PELLENC catalogue Winery Equipment - 2019 - EN

WINERY EQUIPMENT

RECEPTION, PRESSING, THERMOVINIFICATION, COOLING PROCESS, WINE-MAKING PROCESS CATALOGUE 2019

“

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 human tasks easier while also increasing productivity. The 1,489 employees of the 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, the 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.................................................................................................................... 50

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

FLASH DETENTE TECHNOLOGY............................................................................ 54

PERA-PELLENC................................................................................................................. 7

ŒNOSM’ART...................................................................................................................... 58

RECEPTION

HOPPERS..............................................................................................................................12 DESTEMMERS....................................................................................................................14 KLINER................................................................................................................................... 16 CRUSHERS.......................................................................................................................... 18

COOLING PROCESS

GREEN CRYOTM..................................................................................................................64 CUSTOM-MADE COOLING PROCESS................................................................68

ŒNOPROCESS

PERA AUTOMATIC-CONTROL SYSTEMS......................................................... 74

BELT ELEVATOR............................................................................................................... 18

SMART OAK........................................................................................................................ 76

MANUAL SORTING TABLES..................................................................................... 19

SMART GLASS.................................................................................................................. 78

PRESSING

PARTNERSHIPS................................................................................................................ 8

RECEPTION

CONTENTS

VIBRATING RECEPTION HOPPER........................................................................ 19 PUMPS................................................................................................................................... 20 STEM SHREDDER........................................................................................................... 21

REWARDS AND PRIZES.............................................................................................. 81

SELECTIV’ PROCESS WINERY................................................................................ 22 THERMOVINIFICATION

SELECTIV’ PROCESS VISION 2.............................................................................. 26 EXTRACTIV’ 2.................................................................................................................... 30

PRESSING

SMART PRESS RANGE................................................................................................ 36 INGAS...................................................................................................................................... 42 ENOXY +................................................................................................................................ 43 REMOVAL OF POMACE............................................................................................... 44

REWARDS AND PRIZES

ŒNOPROCESS

COOLING PROCESS

TECHNICAL FEATURES............................................................................................... 46

3

AN INTERNATIONAL PRESENCE

GERMANY FRANCE

SLOVAKIA ITALY

SPAIN UNITED STATES

MOROCCO

GUADELOUPE

LA RÉUNION SOUTH AFRICA

CHILE

EUROPE PELLENC (registered office)

PELLENC deutschland

PELLENC

PELLENC italia

contact@pellenc.com

Distributor countries

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

4

CONTENTS INTERNATIONAL DISTRIBUTION NETWORK COMPANY

Languedoc-Roussillon info@pellenc-lr.com

PELLENC

bordeaux-charentes info@pellenc-bc.com

pera

PELLENC

pera@pera.fr

PELLENC hd

contact.phd@pellenc.com

pellencdeutschland@pellenc.com

info@pellencitalia.com

volentieri

PELLENC

info@volentieripellenc.com

PELLENC iberica pellenc@pellenc.es

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.

AFRICA

PELLENC america

PELLENC maroc

pera america

PELLENC south africa

pellencamerica@pellencus.com

PELLENC sud america

pellenc.maroc@pellenc.com

pellencsouthafrica@pellenc.com

ASIA / OCEANIA PELLENC china PELLENC australia admin@pellenc.com.au

Å’NOPROCESS

AMERICA

COOLING PROCESS

AUSTRALIA

THERMOVINIFICATION

-

info@pellenc.cl

Head office Mixed subsidiaries

(distribution and production)

Distribution subsidiaries REWARDS AND PRIZES

Production subsidiaries

5

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

Viticulture

Viniculture

Fruit-growing

Olive growing

Green & urban spaces

INDUSTRIAL INNOVATION Technological innovation for “Premium” products

Development of high-tech skills

• €13.5 m of annual turnover invested in R&D,

• 142 employees in R&D.

• 1,081 patents registered.

ECO-RESPONSIBILITY Pellenc is undertaking a sustainable-development process, aimed at limiting the environmental impact of its activities. The group is incorporating this idea across the board, from product design onwards.

PELLENC’s environmental policy has the aim of reducing the impact of its activities on the environment by considering its development across the whole life cycle of its products from the design stage onwards. This covers the manufacturing side as well as the infrastructures hosting the company’s human resources and organisation. PELLENC also sets targets for its suppliers to meet the requirements of its environmental policy.

PELLENC, TODAY… €254m turnover (€159m of export activity) 7 manufacturing sites in France, Europe, and China 1,500 employees 62.8% of export activity (€159m turnover) 18 manufacturing and sales subsidiaries on five continents 800 distributors to serve our 400,000 customers in 55 countries

6

THE PELLENC GROUP COMPANY

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.

We stay with you from A to Z: follow-up and assistance throughout your projects, with premium-quality 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 Ĺ’nological support

After-sales service

100% French made

International presence

Undisputed quality

Recognised satisfaction

Personalised support

Tailor-made solutions

REWARDS AND PRIZES

Optimised processes

Ĺ’NOPROCESS

COOLING PROCESS

Winemaking engineering

Dedicated specialists 7

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

Every day, PERA-PELLENC is committed to enhancing the value of people’s work and promoting winegrowing areas worldwide. In 2017, PERA-PELLENC joined the Carttoon Spirit association for 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.

PERA-PELLENC was founded on firm, human values.

Those same values continue to underpin our company today.

Here at PERA-PELLENC, 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 Carttoon Spirit Association in developing the “Méditerranée terroir divin” project. The international dimension of their artistic project around the rich, vast vine- and olive-growing

For more information: www.carttoonspirit.com

8

THE COMPANY AND OUR PARTNERSHIPS COMPANY

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

“Méditerranée terroir divin” offers an artistic perspective on our olive- and wine-growing 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

THE MAS NUMÉRIQUE: A TECHNICAL AND SCIENTIFIC COMMITMENT -

RECEPTION

Aware of developments in technology and wine-growing, Pera-Pellenc joined the Mas Numérique in order to contribute to the development of digital, connected wine-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 digital agriculture, including Pera-Pellenc (Pellenc Group).

Additional 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, wine-makers, and agricultural technicians, as well as winegrowers and producers, by offering an informed

Two demonstration options supporting professional issues

perspective on the current digital environment.

