. Complete set of heads
enables following measurements: pH, mV, redox potential (ORP), conductivity,
salinity, dissolved oxygen in water in mg/l or %, humidity with possibility of
determining the dew point, temperature of the surface and temperature
of liquids or air.
LIST OF AVAILABLE HEADS
• GP-105 - for pH and temperature measurement in water with low
deposit content
• GP-105s - for pH and temperature measurements in waste water
or other viscous samples
• GR-105k - for redox potential and temperature measurement,
electrode with cable
• GC-105 - for conductivity, salinity and temperature measurement
• GO-105 - for oxygen dissolved in water, in % or mg/l and temperature
measurements
• GT-105 - for accurate temperature measurement, without cable.
Parameters of temperature measurement as for PT-105
• GT-105k - for accurate temperature measurement, probe with cable.
Parameters of temperature measurement as for PT-105
• GH-105 - for humidity and dew point measurements, sensor without cable
• GH-105k - for humidity and dew point measurements, sensor with cable
• GH-105p - for humidity and dew point measurements, sensor without cable
but with chinch connector for surface temperature probe, what enables to
decide whether painting on the surface in existing conditions is advisable
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OXYGEN METER CO-411
• Waterproof housing facilitates working in diffi cult conditions
• Easy to use and maintain galvanic oxygen sensor
• Measures oxygen dissolved in wine in % or mg/l and temperature
• Enables entering the values of air pressure and salinity for Automatic
temperature compensation
• Powered by 9V battery or 12V power adapter
• Separate temperature sensor enables measurements in range – automatic
correction of their infl uence on the result
• Large LCD display makes working easier
• 50÷199.9 °C (Pt-1000B)
• Auto switch off function protects the battery against discharging
• 24 months of warranty for the meter
CARBODOSEURA simple testing apparatus for measuring dissolved CO2 in wine.
Just fi ll, shake to bring dissolved CO2 out of solution, which in turn forces liquid
up and out of the siphon. Read the amount of liquid lost and cross reference the
supplied chart to calculate CO2 in mg/L.
MAGNETIC STIRRERS & ELECTRODE STANDS
Electrode stand in chemical resistant ABS with inbuilt magnetic stirrer suitable for
beakers up to 1L capacity. With electrode clamp to accommodate up to 3 sensors.
Adjustable electrode stand in chemical resistant ABS with electrode head to
accommodate up to 3 sensors.
Extendable up to 400mm (H) x 260mm (D). Weight 822g
PLASTICWARE
FUNNELS80mm, 160mm, 200mm,
(250mm, 300mm & 350mm with strainer)
MEASURING JUGS (GRADUATED)1.25L, 2L & 5L
MEASURING CYLINDERS250ml, 500ml, 1000m
SPECIFICATIONS:
• Speed range 0-2300rpm (non load)
• Working diameter 120mm
• Weight 460g
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5 ALLA FRANCE EBULLIOMETERS
FEATURES
• Electronic heating
• Water Cooling
• Glass Cylinder
• Fast Boiling
• Easy Cleaning
INCLUDES
• Precision thermometer
• Circular Slide Rule
ACCURACY
• +/- 0.15% Volume
GUARANTEE
• 2 years
Now Even More Affordable
INTRODUCING THE NEW EBU BY ALLASAME FEATURES AS THE ORIGINAL
INCLUDES
• Digital thermometer
• Accuracy +/- 0.3% volume
COMING SOON
ALLA FRANCE TEST AND ANALYSIS KITS
SULPHUROUS ANALYSIS KIT
• Fast and easy method for detection of free and total sulphur in wines
TONING PLUS – SEMIAUTOMATIC FREE AND TOTAL SO2 ANALYSIS
• Fast and objective, automatic dosage, no maintenance or calibration required
TONING – MANUAL FREE AND TOTAL SO2 ANALYSIS
• Easy to use manual titrator, no maintenance or calibration required
VOLATIMETER – ELECTRIC MICRODISTILLER TO MEASURE VOLATILE ACIDITY
• Easy installation and use, measure according to Garcia-Tena method
MALOLACTIC CHROMATOGRAPHY KITS
• Easy use, 100-150 determinations per kit
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TEST INSTRUMENTS
HAND HELD REFRACTOMETERS WITH A.T.C. • Dual scale Brix/Baumé
• 0 – 32 Brix
HYDROMETERS All precision hydrometers come with an individually numbered
certifi cate of conformity.
