PELLENC Catalogue Winery Equipment 2020 ENG

WINERY EQUIPMENT

RECEPTION, PRESSING, THERMOVINIFICATION, COOLING PROCESS, WINEMAKING PROCESS CATALOGUE 2020

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MAKING YOUR WORK EASIER WHILE RESPECTING NATURE -

Since its creation in 1973, the PELLENC Group has been manufacturing tools for agriculture, green spaces and local communities, working closely with the sector to make tasks easier while also increasing productivity. The 1,489 employees at PELLENC Group are committed to the values of excellence and thoroughness in their work and passionately committed to designing, producing, and marketing tools at the cutting edge of technological innovation.

We are constantly seeking new ways to make working with nature more enjoyable and more efficient, through our conviction that it is possible to yield better results while also respecting the environment.

Today, PELLENC Group is pushing its influence even further, with the support of a new governance structure which shares these values and this philosophy.

Together we are pursuing our mission to work with nature, serving people.

COMPANY

COMPANY

THERMOVINIFICATION

LOCATIONS AROUND THE WORLD.......................................................................4

GULFSTREAM.................................................................................................................... 58

PELLENC GROUP............................................................................................................. 6

FLASH DETENTE TECHNOLOGY............................................................................ 62

PELLENC PERA ŒNOPROCESS............................................................................. 7

ŒNOSM’ART...................................................................................................................... 66

PARTNERSHIPS...............................................................................................................10

RECEPTION

COOLING PROCESS

EXCHANGERS....................................................................................................................72 FERMENTATION MANAGEMENT............................................................................73

RECEIVING HOPPERS...................................................................................................14

TARTARIC STABILISATION.........................................................................................74

DESTEMMERS....................................................................................................................16

CUSTOMISED THERMAL PROCESS.....................................................................75

KLINER................................................................................................................................... 18 CRUSHERS.......................................................................................................................... 20 BELT ELEVATOR............................................................................................................... 20

ŒNOPROCESS

PERA AUTOMATED CONTROL SYSTEMS........................................................ 78

MANUAL SORTING TABLES..................................................................................... 21

SMART OAK........................................................................................................................ 80

VIBRATING RECEPTION HOPPER........................................................................ 21

SMART GLASS.................................................................................................................. 82

PRESSING

PROCESS EXPERTISE.................................................................................................... 8

RECEPTION

CONTENTS

PUMPS................................................................................................................................... 22 STEM SHREDDER........................................................................................................... 23 SELECTIV’ PROCESS WINERY................................................................................ 24

PRIZES AND AWARDS................................................................................................. 85

SELECTIV’ PROCESS VISION 2.............................................................................. 28 EXTRACTIV’ 2.................................................................................................................... 32

PRESSING

THERMOVINIFICATION

SMART PRESS RANGE................................................................................................ 38 INGAS...................................................................................................................................... 46 ENOXY+................................................................................................................................. 47 SMART PRESS 2000-12000 - CHAMPAGNE........................................... 48 CONNECTED PRESS..................................................................................................... 50 REMOVAL OF POMACE............................................................................................... 52

ŒNOPROCESS

COOLING PROCESS

TECHNICAL FEATURES............................................................................................... 54

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AN INTERNATIONAL PRESENCE

GERMANY FRANCE

SLOVAKIA ITALY

SPAIN UNITED STATES

MOROCCO

GUADELOUPE

RÉUNION SOUTH AFRICA

CHILE

EUROPE PELLENC (head office)

PELLENC deutschland

PELLENC

PELLENC italia

contact@pellenc.com

Distributor countries ALGERIA / ARGENTINA / AUSTRALIA / AUSTRIA BELGIUM / BOLIVIA / BRAZIL / BULGARIA CANADA CHILE / CHINA / CYPRUS / CROATIA CZECH REPUBLIC / DENMARK / FINLAND / FRANCE GEORGIA / GERMANY / GREECE / GUADELOUPE HUNGARY / INDIA / IRELAND / ISRAEL / ITALY / JAPAN JORDAN / KOREA / LEBANON / LUXEMBOURG MACEDONIA / MAURITIUS / MOROCCO / MOLDAVIA NORWAY / NEW CALEDONIA / NEW ZEALAND NETHERLANDS / POLAND / PORTUGAL / RÉUNION ROMANIA / RUSSIA / SAUDI ARABIA / SLOVAKIA SLOVENIA / SOUTH AFRICA / SPAIN / SWEDEN SWITZERLAND / TUNISIA / TURKEY / UNITED ARAB EMIRATES / UNITED STATES / UNITED KINGDOM.

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CONTENTS INTERNATIONAL DISTRIBUTION NETWORK COMPANY

languedoc-roussillon info@pellenc-lr.com

PELLENC

pellencdeutschland@pellenc.com

info@pellencitalia.com

volentieri

PELLENC

bordeaux-charentes

info@volentieripellenc.com

pera-PELLENC

pellenc@pellenc.es

info@pellenc-bc.com pera@pera.fr

PELLENC hd

contact.phd@pellenc.com

PELLENC iberica filpel bobinas

PELLENC slovensko

COMPANY RECEPTION CHINA

-

PRESSING

PELLENC IS A FRENCH GROUP WITH AN INTERNATIONAL PRESENCE Permanently striving to provide local expertise, and give complete satisfaction to customers.

THERMOVINIFICATION

AUSTRALIA

PELLENC america

PELLENC maroc

PELLENC sud america

PELLENC south africa

pellencamerica@pellencus.com

info@pellenc.cl

pellenc.maroc@pellenc.com

pellencsouthafrica@pellenc.com

ASIA / OCEANIA PELLENC china

COOLING PROCESS

AFRICA

PELLENC australia admin@pellenc.com.au

Head office Mixed subsidiaries

(distribution and production)

Distribution subsidiaries Production subsidiaries Å’NOPROCESS

AMERICA

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THE PELLENC GROUP A SUCCESSFUL STRATEGY From design to end-customer, a controlled, innovative process From vine to cellar, in orchards, olive groves, green spaces and urban environments, PELLENC has become the technological benchmark everywhere. The first to use lithium-ion batteries, and as originator of the multi-purpose concept, PELLENC is constantly innovating to meet its customers’ expectations in all ways.

• A model “designed in France” • Integrated production • An innovative concept... multifunctionality • "Customer-oriented" services

Vine growing

Winemaking

INDUSTRIAL INNOVATION

Fruit growing

Olive growing

Technological innovation for “Premium” products

Development of high-tech skills

• €13.5m of annual turnover invested in R&D, • 1,081 patents registered.

• 142 employees in R&D.

PELLENC, TODAY… €258m consolidated turnover (+13% increase on average since 2011) 7 manufacturing sites in France, Europe, and China 1,693 employees Exports account for 61.7% of business 19 manufacturing and sales subsidiaries on 5 continents 2,000 distributors to serve our 500,000 customers in 55 countries

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THE PELLENC GROUP COMPANY

Green & urban spaces

COMPANY

-

PERA, a company formed in 1896 in the Languedoc region of France, is an iconic example of French winemaking expertise.

RECEPTION

A subsidiary of the PELLENC group since 2014, it is renowned among the most demanding winemakers and major wine producers in France and worldwide for its spirit of innovation, its passion for the craft, and its commitment to the vine-growing and winemaking sector.

Its range of products, its unequalled mastery of the processes, and its team of experts make PERA-PELLENC a vital player in the sector today.

OUR VALUES

PRESSING

Being closer to you We forge close working relationships with our customers, and this synergy makes us more effective in our advisory capacity.

At PERA-PELLENC, we stay with you from A to Z: follow-up and assistance throughout your projects, with premiumquality service before, during, and after the sale.

Innovation serving performance PERA-PELLENC sets itself apart; constantly developing new products to improve its processes and offer solutions to meet the needs of winemakers now and in years to come.

THERMOVINIFICATION

The human heart of the company People are the strength of PERA-PELLENC. We consider our employees for their values and potential, not only for the technical skills needed for the job to be undertaken. Training is also very important to us, and we support our employees and encourage their professional development in the company.

OUR TEAMS After-sales service

100% French made

International presence

Undisputed quality

Recognised satisfaction

Optimised processes

Tailor-made solutions

Personalised support

Dedicated specialists

COOLING PROCESS

Oenological support

Ĺ’NOPROCESS

Winery process engineering

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OUR EXPERTISE IN THE WINEMAKING PROCESS PELLENC PERA ŒNOPROCESS optimises your winemaking processes by providing global and innovative solutions adapted to your needs. From understanding your needs to putting processes into practice, our experts assist you from A to Z in the construction of your installations.

• Consulting: needs assessment with the customer • Engineering: cellar design, definition of customised processes, technical drawings • Execution: follow-up of the assembly of the processes and delivery of the cellar • Support at the cellar start-up during the harvest

PERSONALISED SUPPORT

KEY STEPS IN THE PROCESS 1- STUDY OF THE CUSTOMER’S NEEDS ■ A nalysis of the customer’s needs and

expectations ■ Determination of the appropriate winemaking process

2- DESIGN AND INSTALLATION ■ P re-study with layout drawings

■ Technical verification of the installations ■ Optimisation of process flows and operation ■Approval

of the offer and installation

ACCOUNT MANAGER ■Technical

expert ■Project

coordination ■High

quality and on-time delivery

3- MANUFACTURING THE EQUIPMENT ■ Manufacture of specific equipment ■ Development of customised automation systems ■ Custom design and manufacture of electrical equipment boxes

4- SET-UP AND MONITORING OF THE WORK SITE ■ A ssembly and installation ■ I nstallation testing

■ Checking the proper functioning of the press before the harvest

5- PROCESS START-UP AND OPTIMISATION ■ Optimisation of settings to achieve performance targets ■ Oenological support

AFTER-SALES SERVICE TECHNICIANS ■70 travelling technicians during the harvest season

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THE PELLENC GROUP COMPANY

6- MAINTENANCE AND TROUBLESHOOTING ■ P reventive maintenance ■ M aintenance contracts ■ R epairs

DEDICATED EXPERTS

+ T echnical sales representatives + Winemaking engineers + D esign office engineers:

Automation, electrics and electronics, mechanical systems, thermal process (CAD)

+ M anufacturing teams:

Welding, sheet metal, machining, surface treatment, electricity, automation, modern equipment (welding robots, precision digital lathes, etc.)

+ F actory after-sales service

+ Factory after-sales services + Winery process engineers

COMPANY

CUSTOMISED INSTALLATIONS -

RECEPTION

- Harvest reception: 3 screw hoppers + H1000 destemmers + pumping hoppers - Pressing (SPC 240 and 2 SPC 320) - Thermovinification

PRESSING

Saint Geniès des Mourgues (34)

New pressing site (2 SPC 240)

COOLING PROCESS

THERMOVINIFICATION

Fontanès, France

- Pressing (SPC 320, PN480, PN240), - Thermovinification

ŒNOPROCESS

Buzignargues, France

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OUR PARTNERSHIPS MÉDITERRANÉE TERROIR DIVIN: COMMITTED TO HUMAN VALUES AND HERITAGE -

Every day, PELLENC PERA ŒNOPROCESS is committed to enhancing the value of people’s work and promoting winegrowing areas worldwide. In 2017, PELLENC PERA ŒNOPROCESS partnered with the Anadyomene association in the Méditerranée Terroir Divin project. This heritage project highlights the work of vine-growers and farmers who produce quality products in vineyards, olive-groves, and farms around the Mediterranean.

PELLENC PERA ŒNOPROCESS was founded on firm, human values. Those same values continue to underpin our company today.

Here at PELLENC PERA ŒNOPROCESS, we believe that the potent resource of handing down know-how must be supplemented by a strong spirit of innovation. As such, it seemed to us a natural step to join the Anadyomène Association in developing the “Méditerranée terroir divin” project. The international dimension of their artistic project around the rich, vast vine- and olive-

For more information: www.anadyomene.org

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THE COMPANY AND OUR PARTNERSHIPS COMPANY

growing region around the Mediterranean echoes our vision of solidarity, sharing and creativity.

“Méditerranée terroir divin” offers an artistic perspective on our olive- and winegrowing crafts and their future challenges. This fits with our sense of corporate social responsibility (CSR).

We have set ourselves the task of promoting this “Méditerranée terroir divin” heritage project, for the next 5 years, within our company philosophy for transmitting our know-how and sharing experience.