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

COOLING PROCESS

A wine-producing domain

THERMOVINIFICATION

PRESSING

LE MAS NUMÉRIQUE IS:

Testimonial ŒNOPROCESS

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 fault appears or pressing is finished, I get an SMS which allows me to respond quickly.

REWARDS AND PRIZES

Christophe Clipet DOMAINE DU CHAPITRE, HÉRAULT, FRANCE

For more information: www.lemasnumerique.agrotic.org

9

10

REWARDS AND PRIZES

Å’NOPROCESS

COOLING PROCESS

THERMOVINIFICATION

RECEPTION

11

PRESSING

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 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 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

12

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 • Water-tight door actuated by pneumatic cylinders • Optional: juice drip trays, intermediate opening

Vibrating hopper

Water-tight door actuated by pneumatic cylinders

Screw hopper

Direct feed to destemmer

RECEPTION

• E mergency stop push button

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.

PRESSING

Screw hoppers can be horizontal or angled, according to the needs of your system. Screw-hopper features: • AISI 304 3mm stainless steel hopper •5 mm stainless steel screw, Ø 400 mm • Washing-water Emptying plug, Ø 50 mm • MIG welded • E lectric motor

THERMOVINIFICATION

• Option: weighing

RANGE 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 Ø 400

•

Ø 400

•

TRH400

50- 150 hl

25 to 100

Horizontal screw Ø 400

TRI400

50- 150 hl

25 to 100

Tilted screw Ø 400

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.

Fitted as standard

EMPTYING PLUG

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 only made-to-measure.

COOLING PROCESS

INSPECTION HATCH

CAPACITIES

ŒNOPROCESS

GRAPE DISCHARGE DRAINAGE (MM) GRID

MODELS

Tipping screw hoppers

REWARDS AND PRIZES

Available only made-to-measure.

Rake hoppers

13

DESTEMMERS

FOR GENTLY SEPARATING FOREIGN BODIES

-

The 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 rotation 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

14

DESTEMMERS RECEPTION

COMPANY

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

• The destemmer shaft has pins ending in rotating spatulas.

RECEPTION

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

H 400

COMFORT PRESSING

• Easy access to all the parts.

• Quick and easy to adjust.

• Easy to clean: built-in cleaning ramp.

• H400 is a mobile, wheel-mounted destemmer.

THERMOVINIFICATION

H600 with PHM 600

PERFORMANCE • The rotation speed of the destemmer shaft can be modified thanks to an electronic frequency converter with remote control.

• Reliability: tried and tested robust construction.

COOLING PROCESS

H 1000

NET WEIGHT (KG)

FLOW RATE* (T/HR)

CAGE DIAME- RATED POWER TER (MM) (KW)

H400

260

5/15

400

1.8

H600

500

30

600

4.1

H800

1000

50

800

5.5

H1000

1200

70

1000

7

ŒNOPROCESS

MODELS

REWARDS AND PRIZES

*Output depends on the plant, the type of vine, maturity, state of cleanliness, etc.

H 400 - rotating spatulas and washing ramp

15

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 Pera-Pellenc’s solution 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

16

KLINER RECEPTION

COMPANY

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

• Removes foreign bodies.

RECEPTION

• Improves the wine quality.

EFFICIENCY • Automatically adapts the sorting process to the harvest.

• Flow rates compatible with large winemaking units.

• Built into a Pera reception line.

PRESSING

In-line installation

• Tough, reliable technology tried and tested by the Pellenc group.

• Operates on all types of harvest.

THERMOVINIFICATION

COMFORT • Fully retractable for easy washing.

• Continuous operation coupled to the destemmer.

• Pera automated-control system.

• Compact and robust.

COOLING PROCESS

COST EFFECTIVENESS • Continuous operation.

• High-speed sorting, impossible in manual sorting.

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

FLOW RATE* (T/HR)

DESTEMMER COMPATIBILITY

Kliner 600

15/25

H600

Kliner 800

30/45

H800

Kliner 1000

45/ 60

H1000

MODELS

Harvest sorted beneath destemmer

REWARDS AND PRIZES

ŒNOPROCESS

Kliner retracted for fast washing

*Output depends on the plant, the type of vine, maturity, state of cleanliness, etc.

17

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

Models

Flow rates *(t/ hr)

Roller length (mm)

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)

Adjustable spacing

Destemmer compatibility

yes

H400

yes

H600

300

no

H800

300

yes

H1000

Roller type

45

Polyurethane

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

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

Elevator belt

18

CRUSHERS AND SORTING TABLES RECEPTION

COMPANY

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

SORTING TABLE WITH BELT (TTB) RECEPTION

The sorting table with belt is ideal for sorting bunches before destemming Advantages: • 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 Length (mm) 2,500 3600

Width (mm)

Power (kW)

800

0.75

PRESSING

Sorting table with belt

VIBRATING SORTING TABLE (TVT)

THERMOVINIFICATION

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 connection.

Trough receiving from crates

Length (mm)

Width (mm)

Power (kW)

4,100

750

1.8

COOLING PROCESS

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

VIBRATING RECEPTION HOPPER Used for draining the manual or mechanical harvest. It comprises a double-sort process with drainage trays with oblong holes of varying sizes, a sliding drainage basket, and a juice tray.

Hopper for box-pallet feed

Length (mm)

Width (mm)

Power (kW)

1,500

700

1.05

ŒNOPROCESS

• Made of stainless steel • Wheel-mounted for mobility • Electric box with on/off switch • Adjustable skids for level setting • Two vibrators • Forward movement controlled by frequency converter • Anti-splatter lip on three sides.

REWARDS AND PRIZES

Vibrating reception hopper

19

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

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

• Hardy: stainless steel hopper and rotor • Two-speed elastomer stator Options: hopper casing, tapping for SO 2, bridge breaker, anti dry-running probe.

