Sanftes Pumpen von Trauben, Most und Wein
Industrielle Anwendungen in der Weinindustrie

Marktanforderungen

Sanftes, pulsationsfreies und ökokomisches Pumpen

Vogelsang Lösung

Weinpumpe

Ist das Pumpen von Most noch relativ tolerant, was die eingesetzte Technik angeht, verlangt das Fördern ganzer Trauben ein deutlich höheres Maß an Spezifikation: Der Pumpprozess muss sanft sein und darf die Traube vor ihrer eigentlichen Verarbeitung nicht beschädigen, da sonst wertvolle Inhaltsstoffe verloren gehen.

Vogelsang-Industriepumpen können Feststoffe von bis zu 90 mm befördern und laufen aufgrund ihrer ausgereiften Bauweise sowie des geringen Drehmoments besonders ruhig und schonend.

Eigenschaften, die auch dem Wein selbst zugutekommen, da weniger Sauerstoff zugeführt wird. Darüber hinaus erzeugen alternativ eingesetzte Zentrifugen deutlich mehr Druck, sodass der Zucker sich trennen kann und auch das Endprodukt dadurch an Qualität einbüßt. Exzenterschneckenpumpen wiederum brauchen mehr Platz als Drehkolbenpumpen und sind weniger mobil und flexibel einsetzbar.

Verarbeitete Medien in der Weinindustrie

In the wine industry, grapes are the primary raw material for wine production. The sugar in the grapes is fermented by yeast to produce alcohol. Different grape varieties and their ripeness levels significantly influence the taste, aroma, and character of the resulting wine.

In the wine industry, must refers to the freshly crushed grape juice that contains skins, seeds, and possibly stems. It is the starting point for fermentation, where yeast is introduced to convert the sugars in the must into alcohol, resulting in wine. The composition and treatment of the must greatly affect the style and quality of the wine.

In winemaking, pomace is the by-product left after grapes are pressed for their juice. It includes the skins, seeds, and stems. Pomace can be used to make products like grape seed oil, compost, or even distilled into spirits such as grappa. In some winemaking methods, the pomace may be left in contact with the juice to enhance flavor and color extraction.

In the wine industry, sediments are solid particles that settle at the bottom of wine during fermentation, aging, or after bottling. These may include dead yeast cells (lees), grape skins, and other organic materials. Winemakers often remove sediments through processes such as racking and filtration to clarify the wine, although some wines are bottled with sediment for aging and character development.

In the wine industry, wine is the end product of fermenting grape juice (must). The winemaking process includes harvesting, crushing, fermentation, aging, and bottling. Different fermentation techniques, aging methods, and blending of grape varieties contribute to the diverse range of wines available.