COMPANY RECEPTION

THE MAS NUMÉRIQUE: A TECHNICAL AND SCIENTIFIC COMMITMENT -

Aware of developments in technology and winegrowing, PELLENC PERA ŒNOPROCESS joined the Mas Numérique in order to contribute to the development of digital, connected vine growing.

Initiated in late 2016, the “Mas numérique” is a unique operation that undertakes agricultural production activities using digital solutions provided by fourteen companies specialising in smart digital agriculture, including PELLENC PERA ŒNOPROCESS (PELLENC Group).

A wine-producing domain

Complementary technologies marketed

Mas numérique is based at the Domaine du Chapitre de Montpellier SupAgro in Villeneuve-lèsMaguelone (Hérault, France). Its mission is to help train future agricultural engineers, winemakers, and agricultural technicians, as well as winegrowers and producers, by offering an informed perspective

THERMOVINIFICATION

PRESSING

THE MAS NUMÉRIQUE IS:

Two demonstration options supporting professional issues

on the current smart digital environment.

For actors from Mediterranean sectors, Le Mas numérique provides a way of understanding the smart digital developments in this innovative field, offering tours and demonstrations in an actual usage setting.

COOLING PROCESS

Testimonial We have been using the connected Smart Press SPC50 since the 2017 harvest at the Domaine du Chapitre. We find it very easy to use, with the clear, intuitive screen. It’s a “smart” press, with the probe allowing us to monitor conductivity in real time. This gives us a report on the quality of the juice flow.

The connected press app is easy to use. In particular there is plenty of information on the (estimated) volume of juice flow and the pressing time remaining, which is useful for managing cellar work. When a error occurs or pressing is finished, I get an SMS which allows me to respond quickly.

ŒNOPROCESS

Christophe Clipet DOMAINE DU CHAPITRE, HÉRAULT, FRANCE

For more information: www.lemasnumerique.agrotic.org

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12

Å’NOPROCESS

COOLING PROCESS

THERMOVINIFICATION

PRESSING

RECEPTION

-

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RECEPTION

COMPANY

Receiving hoppers

-

The range of PERA receiving hoppers is suitable for any type of installation and allows a regular supply of grapes to be fed to the destemming and sorting equipment.

Testimonial We have a PERA vibrating hopper to receive the grapes. We chose this equipment to ensure a regular supply to our H600 destemmer, and it does a good job of separating the various plant components. Manufactured to a very high standard of quality, this hopper is extremely reliable and durable. We feed in flows of about 25 t/h, which is largely sufficient to absorb the estate's harvest.

Patrick Galliano Estate manager & Winemaker Château Saint Maur, Var Region FRANCE

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RECEIVING HOPPERS RECEPTION

COMPANY

Vibrating hoppers The vibrating hoppers are designed to supply any destemming and harvest sorting system. The harvest is protected by the vibrating emptying system.

PERA hoppers come with the following as standard: • Vibrating hopper assembled on silent blocks • AISI 304 stainless-steel structure •O n/off switch • E mergency stop push button Vibrating hopper

• Optional: juice drip trays, intermediate opening

Water-tight door actuated by pneumatic cylinders

RECEPTION

• Water-tight door actuated by pneumatic cylinders

Archimedes screw hoppers: horizontal / angled Archimedes screw hoppers allow direct feed from the destemmer at a constant, optimal rate. The large diameter screw protects the grapes.

Screw hoppers can be horizontal or angled, according to the needs of your system. Screw-hopper features: • AISI 304 3 mm stainless-steel hopper •5 mm stainless steel screw, Ø 400 mm • MIG welded

Screw hopper

• E lectric motor

PRESSING

• Washing-water draining plug, Ø 50 mm Direct feed to destemmer

CAPACITIES

FLOW RATES * (T/HR)

TYPE

TRB600

30-60 hl

25

Vibrating bottom

600 x 380

TRB800

30-60 hl

40

Vibrating bottom

800 x 380

TRH400

50-150 hl

25 to 100

Horizontal screw Ø 400

• •

Ø 400

25 to 100

Tilted screw Ø 400

Ø 400

50-150 hl

Note: Check with us for hoppers of different capacities. *Flow rates depend on grape variety, type of harvest (manual or mechanical), and the condition of the grapes.

INSPECTION HATCH

EMPTYING PLUG

• •

• •

•

•

•

•

•

•

Standard equipment

Optional

–

Not available

Tipping screw hoppers

Dejuicing rake hoppers

These hoppers can supply a destemmer system. They are fitted with a screw which is fed gradually with the harvested grapes, as the hopper swings.

These hoppers allow a significant amount of quality juice (less oxidation) to be drained from the harvest with their very wide drainage surface. They are used to optimise the press filling process for mechanical harvesting.

Available as made-to-measure only.

Available as made-to-measure only.

Tipping screw hoppers

ŒNOPROCESS

TRI400

GRAPE DRAINAGE GRID DISCHARGE (MM)

COOLING PROCESS

MODELS

THERMOVINIFICATION

• Option: weighing

Dejuicing rake hoppers

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DESTEMMERS

FOR GENTLY SEPARATING FOREIGN BODIES

-

These durable, reliable destemmers are designed for hand picking or mechanical picking, and are easy to clean and maintain.

Testimonial We have used PERA destemmers in our cellars for many years. This reliable, durable equipment allows us to separate stems, leafstalks, and leaves from the harvest, along with any foreign bodies, avoiding any breakdowns in the rest of the process. Our destemmer has a selector that lets you choose between harvests to be cleaned and those already clean. In the latter case, it bypasses the destemmer and avoids crushing grapes that have already been destemmed.

The rotational speed of the destemmer shaft can be adjusted so we have a top-quality process, at a rate of about 50 t/hr.

Alain Pierre Technical director VIGNERONS DE BUXY, SAÔNE-ET-LOIRE, FRANCE

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DESTEMMERS RECEPTION

COMPANY

QUALITY • Large diameter cage that rotates independently of the destemming shaft.

• The destemming shaft comprises prongs, with spatulas that can swivel, emanating from the shaft.

RECEPTION

• PERA destemmers thus ensure optimal quality for your grape harvest.

H400

COMFORT • Easy access to all the parts.

• Quick and easy to adjust.

• Easy to clean: built-in washing ramp.

PRESSING

• H400 is a mobile, wheel-mounted destemmer.

PERFORMANCE

H600 with PHM 600

• The rotational speed of the destemming shaft can be modified thanks to an electronic frequency converter with remote control.

THERMOVINIFICATION

• Reliability: tried and tested robust construction.

MODELS

NET WEIGHT (KG)

FLOW RATE* (T/H)

CAGE DIAMETER (MM)

COOLING PROCESS

H1000

RATED POWER (KW)

H400

260

5/15

400

1.8

H600

500

30

600

4.1

H800

1,000

50

800

5.5

H1000

1,200

70

1,000

7

ŒNOPROCESS

*Flow rate depends on the plant, the type of vine, maturity, condition of the grapes, etc.

H400 - swivel spatulas and washing ramp

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kliner

HIGH-CAPACITY ROLLER SORTING TABLE

-

The new Kliner roller sorting table meets the needs of large winemaking units. Its innovative solution for automatic adjustment significantly improves sorting quality. Kliner adapts automatically to all harvest types.

Testimonial The solution proposed by PELLENC PERA Ĺ’NOPROCESS met all our criteria: The roller system delivers outstanding sorting quality by removing a very large proportion of the plant debris (scraps of stem, leafstalks, etc.) remaining after destemming. Its real-time automatic adjustment adapts to harvests of varying qualities. The system is compatible with our intake rates, between 50 and 60 t/hr. Finally, it is quick and easy to clean the sorting table. Today, 100% of grapes from our cooperative members are sorted by this efficient system.

Benjamin Maison Director Vignerons de Puisseguin Lussac Saint-Emilion Bordeaux Region, FRANCE

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KLINER RECEPTION

COMPANY

QUALITY • Removes MOG: stalks, leaves, leaf stems.

• Disposal of foreign bodies.

• Improves the wine quality.

RECEPTION

EFFICIENCY • Automatically adapts the sorting process to the harvest.

• Flow rates compatible with large winemaking units.

• Built into a PERA reception line.

In-line installation

• Tough, reliable technology tried and tested by the PELLENC Group.

PRESSING

• Operates on all types of harvest.

COMFORT • Fully retractable for easy washing.

• Continuous operation coupled to the destemmer.

• PERA automated control system.

THERMOVINIFICATION

• Compact and robust.

Kliner 1000

COST-EFFECTIVENESS • Continuous operation.

• High-speed sorting, impossible in manual sorting.

Harvest sorted beneath the destemmer MODELS

FLOW RATE* (T/H)

DESTEMMER COMPATIBILITY

Kliner 600

15/25

H600

Kliner 800

30/45

H800

Kliner 1000

45/60

H1000

COOLING PROCESS

• Automatic adjustment for any type of harvest = saves on labour and optimises working safety and efficiency.

ŒNOPROCESS

*Flow rate depends on the plant, the type of vine, maturity, condition of the grapes, etc.

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CRUSHERS The specific shape of the roller lobes means PERA crushers can be used with destemmed or whole grapes.

Each model has been designed with a strong, stainless steel chassis and polyurethane rollers which adapt to the flow rate to be handled, with adjustable spacing for any type of vinification.

The advantages of PERA crushers are: • Hardy: made of stainless steel • Easy maintenance: driven by Ertalon pinions

F10 crusher under H400 destemmer

F704C crusher

Roller length (mm)

Models

Flow rates* (t/hr)

Rated power (kW)

F10

5-15

F30C

25-30

700

2.2

300

F1000

50-60

1,000

3

F704C

60-90

700

4

Driven by the H400

Weight (kg)

Roller type

Adjustable spacing

Destemmer compatibility

yes

H400

yes

H600

300

no

H800

300

yes

H1000

45 Polyurethane

*Flow rate depends on the plant, the type of vine, maturity, condition of the grapes, etc.

CLEATED BELT ELEVATOR To gently transport the harvest: • Made of stainless steel • Food-grade belt with 60mm-high curved cleats • Open compartment • Internal cleaning scraper • Twin DN 50 drainage tubing • Width: standard 300 and 400 mm • Length: variable on request • Geared motor drive Options: hoppers, variable speed controller, adjustable chute, fast-acting system to reduce the belt tension

Cleated belt elevator

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CRUSHERS AND SORTING TABLES RECEPTION

COMPANY

A FULL RANGE OF SORTING TABLES TO MEET ALL THE REQUIREMENTS OF QUALITY MANUAL SORTING

SORTING TABLE WITH BELT (TTB) The sorting table with belt is ideal for sorting clusters before destemming.

Advantages:

Length (mm) 2,500 3,600

Width (mm)

Power (kW)

800

0.75

PRESSING

Sorting table with belt

RECEPTION

• Hardy: made of stainless steel • Smooth belt made of food-grade PVC • Juice tray • Wheel-mounted for mobility • Adjustable belt scrapers • Electric box with on/off switch

VIBRATING SORTING TABLE (TVT) Vibrating sorting table

Ideal for manual sorting of whole or destemmed grapes, the TVT vibrating sorting table has two drainage areas with two grids (to remove juices, pips, small insects and plants), two drainage baskets on sliders to collect the waste, and two liquid collecting trays on sliders with male connectors.

Trough for receiving from crates

Length (mm)

Width (mm)

Power (kW)

4,100

750

1.8

THERMOVINIFICATION

• Made of stainless steel • Two lateral waste troughs • Wheel-mounted for mobility • Adjustable skids for level setting • Two vibrators • Speed controlled by frequency converter • Electric box with motor circuit-breaker and associated ON/OFF contactor switch

VIBRATING RECEPTION HOPPER •M ade of stainless steel • Wheel-mounted for mobility • E lectric box with on/off switch • Adjustable skids for level setting • Two vibrators • S peed controlled by frequency converter • Anti-splatter lip on three sides Length (mm)

Width (mm)

Power (kW)

1,500

700

1.05

ŒNOPROCESS

Vibrating hopper

COOLING PROCESS

Used for draining the manual or mechanical harvest.

It comprises a double-sort process with drip trays with oblong holes of varying sizes, a slider-mounted drainage basket, and a juice tray.

Hopper for box pallet feed

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A WIDE RANGE OF PUMPS TO MEET THE NEEDS OF ALL CELLARS

ECCENTRIC SCREW PUMPS Ideal for pumping the destemmed harvest, whole clusters, destemmed fermented grapes, or whole fermented harvest.