WHEEL-MOUNTED ECCENTRIC SCREW PUMPS Models PHM 400

Flow Power (kW) rates(t/hr) 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 (mm)

Ø 80

1,960

950

990

Ø 90

1,900

900

800

Ø 100

2,700

800

900

Mechanical frequency converter

–

Electronic frequency converter

•

Ø 120 ball cap

–

Ø 120 ball cap

–

Ø 120 ball cap Fitted as standard

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: eccentric screw pump with hopper (stationary)

ECCENTRIC SCREW PUMPS UNDER VAT 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 vat with rectangular hopper

20

PUMPS AND CRUSHER RECEPTION

PHC: pump under vat with collar

COMPANY

ROTARY VANE PUMPS Ideal for pumping any type of harvest (destemmed, whole, 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: positive-displacement pump • Easy cleaning and maintenance: easy access to all the parts

RECEPTION

PP: grape pump

Models

Power (kW)

Usage

Screw Ø (mm)

PP 100-60

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

LIQUID PUMPS Models

Flow rates (t/hr)

Power (kW)

Rotor (mm)

Grape discharge

PHL 400

90 to 320

7.5

Ø 80

SMS100

COOLING PROCESS

Suction pumps for pumping musts: • Hardy: stainless steel rotor • Two-speed elastomer stator Option : frequency converter

THERMOVINIFICATION

SUCTION PUMPS

ŒNOPROCESS

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

PRESSING

ROTARY-VANE PUMPS Flow rates (t/hr)

STEM SHREDDER

REWARDS AND PRIZES

Save room 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

21

Selectiv’ Process Winery

99.8% CLEAN HARVEST* AND WHOLE BERRIES!

-

High-frequency 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 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

22

SELECTIV’ PROCESS WINERY RECEPTION

COMPANY

QUALITY • 99.8 % cleanliness*.

• 95% of leafstalks > 35 mm removed.

• Whole berries.

• Protects the harvest and stalks.

RECEPTION

• High sorting quality for large flow rates.

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

• Quality work in manual or mechanical harvesting.

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

PRESSING

Selectiv’ Winery Process S

• Range adapted to every winery size.

THERMOVINIFICATION

• Available in S, M or L as required.

COST-EFFECTIVENESS • Destemmed and sorted.

• Reduced labour costs.

COOLING PROCESS

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

COMFORT

Selectiv’ Winery Process M

• Simple, instant adjustment.

• Quick cleaning (15-30 minutes).

• Easy to install.

ŒNOPROCESS

• Screws made of flexible material.

Gold medal

INTERVITIS - 2013

Commendation

Selectiv’ Winery Process L

REWARDS AND PRIZES

SITEVI - 2011 VINITECH 2010

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

23

SELECTIV’ PROCESS WINERY

Direction of the flow of the harvested crop Feeding system

Destemming fingers

Cutaway view of the Winery S

Harvest reception hopper Conveyor pins Pivoting control panel

Patented sorting table: variable screen roller

High-frequency linear berry separators frequency

PELLENC patent

PELLENC patent Clear-view conveyor

Sorting table: roller feeders PELLENC patent

"Seed/juice" auger Draining - Separation of seeds, unripe fruit, and small waste

Quick and easy cleaning

24

SELECTIV’ PROCESS WINERY RECEPTION

"Sorted grape" auger Sorting: recovery of fruit intact

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

•P

HIGH-FREQUENCY LINEAR DESTEMMER

COMPANY

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

ION VAT INNO •P

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.

Variable screen rollers

Feed rollers

PRESSING

Preparing the harvest for sorting: removal of juice and small waste (seeds, rejected berries, small insects etc.), leafstalks diverted (solid notched roller feeders).

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

Rate (Mechanical grape-harvesting)* Number of destemming modules

Selectiv’ Winery Process L

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.

(RPM)

400 to 860 movements/min.

(RPM)

400 to 860 movements/min.

(RPM)

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) Machin weight (inclusive of all options) (in kg)

Rated power (kW) Material Configuration Hopper 785 x 950 mm Hopper 785 x 1300 mm

• –

• –

COOLING PROCESS

Rate (Manual grape harvesting)

Selectiv’ Winery Process M

ŒNOPROCESS

Selectiv’ Winery Process S

THERMOVINIFICATION

TECHNICAL FEATURES

– •

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

•

– •

•

Stop/start connection kit from Selectiv’ Process Winery, guided by Selectiv’ Process Vision 2

–

*depends on the type of vine, maturity, health, dehydration, etc.

REWARDS AND PRIZES

Remote ON/OFF control unit

– -

Not available

•

Standard equipment

Optional

25

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, stems 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

26

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

Distribution 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 Perfect quality

THERMOVINIFICATION

• Significant reduction in labour costs.

• Best quality/price ratio on the market.

• Optimises the quality of your wines.

COMFORT COOLING PROCESS

• Simple real-time adjustment of the settings: ergonomic touch 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.

ŒNOPROCESS

Fast and easy cleaning*

Silver medal

REWARDS AND PRIZES

VINITECH 2008 INTERVITIS INTERFRUCTA - 2010

Perfect result

27

SELECTIV’ PROCESS VISION 2

Sélectiv'Process Vision 2 in wash mode

Simple and intuitive settings adjustable with the touch interface

Artificial vision unit

Blue grooved conveyor

PELLENC patent

Harvest reception from the vibrating table

Buffer tank + air treatment system

Nozzle bar Output of sorted grape berries Electrical and pneumatic connections

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

Adjustable feet with rollers (optional)

INCREDIBLY HIGH-QUALITY HARVEST!!

Perfect sorting that has a direct, positive effect on the quality of the wine.

Sorted harvest

28

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

Purer wines

Dryness

COMPANY

•P

BERRY-BY-BERRY SORTING ACCESSIBLE TO ALL!

ENT• AT

•P

1 - Prepares the harvest

C•

ION VAT INNO ELLE

N

RECEPTION

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

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

2 - Analysis and sorting

PRESSING

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.

THERMOVINIFICATION

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, ripeness, health, water stress, and required sorting quality) Pneumatic fermentation vat (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

ŒNOPROCESS

VIBRATING TABLE

REWARDS AND PRIZES

SELECTIV’ PROCESS VISION 2

COOLING PROCESS

TECHNICAL FEATURES

Optional

29

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 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

30

EXTRACTIV’ 2 RECEPTION

COMPANY

QUALITY • Crushing based on berry maturity.

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

RECEPTION

• Stabilised colour: tannin-anthocyanin combinations

EFFICIENCY

Extractiv' on pivoting chassis under Selectiv' Process Winery S

• Up to 25 t/h.

PRESSING

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

• Reduction in herbal taste and bitterness.

• Pips and green berries not crushed.

Extractiv’ on drawer frame under Selectiv’ Winery Process M

THERMOVINIFICATION

COST-EFFECTIVENESS • Reduced maceration time.