Baumé• Precision – 2 to 10 Baumé (0.1 division)
• Precision 10 to 20 Baumé (0.1 division)
• -2 to 15 Baumé (0.5 division)
Brix• Precision -5 to 5 Brix (0.1 division)
• Precision -5 to 35 Brix (0.5 division)
PRECISION ALCOHOL HYDROMETERS(All with individually numbered certifi cate of conformity)
0 to 20% (0.2 division)
20 to 40% (0.2 division)
40 to 60% (0.2 division)
60 to 80% (0.2 division)
80 to 100% (0.2 division)
10 to 20% (0.1 division)
THERMOMETERS – WINEMAKING
STAINLESS STEEL PROBE THERMOMETER
• Ideal for the measurement of temperature of tanks and fermenters
• Probe: 1450 x 8mm
• Range of - 50 to 200°C
• Divisions of 0.1° resolution
GLASS SPIRIT THERMOMETER
• –10 to 110 °C
DIGITAL THERMOMETER
• With 1m Stainless Steel cord and probe -50 to 300°C
DIGITAL LAB TIMER
• Count up and count down plus clock
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LABORATORY BALANCESECONOMY MODELS
MM 600, Capacity 600g (0.1g division)
MM 6000, Capacity 6000g (1g division)
PRECISION MODELS
NJW-300 Capacity 300g (0.01g division)
NJW-1500 Capacity 1500g (0.05g division)
ADVENTURER AR3130
Capacity 310g (0.001g division)
Ergonomic leveling system. Includes Draftshield
ANALYTICAL MODELS
Explorer EP214C Capacity. 210g x 0.1mg
Pro standard level balance. Auto calibration.
Other models are available upon request.
SCALES FOR WEIGHING OF GRAPES IN CRATES/BINS:
DIGITAL FLOOR SCALES
Wide Range of platform sizes with tilt adjustable backlit LCD display
MODELS:
• PD 30kg x 5g
• PD 150kg x 20kg
PLATFORM SCALES
With Digital Indicator
Heavy Duty Painted Steel Platform with feet
MODELS:
• PS 250kg (0.1kg resolution)
• FSX 1200kg (0.2kg resolution)
• FSX 1500kg (0.5kg resolution)
• FSX 3000kg (1.0kg resolution)
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CIDER EQUIPMENT
Apple Crushers
Idropresses
Commercial Processing
Carbonators
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APPLE CRUSHERS + MILLS
Hand Operated Crusher Stainless steel crusher with knives used to crush apples
and hard fruit.
Grate and knives may be removed for use as a grape crusher.
Apple Mills
Stainless Steel apple mills that crush up to 3 tonnes per hour of apple and hard fruit
Full stainless steel apple mill with 1.5hp motor and a production of 800kg per hour
MODELS MOTOR POWER HOUR/CAPACITY
APP21 1.5 HP 1 Phase 800 Kg
APP22 2 HP 1 Phase 1500 Kg
APP23 3 HP 3 Phase 3000 Kg
IDROPRESSES
Simple water pressure system.
The water press provides very high yield of juice extraction from grapes, apples
and other fruit as the pressure is applied evenly against the perforated cage across
the entire surface. The pressing cycle including fi lling and emptying is around 20
to 25 minutes.
The cage is built from 304 stainless steel.
The frame is available in powder coated alloy or full stainless steel.
Pressure relief valves are supplied.
CAGE CAPACITY CAGE SIZE WEIGHT WORKING PRESSURE
80 Litre 420x580mm 36kg 3 bar
160 Litre 520x710mm 70kg 3 bar
300 Litre 650x920mm 170kg 3 bar
450 Litre 800x920mm 265kg 3 bar
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COMMERCIAL PROCESSING
CENTRIFUGAL MILL RM 5.5
With replacement stainless steel screens for adjusting the degree of shredding
for pomaceous fruit, stone fruit and berries.