• Hardy: stainless steel hopper and rotor • Two-speed elastomeric stator Options: hopper casing, tapping for SO2, bridge breaker, dry-running detection system.

WHEEL-MOUNTED ECCENTRIC SCREW PUMPS Models PHM 400

Flow rates Power (t/hr) (kW) Up to 12

5.5

PHM 600-20

15-20

5.5

PHM 600-32

20-30

7.5

PHM 800

40-60*

9

Rotor (mm)

Length (mm)

Width (mm)

Height Mechanical Electronic (mm) frequency converter frequency converter

Ø 80

1,960

950

990

–

•

Ø 120 ball cap

Ø 90

1,900

900

800

•

–

Ø 120 ball cap

Ø 100

2,700

800

900

–

•

Ø 120 ball cap

Standard equipment

PHM 400

PHM 600

Grape discharge

Optional

– Not available

PHM 800

STATIONARY ECCENTRIC SCREW PUMPS Models

Flow rates* (t/hr)

Power (kW)

Rotor (mm)

PHV 400

32

7.5

Ø 80

PHV 800

60

7.5

Ø 100

PHV 1000

80

11

Ø 120

PHV 1200

120

15

Ø 140

Hopper capacities (l) 500 1,000 1,500 2,000 4,000 5,000

Grape discharge DN125 PN16

DN150 PN16

PHV: stationary eccentric screw pump with hopper

ECCENTRIC SCREW PUMPS UNDER TANK Models

Flow rates* (t/hr)

Power (kW)

Rotor (mm)

PHT 400 PHC 400

9 to 32

7.5

Ø 80

PHT 800 PHC 800

37

11

Ø 100

Grape discharge

DN125 PN16

* For fresh harvest Option: electronic frequency converter

PHT: pump under tank with rectangular hopper

22

PUMPS AND STEM SHREDDER RECEPTION

PHC: pump under tank with collar

COMPANY

ROTARY VANE PUMPS Ideal for pumping any type of harvest (destemmed, whole cluster, destemmed fermented or whole fermented) and pomace.

Two sliding pallets move in the drum on guides and their rotation and back-and-forth movement transfer the product from suction to discharge.

• Hardy: made of stainless steel • Preserves the harvest: volumetric pump • Easy cleaning and maintenance: easy access to all the parts PP: grape pump

Models

Usage

Screw Ø (mm)

60

11

Harvesting

–

Fixed

PP 100-80

80

11

Harvesting

–

Fixed

PM 102

30 to 50

13.2

Pomace

300

Wheel-mounted for mobility

PM: pomace pump

SUCTION PUMPS Models

Flow rates (t/hr)

Power (kW)

Rotor (mm)

Grape discharge

PHP 800

60

7.5

Ø 100

DN125 PN16

LIQUID PUMPS Suction pumps for pumping must: • Hardy: stainless steel rotor • Two-speed elastomeric stator Option : frequency converter

THERMOVINIFICATION

SUCTION PUMPS

LIQUID PUMPS Models

Flow rates (t/hr)

Power (kW)

Rotor (mm)

Grape discharge

PHL 400

90 to 320

7.5

Ø 80

SMS 100

COOLING PROCESS

Ideal for pumping destemmed harvest • Hardy • Two-speed elastomeric stator Options: tapping for SO2, frequency converter

PRESSING

PP 100-60

RECEPTION

ROTARY-VANE PUMPS Flow Power rates (kW) (t/hr)

STEM SHREDDER

ŒNOPROCESS

Save space for your green waste • Hardy: made of stainless steel • One mobile drum: 36 blades • One ramp of 11 fixed folding counter-blades to remove foreign bodies • Power: 11kW

Stem shredder

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Selectiv’ Process Winery

99.8% CLEAN HARVEST* AND WHOLE BERRIES!

-

High-frequency linear destemming combined with the roller sorting table enables the Selectiv’ Process Winery to gently destem and separate all green waste from the harvest.

Testimonial We have been using the Selectiv’Process Winery system for three seasons, for both white and black grapes. This system allows efficient destemming and removal of plant waste. Separation of small items of waste and pips helps production of fruitier, rounderflavoured wine. We have seen improvements in the quality of our output since we made this investment. It is easy to use, with simple settings, and washing takes only 30 minutes.

Julien Denis Domaine du Petit Clocher, Maine-et-Loire FRANCE

24

SELECTIV’ PROCESS WINERY RECEPTION

COMPANY

QUALITY • 99.8% clean*.

• 95% of leafstalks > 35 mm removed.

• Whole berries.

• Protects the harvest and stalks.

• High sorting quality for large flow rates.

• Principle tried and tested by over 2,000 users.

RECEPTION

• Quality work in manual or mechanical harvesting.

EFFICIENCY Selectiv’ Process Winery S

• Can be adapted to the harvest (based on the size of the berries).

• Range adapted to every winery size.

PRESSING

• Available in S, M or L as required.

COST-EFFECTIVENESS • Destemmed and sorted.

• Reduced labour costs.

THERMOVINIFICATION

• Up to 25% in savings on the total cost of destemming and sorting.

COMFORT

Selectiv’ Process Winery M

• Simple, instant adjustment.

• Quick cleaning (15-30 minutes).

• Easy to install.

COOLING PROCESS

• Screws made of flexible material.

Gold medal

INTERVITIS - 2013

Commendation

Selectiv’ Process Winery L

ŒNOPROCESS

SITEVI - 2011 VINITECH 2010

* Based on IFV tests from 2008 and 2011, on manual harvest of Merlot grapes

25

SELECTIV’ PROCESS WINERY

Direction of the flow of the harvested crop Feeding system

Destemming fingers

Cutaway view of the Winery S

Harvest reception hopper Feeding fingers Pivoting control console

Patented sorting table: variable screen roller

High-frequency linear berry separators frequency

PELLENC patent

PELLENC patent Grid conveyor belt

Sorting table: feeding rollers PELLENC patent

“Seed/juice” auger Drainage - Separation of seeds, unripe berries, and small waste

Quick and easy cleaning

26

SELECTIV’ PROCESS WINERY RECEPTION

"Sorted berries" auger Sorting: recovery of berries intact

"Green waste" auger for ejecting green waste: whole stems, stalks, leaves, etc.

•P

HIGH-FREQUENCY LINEAR DESTEMMER

COMPANY

2-IN-1 SYSTEM: DESTEMS AND SORTS ENT• AT

•P

C•

ION VAT INNO ELLE

N

DESTEMS WHILE KEEPING BERRIES INTACT Gentle separation of berries from stalks with vibration: berries are intact, stalks are not broken.

RECEPTION

Feeding of the sorting table: the loose berries pass through the grid conveyor with no crushing.

ROLLER SORTING TABLE

SORTS AND REMOVES STEMS AND LEAFSTALKS Preparing the harvest for sorting: removal of juice and small waste (seeds, rejected berries, small insects, etc.), leafstalks diverted (solid notched feeding rollers).

Feeding rollers

PRESSING

Variable sorting rollers

Sorting of berries and green waste disposal: stems, leaves, leafstalks, vine shoots, foreign bodies, etc. (sorting rollers with spikes). Sorting is optimised thanks to design of the rollers and by adjusting the size of the screen to the harvest.

TECHNICAL FEATURES

Number of destemming modules

Up to 4 t/h

3 to 10 t/h

7 to 20 t/h

–

4 to 12 t/h

10 to 25 t/h

1

2

4

Length (overall, in mm)

2,205

2,830

2,830

Width (overall, in mm)

1,175

1,460

1,890

910-1,220

990-1,300

1,020-1,330

1,730-2,270

1,860-2,410

1,860-2,410

600

850

1,200

De-stemming frequency

400 to 860 movements/min.

400 to 860 movements/min.

400 to 860 movements/min.

Electrical power supply

16A 3P+T in 400-480V 3-phase

16A 3P+T in 400-480V 3-phase

16A 3P+T in 400-480V 3-phase

4.8

5.7

7.1

Stainless steel 304 L

Stainless steel 304 L

Stainless steel 304 L

Asymmetrical

LH or RH version available

LH or RH version available

–

•

–

•

•

•

•

•

•

–

•

–

Difference in height between entry and exit (min.- max.) (in mm) Total height (min.-max.) (mm) Machine weight (inclusive of all options) (kg)

Rated power (kW) Material Configuration Hopper 785 x 950 mm Hopper 785 x 1300 mm Height-adjustable roller legs 500-1050 mm Selectiv’ Process Winery support chassis above the Selectiv’ Process Vision 2 Seed/juice trough: Brush and perforated base Remote ON/OFF control unit Stop/start connection kit from Selectiv’ Process Winery, guided by Selectiv’ Process Vision 2

• – •

*Depends on the grape variety, maturity, health, dehydration, etc.

• – •

–

Not available

THERMOVINIFICATION

Rate (mechanical picking)*

Selectiv’ Process Winery L

COOLING PROCESS

Rate (hand picking)*

Selectiv’ Process Winery M

– • •

•

Standard equipment

•

ŒNOPROCESS

Selectiv’ Process Winery S

Optional

27

Selectiv’ Process Vision 2

PERFECT SORTING FOR EXCEPTIONAL WINES

-

The berry-by-berry Visionic sorting system removes unwanted items: green waste, foreign bodies and under-ripe or unhealthy berries.

Testimonial This is amazing technology. The sorting action removes really microscopic particles of leaves, stalks, or fragments, scarcely visible to the naked eye, and impossible to sort by hand.

The quality is amazing, as is the accuracy of the settings. The machine can be set to sort by the gauge of berries, their maturity, or their colour; all the aspects that you want to work on or refine.

Château Lassègue SAINT-ÉMILION Bordeaux region, FRANCE

28

SELECTIV’ PROCESS VISION 2 RECEPTION

COMPANY

QUALITY • Constant and complete sorting.

• Protection of the berries.

RECEPTION

• Real-time selection of harvest sorting level depending on the desired quality.

EFFICIENCY

Distributor belt and berry accelerator

• 2,000 items sorted per second, up to 12 metric tons per hour.

• Quick and easy to use.

PRESSING

• Immediately operational, no calibration required before start-up.

COST-EFFECTIVENESS • Significant reduction in labour costs.

• Best quality/price ratio on the market.

• Optimises the quality of your wines.

THERMOVINIFICATION

Perfect quality

COMFORT • Simple real-time adjustment of the settings: ergonomic touchscreen interface.

• Quick and easy cleaning (15 minutes) with the built-in pre-cleaning system.

• The sorting chain can be managed by a single person.

• Easy to move between wineries.

COOLING PROCESS

Quick and easy cleaning

Silver medal

ŒNOPROCESS

VINITECH - 2008 INTERVITIS INTERFRUCTA - 2010

Perfect result

29

SELECTIV’ PROCESS VISION 2

Selectiv' Process Vision 2 in washing mode

Simple and intuitive settings adjustable with the touchscreen interface

Vision unit

Blue grooved conveyor

PELLENC patent

Harvest reception from the vibrating table

Buffer tank + air treatment system

Nozzle bar Sorted berries discharge Electrical and pneumatic connections

Collection bin for waste detected and ejected by the Visionic sorting system

Adjustable feet with rollers (optional)

I N C R E D I B LY H I G H - Q U A L I T Y HARVEST! Perfect sorting that has a direct, positive effect on the quality of the wine.

Sorted harvest

30

SELECTIV’ PROCESS VISION 2 RECEPTION

Waste removed

IMPROVEMENT

REDUCTION

Complexity and aromatic intensity

Herbal character

Volume in the mouth

Bitterness

Suppleness of the tannins

Astringency

Sharper wines

Dryness

COMPANY

•P

BERRY-BY-BERRY SORTING ACCESSIBLE TO ALL!

ENT• AT

•P

1 - Prepares the harvest

C•

ION VAT INNO ELLE

N

Stabilisation of the harvest and alignment of objects in front of the nozzles to improve sorting accuracy (blue grooved conveyor).

RECEPTION

Drainage, distribution across the full width of the machine, removal of small waste: optimised sorting (vibrating table).

2 - Analysis and sorting The nozzles eject unwanted items from the harvest (green waste, berries that are unripe or in poor health, dried-out grapes, etc.) via the bar of compressed air nozzles.

PRESSING

The camera continuously films the harvest on the conveyor.

The PELLENC sorting software analyses the images depending on the selected level of sorting (sorting by shape and colour).