• Faster rotation of the vats.

COOLING PROCESS

COMFORT • Quick cleaning.

• Easy to install.

• Simple, instant adjustment.

ŒNOPROCESS

• Easy maintenance.

Bronze medal

REWARDS AND PRIZES

VINITECH 2012

Extractiv’ 2 on mobile frame at outlet of Selectiv’ Process Vision2

31

EXTRACTIV’2

Destemmed and sorted grape berries

Whole bunches

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.

E asy adaptable under the Selectiv’Process Winery and at the outlet from the Selectiv' Process Vision 2

32

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.

RECEPTION

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

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

58

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

0

50

100

150

200

250

300

52 50 48 46 44 42 40

0

time (days)

without crushing

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

54

THERMOVINIFICATION

2,4

Bottling

56

Micro-toothed cone crusher

50

100

150

200

250

300

time (days)

Extractiv’ 2

COOLING PROCESS

Bottling

2,6

Index of total polyphenols

Derived pigments resistant to loss of colour with SO2

Higher IPT

Colour stabilised 2,8

PRESSING

Tests carried out with the INRA from 2010 to 2012

Results after 5 months in the bottle

TECHNICAL FEATURES 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 Electrical power supply

ŒNOPROCESS

Flow rate

66 16A 3P+T in 400-480V 3-phase

Rated power (in kW)

1.5

Mobile frame

REWARDS AND PRIZES

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

•

Standard equipment

Optional

33

34

REWARDS AND PRIZES

Å’NOPROCESS

COOLING PROCESS

THERMOVINIFICATION

PRESSING

35

PRESSING

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 150hl in the open-cage version.

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

Jean Marie Queff Domaine de l’Amaurigue Provence Region, France

N TIO VA O INN •

•PERA

36

SMART PRESS RANGE PRESSING

COMPANY

QUALITY • Protected juices (SPC).

• The juices run directly into the closed, inerted juice vat (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 juices at the end of the pressing are better protected and more valuable.

PRESSING

COST EFFECTIVENESS • Less time between pressing cycles.

• Increased filling capacity.

• Choice of cycle depending on the desired profile.

• Saves water and energy.

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

THERMOVINIFICATION

Smart Press SPC 150

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

• Fewer winemaking additives used.

COMFORT • New Touch Press colour touch screen - ergonomic and intuitive.

COOLING PROCESS

• 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 vat (SPO).

• Easier to use.

• Less handling by the operator.

PN 480 door feeding

• Pomace is emptied completely and quickly.

PERFORMANCE ŒNOPROCESS

• The comprehensive range has something suitable for every cellar.

• Complete emptying cap for thorough cleaning of the press.

• Hardy, reliable design.

• The juices run off faster: larger drainage surface than the previous range(+ 30 to 140% )* (SPC).

PN 320 Development with axial feeding

REWARDS AND PRIZES

• 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

37

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

Fast Press drainage grids

Antioxidant injection

Outlets for automatic washing with shuttle

Ingas ENOXY + Axial feeding Connection point for full washing

New-generation closed and inerted juice vat

Automatic washing under grids by shuttle Smart Press closed cage SPC 110 - cutaway view

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

PN 240 presses with axial feed

Axial feeding with pneumatic valve

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

SPO 150 presses, door feed

38

SMART PRESS RANGE PRESSING

Two independent motorised doors

COMPANY

PROGRAMMING: SMART AND EASY The new intuitive Touch Press tactile interface and the Easy Press 2 smart pressing system simplify use from the outset:

RECEPTION

• 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 time by operators

PRESSING

Simple and intuitive touch control screen

Touch Press: choice of operation

Easy Press 2: choice of grape type

Easy Press 2: choice of pressing criteria

1. ADVANCED

2. EASY PRESS 2 PRESSURE/FLOW RATE

Break-up: P=0 Hold time in minutes

1,700

FLOW RATE PRESSURE

COOLING PROCESS

1,200 700 200

PHASES/TIMES

-300

DURATION

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

ŒNOPROCESS

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

REWARDS AND PRIZES

PRESSURE

THERMOVINIFICATION

TWO AVAILABLE PROGRAMMING MODES

39

SMART PRESS RANGE

OPTIMISED DESIGN FOR QUICK, EASY CLEANING: The new Smart Press has features to help with cleaning. In the closed-cage version, the Fast Press drainage trays have few nooks and crannies 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 - Inside the press

SPC- Easy-to-open Fast Press grids

The design is optimised for easier washing of 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 vat. Daily washing is faster: 30 minutes on average.

No more inaccessible corners, the vat is cleaned perfectly!

SPC - Full washing – sliding grids

SPC - Pomace drainage coils

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

Thorough washing take-off for water (as standard) Washing under grids by automatic shuttle (optional 40 to 150 hl)

Washing ramp for pierced tank SPO open-cage presses

40

SMART PRESS RANGE PRESSING

Automatic washing systems SPC closed-cage presses

COMPANY

OPTIMISED DESIGN FOR MAXIMUM PERFORMANCE:

RECEPTION

Pera-Pellenc 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: • Increased drainage surface: up to 360% more* • 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.

Open cage from 40 to 150 hl Pierced vat = no scraping effect, and better cleaning.

THERMOVINIFICATION

PRESSING

The Smart Press range is available with two types of cage to meet all wineries requirement:

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

The Smart Press cages are fitted with a set of important elements to optimise pressing and maintenance: COOLING PROCESS

• 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 emptying of the press.

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

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

Motorised press travels on rails

REWARDS AND PRIZES

ŒNOPROCESS

Pera-Pellenc details which make the difference:

Technical access hatch to tank on air side

41

SMART PRESS RANGE

PROTECTION AGAINST OXIDATION Always seeking to help winemakers in their search for quality, Pera Pellenc offers two effective, complete solutions for protecting the juices from oxidation: INGAS and ENOXY+, which are tried and tested in some of the world’s largest vineyards.

JUICE RUN-OFF IN INERT GAS FLOW

•PER A

•

1 - INGAS

ION VAT INNO

PERA-PELLENC 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 vat and run into the inerted juice tank under a flow of neutral gas (CO 2 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) and protect the juices that come from breaking up the press cake.