4200 kg/h
WASHING & CONVEYING
Elevator washing systems consisting of sorting grid, washing vessel and
chain conveyor, also available in auger type elevator for higher output.
Nominal rating 1000kg/h (chain) to 2000kg/h (auger models)
WASHING & CONVEYING & SHREDDING
Elevator and auger models available. Washing system consisting of sorting grid,
washing vessel, chain conveyor and add-on centrifugal mill 2.2 for chain unit. RM3
and RM5.5 mills for auger models
Nominal rating 1000kg/h (chain) 2000-6000 kg/h (auger models)
JUICING
Belt press with pneumatic belt tensioner, auto belt control and high pressure belt
cleane. Optional brush cleaning system available for models with nominal ratings
above 700kg/h
Nominal ratings 300 to 6000 kg/h
PASTEURIZERS
Electro – pasteurizers with tube heat exchanger. 90, 180 & 300 l/h
Gas pasteurizers with plate heat exchangers and automatic
temperature control. 500, & 1000 l/h
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GAS DOSING WITH CAVITATIVE
MIXING• The CO2 bubble size is reduced
• Retarded and fi nely dispersed CO2 is released in the fi nished beverage
• The product is stable with a surface which is largely free of foam
• Increase in the fi lling capacity of products which tend to foam
• Possible reduction of cooling power
• Reduces labelling problems
• Improves hygiene microbiologically at the cap due to reduced foaming
• CIP-compatible, microbiologically fl awless
• Precise dosage using the latest measurement and control technology
• Gas dosage is independent of the product temperature
• Fine dosing jets in the product fl ow
• Computerised monitoring of the dosage rate
• Warning (error) messages when limits are exceeded
• Cavitator for intensive mixing
• Product pressure precisely adjustable using frequency controlled pump
• System is easy to integrate, either as a ‘retro-fi t’ or in a new installation;
for example in the product line before the fi lling machine
• Easy operation using controller
CAPACITY RANGE
2,000 – 60,000 L/h at up to 6 bar
• Stainless steel AISI 304 or higher quality
• CIP-compatible, microbiologically fl awless
CARBONATORSSemiautomatic Saturators, to turnover full bottles for liquid blending with gas CO2.
2 & 4 bottle models available
• For use with Carbonated beverages
• Built in Stainless Steel Aisi 304
• For glass bottles up to 1 litre
• 110 mm max. diameter; 40mm max. height
• Easily detachable parts for maintenance
• Spheres for blending perfectly smooth to the inside.
• Production with one turn:
2 Head 150 Bottles per Hour
4 Head 300 Bottles per Hour
OPTIONAL
Pressure Reducer with PREHEATING (220volt)
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BREWING
Lallemand Brewing Yeast and Nutrient
Microbrewery Equipment
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BREWING YEASTLallemand Brewing is continually pursuing the development of
new products and processes to better serve the industry. The core
product line is dry yeast cultures (both ale and lager) for home
brewers and commercial brewers (both craft and industrial).
LALLEMAND WINDSOR
Windsor ale yeast is a true English strain that produces a beer which is estery to
both palate and nose with a slight fresh yeasty fl avor. Beers created with Windsor
are usually described as full-bodied, fruity English ales. Brewers choose Windsor
to produce beers that range from pale ale to porter with moderate alcohol levels
and the fl avor & aroma characteristics of the best traditional ales.
LALLEMAND NOTTINGHAM
If you are looking for amazing versatility from an ale yeast, look no further than
Nottingham dry brewing yeast. Nottingham offers great performance with every
batch, allowing brewers to cover a wide variety of beer styles with just one yeast
type.The Nottingham strain was selected for its highly fl occulant & relatively full
attenuation properties. It produces low concentrations of fruity and estery aromas
and has been described as neutral for ale yeast, allowing the full natural fl avor of
malt & hops to develop.
LALLEMAND MUNICH
Munich Wheat Beer yeast originated in Bavaria, Germany, the home of many of
the world’s great wheat beer breweries. The propagation and drying processes
for Munich yeast has been specifi cally designed to deliver high quality brewing
yeast that can be used to produce wheat beers of the fi nest quality. No colours,
preservatives or other unnatural substances have been used in its preparation.
