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Revised Customer process cold maceration in the Food & Beverages sector - Wine
Keeping the fermentation under control
In the case of cold maceration, the mash is cooled until fermentation comes to a standstill. As a result, the maceration time can be extended to extract more substances from the grape skin. In the wine-making industry, cold water rinsing is often used; with its help the mash is cooled by means of heat exchangers. However, undesirable oxidation processes occur due to the presence of oxygen.
Revised Application technology cold maceration in the Food & Beverages sector
Cold Maceration solution with gas
CO2 provides the required cold energy to keep constant temperature and and an oxygen free atmosphere above the liquid during the cold maceration.