Ingas: colour and aromas are protected

PERA ADVANTAGES • Inerted press • Colour and aromas are protected • A compact, simple and efficient system • The press remains multipurpose • 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)

Pressure

Pressed juice

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 trays during pressing.

42

SMART PRESS RANGEPRESSING

INGAS system

COMPANY

ION VAT O N N I

2 - ENOXY + OPTIMAL PROTECTION OF MUSTS

RECEPTION

•

•PER A

This system makes it possible to inject an antioxidant solution automatically while the press cake is being broken up, to reduce the overall amounts by fractioning throughout the juice extraction process, making it more effective.

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

• Greater aromatic intensity of the juices •P ossible use with SO2: - Reduced risk: less error - Specific and gradual dosing - More effective SO2 - Reduction in the amounts 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 multipurpose • No depreciation if you want to sell it • Compact

PRESSING

PERA ADVANTAGES

THERMOVINIFICATION

Antioxidant injected during crumbling phases

Pressing finished

Pressure

ENOXY + system (Vat and dosing pump for the antioxidant solution) Elite cycle

COOLING PROCESS

Filling

Time Injection of anti-oxidant

Enoxy +: controlled injection

Without protective coating With ENOXY + Result: brighter colour

Neutral gases injected during crumbling

Juice selector and conductivity sensor

REWARDS AND PRIZES

ŒNOPROCESS

3 - ADDITIONAL OPTIONS FOR QUALITY JUICES

Sulfite doser on juice vat

43

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

44

REMOVAL OF POMACEPRESSING

COMPANY RECEPTION PRESSING THERMOVINIFICATION Å’NOPROCESS

COOLING PROCESS

Presses drained directly to tipper truck under press with filling ducts

Press on trailer with pomace removed by Redler conveyor REWARDS AND PRIZES

Pomace removed by bin

45

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

40

50

65

80

110

150

Min. quantity

0 kg

Door feeding

1 airtight 1 or 2 independent motorised airtight 1 manual 1 or 2 independent motorised 1 manual doors double door doors double door motorised door

Axial feeding with full capacity detector

juice drainage

Ø 125

Ø 150

Ø 125

Total drainage plug Sliding vat

Flow 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 vat perforated with oblong holes

Fast Press grid Electropolished

–

Ingas

–

Fast Press dejuicing grids

– –

ENOXY+ Advanced Pressing Cycle Easy Press 2 smart pressing cycle

•

•

–

Touch Press colour touch

•

screen

•

MEMBRANE

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

SMART PRESS RANGE, CLOSED CAGE SPC Capacity (hl)

240

320

480

Min. quantity

0 kg

Door feeding

1 or 2 independent motorised doors

600

Axial feeding with full capacity detector

juice drainage

Ø 150 Three outlets, draining directly into the closed juice tray Pneumatic valves

Automatic washing cycle

•

Drainage trays Fast Press

•

Fast Press grid Electropolished Ingas Enoxy+

Advanced Pressing Cycle

• •

Easy Press 2 smart pressing cycle

•

Touch Press colour touch

screen

•

Membrane

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

Manhole

• 46

TECHNICAL FEATURES PRESSING

Standard equipment

Optional

-

Not available

COMPANY

SMART PRESS SPO 40 -150 OPEN CAGE

B

C

D

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

E

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

Drainage time

SPO 40

4.1

1.8

1.92 2.18 0.81

1

0.12

2,000

40

3,600

8,000

12,000

1 hr 20 - 2 hr 10 15 - 20 min

N/A

10.5

SPO 50

5.1

1.8

1.92 2.18

1

0.12

2,250

50

4,500

10,000

15,000

1 hr 20 - 2 hr 10 15 - 20 min

N/A

10.5

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

1 hr 20 - 2 hr 20 15 - 20 min

5.4

13.45

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

1 hr 20 - 2 hr 20 15 - 20 min

6.2

14.25

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

1 hr 20 - 2 hr 20 15 - 20 min

11.1

26.1

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

1 hr 20 - 2 hr 20 15-25 min

11.1

26.1

1.3

RECEPTION

A

C

D

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

E

SPC 20 2.85 1.63

1.5

1.75 0.56

1

0.12

1,100

20

1,800

SPC 30 3.56

1.6

1.5

SPC 40

4.1

1.8

2

1.75 0.847

1

0.12

1,300

30

2,800

2.2

0.6

1

0.12

2,100

40

3,600

SPC 50

5.1

1.8

SPC 65

4.7

2.1

2

2.2

0.6

1 or 2

0.12

2,350

50

4,500

2.4

2.5

0.6

1 or 2

0.12

2,700

67

6,000

SPC 80

5.2

2.1

5,000

Drainage time

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

6,000

1 hr 20 - 2 hr 10 15 - 20 min

N/A

5.95

7,500

9,000

1 hr 20 - 2 hr 10 15 - 20 min

N/A

5.95

10,000

12,000

1 hr 20 - 2 hr 10 15 - 20 min

N/A

10.6

12,500

15,000

1 hr 20 - 2 hr 10 15 - 20 min

N/A

10.6

16,750

20,000

1 hr 20 - 2 hr 20 15 - 20 min 6.35

13.45

2.4

2.5

0.6

1 or 2

0.12

2,900

80

7,200

20,000

24,000

1 hr 20 - 2 hr 20 15 - 20 min 6.35

14.25

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

1 hr 20 - 2 hr 20 15 - 20 min 11.25

26.1

SPC 150 6.85 2.36

2.7

0.6

1 or 2

0.15

4,650

150

14,000

37,500

45,000

1 hr 20 - 2 hr 20 15 - 25min 11.25

26.1

2.5

SMART PRESS SPO 240 -600 CLOSED CAGE

A

B

C

D

E

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

Drainage time

Base Emptying power time (kW)

SPC 240

6605 2985 2940 3390 6385

1 or 2

0.15

6,500

240

22,000

60,000

70,000

2 hr - 2 hr 30

20 - 30min

24

SPC 320

8105 2985 2940 3390 7885

1 or 2

0.15

8,700

320

30,000

80,000

100,000

2 hr - 2 hr 30

20 - 30min

28

SPC 480

9215 3500 3540 4150 8996

1 or 2

0.15

12000

480

45,000

120,000

150,000

2 hr 15 - 2 hr 45 20 - 30min

37.5

SPC 600

10715 3500 3540 4150 10496

1 or 2

0.15

13500

600

55,000

150,000

180,000

2 hr 15 - 2 hr 45 20 - 30min

37.5

ŒNOPROCESS

B

A E D

C

THERMOVINIFICATION

B

COOLING PROCESS

A

PRESSING

SMART PRESS SPO 20 -150 CLOSED CAGE

REWARDS AND PRIZES

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.

