Smooth pumping of grapes, must and wine
Industrial applications in the wine industry

Market requirements

Gentle, pulsation-free and ecocomical pumping

Vogelsang solution

Wine pump

While the pumping of must is still relatively undemanding in terms of technology, the pumping of whole grapes has much higher requirements. The pumping process needs to be gentle and the grapes must not be damaged before they are processed.

Vogelsang industrial pumps can carry solid matter of up to 90 mm and their operation is particularly smooth and gentle due to their sophisticated design as well as their low torque.

These are properties that are also beneficial for the wine, since it comes into contact with less oxygen. Alternatively, centrifugal pumps produce significantly more pressure, causing the sugar to separate, leading to a loss in quality in the end product. Progressive cavity pumps require more space than rotary lobe pumps and are less mobile and flexible.

Media processed in the wine industry

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.