CIDER
Argentina
Australia
Brazil
Chile
China
Europe
France
Germany
Hungary
Italy
Portugal
South Africa
Spain
United Kingdom
Other countries
STABILIZATION
Our mission is to constantly contribute to technological progress in the wine sector, enabling us to achieve the highest quality productions. We know that over time wine can undergo alterations and lose its equilibrium, which is why, thanks to the support of the AEB ENGINEERING division and our partner INNOTEC, we have designed equipment for tartaric stabilisation and the control of dissolved gases in wine.
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INNOVATIVE SYSTEMS FOR TARTARIC WINE STABILISATION AND DISSOLVED GAS DOSAGE
During its storage, a wine can develop precipitation of tartrate salts that form a deposit at the bottom of the bottle, and this negatively affects the consumer's opinion. To prevent this phenomenon, in addition to traditional cold stabilisation, there are preparations designed to improve the tartaric stabilisation of wine. An electrochemical method is currently available for carrying out the tartaric stabilisation of wines, and consists of an innovative technology that exploits the action of ionic exchange resins.
For this purpose AEB ENGINEERING has developed Stabymatic, an automatic cation exchange plant for pH lowering and tartaric stability. The plant is designed so as not to alter the organoleptic characteristics of the wine. This equipment can work in three modes: automatic, semi-automatic and manual.
A further wine stabilisation process can be achieved by means of an innovative piece of equipment made by our partner INNOTEC to control the gases dissolved in the drink. Thanks to the automatic Deox system, it is possible to monitor and eliminate dissolved oxygen and carbon dioxide in the product before bottling by proportional dosing of nitrogen, thus eliminating sensory and shelf-life defects.