LALLEMAND BRY-97
BRY-97 American West Coast Yeast was selected from the Siebel Institute Culture
Collection and is used by a number of commercial breweries to produce different
types of ale. The propagation and drying process have been specifi cally designed to
deliver high quality beer yeast that can be used simply and with reliability to help
produce ales of the fi nest quality.
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SERVOMYCES YEAST NUTRIENTWhile many brewers think that yeast gets all the nutrients it needs though
brewers malt, most yeast can benefi t dramatically from nutritional supplements.
Good yeast nutrition can improve fermentation time, fl avor quality, and yeast
performance in both conventional beers and in diffi cult situations like high gravity
brewing and high-adjuncts worts. The more you demand from your yeast, the more
you need Servomyces.
Through its specialized properties, Servomyces improves yeast’s ability to
incorporate essential nutrients, especially zinc, into its cellular structure.
Tested in breweries around the world, Servomyces has been proven to:
• Cut down on fermentation time, improving process effi ciency
• Increase fl occulation
• Greatly reduce harsh sulphur notes
• Improve the health and viability of yeast
• Reduce levels of diacetyl at the end of primary fermentation
• Produce faster, more complete attenuations
• Increase yeast production for a better harvest
• Improve the quality of the fi nished product
WILLIAMS WARN PERSONAL
BREWING SYSTEM Ideal for the winery cellar door, the WilliamsWarn
Personal Brewery has six main technical features
that, when combined together, create the world’s fi rst
all-in-one brewing appliance. The combination then
allows you to make the freshest beer on the planet
with minimum effort. Designed for 23 litres of beer.
• Stainless steel pressure vessel with beer
carbonation level control
• Temperature control system
• Sediment removal system
• Clarifi cation system
• Gas dispense system
• Draft beer dispense mechanism with fl ow control
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MICROBREWERY EQUIPMENTMarican is an Italian company manufacturing microbrewery equipment for the
small to medium beer producer. The models available range from 30L to 2000L
batches, and both electric and gas models are available.
Models are available with 1 or 3 boilers to manage the brewing process. Both
produce the same capacity, however use of a single boiler takes additional time
and manual labour to achieve the end result. The 3 boilers (mashing, boiling and
washing) are all manufactured in stainless steel. PLC controls are available on the
larger units for full automation.
MODEL BATCH CAPACITY (LITRES) BOILER OPTIONS
L25 25 1
L25 Compact 25 1
L30 30 1
L45 45 1
L65 65 1
L90 90 1 or 3
L150 150 1 or 3
L180 180 1 or 3
L200 200 1 or 3
L250 250 1 or 3*
L300 300 1 or 3*
L400 400 1 or 3*
L500 500 1 or 3*
*PLC controls available on 3 boiler units
Larger units up to 2000L available on request
Accessories available
CONICAL FERMENTATION TANKS
Marican manufactures conical fermentation tanks from 50L to 500L, with a range
of temperature control solutions available as an option.
GRAIN MILLS
Grain mills are available in manual or motorised version with motorised versions
available with both 75kg and 120kg per hour capacities
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MICROBREWERY EQUIPMENTWinequip’s long time winery tank supplier, Toscana
Inox, have developed a new 10HL beer brewing plant,
providing all that is required to facilitate the start-up
of your microbrewery or brewpub.
Key equipment available as part of the
set up includes:
THREE VESSEL 10 HECTOLITRE STEAM HEATED BREW SYSTEM
Grain Mill
For crushing grain - built completely in stainless
steel, including electronic
control board, adjustable rollers and magnets to
provide protection against metal objects
500kg per hour capacity
Mash Tun
To convert your mash into wort - 1650L capacity, heating jacket and inspection
door with safety sensor
Lauter Tun
To separate the wort from the grain - 1650L capacity, detachable stainless
steel fi ltration grille and inspection door with safety sensor
Kettle
To boil the wort - 1650L capacity, heating jacket and tangential inlet for
whirlpooling.
All tanks constructed in stainless steel with satin exterior fi nish and
wool insulation.