Length (in mm)

2,740

1,670

Width (in mm)

1,875

1,540

345

–

2,540-2,960

1,290-1,730

Height of grape outlet (min.-max.) (mm)

780-1,200

1,110-1,550

Machine weight (without options) in kg

820

255

Conveyor speed (m/s)

2.4

–

16A 3P +N+ T in 400 V 3-phase

16A 3P + T in 400 V 3-phase

4.5

0.6

Stainless steel 304 L

Stainless steel 304 L

Up to 12 t/h

Up to 12 t/h

• • • • •

– – – • –

Difference in height between entry and exit (in mm) Total height (min.-max.) (mm)

Electrical power supply Rated power (kW) Material Performance (depends on the grape variety, maturity, health, water stress, and required sorting quality) Pneumatic fermentation tank (90 L) + air treatment In-situ pre-cleaning Waste collection bin from the vision unit with evacuation screw Four adjustable feet with wheels Control of peripheral systems (conveyors, SP Winery, etc.)

•

Standard equipment

•

COOLING PROCESS

VIBRATING TABLE

ŒNOPROCESS

SELECTIV’ PROCESS VISION 2

THERMOVINIFICATION

TECHNICAL FEATURES

Optional

31

ExtraCtiV’ 2

A NEW CONCEPT IN CRUSHING

-

This new crushing concept allows optimum opening of the berries based on their maturity, resulting in better extraction of juices, polyphenols, and aromatic compounds. Flow rates of up to 25 metric tons/hour.

Testimonial We tested the new PELLENC Extractiv’ crusher on several varieties for our rosé, white, and red wines. Several aspects of this truly innovative unit won us over: the settings are very easy to adjust, the system causes the berry to burst in a way that is more conducive to skin maceration, and the grapes are crushed in a very uniform manner. Cleaning is extremely easy—a simple jet of water is all that is needed!

Domaine de Valdition ORGON Provence Region, FRANCE

32

EXTRACTIV’ 2 RECEPTION

COMPANY

QUALITY • Crushing based on berry maturity.

• Better extraction (juice, phenolic compounds, aroma precursors).

RECEPTION

• Stabilised colour: tannins-anthocyanins combinations.

EFFICIENCY

Extractiv' on pivoting chassis under Selectiv' Process Winery S

• Up to 25 t/h.

• Open berries = increased surface contact between the juice and the skin.

• Reduction in herbal taste and bitterness.

PRESSING

• Pips and green berries not crushed.

COST-EFFECTIVENESS • Reduced maceration time.

• Faster rotation of the vats.

THERMOVINIFICATION

Extractiv’ on frame drawer under Selectiv’ Process Winery M

COMFORT • Quick cleaning.

• Easy to install.

• Simple, instant adjustment.

COOLING PROCESS

• Easy maintenance.

Bronze medal

ŒNOPROCESS

VINITECH - 2012

Extractiv’ 2 on mobile frame at outlet of Selectiv’ Process Vision 2

33

EXTRACTIV’2

Destemmed and sorted harvest

Whole clusters

Crushing wheel: the berries are cast against the conical frame of the crusher.

Adjusting the crushing intensity: adjustment of the wheel rotation speed to achieve the desired crushing intensity.

Crushed grapes: better extraction of juices and phenolic compounds.

Quick and easy cleaning. daptation made easy under the Selectiv’Process A Winery and at the outlet from the Selectiv' Process Vision 2.

34

EXTRACTIV’ 2 RECEPTION

COMPANY

•P

ENT• AT

•P

Crushing according to maturity.

C•

ION VAT INNO ELLE

N

Opening of the berries: release of the juice and greater juice/skin surface contact.

Better extraction of skin compounds (polyphenols, aromatic compounds, etc.).

Tests carried out with the INRA from 2010 to 2012

58

2,4 2,2 2 1,8 1,6 1,4 1,2 1

0

50

100

150

200

250

300

Bottling

56 52 50 48 46 44 42 40

0

Time (days)

Without crushing

Better colour stabilisation: tanninsanthocyanins combinations Total polyphenols index (TPI) higher after several months in the bottle

54

Micro-toothed cone crusher

50

100

150

200

250

300

Time (days)

Extractiv’ 2

THERMOVINIFICATION

Bottling

2,6

PRESSING

Higher IPT

Colour stabilised Index of total polyphenols

Derived pigments resistant to loss of colour with SO2

Results after 5 months in the bottle 2,8

RECEPTION

Adjustments are simple and can be done in real time based on the desired crushing intensity.

TECHNICAL FEATURES

Flow rate

COOLING PROCESS

Extractiv’2 Up to 25 t/h

Length (overall, in mm)

960

Width (overall, in mm)

580

Height (overall, in mm)

360

Crushed grapes outlet (mm)

Ø 450

Machine weight (exclusive of options) in kg

66

Electrical power supply

16A 3P+T in 400-480V 3-phase

Rated power (in kW)

1.5

Frame drawer beneath Selectiv' Process Winery M & L Chassis under Selectiv' Process Winery S Selectiv' Process Vision 2 adaptable hopper outlet

•

Standard equipment

•

ŒNOPROCESS

• • • •

Mobile frame

Optional

35

36

Å’NOPROCESS

COOLING PROCESS

THERMOVINIFICATION

PRESSING

PRESSING

-

37

RECEPTION

COMPANY

SMART PRESS RANGE

-

The new Smart Press range of pneumatic presses meets the needs of the most demanding winemakers. They are equipped with the latest innovations. The Fast Press drainage trays and the smart pressing system allow optimal use of the press to extract high-quality juices. The Smart Press pneumatic press range is available for all cellars, from 20 to 600 hl in the closedcage version, and 40 to 150 hl in the open-cage version.

N TIO VA O INN •

•PERA

38

SMART PRESS RANGE PRESSING

Testimonial I decided to invest in a PELLENC PERA ŒNOPROCESS press for several reasons: ● The quality and speed of the juice extraction ● The automatic washing system in the Smart Press has built-in washing—including under the grids—which delivers a very satisfactory result. ● The technical support provided by PELLENC PERA ŒNOPROCESS and its distributor from installation all the way to use during harvesting.

Jean Marie Quef Domaine de l’Amaurigue Provence Region, FRANCE

COMPANY

QUALITY • Protected juices (SPC).

• The juices run directly into the closed, inerted juice tank (SPC).

• The aromas are preserved, and the colour is protected.

RECEPTION

• Easy Press 2 smart pressing cycles guarantee the quality.

• The juice is clear, not cloudy, thanks to self-filtration through the pomace.

Smart Press SPC 20

• Ingas and Enoxy+ systems protect against oxidation.

• The juice at the end of the pressing is better protected and maintained.

COST-EFFECTIVENESS • Less time between pressing cycles.

PRESSING

• Increased filling capacity.

• Choice of cycle depending on the desired profile.

• Saves water and energy.

• The press can be used for skin maceration (SPC).

Smart Press SPC 150

• Qualified on-site maintenance and after-sales service.

• Fewer winemaking additives used.

THERMOVINIFICATION

COMFORT • The new Touch Press colour touchscreen: ergonomic and intuitive.

• Easy Press 2 Smart management of pressing cycles.

• The press is quick and easy to wash thanks to the Fast Press* trays (15 to 30 minutes) or the pierced tank (SPO).

• Easier to use.

• Less handling by the operator.

• Pomace is emptied completely and quickly.

COOLING PROCESS

Smart Press SPC 240 - axial feeding

PERFORMANCE • The comprehensive range has something suitable for every cellar.

• Complete drainage cap for thorough cleaning of the press.

• Hardy, reliable design.

• Faster juice run-off: larger drainage surface than the previous range (+30 to 140%)* (SPC).

Smart Press SPO 110 on a trailer

ŒNOPROCESS

• Improved filling capacity: faster drainage (up to 30 %)* (SPC).

• Shorter pressing time. *Depends on the model, type and condition of the grapes, and filling time

39

SMART PRESS RANGE Pneumatic juice run-off flow-pipe valves

Fast Press drainage grids

Antioxidant injection

Ingas Enoxy+ Axial feeding Connection point for full washing

New-generation closed and inerted juice tank

Smart Press closed cage SPC 110 - cutaway view

TWO FEEDING METHODS By grape pump: manual or pneumatic axial feeding

SPC 240 presses with axial feed

Gravity or by conveyor: door feed, one or two doors

SPO 150 presses, door feed

40

SMART PRESS RANGE PRESSING

Axial feeding with pneumatic valve

Axial feeding with manual valve

Two independent power-operated doors

COMPANY

OPTIMISED DESIGN FOR MAXIMUM PERFORMANCE PELLENC PERA ŒNOPROCESS R&D engineers have conceived simple, efficient systems which improve Smart Press pressing efficiency.

There are significant improvements: better filling capacity, improved drainage, better pressing time, easy to use.

Optimised design for pressing to meet all needs: RECEPTION

• I ncreased drainage surface • Greater filling capacity: up to 30% more* • Faster pressing: up to one hour less* *On the closed-cage SPC press, depending on the variety, maturity, and health of the grapes and the press fill rate.

PRESSING

The Smart Press range is available with two types of cage to meet all winery requirements:

Closed cage from 20 to 600 hl Fast Press grids = better drainage and easier washing THERMOVINIFICATION

Open cage from 40 to 150 hl Pierced tank = no scraping effect and better cleaning

The Smart Press cages are fitted with a set of important elements to optimise pressing and maintenance: • An air-diffuser drain for better-balanced pressing on the membrane • The membrane is made of food-grade polyurethane (compliant with CE/FDA food standards) for pressing even with a very small quantity of grapes • A coil brings the pomace to the door(s) for total, fast draining of the press.

• A technical access hatch (inspection cover: on 65 to 600hl) to give access to the air part of the tank, and help with maintenance of the membrane.

COOLING PROCESS

PELLENC PERA ŒNOPROCESS details that make all the difference:

Motorised press travels on rails

Technical access hatch to tank on air side

ŒNOPROCESS

Hardy design: Smart Press 480 – 600: the press tank is set on two bogies

41

SMART PRESS RANGE

PROGRAMMING: SMART AND EASY The new intuitive Touch Press touchscreen interface and the Easy Press 2 smart pressing system simplify use from the outset: • Pressing cycles customised to meet the needs of the cellar (logistics, quality, etc.)

• Real-time adjustable pressing programme • Save the programmes (in advanced mode) on a USB memory stick for perfect traceability • The pressing cycle depends on two criteria set by the operator: quality and dryness of the pomace • Real-time information on any problems for faster response times by operators Simple and intuitive touchscreen console

Touch Press: select operation

Easy Press 2: select type of harvest

Easy Press 2: select pressing criteria

TWO AVAILABLE PROGRAMMING MODES 1. ADVANCED

2. EASY PRESS 2 PRESSURE/FLOW RATE

PRESSURE

Break-up: P=0 Hold time in minutes

1700

FLOW RATE PRESSURE

1200 700 200

PHASES/TIME

42

-300

DURATION

Easy Press 2 juice tank (SPO open-cage presses)

Customisable

Smart

• Programming of the different pressing phases by the operator: pressure, hold time, number of breaking-up cycles • 20 programs with 99 possible programming lines

• The automatic controller manages the pressing cycles according to the juice run-off and the end of the cycles depending on the desired degree of dryness • Optimised pressing time and number of breaking up cycles • Better quality of extracted juices • Pressing stops according to the pomace drying rate • Five predefined types of grapes: destemmed grapes, whole clusters, fermented pomace, damaged grapes, end of maceration

SMART PRESS RANGE PRESSING

COMPANY

SMART GRAPH TOOL TO HELP OPTIMISE PRESSING Smart Graph is a decision-making aid that allows the winemaker to understand and optimise the pressing.

It enables a real-time diagnostic directly on the screen on the press, or later on a computer with Smart Graph software.

By analysing the curves, the winemaker can get an understanding of problems arising from filling, clogging, etc. and take steps to optimise the various pressing phases (filling, drainage, pressing, and so on). This has a direct impact on the quality of the wines (sludge rate, rapid extraction of juices = limits oxidation) and decisions about bringing in the harvest.

PRESSING

Real-time visualisation of curves on the Touch Press interface

RECEPTION

Optimising the various pressing steps has a significant impact on the pressing time. In many cases, it shortens the pressing process and saves the cellar a considerable amount of time.

Subsequent visualisation of curves on a computer with the Smart Graph software

•P ressure applied by the membrane • Axial feeding pressure (in the case of axial filling) •Q uantity of juice extracted • Complete juice height (computer version only): percentage of juice run-off/total juice according to time elapsed • Antioxidant injection (if Enoxy+ option) • Conductivity (if equipped with conductivity monitoring, available as an option) • As well as 3 additional possible parameters (depending on options) The pressing data is stored on an SD card in the press interface.