47

48

REWARDS AND PRIZES

Å’NOPROCESS

COOLING PROCESS

THERMOVINIFICATION

THERMOVINIFICATION

49

PRESSING

RECEPTION

COMPANY

GULFSTREAM

RELEASE THE FRUIT FROM YOUR GRAPES!

-

Gulfstream guarantees controlled and effective temperature regulation for your harvest.

The immersion principle gives instant and consistent results while preserving the quality of the harvest.

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GULFSTREAM THERMOVINIFICATION

Testimonial Gulfstream is an additional winemaking tool for us to adapt certain vintages to suit 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 • Respects the whole grape harvest • Quickly extracts all the phenolic compounds • Reduces the amount of pyrazine and geosmin

RECEPTION

• Denatures harmful enzymes (laccase, polyphenol and oxidase) • Gives well-rounded, supple and aromatic wines

Grape-harvest heating circuit

COST EFFECTIVENESS • Reduces labour costs PRESSING

• Reaps the value of 100% of the harvest • Up to 35% savings in energy • Treats spoiled grapes (Botrytis)

Drainage circuit

THERMOVINIFICATION

PERFORMANCE • Full range • Versatility: - Cold and hot temperature regulation - Feeds in whole clusters or destemmed grapes • Heats the grapes for Flash Detente

COOLING PROCESS

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

COMFORT Easy cleaning

• Programmable logic controller

• Simple and intuitive touch screen

REWARDS AND PRIZES

ŒNOPROCESS

• Automated process

Heated harvest

51

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 touch screen enables the operator to control the various operating parameters (temperatures, maceration time) and informs the operator of the Gulfstream status.

Gulfstream

52

GULFSTREAM THERMOVINIFICATION

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).

RECEPTION

Analytical measurements have shown the effectiveness of this evaporation process.

PRESSING

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

GF7

GF30

• Cold and hot temperature regulation

• Cold and hot temperature regulation

• Whole clusters or destemmed grapes

• Whole clusters or destemmed grapes

• From 10°C to 85°C

• With drainage before heating

COOLING PROCESS

THERMOVINIFICATION

A MODULAR, UPGRADABLE RANGE

GF7

GF20

GF30

Flow rate(t/hr)

7-10

20

30

Intuitive touchscreen interface

• •

• • •

• • •

Downstream drainage drum Upstream drainage drum

ŒNOPROCESS

• From 10°C to 85°C

Hopper + outlet pump Standard equipment

Optional

REWARDS AND PRIZES

•

53

FLASH DETENTE TECHNOLOGY ADAPT YOUR WINES TO CONSUMER DEMAND

-

•P

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

ENT• AT A•

R A- P E

R

•

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FLASH DETENTE TECHNOLOGY

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

ION VAT O N N I IN

Testimonial

THERMOVINIFICATION

COMPANY

QUALITY • Rounder, fuller, fruitier wines.

• Stable colour and aromas.

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

RECEPTION

• The full potential of the grapes is revealed.

• Better incorporation of yeasts: optimised fermentation kinetics

COST EFFECTIVENESS • Fewer refits, labour saving.

PRESSING

• The entire volume of the vat is used.

• Better temperature control during fermentation.

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

Vacuum chamber 20 t/h, with condenser

THERMOVINIFICATION

• Easier vat drainage (if vinification in liquid phase).

PERFORMANCE • Non-stop operation possible.

Vacuum chamber, 20 t/h with condenser

• Continuous process up to alcoholic fermentation.

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

COOLING PROCESS

• 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.

COMFORT ŒNOPROCESS

• PERA programmable logic controller.

REWARDS AND PRIZES

• Simple and intuitive touchscreen interface.

Vacuum chamber 7 t/h, with condenser:

55

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 thermovinfication: 85°C.) A simple and intuitive touch screen enables the operator to control the various operating parameters (temperatures, maceration time) and informs the operator of any operational problems.

Thermo screen

56

FLASH DETENTE TECHNOLOGY

THERMOVINIFICATION

COMPANY Reception

Expansion chamber

FLASH DÉTENTE TECHNOLOGY

Dynamic exchanger

RECEPTION

Stabulation vat (option)

22°/24°C

80°/90°C

Cooling tower Destemmer

20°C 80°/90°C

Storage vat

91°C

32 °/ 35 °C or 50 ° / 55 ° C

water 98°C

Exchanger

PRESSING

Press

To fermentation

Cold unit 15°/17°C

Boiler

6°C

THERMOVINIFICATION

Rosés 20 to 30%

RESULTS

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.

STANDARD PROCESS Traditional vinification

CAPACITY 10 t/h

FDT – 20

20 t/h

FDT – 35

30 t/h

REWARDS AND PRIZES

MODEL FDT – 10

ŒNOPROCESS

FLASH PROCESS Grapes fermented after flash

57

ŒNOSM’ART

GET THE BEST OUT OF YOUR FRUIT!

-

•P

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.

ENT• AT

58

R A- P E

R

•

IN

A•

ION VAT INNO

ŒNOSM’ART COOLING PROCESS

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. ŒnoSm’Art is therefore a new winemaking tool which makes Flash Detente technology available to everyone.

Camille Vallat Vignobles Vallat, Hérault, FRANCE

COMPANY

QUALITY • Rounder, fuller, fruitier wines.

• Stable colour and aromas.

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

RECEPTION

• The full potential of the grapes is revealed.

• Significant reduction of defects in harvests • Better incorporated yeasts: optimised fermentation kinetics Mobile installation

COST EFFECTIVENESS PRESSING

• Fewer refits, labour saving.

• The entire volume of the vat is used.

• Better temperature control during fermentation.

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

• Easier vat drainage (if vinification in liquid phase).

Vacuum chamber and condenser

THERMOVINIFICATION

• Multifunction: either traditional thermovinification or Flash Detente • Get value out of spoiled or under-ripe grapes • Wine profiles adapted to market demand

COOLING PROCESS

PERFORMANCE • Non-stop operation possible.

