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Mechanical SeparationDivision
Westfalia SeparatorFood Tec
Tradition Meets Progress
VINEX
Continuous Grape Juicing
with Decanters
Take the Best - Separate the Rest
V I N E XV I N E X
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VINEX A New Way forGentle Quality-OrientedWine-Making
Tradition Meets Progress
Many people like it, and some adore it.A noble drop of wine is something veryspecial for many people, and the pro-cess of making wine is perceived to bea high art. For many centuries, the presswas used for ensuring the full aroma.A new era is now beginning:Continuous grape juicing with a decan-ter the VINEX process.
Practical Test Passed with FlyingColours
The process of recovering grape juice bymeans of centrifugal force. This innovati-ve process has been successfully used inthe Wrttembergische Weingrtner-Zen-tralgenossenschaft (WZG) under thescientific observation of the HochschuleWdenswill in Switzerland.The following are the main features ofthis process: Gentle wine-making Optimised yield High quality Rapid processing Rapid pay-back
V I N E XV I N E X
Juice extractionconventional
Juice extractionwith decanter
Benefits
Mash tanks
Press
Clarification
Decanter
Option: Clarification
Destemmer
Agitator tanks
Heating
Destemmer
Agitator tanks
Heating
Fermentation Fermentation
continuousprocess
no buffer tanks,mash tanks
multifunctional
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Rapid and Gentle
150 experts all agree. In terms of taste andquality, decanter red wines are exactly thesame as wines produced with presses. In-
itial analytical results prefer decanter wines,and initial taste tests also prefer decanterwines. And the process also results in timesavings. This is because the new VINEX
process means that it is no longer neces-sary for the mash to be allowed to standfor several hours
Even the most modern press systems arenot able to avoid problems such as inho-mogeneous juice quality, complicated log-istics due to the need for pre- and post-stacking of the mash, less than perfect hy-
giene and significant quantities of trub inthe juice. It is not surprising that the newVINEX process has been received extre-mely enthusiastically.
Yield comparison (%)
Press and VINEX decanter
ScrewPress
PneumaticPress
82.5
84.4
85.9
Red wine
Decanter
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VINEX is Successful
In VINEX Veritas
The principle of gravity has existed formore than 10 billion years. The VINEX
process has now taken advantages ofthis force with extremely visible suc-cess that can be enjoyed. The colourand taste of the juice which has beenextracted with centrifugal force are op-timum. The low level of residual turbi-dity means that the post-treatment bymeans of clarification which has pre-viously been necessary is now super-fluous, and the bitter grape seeds arenot damaged. How does the processwork?
Naturally Using Centrifugal Force
The process of separating pomace andjuice no longer involves pressure diffe-rence; centrifugal force is now used. Scrollcentrifuges resting in horizontal bearings,namely decanters, are used for this pur-pose. The mash enters the rotating bowlof the decanter through a central inlettube without being allowed to stand before-hand. The centrifugal force presses thegrapes against the wall of the bowl andseparates the juice from the solid compo-nents. The red wine mash which is deli-vered and heated to 80 C for pigment re-covery flows continuously into the decan-ter. Juice is discharged continuously, andcan then be fermented by the cellar master.The remaining pomace is discharged outof the decanter bowl by a scroll which isrotating with differential speed.
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Flesh maximum juice yieldincluding sugar, acids andsalts
Skinextraction of colour onred grapesno extraction on white
grapes
Seed no extractionno cracking
Stem no extractionno cracking
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10 Good Reasons
VINEX Experts Know Why
1. Gentle Process
The use of centrifugal force means thatthe process of juicing in the VINEX
method is extremely gentle.
2. Continuous Method of Operation
The VINEX process permits a continu-ous method of operation in an enclosedsystem. Unwanted oxidation can be avoi-ded in this way.
3. Top Quality Wines
Tannin agent and potassium content areindications of the mechanical strain impo-sed on the mash. With decanter wines,these parameters are identical and, in part,lower compared with wines producedwith the press.The extraction time in a decanter is muchshorter. This aspect minimises enzymeaction and changes in mash constituentsand quality is improved. The microbe loadis also reduced due to the rapid separationof mash into juice and pomace.
4. High Yield
The yield can be boosted compared withthe traditional method.
Example from a German winery: investment planned in 2001
Overallinvestment
Decanter Tank presses
2.5 mill. Euro 3.4 mill. Euro
Capacity:80 t grapes/h
4 decanters
2 must tanks 20 m3
6 tank presses 25 m3
30 must tanks 25 m3
= mash distributionsystem
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5. Uniform Must Quality
The juicing process involving decantersguarantees a uniform juice quality. Evenvery small batches can be processed in adecanter without any problems.
6. Minimal Residual Yeast
In mash-fermented red wine processing,almost the entire yeast is removed withthe decanter method. Under optimumconditions therefore, secondary clarifi-cation is not necessary or can at least becarried out with lower levels of load.
7. Extremly Simple Cleaning
The compact enclosed system means thatdecanters are easy to clean. This saves
time and reduces the strain imposed onthe environment.
8. Flexible and Reliable
Decanters can be used in a flexible man-ner for processing various products. Theoptimum quantity of trub in the juice canbe adjusted as required.
9. Simple and Space-Saving
The decanters feature a compact and space-saving design. Installation is simple, andthe space requirement is low.
10. Mobile Applications
The compact design means that mobileapplication of the decanter is possible. Itcan for instance be hired out to externaloperations.
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Westfalia SeparatorFood Tec GmbH
Westfalia Separator Food Tec GmbH Werner-Habig-Strae 1 D-59302 Oelde (F.R. Germany)Tel.: +49 (0) 25 22/77-0 Fax: +49 (0) 25 22/77-2089 Internet: www.westfalia-separator.com e-mail: [email protected]
Take the Best - Separate the Rest
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