THERMOVINIFICATION

Smart Graph lets the user visualise the progress of the pressing process in real time. The following information can be displayed as a curve:

Display of each parameter as a curve

PERA ADVANTAGES

COOLING PROCESS

•B etter understand the pressing process by visualising the various parameters as curves on a graph •H ave operational traceability of the pressing cycles • S ave time on pressing •O ptimise your pressing cycles (stages, rotations) in real time or afterwards •R ationalise your harvest input = optimise the logistics of bringing in the harvest

ŒNOPROCESS

Display on the Touch Press interface and option of zooming in on a section of the curve

43

SMART PRESS RANGE

OPTIMISED DESIGN FOR QUICK AND EASY CLEANING The new Smart Press has features to help with cleaning. In the closed-cage version, the Fast Press drainage trays have few catching points and help ensure the pomace is completely removed. The quick fold-back system gives complete access under the trays.

The open-cage presses (SPO) are designed to be quick and easy to clean. The cage is pierced to make it easier to clean the slots and reduce washing time and water consumption. The built-in automatic washing systems help reduce washing time to less than 30 minutes.

SPC - Press interior without catching points for easier cleaning

SPC - Easy-to-open Fast Press drainage grids

The design is optimised to make it easier to wash the press: • The new Fast Press drainage grids and the emptying coil gather the pomace towards the chosen door, so it can be removed entirely.

• The fast grid opening system makes it easier to thoroughly wash the tank. Daily washing is faster: 30 minutes on average.

No more inaccessible corners, the tank is cleaned perfectly!

SPC - Full washing – sliding grids

SPC - Pomace emptying coils

The automatic washing systems incorporated into the presses (complete washing under the grids) lead to: • Reduced water consumption • Shorter washing time at the end of the day • Quick and easy thorough washing under the grids

Washing ramp for pierced tank SPO open-cage presses

44

SMART PRESS RANGE PRESSING

Water injection system for automatic washing (SPC320)

COMPANY

SMART PRESS RANGE

ADDITIONAL OPTIONS FOR QUALITY JUICES NEUTRAL GASES INJECTED DURING CRUMBLING

RECEPTION

In addition to Ingas, it is possible to inject a neutral gas (Nitrogen or CO2) during crumbling in order to obtain optimal protection against must oxidation.

This straightforward and effective system is controlled directly from the Touch Press interface on the press.

The operator chooses the duration and timing of the injection.

JUICE SELECTOR AND CONDUCTIVITY PROBE PRESSING

It lets the operator direct the must towards one of two channels according to criteria defined by the winemaker: phases of the pressing cycle, elapsed time, conductivity.

Each channel is connected to a tank. The valves controlled by the juice selector are managed automatically thanks to the Touch Press interface on the presses.

In the pressing program, for each line of the pressing cycle, the operator selects the channel to which the juice run-off will be directed.

The 3rd channel is used to wash the pipes. The conductivity probe at the outlet of the juice tank makes it possible to set up a qualitative selection of juices according to the conductivity of the run-off.

THERMOVINIFICATION

SULFITE DOSER ON JUICE TANK

COOLING PROCESS

This system, controlled by the press PLC, allows the injection of liquid antioxidant into the bottom of the juice. This simple and efficient system complements the oxidation protection offered by Smart Press presses.

D O U B L E W A L L* The double wall allows for cooling and maintaining the temperature of the harvest inside the press.

It enables maceration at a controlled temperature.

This option is available on Smart Press SPC 240 to 600 presses.

Ĺ’NOPROCESS

*The effectiveness of the system depends on many factors (climatic factors, harvest input temperature, etc.)

45

SMART PRESS RANGE

INNOVATIVE SOLUTIONS TO PROTECT AGAINST OXIDATION Ever seeking to help winemakers in their search for quality, PELLENC PERA ŒNOPROCESS offers two effective and comprehensive solutions for protecting the juices from oxidation: Ingas and Enoxy+, which have proven themselves in some of the world’s greatest vineyards.

1 - INGAS

ION VAT INNO •

•PER A

JUICE RUN-OFF IN INERT GAS FLOW

PELLENC PERA ŒNOPROCESS offers an indispensable, effective and simple process for running the juices off under neutral gas to preserve the aromatic potential of the grapes.

The juices leave the press tank and run into the inerted juice tank under a flow of neutral gas (CO2 or nitrogen) via a single juice outlet: the juice is no longer in contact with the ambient air.

Optimised injection by impulsion of neutral gas under the drainage grids during pressing protects the juices from oxidation.

This system can be supplemented by the Enoxy+ to reduce the input of antioxidants (e.g. SO2, ascorbic acid, vegetable proteins) and protect the juices that come from breaking up the press cake.

PERA ADVANTAGES The pressing data is stored on an SD card in the press interface.

• Inerted press • Colour and aromas are protected • A compact, straightforward, and effective system • The press retains its versatility • No depreciation if you want to sell it • No gas pollution (non-recycled, neutral food-type gas) • Lower gas consumption (about 10% of the volume for each pressing)

Ingas: colour and aromas are protected Pressed juice

Pressure

1st Elite cycle

2nd Elite cycle

Filling

Time

Neutral gas injected below trays

Ingas: protects juices from oxidation

Injection of neutral gas under the Fast Press grids during pressing

46

SMART PRESS RANGE PRESSING

Ingas system

COMPANY

2 - ENOXY+

ION VAT INNO •PER A

•

THE WINEMAKING PRESS FOR OPTIMAL PROTECTION OF MUSTS

RECEPTION

This system automatically injects a liquid oenological solution during the harvest when breaking up the press cakes. Overall, it reduces SO2 doses by fractioning them throughout the juice extraction process and increases their efficiency.

The fractioning amount means a smaller dose, added more often. Adding a very small dose to the press stops harmful enzyme action (PPO, laccase, etc.) and protects the musts from oxidation.

The development of the Enoxy+ system has made the Smart Press a highly effective winemaking tool. The system enables the injection of liquid oenological solutions into the heart of the press.

Antioxidant injected during crumbling phases Applications:

PRESSING

1- Injection of vegetable proteins into the heart of the harvest and as soon as possible provides protection against oxidation and reduces the doses of SO2 used.

2- Injection of enzymes during skin macerations or maceration after the Flash Detente process 3- Injection of antioxidant in liquid form (e.g. S02, ascorbic acid)

PERA ADVANTAGES •G reater aromatic intensity of the juices •O ption of use with SO2: - Reduced risk: less error - Specific and gradual dosing - Improves the effectiveness of the SO2 - Reduces the doses of SO2 • The glutathione is preserved • I ncreased production of thiols •P ress cake better preserved • The colour is protected • S imple and effective • The press remains versatile •N o depreciation if you want to sell it • Compact

Pressure

Without protective coating COOLING PROCESS

With Enoxy+ Pressing finished

THERMOVINIFICATION

Enoxy+ system (tank and dosing pump for the antioxidant solution)

Result: brighter colour

Elite cycle Filling

Time Injection of anti-oxidant

ŒNOPROCESS

Enoxy+: controlled injection

47

SMART PRESS RANGE

smart press 2000-12000

d tifie Cer ality Qu

A RANGE THAT ADAPTS TO CHAMPAGNE VINEYARDS

-

Smart Press can be adapted to the needs of champagne winegrowers.

Since 1989, PELLENC PERA ŒNOPROCESS has been located in the heart of the Champenois (Champagne) region. Its geographical proximity makes it possible to provide appropriate, specific, and prompt technical and sales assistance. The experts at our facility in Plivot design and install pressing centres as well as Quality Certified programming consoles.

The technicians carry out the annual maintenance operations.

SPO 4000

During the harvest periods, after-sales service is provided by PELLENC PERA ŒNOPROCESS technicians, who are on hand 24/7.

PERA Smart presses are strictly in line with the know-how and regulations regarding champagne production. Each model meets the requirements of the CIVC and complies with Decree No. 2010-1441 of 22 November 2010. The range is available in Champagne in open cage versions from 2000 to 8000 kg and closed cage versions from 4000 to 12000 kg.

SPC 6000

Champenois pressing centre

SPO 2000 Type of cage Tank capacity (hl)

SPO 4000

SPO 6000

SPO 8000

SPC 4000

Half tank perforated with oblong holes 40

80

110

80

600 x 600 mm

600 x 600 mm

Lateral ramp of spray nozzles - operating pressure : 3 to 5 bars

Membrane

–

Emptying the pomace

600 x 800 mm

• – –

High density polyester weave covered with polyurethane, Food-grade FDA/EEC 1227, clamping attachment Central access to the membrane on the air side Internal guides to empty the pomace - configurable by 1 or 2 doors

Juice flow

Stainless steel case, sliding trough

Closed juice tray

• • • •

Vacuum pump

•

Sulfite doser Touch Press colour touchscreen

–

Programmable with CIVC programs included

• SMART PRESS RANGE PRESSING

240

•

Automatic, high-pressure washing

48

150

2 independent power-operated watertight doors

Automatic washing cycle

PLC

110

0 kg Two independent power-operated doors

Power supply

Built-in compressor

SPC 12000

1.8 bars

Min. quantity

Manhole

SPC 8000

Closed cage with FAST PRESS drainage grids 150

Max. operating pressure

Washing the press

SPC 6000

Standard equipment

•

Optional

–

Not available

COMPANY ENT• AT

ION VAT INNO

The operator can see the progress of the pressing in real time, by displaying various parameters simultaneously.

This knowledge enables interventions at any time to make adjustments or display information.

Touchscreen interface

•PERA

•

TOUCH PRESS CHAMPENOISE (CHAMPAGNE) PROGRAMMING

•P

PERA ADVANTAGES

• T raceability of the pomace, possibility of saving programs.

RECEPTION

•A ssistance with maintenance and diagnostics.

PROGRAMMING •N ormal mode: the automatic cycle takes place in successive steps with an interval of 200 mbar. The pressure maintenance is programmed by timers.

•R egulation by the juices mode: the automatic pressing cycle is regulated according to the juice flow. The air-side pressure sensor calculates the pressure increase at each level to compensate for the juice flow.

• T he Optimal option is the Quality Certified smart program of the PELLENC PERA ŒNOPROCESS range. An electromagnetic flow meter measures the volume of juice flowing and the instantaneous flow rate. The PLC takes into account the characteristics of champagne pressing (1st juice, cuvée, size) and the user’s requests: it adapts the pressure, the duration of the stages, and reduces the number of rotations and pressure releases with the objective of obtaining the desired result in three presses.

PRESSING

• E volution option: pressing is adapted according to the volume in the tank.

AUTOMATIC SULFITE DOSER

• The automatic sulfite doser controlled by the operation of the press offers the winemaker multiple options for the continuous dosing of sulfite into the must. It also gives the choice of solution dosages for the cuvée (vatful) and sizes, and flow regulated by the juice flow in the case of the Optimal program.

THERMOVINIFICATION

• Display on the Touch Press screen of the remaining volumes to be run off, the volumes calculated for the PLC. Furthermore, the sulfite doser’s control over the press program neutralises the pump during pressure releases, power outages, or unforeseen stoppages.

• PVC bin with a capacity of 6 litres, peristaltic dosing pump.

FLOWMETER

The electromagnetic flowmeter allows a precise selection of juices in each compartment of the tank according to the flow.

This enables an automatic and high quality operation of the pressing with our OPTIMAL mode.

Description of the option:

Flowmeter and automatic sulfite doser COOLING PROCESS

• Regulation of the pressing cycle according to the flow of juices controlled by an electromagnetic flow meter • Automatic selection of additional stages at the end of the press •C alculation of the number of rotations according to the runoff volume

AUTOMATIC TANK WASHING

This automatic washing system through the axial feeding input ensures optimal cleaning of the tank.

Cleaning water

Cleaning water

Rotating tank

ŒNOPROCESS

• Arrival at the desired result with a minimum of pressure releases

Automatic tank washing

49

connected press

-

PELLENC PERA ŒNOPROCESS is innovating with the P-Connect connected press application and entering the age of smart digital vine growing.

Your press keeps you informed of its status in real time. Follow your press remotely as if you were right beside it!

ION VAT INNO •

•PER A

50

CONNECTED PRESS PRESSING

Testimonial With the Connected Press, PELLENC PERA ŒNOPROCESS offers demanding winegrowers a smart digital step forward with real benefits.