• Continuous process up to alcoholic fermentation.

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

Simple, easy-to-use controller

• Optimised cellar with more opportunities for the vinification team.

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

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

COMFORT • PERA programmable logic controller.

REWARDS AND PRIZES

• Simple and intuitive touchscreen interface.

Heated harvest injected into vacuum chamber

59

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

60

ŒNOSM’ART COOLING PROCESS

COMPANY

Utilities skid

ŒNOSM'ART

Air-cooling tower

Boiler

Feed skid 22°- 24°C

RECEPTION

Water 98°C

Thermo-flash détente skid

Feed pump with drainage hopper

Expansion chamber Heat exchanger

Condenser 65-70°C

80-85°C Automatic controller

PRESSING

20-25°C

32-35°C or 50-55°C

Hot pre-fermentation maceration

Cooling exchanger

Enzymes injection

6°C

THERMOVINIFICATION

To fermentation

Cold unit

Press

COOLING PROCESS

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

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

ŒNOPROCESS

TECHNICAL FEATURES Flow rate*(t/hr)

Length (mm)

Length (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

REWARDS AND PRIZES

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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62

REWARDS AND PRIZES

Å’NOPROCESS

COOLING PROCESS

THERMOVINIFICATION

COOLING PROCESS

63

PRESSING

RECEPTION

COMPANY

GREEN CRYOTM

-

Multifunctional chiller for grapes and wines.

Green CryoTM is an innovative multifunctional chiller that can treat fluids containing solids (grapes, must, wine and lees) as well as simple liquids (water or glycol). With its original design, Green CryoTM can produce both cold and heat.

Testimonial This type of equipment provides flexibility in cooling operations because normally the cellar’s cold plant cannot cool the harvest and its fluids. For cellars needing slow to average flow, it is considerably more costeffective as it replaces two systems, which saves on operating expenses.

It is compact, eco-friendlier, and smart: the heat can be reused to heat the water which is always useful during vinification to reactivate the yeasts, help start malolactic fermentation or clean the cellar.

Pascal Mondin Technical director UNION DE GUYENNE, GIRONDE, FRANCE

64

GREEN CRYOTM COOLING PROCESS

COMPANY

QUALITY • Protects the products to be treated.

RECEPTION

• Uniform temperature.

COST EFFECTIVENESS • Multipurpose tool: can be used for several tasks.

• Retains its value for longer.

• Recovers energy.

• Meets the needs of smaller structures.

PRESSING

• Low maintenance (Scroll compressor).

Management of fermentation temperatures

PERFORMANCE • Sustainable development: pure gas which lasts over time.

THERMOVINIFICATION

• Multifunction: solid or liquid.

• Improved energy efficiency (R134a pure gas and energy recovery).

COMFORT COOLING PROCESS

• Silent compressor.

• Compact, mobile, and high-tech.

• Very simple to use.

REWARDS AND PRIZES

ŒNOPROCESS

Cleaning the winery

65

GREEN CRYOTM

DESCRIPTION AND PRINCIPLE OF GREEN CRYOTM GREEN CRYOTM IS A MOBILE MULTIFUNCTION CHILLER, COMPRISING: • a pressure-reduction valve • a compressor (Scroll) • a condenser (dual air and water condenser).

The refrigerant fluid used is pure (R134a) and has the task of absorbing heat at the evaporator (on harvest, musts, cold water, etc.) and discharging it at the condenser (to the ambient air or to produce hot water to use in the winery). The refrigerant fluid effects the transfer.

The evaporator is designed with 3 concentric tubes: • The inner tube allows the grapes, must, or wine to circulate • The first annular space allows the circulation of the refrigerating gas • The 2nd annular space allows the circulation of the liquids: water and glycol.

Harvest, must, or wine

Liquid (water, glycol water) Pure gas R134a

Energy recover is via a plate exchanger which can heat the water to achieve excellent energy efficiency (COP>6). Hot water is produced for the same operating costs and can be used to reactivate yeasts, provide heat for malolactic fermentation, clean the winery, or other purposes.

Green CryoTM is an essential part of your winemaking process, treating all products in the cellar.

66

GREEN CRYOTM COOLING PROCESS

COMPANY

Liquid output

Wine output

RECEPTION

exchanger “Tube in tube in tube” Wine supply Liquid supply

Condenser Scroll compressor PRESSING

Plate heat exchanger to produce hot water

THERMOVINIFICATION

Handle

Control interface with temperature regulator and outlet temperature display

COOLING PROCESS

Connector for cold water supply and hot water outlet

20,000 frigories/h* Air: 30°C / Water: 15°C

Gas used

R134a

Control interface with programmer Handling wheel

• •

Compressor

Scroll

Material

Stainless steel 304L

Electrical power supply

32A 380V 3P+T in 50Hz

Number of Green CryoTM units possible in line

3

Display

Output temperature

* depending on operating temperature range

REWARDS AND PRIZES

Power

ŒNOPROCESS

GREEN CRYOTM

•standard equipment

67

COOLING PROCESS COOLING EXCHANGERS Coaxial corrugated tube exchangers, specifically for heat treatment: • of the grapes • of the musts with solids, or juice with pulp The internal tube is spiral-wound: 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 • Available widths from 370 to 570 mm • Available lengths from 800 to 3500 mm • Surface area from 0.6 to 4.2 m ² • Surface adapted to each vat (from 5 to 500 hl) • Continuous regulation of the fermentation temperatures • No must movement “Flag” type immersion exchanger

68

COLD PROCESS COOLING PROCESS

COMPANY

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

•C ontinuous control of chiller requirements for each vat • L ess risk of excessive temperatures

RECEPTION

Advantages

Regulation of the fermentation temperatures

• The desired temperature is always reached •C an be computerised and upgraded

Control

PRESSING

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

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

Options

THERMOVINIFICATION

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

COOLING PROCESS

Regulation by touch screen

REWARDS AND PRIZES

ŒNOPROCESS

Monitoring the temperatures of the vats

69

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

C

H A

B

E D

G F

A chiller – B cold exchanger – C wine vat to treat – D filtration – E buffer tank – F recovery G vat of finished wine – H isothermal vats

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

ADVANTAGES • The wines keep their flavour • No filtration sediment used • Organoleptic qualities are • Improved food security • Smaller amounts of SO² during preserved • Micro-organisms are destroyed ageing • The compounds needed to age the wines are kept intact

