Technology of Wine Agitators
Chemical Plant & Engineering (CPE) designs and manufactures wine agitators for use in wine storage tanks.
The introduction of gentle mechanical agitation has a dramatic effect on product consistency and mixing rates. Our agitation technology offers many proven benefits to processing efficiency and wine quality.
CPE agitators are used extensively in the wine industry throughout Australia, New Zealand, USA and Canada.
CPE agitators are marketed under the Vinfoil® brand throughout the US wine industry.
Our partners in the USA developed the following video. This clearly demonstrates the advantages of our agitator technology.
Why use wine agitators
Our agitation technology has proven results in optimizing various process applications including the following:
BLENDING – minimizes tank striation, greater homogeneity
OAK EXTRACTION – faster extraction of oak flavour profiles
COLD STABILIZATION – faster more efficient cold stabilization
SOLIDS FEED TO CENTRIFUGES – uniform blend for consistent solid feed rate
Benefits to wine plant operators
- Reduction in the time taken to achieve blend consistency.
- Elimination of temperature stratification in cold stabilization cycles.
- Energy saving due to efficient technology and reduced mixing time.
- Retrofitting option
Pumps have been the conventional method used to prepare wine prior to bottling. This method is proven to be inefficient and a poor compromise compared to the use of agitators.
Pumps draw from one connection and pump to another connection. However, the pump-over method creates dead zones in the tank where product is not thoroughly mixed. Agitators will achieve a uniform blend in a time efficient manner. Furthermore, agitators leave no dead zones in the tank.
Our agitator technology is also easily adapted to automated cellars.
Please contact us for further information.