First of all, a direct line to the technical teams for real-time diagnostics and the possibility of rapid and controlled intervention. It also gives us remote access to information about the condition and activity of the press, even when we are out in the vineyard.

Albéric Philipon Winegrower & Proprietor CHÂTEAU CARPE DIEM, FRANCE

COMPANY

The connected P-Connect press application sends pressing information in real time to smartphones or computers.

Up to 10 presses can be checked (the presses communicate via a 3G connection or the customer’s ethernet).

Once logged in, the user can do the following in the web application: • Check the status of the press/presses • View the pressing history • Export the pressing history

RECEPTION

• Manage their user profile

CHECKING THE STATUS OF THE PRESS The user can check 4 parameters in real time:

PRESSING

• Estimated time remaining in minutes • Pressing program number • Phase number: 00 to 99 phases • Estimated volume of juice output: hl (with Easy Press 2)

VIEWING AND EXPORTING THE PRESSING HISTORY Straightforward and intuitive interface on a smartphone or tablet device: information on the pressing and the history

The user can view and export the latest pressing reports for traceability or statistics.

THERMOVINIFICATION

SENDING TEXT MESSAGE ALERTS

COOLING PROCESS

The user(s) configured in the "user profile" receive a text message informing them of the end of a pressing cycle or raising an alert. If necessary, they can intervene very quickly.

Receiving a text message in the vineyard

PERA ADVANTAGES • Reception of alerts in real time (defect, end of pressing) • Automatic messages • Archiving of pressing histories • Traceability

ŒNOPROCESS

• Monitor the progress of the pressing wherever you are • Check the status of the press • Optimises work in the winery • Optimised management of the pressing unit • Improved flexibility and working comfort • Time-saving

Connected press

51

removal OF POMACE

Pomace removal by conveying screw under one of the doors

Pomace removed by conveying screw with carrier and duct system for filling poly-bins pneumatic control of ducts and hatches

52

REMOVAL OF POMACE PRESSING

COMPANY RECEPTION PRESSING COOLING PROCESS

THERMOVINIFICATION

Presses drained directly to tipper truck under press with filling ducts

Press on trailer with pomace removed by Redler conveyor Å’NOPROCESS

Pomace removed by bin

53

A FULL RANGE SUITED TO ALL CELLARS SMART PRESS RANGE SPO OPEN CAGE Capacity (hl)

40

50

65

80

SPC CLOSED CAGE 110

150

20

30

Min. quantity

Door feeding

Axial feeding with full capacity detector

Juice drainage

40

50

65

80

110

150

0 kg

1 manual double door

1 watertight 1 or 2 independent watertight power1 manual power-operated operated doors double door door

1 or 2 independent poweroperated doors

• Ø 125

Ø 150

Ø 125

Total drainage plug Sliding tray

Flows directly to the trough

Ø 150

Three outlets, draining directly into the closed juice tray

• Pneumatic valves

•

Automatic washing cycle Automatic, high-pressure washing

•

Drainage

Half tank perforated with oblong holes

Fast Press drainage grids

Fast Press grid Electropolished

–

•

Ingas

– •

– –

•

–

Enoxy+

–

Advanced Pressing Cycle Easy Press 2 smart pressing cycle

•

• •

•

•

Touch Press colour touchscreen

•

Membrane

High density polyester frame covered with food grade polyurethane, FDA/EEC 1227

SMART PRESS RANGE - CLOSED CAGE SPC Capacity (hl)

240

320

600

Min. quantity

0 kg

Door feeding

1 or 2 independent power-operated doors

Axial feeding with full capacity detector

Ø 150

Juice drainage

• Three outlets, draining directly into the closed juice tray

•

Pneumatic valves

Automatic washing cycle

•

Drainage trays Fast Press

•

Fast Press grid Electropolished

•

Ingas

Advanced Pressing Cycle

• • • •

Easy Press 2 smart pressing cycle

•

Touch Press colour touchscreen

•

Membrane

• High density polyester frame covered with food grade polyurethane, FDA/EEC 1227

Enoxy+ Manhole

• 54

480

TECHNICAL FEATURES PRESSING

Standard equipment

•

Optional

–

Not available

C

D

E

4.1

1.8

1.92

2.18

0.81

1

0.12

2,000

40

3,600

8,000

1 hr. 20 min. – 2 hr. 10 min.

1 hr. 20 min. – 2 hr. 10 min.

1 hr. 20 min. – 2 hr. 20 min.

1 hr. 20 min. – 2 hr. 20 min.

1 hr. 20 min. – 2 hr. 20 min.

1 hr. 20 min. – 2 hr. 20 min.

12,000

SPO 50

5.1

1.8

1.92

2.18

1.3

1

0.12

2,250

50

4,500

10,000

15,000

SPO 65

4.7

2.2

2.4

2.66

0.68

1 or 2

0.12

2,600

67

6,000

13,400

20,000

SPO 80

5.2

2.2

2.4

2.7

0.7

1 or 2

0.12

2,800

80

10,000

16,000

24,000

SPO 110

5.35

2.45

2.55

2.97

0.68

1 or 2

0.15

4,100

110

14,000

22,000

33,000

SPO 150

6.85

2.45

2.55

2.97

0.68

1 or 2

0.15

4,400

150

14,000

30,000

45,000

Power Base with Emptying power built-in time compressor (kW) (kW)

Drainage time

15–20 min.

N/A

10.5

15–20 min.

N/A

10.5

15–20 min.

5.4

13.45

15–20 min.

6.2

14.25

15–20 min. 11.1

26.1

15–25 min. 11.1

26.1

CLOSED CAGE SMART PRESS SPO 20 -150 Whole Destemmed Fermented Power Number Ø axial Weight Tank Base with grape grape pomace Drainage Emptying power built-in of volume capacity* capacity* time time doors feeding (kg) (hl) capacity* (kW) compressor (kg) (kg) (kg) (kW)

A

B

C

D

E

SPC 20

2.85

1.63

1.5

1.75

0.56

1

0.12

1,100

20

1,800

5,000

6,000

SPC 30

3.56

1.6

1.5

1.75 0.847

1

0.12

1,300

30

2,800

7,500

9,000

SPC 40

4.1

1.8

2

2.2

0.6

1

0.12

2,100

40

3,600

10,000

12,000

SPC 50

5.1

1.8

2

2.2

0.6

1 or 2

0.12

2,350

50

4,500

12,500

15,000

SPC 65

4.7

2.1

2.4

2.5

0.6

1 or 2

0.12

2,700

67

6,000

16,750

20,000

SPC 80

5.2

2.1

2.4

2.5

0.6

1 or 2

0.12

2,900

80

7,200

20,000

24,000

SPC 110

5.35

2.36

2.55

2.8

0.6

1 or 2

0.15

4,350

110

10,000

27,500

33,000

SPC 150

6.85

2.36

2.5

2.7

0.6

1 or 2

0.15

4,650

150

14,000

37,500

45,000

1 hr. 20 min. – 2 hr. 10 min.

1 hr. 20 min. – 2 hr. 10 min.

1 hr. 20 min. – 2 hr. 10 min.

1 hr. 20 min. – 2 hr. 10 min.

1 hr. 20 min. – 2 hr. 20 min.

1 hr. 20 min. – 2 hr. 20 min.

1 hr. 20 min. – 2 hr. 20 min.

1 hr. 20 min. – 2 hr. 20 min.

15–20 min.

N/A

5.95

15–20 min.

N/A

5.95

15–20 min.

N/A

10.6

15–20 min.

N/A

10.6

15–20 min.

6.35

13.45

15–20 min.

6.35

14.25

15–20 min. 11.25

26.1

15–25min. 11.25

26.1

RECEPTION

B

PRESSING

SPO 40

Whole Destemmed Fermented Number Ø axial Weight Tank grape grape pomace of volume capacity* feeding (kg) capacity* capacity* doors (hl) (kg) (kg) (kg)

A

COMPANY

OPEN CAGE SMART PRESS SPO 40-150

CLOSED CAGE SMART PRESS SPC 240-600

B

C

D

E

SPC 240

6605

2985

2940

3390

6385

1 or 2

0.15

6,500

240

22,000

60,000

70,000

SPC 320

8105

2985

2940

3390

7885

1 or 2

0.15

8,700

320

30,000

80,000

100,000

SPC 480

9215

3500

3540

4150

8996

1 or 2

0.15

12,000

480

45,000

120,000

150,000

SPC 600

10715 3500

3540

4150 10496

1 or 2

0.15

13,500

600

55,000

150,000

180,000

2 hr. – 2 hr. 30 min.

2 hr. – 2 hr. 30 min.

2 hr. 15 min. – 2 hr. 45 min.

2 hr. 15 min. – 2 hr. 45 min.

20–30min.

24

20–30min.

28

20–30min.

37.5

20–30min.

37.5

OPEN CAGE SMART PRESS SPO 2,000 TO 8,000 KG CLOSED CAGE SMART PRESS SPC 4,000 TO 12,000 KG - CHAMPAGNE Whole Tank grape volume (hl) capacity* (kg)

Power with built-in compressor (kW)

2,000

-

11

80

4,000

6

14

4,100

110

6,000

11

26

4,300

150

8,000

11

26

2,800

80

4,000

6

14

3,600

110

6,000

11

26

2

4,300

150

8,000

11

26

2

8,200

240

12,000

19

N/A

B

C

D

E

Number of doors

Weight (kg)

SPO 2000

3.7

1.8

1.9

2.15

0.6

2

2,000

40

SPO 4000

4.8

2.2

2.4

2.4

0.6

2

2,800

SPO 6000

4.9

2.5

2.55

2.8

0.6

2

SPO 8000

6.3

2.5

2.55

2.8

0.6

2

SPC 4000

4.9

2.1

2.4

2.4

0.6

2

SPC 6000

4.9

2.4

2.55

2.6

0.6

2

SPC 8000

6.3

2.5

2.55

2.8

0.6

SPC 12000

7.5

2.8

2.75

3

0.8

COOLING PROCESS

Base power (kW)

F

THERMOVINIFICATION

Whole Destemmed Fermented Number Ø axial Weight Tank Base grape grape pomace Drainage Emptying power of volume capacity* feeding (kg) capacity* capacity* time time doors (hl) (kW) (kg) (kg) (kg)

A

B

A

ŒNOPROCESS

E D

C

F Note: Dimensions are in metres. The characteristics are provided for information purposes and may be modified by the manufacturer without notice. * Estimated throughput variable according to type of vine, year, state of cleanliness, water stress, harvesting type, etc.

55

56

Å’NOPROCESS

COOLING PROCESS

THERMOVINIFICATION

PRESSING

THERMOVINIFICATION

-

57

RECEPTION

COMPANY

GULFSTREAM

RELEASE THE FRUIT FROM YOUR GRAPES!

-

Gulfstream guarantees controlled and effective temperature control for your harvest. The immersion principle gives instant and consistent results while preserving the quality of the harvest.

ION VAT O N N I •

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58

GULFSTREAM THERMOVINIFICATION

Testimonial Gulfstream is an additional vinification tool we can use to adapt certain cuvées to the tastes of our consumers by giving more fruity aromas and body. We mix winemaking methods (cold harvest and thermovinification-processed grapes) to take advantage of both techniques. We have two Gulfstreams, both of which run at 7 t/h.

While we are heating with one machine, the second enables us to cool the harvest after a few hours of heated maceration. With this technology, we have been able to alter the organoleptic characteristics of our wines to meet the demand from certain international markets, thereby increasing our competitive advantage.

COMPANY

QUALITY • Protects the whole grape harvest.

• Quickly extracts all the phenolic compounds.

• Reduces the amount of pyrazine and geosmin.

• Denatures harmful enzymes (laccase, polyphenol and oxidase).

RECEPTION

• Gives well-rounded, supple and aromatic wines.

Grape-harvest heating circuit

COST-EFFECTIVENESS • Reduces labour costs.

• Reaps the value of 100% of the harvest.

• Up to 35% savings in energy.

PRESSING

• Treats spoiled grapes (Botrytis).

PERFORMANCE Drainage circuit

• Full range.

• Versatility: - Cold and hot temperature control.

THERMOVINIFICATION

- Feeds in whole clusters or destemmed grapes.

• Heats the grapes for the Flash Detente process.

• Can be used with well-drained grapes (heats the dry matter).

Easy cleaning

COMFORT COOLING PROCESS

• Programmable logic controller (PLC).

• Simple and intuitive touchscreen.