70

COLD PROCESS COOLING PROCESS

• 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

THERMOVINIFICATION

PRESSING

OTHER PROCESSES

Turnkey cooling process

COOLING PROCESS

Alcohol de-icing skid

REWARDS AND PRIZES

ŒNOPROCESS

CELLAR AIR-CONDITIONING

71

72

REWARDS AND PRIZES

ŒNOPROCESS

COOLING PROCESS

THERMOVINIFICATION

ŒNOPROCESS

73

PRESSING

RECEPTION

COMPANY

pera automatic-control systems

-

The automatic-control systems developed by Pera-Pellenc 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 • Reception of harvest • Harvest in hoppers • Entire harvest for sparkling wines with a distribution system for supply to presses

Screen for controlling reception with Pellenc sorting

• Managing valves for selecting harvest from hopper to press, from press to pomace screws

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

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

74

PERA AUTOMATIC-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.

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

RECEPTION

4. THERMOVINIFICATION Screen for controlling thermovinification with Flash Detente

5. AUTOMATIC VAT EMPTYING PRESSING

Control of pomace discharge to presses.

Devatting and supply system for fermented pomace in presses.

THERMOVINIFICATION

6. REGULATION OF THE TEMPERATURES IN THE VATS Controlling temperature settings for vats from a touchscreen interface, remote control possible.

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

Management control panel for vat temperatures

COOLING PROCESS

7. R EMOTE PROCESS DIAGNOSTICS 8. M ANAGING PUMPS FOR HEATING OR COOLING

Å’NOPROCESS

Control interface for hot-water production

REWARDS AND PRIZES

9. F LASH PASTEURISATION/TARTARIC STABILISATION

Tartaric stabilisation skid controlled by a PERA-PELLENC automatic-control system

75

Smart Oak

OPTIMISES THE OAKING OF YOUR WINES

-

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

Smart Oak is an automated tool for managing the oaking of wines. Smart Oak is connected to an oaking vat.

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

Balanced, quality oaking is completed in a few days instead of a few weeks.

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

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SMART OAK ŒNOPROCESS

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

Jean Luc Andrieu Director, Cave Héraclès, Gard, FRANCE

COMPANY

QUALITY • lnerting during oaking operation.

• Preserves freshness and fruitiness of wine • Controlled extraction of the aromatic compounds from the oak wood.

RECEPTION

• Temperature monitoring in real time.

• Alert in the event of air intake • 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).

PRESSING

• Rapid return on investment.

• Flexibility: enables fast adaptation to consumer demand.

• Improved control of wine preservation (no transfer from vat when oaking complete)

Smart Oak and its oaking vat

THERMOVINIFICATION

PERFORMANCE • Shavings added to the Smart Oak vat.

• No need to lift bags of shavings to the top of the vats.

• Safer for operators.

• Customised control of oaking: automatic or manual programmes as required • User-friendly and intuitive touchscreen interface.

COOLING PROCESS

COMFORT • The progress of the oaking is monitored by an electrical impedance spectrometry sensor.

• Repeatable oaking profiles.

Short (6-8 days)

Classic (8-11 days)

sugar levels and aroma

balance between aroma and tannins

ŒNOPROCESS

THREE CUSTOM OAKING PROGRAMMES

(9-12 days) Intense structure

REWARDS AND PRIZES

Oak alternative used for oaking

Photo 3 Simplified schematic Intuitive touchscreen interface 77

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 consists of two interacting elements: • 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.

78

SMART GLASS ŒNOPROCESS

Possible applications • S eparation: racking - water drive - air detection.

•H omogenisation: assembly.

• S afe transfers: detecting gases (air or others).

POSSIBLE APPLICATIONS

COMPANY

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

• Homogeneity of an assembly.

RECEPTION

• Secure transfers.

COST EFFECTIVENESS

Smart Glass in water-drive mode

• Optimisation of cellar work: no need to stay by the vat during a transfer.

• Optimisation of cellar resources.

PRESSING

• Reduced water consumption.

• Usable all year round for all transfers • Automatic transfers • Reduced wine losses.

PERFORMANCE

Smart Glass, pump pilot and remote control

THERMOVINIFICATION

• Easy to use • Parameters set as required.

• Operator safety • Real-time notification.

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

Pump pilot

COOLING PROCESS

COMFORT • Precision.

• Safe transfer operations.

Smart Glass

• Simple technology for use with many applications.

Operating diagram

• Real-time information.

Smart Glass

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

Pump pilot

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

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

REWARDS AND PRIZES

Remote control

ŒNOPROCESS

TECHNICAL FEATURES

79

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

80

REWARDS AND PRIZES

COMPANY

REWARDS AND PRIZES 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

2017

2016

RECEPTION

VINITECH: Commendation - Mobile thermo-vinification equipment using ŒNOSM'ART Flash Detente technology

SMART PRESS ENOMAQ: Technical innovation prize

SIVAL: Innovation award - Machinery and Automatic control

SMART PRESS VINITECH: Range of intelligent, quality pneumatic presses

2015

GREEN CRYOTM

PRESSING

DYONISUD: Innovation Award

SITEVI: Silver medal multifunction refrigeration unit

2014

2013

SELECTIV’ PROCESS WINERY INTERVITIS: Gold medal

2012

EXTRACTIV’ 2 VINITECH: Bronze medal

2011

SELECTIV’ PROCESS WINERY

SITEVI: Commendation

2010

SELECTIV’ PROCESS WINERY

VINITECH: Commendation

2008

SELECTIV’ PROCESS VISION 2

VINITECH: Silver medal

1999

PRESS

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

1993

PRESS

Auto-programmable pressing with pneumatic press

1992

ELITE VAT

Grape skin maceration for white and rosé wine

1989

PRESS

Automatic drain wash on pneumatic press

THERMOVINIFICATION

LARGE ENTERPRISE AWARD MINISTRY OF THE ENVIRONMENT: Environment & Business Awards 2014 Eco-products for Sustainable Development

ŒNOPROCESS

DIONYSUD : 1st prize for innovation “juice run-off in inert atmosphere”

REWARDS AND PRIZES

ENOXY PRESS

COOLING PROCESS

ENOXY + PRESS VINITECH: Bronze medal “Antioxidant injected during crumbling phases”

81

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