Equipment options
• Platform with stair and handrail built in stainless steel
• Pumps and pipe connections
• Electric control panel
• Steam Generator
• 20HL Hot Liquor Tank
• 12 HL or 24HL Fermentation Tank (rated at 1.5 bar)
• Glycol Refrigeration unit
• 20HL Cold Water Tank
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FOR YOUR WINERY
RESTAURANT OR CAFÉ
Pasta Machines
Meat Slicers
Vacuum Packaging
Spiral Mixers
Dough Rollers
Bench Top Equipment
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food processing equipment trading under the name
Foodquip. We have a range of quality equipment that
is well suited to your winery restaurant or café.
A sample of this range is shown below.
You can fi nd a full range of the equipment Foodquip can offer at our specialist food
equipment website, www.foodquip.com.au
PASTA MACHINES
EXTRUDERSLa Monferrina’s range of extruders are virtually maintenance free and suitable for
all types fl our and durum wheat. Long and short pasta can be produced by simply
changing the extruding die.
Model Dolly P3 P6 P12
Dough Capacity 2.5kg 3kg 6kg 12kg
Motor 750W 900W 1100W 2000W
Output 6kg 8-10kg 15-18kg 25-35kg
Weight 27kg 58kg 108kg 147kg
Dimensions 500x300x250 365x500x445 480x580x1120 550x580x1550
Pre Drying Fan n/a Yes Yes Yes
Water cooled head n/a n/a Optional Yes
Auto Cutter Optional Yes Yes Yes
Mixing Vat Single Single Single Double
Ravioli Attachment n/a Optional Optional Optional
Sheet Die Optional Optional Optional Optional
Penne Die & Cutter Optional Optional Optional Optional
Auto Sheet Roller n/a n/a n/a Optional
Gnocchi attachment n/a Optional Optional n/a
All extruders are supplied with 4 standard brass dies of choice
(excluding sheet & penne dies)
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SHEETERS
PNUOVAMultipurpose machine for the production of fi ne rolled pasta sheets and with
various optional accessories, has the capacity to produce ravioli, tagliatelle,
gnocchi and extruded pasta. Available in single or three phase
Model Hopper Capacity Rollers Output Motor Weight Dimensions
PNUOVA 4kg 170mm 20kg/h 900W 62kg 400x520x630
NINAThe Nina is a bench top sheeter designed for the production of very thin, delicate
transparent sheets. It also incorporates a tagliatelle cutter with two widths- 2mm
& 6mm and has optional attachments to mix dough, produce gnocchi and 34x40cm
ravioli. The Nina is available in two roller widths- 170mm & 250mm.
Model Roller Motor Weight Dimensions
NINA 170 170mm 700W 37kg 380x390x380
NINA 250 250mm 700W 47kg 450x390x380
OTHER UNITS AVAILABLE
P2 PLEASUREThe P2 Pleasure is virtually an all in one production facility capable of producing
all types of laminated, fl at, extruded and fi lled pasta.
P2 PIDUE SHEETERThe P2 is a semiautomatic dough sheeter which produces continuous rolled
sheet 170mm wide and 2.5mm thick. It is available in single vat, double vat
or double with extruder.
RAVIOLI MACHINES• Double sheet ravioli machine with interchangeable moulds for the
production of traditional pre cut ravioli with various fi llings
• The RST160 is supplied with two calibrators (one on each feed) and the
volume of fi lling can be regulated to suit a predetermined weight
GNOCCHI MACHINESFreestanding machines to produce gnocchi with different ingredients
G1 Worm screw feed used with potato fl akes
G2 Piston fed used with fresh potato and fl our. Does not modify
product structure allowing for softer gnocchi
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MEAT SLICERSFoodquip stock a range of slicers suitable for commercial use. Sirman TOPAZ
(220mm blade) and MIRRA (300mm blade) slicers are entry level slicers meeting
all the quality aspects one would expect from Sirman.
Sirman also have commercial grade slicers designed to meet the processing
requirements of the larger commercial operator. Available in 300mm or 350mm
blade sizes and with belt, gear or fully automatic versions.
VACUUM PACKAGINGLa Minerva’s ‘PACK’ line features a wide range of highly affordable chamber
vacuum packers, guaranteed to meet all processing requirements. Ideal for small
to medium-sized operators.