ŒNOPROCESS

• Automated process.

Heated harvest

59

GULFSTREAM

HEATING THE GRAPES BY IMMERSION, ONE WINEMAKING PROCESS

OPERATING PRINCIPLE Regulating the temperature of the grapes uses the immersion principle and dynamic cross-flow drainage: the harvest is soaked in a bath of heat-transfer fluid and drained by drums allowing the transfer.

The processing chain is entirely controlled by a programmable logic controller (PLC), which regulates the temperature when the grapes leave the heating chamber depending on the type of vinification chosen (hot pre-fermentation maceration: 70°C, Flash Detente thermovinification: 85°C.) A simple and intuitive touchscreen enables the operator to control the various operating parameters (temperatures, maceration time) and informs the operator of the Gulfstream status.

60

GULFSTREAM THERMOVINIFICATION

Gulfstream

COMPANY

FULL-BODIED, FRUITY, AND SUPPLE WINES The large evaporation surface of the Gulfstream eliminates a considerable proportion of unwanted compounds from the musts (methoxypyrazine, geosmin and others).

Analytical measurements have shown the effectiveness of this evaporation process.

RECEPTION

In addition, the process of heating the harvest by immersion helps protect the grapes from spoiling by treating all the berries to destroy harmful enzymes.

THERMOVINIFICATION

PRESSING

A MODULAR, UPGRADABLE RANGE

GF7

GF30

•C old and hot temperature control

• Cold and hot temperature control

• Whole clusters or destemmed grapes

• Whole clusters or destemmed grapes

• F rom 10°C to 85°C

• With drainage before heating

GF7

GF20

GF30

Flow rate (t/hr)

7-10

20

30

Intuitive touchscreen interface

• • • •

• • • •

• • • •

Upstream drainage drum Hopper + outlet pump

•

Standard equipment

•

Optional

ŒNOPROCESS

Downstream drainage drum

COOLING PROCESS

• From 10°C to 85°C

61

FLASH DETENTE TECHNOLOGY ADAPT YOUR WINES TO CONSUMER DEMAND

-

This innovative thermovinification process significantly improves the quality of the wines and adapts the final product to consumer demand.

E PAT NT

INNOVATION PERA

62

FLASH DETENTE TECHNOLOGY THERMOVINIFICATION

Testimonial The Flash Detente process is a very useful invention for us. This technique has enabled us to modify the profiles of our wines, making them fruitier and rounder and perfectly suited to the tastes of the world market. We are delighted with all the technical possibilities that this technology offers!

Gonzalo Carcamo Chief winemaker VIÑA LA ROSA, CHILE

COMPANY

QUALITY • Rounder, fuller, fruitier wines.

• Stable colour and aromas.

• Denatures harmful enzymes (laccase, polyphenol and oxidase).

• The full potential of the grapes is revealed.

RECEPTION

• Better incorporated yeasts: optimised fermentation kinetics.

COST-EFFECTIVENESS • Fewer refits, labour saving.

• The entire volume of the tank is used.

• Better temperature control during fermentation.

• Fermentation volumes up 25% with the same amount of energy.

Vacuum chamber 20 t/h, with condenser

PRESSING

• Easier to empty the tank (if vinification in liquid phase).

PERFORMANCE • Non-stop operation possible.

• Continuous process up to alcoholic fermentation.

THERMOVINIFICATION

Vacuum chamber 20 t/h with condenser

• Reduced heating costs thanks to greater flexibility with dates of harvesting.

• Improved cellar capacities to produce new styles of wine or juice.

• Optimised cellar with more opportunities for the vinification team.

• Fermentation capacity increased by 25% for the same energy input.

COOLING PROCESS

COMFORT • PERA programmable logic controller.

ŒNOPROCESS

• Simple and intuitive touchscreen interface.

Vacuum chamber 7 t/h, with condenser

63

FLASH DETENTE TECHNOLOGY

HOW IT WORKS The “Flash Detente” thermovinification process works by quickly heat-treating the grapes at a high temperature, then immediately cooling them by pressure reduction.

1 - HEATING THE HARVEST: TWO AVAILABLE TOOLS • Dynamic coaxial heat exchanger • Gulfstream The harvest is heated to a temperature of 85°C

Dynamic coaxial heat exchanger

Gulfstream

2 - VACUUM The heat-treated harvest is continuously fed into the vacuum chamber. That chamber is subjected to a high vacuum which almost instantly cools the harvest. The steam this generates is condensed. Condensates and drained juices are reintroduced into the pump.

Flash Detente 30 t/h

OPERATING THE EQUIPMENT The process is entirely controlled by a programmable logic controller (PLC) which regulates the temperature when the grapes leave the heating chamber depending on the type of vinification chosen (hot pre-fermentation maceration: 70°C, Flash Detente thermovinification: 85°C.) A simple and intuitive touchscreen interface enables the operator to control the various operating parameters (temperatures, maceration time) and informs the operator of any operational problems.

Thermo screen

64

FLASH DETENTE TECHNOLOGY THERMOVINIFICATION

COMPANY Reception

Expansion chamber

FLASH DETENTE TECHNOLOGY Maceration tank (option)

22°/24°C

80°/90°C

RECEPTION

Dynamic exchanger

Cooling tower Destemmer

20°C 80°/90°C

Storage tank

91°C

32 °/ 35 °C or 50 ° / 55 ° C

water 98°C Press

Exchanger

To fermentation

Cold unit 15°/17°C

Boiler

PRESSING

6°C

Rosés 20 to 30%

THERMOVINIFICATION

RESULTS

FLASH PROCESS Grapes fermented after flash

MODEL

CAPACITY

FDT – 10

10 t/h

FDT – 20

20 t/h

FDT – 35

30 t/h

ŒNOPROCESS

STANDARD PROCESS Traditional vinification

COOLING PROCESS

Compared to traditional techniques, the Flash Detente process significantly increases the quantity of extracted dyes, the polyphenols and the polysaccharides. The wines produced have more colour and are fruitier and rounder, with no reduction in the tannin structure.

65

ŒNOSM’ART

GET THE BEST OUT OF YOUR FRUIT!

-

This innovative thermovinification process significantly improves the quality of the wines and adapts the type of wine to consumer demand. ŒnoSm'art has been developed to meet the needs of users with its versatility.

E PAT NT

INNOVATION PERA

66

ŒNOSM’ART THERMOVINIFICATION

Testimonial This is a great step forward for winemakers.

Flash Detente technology is now available to cellars with small harvest volumes to process.

For many years now, Flash Detente technology has demonstrated its usefulness in producing quality wines adapted to the demands of consumers around the world. With all the elements combined onto mobile skids, they are easy to install in small producers’ facilities and can thus help deliver a good service. So ŒnoSm’Art is a new winemaking tool which makes Flash Detente technology available to everyone.

Camille Vallat Vignobles VALLAT FRANCE

COMPANY

QUALITY • Rounder, fuller, fruitier wines.

• Stable colour and aromas.

• Denatures harmful enzymes (laccase, polyphenol and oxidase).

• The full potential of the grapes is revealed.

• Significant reduction of spoiled grapes in harvests.

RECEPTION

• Better incorporated yeasts: optimised fermentation kinetics.

Mobile installation

COST-EFFECTIVENESS • Fewer refits, labour saving.

• The entire volume of the tank is used.

• Better temperature control during fermentation.

PRESSING

• Fermentation volumes up 25% with the same amount of energy.

• Easier to empty the tank (if vinification in liquid phase).

Vacuum chamber and condenser

• Multifunction: either traditional thermovinification or Flash Detente.

• Recover value from spoiled or under-ripe grapes.

THERMOVINIFICATION

• Wine profiles adapted to market demand.

PERFORMANCE • Non-stop operation possible.

• Continuous process up to alcoholic fermentation.

• Improved cellar capacities to produce new styles of wine or juice.

• Optimised cellar with more opportunities for the vinification team.

COOLING PROCESS

Simple, easy-to-use controller

• Fermentation capacity increased by 25% for the same energy input.

• In-line enzyme injection at outlet from vacuum chamber, for increased efficiency.

COMFORT • PERA programmable logic controller. ŒNOPROCESS

• Simple and intuitive touchscreen interface.

Heated harvest injected into vacuum chamber

67

ŒNOSM’ART

HOW IT WORKS The “Flash Detente” thermovinification process works by quickly heat-treating the grapes at a high temperature, then immediately cooling them by pressure reduction.

1 - HARVEST FEEDING The harvest pump with a drainage hopper allows the fresh harvest to be fed into the heating system.

2 - HEATING THE HARVEST The harvest is fed into the exchanger to be heated to 65°C for thermovinification, or to 85°C for Flash Detente.

3 - VACUUM

Feeder pump

The heat-treated harvest is continuously fed into the vacuum chamber. This chamber is subjected to a high vacuum, which almost instantly cools the harvest. The steam this generates is condensed. Condensates and drained juices are reintroduced into the pump.

CONTROL

Vacuum chamber and condenser

ŒnoSm’Art is controlled via an intuitive touchscreen interface which sets all the pump-operation parameters and temperatures.

Intuitive touchscreen interface

68

ŒNOSM’ART THERMOVINIFICATION

COMPANY

Utilities skid

ŒNOSM'ART

Air-cooling tower

Boiler

Feed skid 22°- 24°C Water 98°C

Feed pump with drainage hopper

RECEPTION

Thermo-flash detente skid

Expansion chamber Heat exchanger

Condenser 65-70°C

80-85°C Automatic controller

20-25°C

32-35°C or 50-55°C

Hot pre-fermentation maceration

Cooling exchanger

PRESSING

Enzymes injection

6°C To fermentation

Cold unit

THERMOVINIFICATION

Press

RESULTS ŒnoSm’Art improves extraction of the grape compounds, anthocyanins, tannins, polysaccharides, and removes plant compounds.

COOLING PROCESS

Sensory profile – tests carried out in 2016 on a Syrah harvest

TECHNICAL FEATURES Flow rate*(t/hr)

Length (mm)

Width (mm)

Height (mm)

Skid supply

Up to 10t/h

2,500

900

1,550

Flash Detente skid

3 t/hr in flash (heating to 85°C) 5 t/hr in thermo (heating to 65°C)

5,850

2,300

2,250

Skid utilities

-

3,900

2,100

2,250

ŒNOPROCESS

ŒNOSM’ART

*Flow rate depends on the temperature of the harvest in the feed, the condition of the harvest, and the solid-to-liquid ratio of the harvest.

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Å’NOPROCESS

COOLING PROCESS

THERMOVINIFICATION

PRESSING

COOLING PROCESS

-

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RECEPTION

COMPANY

EXCHANGERS COOLING EXCHANGERS Coaxial corrugated tube exchangers, specifically for heat treatment: • of the grapes • of the musts with solids, or juice with pulp The inner tube is coiled: a shape in the form of a continuous spiral is produced by distortion of the tube. This then increases turbulence, and consequently the exchange coefficients.

Modules are linked together by easily-detachable elbow joints.

The corrugated tubes and elbow joints form a continuous section, without restrictions or dead areas, hence no deposits can collect.

Exchangers

MTM MULTI-TUBE EXCHANGERS For treatment of musts and any liquid containing impurities.

Simple and methodical design by multi-pass counter-flow fluid circulation.

Multi-tube exchangers

PHV IMMERSED EXCHANGERS A UNIVERSAL TOOL • Over 10,000 PHVs in service • Two stainless-steel sheets, pressed and assembled by continuous welding, guarantee the rigidity of the heattransferring surface and form a continuous channel • Easy cleaning • Different widths available from 370 to 570 mm • Different lengths available from 800 to 3,500 mm • Surface area from 0.6 to 4.2 sq. m.

• Surface adapted to each tank (from 5 to 500 hl) • Continuous regulation of the fermentation temperatures • No movement of the must

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COLD PROCESS COOLING PROCESS

“Flag” type immersion exchanger

COMPANY

FERMENTATION MANAGEMENT • F ermentation management using touchscreen •D ual readings/instructions thermostat display • S tainless-steel box •P neumatic servo-valve

Benefits

•C ontinuous control of chiller requirements for each tank • The desired temperature is always reached

Regulation of the fermentation temperatures RECEPTION

• L ess risk of excessive temperatures •C an be computerised and upgraded

Control

The temperature is regulated on a user-friendly touchscreen showing a diagram of all the tanks in the cellar. On the screen, the winemaker can see (at all times and in real time) the temperatures of all the tanks, their settings and the operating status of the exchangers. By selecting a tank, the winemaker accesses the temperature variations for the previous 10 days, or with a finer level of detail for the last 24 hours.

