CARBOFRESHŽ

pefrect inline carbonation/de-carbonation for wine refreshing and taste improvement

Carbon dioxide is known as one of the major refreshing and taste impacting ingredients of wine (beer or soft drinks).
Effective adjustment of the carbonation level (carbonation for white and rose wines, or CO2 reduction for red wines) is an important process step in adjustment & production of the optimal wine quality. Quality improvement in white and rosé wines
The unique incorporation of fine carbon dioxide bubbles lends freshness and lightness to the flavour and body of wines.
Even with dense and voluminous wines, it imparts aromas. The subtle carbon dioxide bubbles make white and rosé wines fresher, livelier and aromatic.
De-carbonation and CO2 adjustment in red wines
Excess and disturbing carbon dioxide can be removed from red wines. Instead

CARBOFLOT

pefrect wine must pre-clarification by flotation

Must pre-clarification via sedimentation before fermentation require extreme long waiting times (usually more than 20 hours)
The principal of must flotation speed up significantly the waiting period and help to optimize the transfer timing from wine most to wine fermentation.

OPERATION:
The must is passed through the Carboflot system accumulated with air or nitrogen and pumped into the tank.
The gas bubbles move all non fluid particles form to the top surface of the tank.
The clear wine, ready for fermentation (usually no filtration necessary) can be pumped out directly into the fermentation tank.