Basic Range Pack 6 Pack 10X Pack 16B Pack 20 Pack 25B
Sealing Bar mm 270 350 410 500 2 x 500
Pump mc/h 6 12 18 20 25
Chamber mm300x325x
95+45h
360x405x
115+52h
420x470x
120+75h510x490x120+90
510x500x
120+95h
Power kW(HP) 0.5 (0.7) 0.6 (0.8) 0.75 (1.0) 0.8 (1.07) 1.1 (1.3)
Weight kg 34 55 80 90 110
Bench/Trolley Bench Bench Bench Bench Trolley
Vacuum Bags suitable for these machines also available.
SPIRAL MIXERSModel Capacity Flour Dough Power Hp Head Speed Dimensions Weight
IMR20 21 12 18 240V 1 Lift 1 39x71x69 85
VF18 21 12 18 240V 0.75 Fixed 1 38x58x80 65
IMR30 32 16 25 240V 1.5 Lift 1 43x78x77 115
VF25 32 16 25 240V 1.2 Fixed 1 42x64x86 74
VF25 32 16 25 3 phase 1.2 Fixed 2 42x64x86 74
TR44 52 28 44 240V 2 Lift 1 52x77x101 146
TR44 52 28 44 3 phase 2 Lift 2 52x77x101 146
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DOUGH ROLLERS The new patented Touch & Go is fi tted with an automatic touch sensitive start
feature. The rollers automatically switch on once the dough is positioned in front of
the rollers. The rollers can be set to operate between 10-35 seconds, thus avoiding
manual on/off by the operator.
Available in 30cm or 40cm models
OTHER EQUIPMENT
MEAT MINCERSRange of Italian made meat mincers with N.5, N.12, N.22 and N.32 mincers in
stock with motors up to 1.5HP. Full range of spare plates and knives available
SAUSAGE FILLERSHand operated fi llers with Stainless Steel or enamel body in 3kg, 5kg,
8kg and 12kg sizes. Includes 4 different size fi lling funnels
CHEESE GRATERSItalian made graters for hard cheese and bread
VEGETABLE CUTTERS
Versatile and easy to use vegetable cutter suitable for processing all kind of
vegetables, fruits, mozzarella etc. Ideal for slicing, grating, cubing, shredding etc.
SOUS VIDE
Sirman Soft Cooker with working temperature from 20-100deg
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Contact Details
AUSTRALIA 1300 882 850 www.winequip.com.au [email protected]
NEW ZEALAND 0800 699 599 www.winequip.co.nz [email protected]
VICTORIA
59 Banbury Road
Reservoir VIC 3073
T. +61 3 9462 4777
F. +61 3 9462 1666
Business Hours
Mon – Fri 9am – 5pm
Sat 9am – 12.30pm
Sun 9am – 12pm
(vintage only)
SOUTH AUSTRALIA
12 Hamilton Tce
Newton SA 5074
T. + 61 8 8365 0044
F. + 61 8 8365 0666
Business Hours
Mon – Fri 9am – 5pm
Sat 9am – 12pm
(vintage only)
NEW ZEALAND
4C Titoki Place
Albany, Auckland
T. + 64 9 441 2262
F. + 64 9 441 2265
Business Hours
Mon – Fri 9am – 5pm
Sat by appointment
Contents1 – Winemaking equipment
2 – Refrigeration
3 – Yeast, Chemicals and Tannins
4 – Bottling and Packaging
5 – Testing and Laboratory equipment
6 – Cider Equipment
7 – Brewing
8 – For your Winery Restaurant or Café
Winequip are distributors for the following companies:
®
Please note that the listed capacity or throughput for the equipment contained herein is based on the
manufacturers recommendations at the time of publishing. These are estimates only and should only be
taken as a general indication of the results that may be achieved in your winery.
NATIONAL CONTACT DETAILS
AUSTRALIA 1300 882 850 www.winequip.com.au [email protected]
NEW ZEALAND 0800 699 599 www.winequip.co.nz [email protected]
Catalogue Issue 5
www.winequip.co.nzwww.winequip.com.au
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Catalogue Issue 6