PRESSING

The new graphical temperature regulation interface will meet all the needs of the most demanding winemakers.

Options

The new control tool offers advantages never previously available for winemaking: • All the regulation data is exported to a computer (essential for good batch traceability) • Consultation and control from a computer network or via the Internet

COOLING PROCESS

THERMOVINIFICATION

Regulation by touchscreen

Monitoring the temperatures of the tanks

ŒNOPROCESS

Finally, the winemaker can measure and assess the density, allowing full control of the fermentation kinetics.

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COLD TARTARIC STABILISATION PELLENC PERA ŒNOPROCESS offers turnkey solutions for cold tartaric stabilisation.

C

H A

B

E

G F

D

A chiller - B cold exchanger - C wine tank to be treated - D filtration - E buffer tank - F recovery G finished wine tank – H isothermic tanks

FLASH PASTEURISATION PERA flash-pasteurisation modules provide microbiological stability for wines by destroying all bacterial and yeast flora.

There are several stages to flash pasteurisation: • The wine is heated immediately to 72°C • This temperature (72°C) is maintained for 20 seconds • Cools instantly to the initial temperature

BENEFITS • The wines keep their flavour • The organoleptic properties are preserved • Destruction of microorganisms • The compounds needed to age the wines are kept intact

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COLD PROCESS COOLING PROCESS

• No filtration sediment used • Improved food security • Smaller doses of SO2 used during ageing • Efficient chemical sterilisation of must

• Simple and easy to use • Easy maintenance • Very good energy performance • Very low wine losses

COMPANY

CUSTOMISED THERMAL PROCESS Chilled-water production facilities

Over 700 plants (from 5,000 to 2,000,000 frigories) installed around the world • With Scroll compressors up to 250,000 frigories

RECEPTION

• With screw-type compressor from 250,000 to 2,000,000 frigories

Chilled-water production facilities

Alcohol de-icing skid

THERMOVINIFICATION

PRESSING

OTHER PROCESSES

Turnkey cooling process

ŒNOPROCESS

COOLING PROCESS

CELLAR AIR-CONDITIONING

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ŒNOPROCESS

COOLING PROCESS

THERMOVINIFICATION

PRESSING

ŒNOPROCESS

-

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RECEPTION

COMPANY

pera automated control systems

-

The automated control systems developed by PELLENC PERA ŒNOPROCESS run all the designed and installed processes. The simple, intuitive interface layout helps manage the cellar processes, thus improving efficiency and safety at work.

1. AUTOMATED HOPPER-LOADING • Harvest reception • Harvest in hoppers • Entire harvest for sparkling wines with a distribution system for supply to presses • Managing valves for selecting harvest from hopper to press, from press to pomace screws

Screen for controlling reception with PELLENC sorting

2. PUSHING THE GRAPES AND CLEANING THE PIPING Piston-head push:

Emptying piping, better tracking of tank filling, savings on water for washing

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PERA AUTOMATED CONTROL SYSTEMS ŒNOPROCESS

Controlling full harvest intake with press fed through doors

COMPANY

3. SUPERVISION OF THE PRESSING SITE All the information on the presses is available on a single interface that can be viewed on a PC. Press management is optimised, with real-time information on the status and any faults on the presses in use.

4. THERMOVINIFICATION Screen for controlling thermovinification with Flash Detente

RECEPTION

Harvest transferred from heating system to maceration tanks, storage tanks (several different types of storage tank can be managed), Flash Detente.

5. AUTOMATIC TANK EMPTYING Control of pomace discharge to presses.

PRESSING

Tank emptying and supply system for fermented pomace in presses

6. R EGULATION OF THE TEMPERATURES IN THE TANKS

Connected control, optional info by email/SMS if there is a chiller fault or incorrect tank temperature (tank number, hot or cold temperature setting).

THERMOVINIFICATION

Controlling temperature settings for tanks from a touchscreen interface, remote control possible.

Management control panel for tank temperatures

7. R EMOTE PROCESS DIAGNOSTICS

Control interface for hot-water production

ŒNOPROCESS

9. F LASH PASTEURISATION / TARTARIC STABILISATION

COOLING PROCESS

8. M ANAGING PUMPS FOR HEATING OR COOLING

Tartaric stabilisation skid controlled by a PELLENC PERA ŒNOPROCESS automated control system

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Smart Oak

OPTIMISE THE OAK AGEING OF YOUR WINES

-

Smart Oak is an innovative tool for controlling the process of oak ageing with alternatives for wines, allowing faster, more accurate extraction of the wood to suit consumer tastes.

Smart Oak is an automated tool for managing the oak ageing process. Smart Oak is connected to a tank for oak ageing with alternatives.

Different types of wood fragments can be used (wood shavings, staves, and blocks).

Balanced, quality oak ageing with alternatives is completed in a few days instead of a few weeks.

The winemaker chooses the type of wood shavings to put in the wines to suit consumer demand, with a simple, easy-to-use interface.

ION VAT O N N I •

•PER A

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SMART OAK ŒNOPROCESS

Testimonial Smart Oak helps to age the wine for the optimum period of time. Smart Oak provides a response to an urgent, unplanned demand for oak ageing with alternatives. The organoleptic result still complies with current practice. The process is also repeatable. Smart Oak is easy to use and set up. The wine keeps its fruit and its aroma, while adopting volume in the mouth and added structure.

Cave Héraclès FRANCE

COMPANY

QUALITY • lnerting during oak ageing with alternatives.

• Preserves freshness and fruitiness of wine.

• Controlled extraction of the aromatic compounds from the oak wood.

• Temperature monitoring in real time.

• Alert in the event of air intake.

RECEPTION

• Extraction intensity selected according to the type of wine required.

COST-EFFECTIVENESS • Reduced wood/wine contact time (a few days instead of 3 to 6 months in the static process).

• Rapid return on investment.

• Flexibility: enables fast adaptation to consumer demand.

PRESSING

• Improved control of wine preservation (no transfer from tank when oak ageing with alternatives).

PERFORMANCE

Smart Oak and its tank for oak ageing with alternatives

• Wood shavings added to the Smart Oak tank.

• No need to lift bags of wood shavings to the top of the tanks.

THERMOVINIFICATION

• Safer for operators.

• Customised control of oak ageing with alternatives: automatic or manual programmes as required.

• User-friendly and intuitive touchscreen interface.

COMFORT Intuitive touchscreen interface

• The progress of oak ageing with alternatives is monitored by an electrical impedance spectrometry sensor.

COOLING PROCESS

• Repeatable wood ageing profiles.

Short (6-8 days)

Classic (8-11 days)

Intense (9-12 days)

sugar levels and aroma

balance between aroma and tannins

structure

ŒNOPROCESS

THREE CUSTOMISABLE PROGRAMS FOR OAK AGEING WITH ALTERNATIVES

Simplified schematic

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Smart Glass

MAKE YOUR CELLAR TRANSFER OPERATIONS SAFE

-

Smart Glass is an intelligent, connected sensor for automatic control of liquid transfers.

The Smart Glass solution is composed of two interoperable components: • Smart Glass, the intelligent, connected sensor.

• A pump pilot module for controlling the pump. The pump pilot receives data from the remote control or from Smart Glass.

Smart Glass will detect a change in the liquid and notify the operator. If Smart Glass is paired with a pump pilot, it will send an order to stop the pump if it detects any change in the liquid.

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SMART GLASS ŒNOPROCESS

Examples of applications • S eparation: Racking - Pushing the wine with water - Air detection - Flotations - Coal-only flotation Settling.

•H omogenisation: Assembly.

• S afe transfers: detecting gases

EXAMPLES APPLICATIONS (air orOF others).

COMPANY

QUALITY • Preservation of the organoleptic quality of the wines: detecting air intake, phase change during racking, settling, or pushing the wine with water.

• Homogeneity of an assembly.

RECEPTION

• Secure transfers.

COST-EFFECTIVENESS

Smart Glass control

• Optimised work in the winery: no need to stay by the tank during a transfer.

• Optimisation of the winery resources.

• Reduced water consumption.

• Usable all year round for all transfers.

• Automated transfers.

PRESSING

• Reduced wine losses.

PERFORMANCE • Easy to use.

Easy pairing of Smart Glass and pump driver

• Parameters set as required.

• Operator safety.

• Real-time alerts.

Pump pilot

THERMOVINIFICATION

• Automatic pump control (if paired with pump pilot).

COMFORT Smart Glass

• Precision.

• Safe transfer operations.

• Simple technology for use with many applications.

• Real-time information.

COOLING PROCESS

Operating diagram

TECHNICAL FEATURES Smart Glass

Temperature sensor Electrical impedance spectrometry sensor Cable charging: Battery life, around 10 hrs Weight: 3.7 kg

Pump pilot

Connectors for controlling the pump Cable charging: Battery life around 10 hrs Remote control induction charging NFC tag for pairing

Smart Glass, pump pilot and remote control

Pump control via pump module Smart Glass settings: choice of operation, ON/OFF NFC tag for pairing Induction charging: Battery life around 30 hrs

ŒNOPROCESS

Remote control

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120 YEARS OF INNOVATION IN THE CELLAR 10% OF WORKFORCE DEVOTED TO R&D TO DEVELOP TOMORROW’S INNOVATIVE PRODUCTS AND SOLUTIONS

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PRIZES AND AWARDS

COMPANY

PRIZES AND AWARDS 2019

SMART PRESS

2018

KLINER SORTING TABLE

SIVAL: Innovation Award - Third Prize

SMART PRESS

VINARIA (Plovdiv fair) : Innovation Award Machine and technology category for wines and spirits production

ŒNOSM'ART

VINITECH: Commendation - Mobile thermovinification equipment

SITEVI: Bronze medal: wine press

2017

SMART PRESS

2016

SMART PRESS

2015

GREEN CRYOTM

SITEVI: Silver medal multifunction refrigeration unit

2014

LARGE ENTERPRISE AWARD

FRENCH MINISTRY OF THE ENVIRONMENT: Environment & Business Awards 2014 Eco-product category for sustainable development

2013

SELECTIV’ PROCESS WINERY

INTERVITIS: Gold Medal

2012

EXTRACTIV’ 2

VINITECH: Bronze medal

ENOXY+ PRESS

VINITECH: Bronze medal “Antioxidant injected during crumbling phases”

2011

SELECTIV’ PROCESS WINERY

SITEVI: Commendation

2010

SELECTIV’ PROCESS WINERY

VINITECH: Commendation

2008

SELECTIV’ PROCESS VISION 2

VINITECH: Silver medal

ENOXY PRESS

DIONYSUD: Innovation Award - 1st prize: “juice run-off in inert atmosphere”

1999

PRESS

SITEVI: G old medal “Conductivity/juice quality correlation in pneumatic press” Excellence series, double wall for cooling

1993

PRESS

Auto-programmable pressing with pneumatic press

1992

ELITE TANK

Grape skin maceration for white wine and rosé wine

1989

PRESS

Automatic washing of drains on pneumatic press .

RECEPTION

using Flash Detente technology

ENOMAQ: Technical Innovation Award SIVAL: Innovation Award - Machinery and Automation

VINITECH: Range of smart, high-quality pneumatic presses

ŒNOPROCESS

COOLING PROCESS

THERMOVINIFICATION

PRESSING

DYONISUD: Innovation Award

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NOTES

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COMPANY

FIND THE ENTIRE PELLENC PERA ŒNOPROCESS RANGE AND YOUR NEAREST RETAILER ON THE WEBSITE

COOLING PROCESS

THERMOVINIFICATION

PRESSING

RECEPTION

www.perapellenc.com

AND JOIN THE PELLENC GROUP ON SOCIAL MEDIA

ŒNOPROCESS

www.pellenc.com

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Distributor’s stamp

TOGETHER WE CREATE TOMORROW'S WINES! www.perapellenc.com

PERA-PELLENC • Route d‘Agde • 34510 Florensac • France Tel. +33 (0) 4 67 77 01 21 • Fax: +33 (0) 4 67 77 00 44 • Email: pera@pera.fr PELLENC S.A.S • Quartier Notre-Dame • Route de Cavaillon • 84120 Pertuis • France Tel. +33 (0) 4 90 09 47 00 • Fax: +33 (0) 4 90 09 64 09 • Email: contact@pellenc.com

Member of the Axema, the trade association of the agricultural equipment industry