DECANTER CENTRIFUGES & PLANTS FOR SOLID/LIQUID SEPARATION n Best quality with more intense flavour, aroma and colour intensity n High yields n Maximum cloudiness reduction n Reduction in operating costs thanks to savings on chemicals, filtration aids, water and personnel n Minimal cleaning required (approx. 2 hours) thanks to automated CIP cleaning n Continuous and gentle processing n Maximum hygiene thanks to closed design n Homogeneous must quality n Extreme shortening of the process time n Lower oxidation of preliminary aroma stages thanks to closed system n Use of a machine at different prod- uct stages (e.g. juice production and cloudiness preparation) n Lower phenol content thanks to short dwell time of the product in the decanter BENEFITS The use of the HILLER decanter in the wine industry permits a continuous and efficient working method. Thanks to the enormous savings on personnel and working time for monitoring and cleaning the machine, the operating costs are considerably reduced in com- parison to other press systems. The gentle and hygienic processing of grapes with maximum yield and solids separation results in premium wines with intense colours and a more com- plex flavours and aromas. The option of simultaneous use for cloudiness preparation saves time and other ad- ditional process stages. HILLER PROCESS HILLER decanter technology for continuous wine production
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DECANTER CENTRIFUGES & PLANTS FOR SOLID/LIQUID SEPARATION
DEKANTIERZENTRIFUGEN & ANLAGEN ZUR FEST-FLÜSSIGTRENNUNG
Um bei der Verarbeitung von
Wurzelgemüse hohe Ausbeuten in
bester Qualität zu erreichen, bietet
die Hiller GmbH ein neues mecha-
nisches Zellaufschlussverfahren
mittels Dekanter, welches noch
zusätzliche Vorteile mit sich bringt:
nverbessertes Produktnfrischer GemüsegeschmacknErhalt von Vitaminen und wertvollen Inhaltsstoffennhöhere Farbintensitätntrubstabiler Saftnenergieeffizient und produktschonend
VORTEILENEUES VERFAHREN
Kontinuierliche Saftherstellung aus Wurzelgemüse – mittels mechanischem Zellaufschluss
nBest quality with more intense
flavour, aroma and colour intensity
nHigh yields
nMaximum cloudiness reduction
nReduction in operating costs
thanks to savings on chemicals,
filtration aids, water and personnelnMinimal cleaning required (approx.
2 hours) thanks to automated CIP
cleaningnContinuous and gentle processing
nMaximum hygiene thanks to
closed design
nHomogeneous must quality
nExtreme shortening of the process
time
nLower oxidation of preliminary
aroma stages thanks to closed
systemnUse of a machine at different prod-
uct stages (e.g. juice production
and cloudiness preparation) nLower phenol content thanks to
short dwell time of the product in
the decanter
BENEFITS
The use of the HILLER decanter in the
wine industry permits a continuous
and efficient working method. Thanks
to the enormous savings on personnel
and working time for monitoring and
cleaning the machine, the operating
costs are considerably reduced in com-
parison to other press systems.
The gentle and hygienic processing of
grapes with maximum yield and solids
separation results in premium wines
with intense colours and a more com-
plex flavours and aromas. The option
of simultaneous use for cloudiness
preparation saves time and other ad-
ditional process stages.
HILLER PROCESS
HILLER decanter technology for continuous wine production
SCHEMATIC DIAGRAM of a HILLER DecaFood centrifuge system with open overflow for white/rose wine production
Use of decanters in the wine industry nGrape juicing to product must for
white wine and rosé
nGrape must production for concen-
trate or sweet reserve
nRed wine production from ferment-
ed mash
nLees preparation (fresh lees, float-
ing lees, deposit lees, fining lees)
nProduction of thermo-vinified red
wine
nWine tartrate separation and
wine tartrate stabilisation
nWaste water preparation
nDouble salt removal
APPLICATIONS
Example: White wine
1. De-stemming of the grapes with simultaneous enzyme addition (optional)
2. Enzyme effect in the mash container
3. Must production by the addition of gelatine (optional) with simultaneous
floatation in the HILLER decanter
4. Removal of pomace and grape must
5. Further processing of the grape must into wine (fermentation, fining, filtra-