PELLENC PERA OENOPROCESS | WINERY EQUIPMENT | 2024-2025 CATALOGUE

WINERY EQUIPMENT

RECEPTION, PRESSING, CLARIFICATION, THERMOVINIFICATION, COOLING PROCESS, ŒNOPROCESS 2024-2025 CATALOGUE

“

MAKING YOUR WORK EASIER WHILE RESPECTING NATURE -

Since its creation in 1973, the PELLENC group has been manufacturing tools for agriculture, green spaces, and municipalities, working closely with the sector to make human tasks easier while also increasing productivity. Excellence and thoroughness in our work are values we hold dear. The 2,020 employees of the PELLENC Group are committed to designing, manufacturing, 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. Together we are pursuing our mission to work with nature, serving people.

COMPANY

TABLE OF CONTENTS COMPANY

CLARIFICATION

PELLENC GROUP................................................................................................................ 8

FILTR'ACTIV D SERIES.................................................................................................. 94

PELLENC PERA ŒNOPROCESS................................................................................ 9

FILTR'ACTIV T AND D COUPLING......................................................................... 98

PARTNERSHIPS................................................................................................................ 12

THERMOVINIFICATION

GULFSTREAM................................................................................................................. 102 FLASH DETENTE TECHNOLOGY......................................................................... 106

RECEPTION

ŒNOSM’ART 8............................................................................................................... 110

DESTEMMERS.................................................................................................................... 18

COOLING PROCESS

HOPPERS.............................................................................................................................. 16 KLINER.................................................................................................................................... 20

EXCHANGERS................................................................................................................ 114

MANUAL SORTING TABLES...................................................................................... 22

FERMENTATION MANAGEMENT....................................................................... 115

VIBRATING RECEPTION HOPPER......................................................................... 22

TARTARIC STABILISATION..................................................................................... 116

CRUSHERS........................................................................................................................... 23

CUSTOMISED THERMAL PROCESS................................................................ 117

BELT ELEVATOR................................................................................................................ 23 PUMPS.................................................................................................................................... 24 STEM SHREDDERS......................................................................................................... 25

RECEPTION

CUSTOMISED INSTALLATIONS............................................................................... 11

PRESSING

PROCESS EXPERTISE.................................................................................................... 10

FILTR'ACTIV T SERIES................................................................................................... 90

ŒNOPROCESS

PELLENC CONNECT................................................................................................... 120

INTEGRAL' WINERY........................................................................................................ 26

PERA AUTOMATED CONTROL SYSTEMS..................................................... 124

INTEGRAL' VISION........................................................................................................... 30

SMART OAK..................................................................................................................... 126

EXTRACTIV’ 2..................................................................................................................... 34

PRIZES AND AWARDS.............................................................................................. 129

CLARIFICATION

WORLDWIDE LOCATIONS............................................................................................. 6

PRESSING

SMART PRESS RANGE................................................................................................. 40 SMART PRESS SPC 20 - 30..................................................................................... 42 THERMOVINIFICATION

SMART PRESS SPC 40 - 150................................................................................. 48 SMART PRESS SPC 240 - 600.............................................................................. 56 SMART PRESS SPO 40 - 150................................................................................. 62 SMART PRESS SPC 4000 - 12000.................................................................... 68 SMART PRESS SP0 2000 - 8000....................................................................... 74 CONNECTED PRESS...................................................................................................... 80 SMART GRAPH.................................................................................................................. 82 ENOXY +................................................................................................................................ 84

ŒNOPROCESS

COOLING PROCESS

INGAS....................................................................................................................................... 86

AN INTERNATIONAL DISTRIBUTION NETWORK

HEAD OFFICE

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

INTERNATIONAL DISTRIBUTION NETWORK COMPANY

COMPANY RECEPTION PRESSING

PELLENC IS A FRENCH GROUP WITH AN INTERNATIONAL PRESENCE -

THERMOVINIFICATION

CLARIFICATION

We have over 2,000 authorised distributors on all continents. PELLENC extends its network every year and endeavours to offer its technologies and products to the largest number of customers.

Head office Pertuis, France COOLING PROCESS

Distribution subsidiaries Production subsidiaries FRANCE - SPAIN - CHINA - SLOVAKIA - PORTUGAL

ŒNOPROCESS

Mixed subsidiaries (distribution and production) SPAIN - FRANCE - ITALY

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 the originator of the multifunction concept, PELLENC is constantly innovating to meet its customers’ expectations in every way. • A model “designed in France” • Integrated production • An innovative concept: multifunctionality • "Customer-oriented" services

Vine growing

INDUSTRIAL INNOVATION Technological innovation for “Premium” products

Winemaking

• €21.1 M of annual turnover invested in R&D, • 1,320 patents filed. Development of “high-tech” skills • 190 employees in R&D.

Fruit growing

PELLENC TODAY €346 million consolidated turnover Average growth of 11% since 2011 7 manufacturing sites in France, Europe and China

Olive growing

Exports account for 63 % of business 2,020 employees

Green & urban spaces

THE PELLENC GROUP COMPANY

COMPANY

PELLENC PERA ŒNOPROCESS -

RECEPTION

The PERA family business, founded in 1896, has been a subsidiary of the PELLENC Group since 2014. PELLENC PERA ŒNOPROCESS is a reference in the field of support and innovation for wine creators and producers.

PRESSING

Season after season, our teams of experts are involved in the co-construction of highperformance facilities, their commissioning and maintenance over time. We devise solutions in consultation with our customers and partners to design the innovative facilities of tomorrow.

AVAILABILITY 6 days in 7 during the harvest. COST EFFECTIVE Optimisation of costs and solutions.

CLARIFICATION

International presence 100% French made Optimised processes Dedicated specialists Personalised support Tailor-made solutions

THERMOVINIFICATION

RESPONSIVENESS Assistance and Hotline, Harvest service.

OUR STRENGTHS

Undisputed quality Recognised satisfaction

Winery process engineering

COOLING PROCESS

OUR TEAMS

Oenological support

After-sales service

ŒNOPROCESS

OUR VALUES

EXPERTISE IN THE WINEMAKING PROCESS The PELLENC PERA ŒNOPROCESS optimises your wine-making 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.

KEY STEPS IN THE PROCESS

1 2 3 4 5 6

STUDY OF THE CUSTOMER’S NEEDS AND INSTALLATION ■ Analysis of the customer’s needs and expectations ■ Determination of the appropriate winemaking process

Wine expert technical-sales engineers

DESIGN AND INSTALLATION ■ Pre-study with layout drawings ■ Technical verification of the installations ■ Optimisation of process flows and operation

Design office engineers: automation, electrics and electronics, mechanical systems, thermal process (CAD)

Approval of the offer and installation

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

Industrial teams: welding, panel metal work, machining, surface treatment, electricity, automation systems, modern equipment (welding robots, CNC lathes, etc.)

SET-UP AND MONITORING OF THE WORKSITE ■ Assembly and installation ■ Installation test ■ Checking the proper functioning of the press before the harvest

Factory after-sales services

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

Wine expert After-Sales Service Engineers

MAINTENANCE AND TROUBLESHOOTING ■ Preventive maintenance ■ Maintenance contracts ■ Repairs

ACCOUNT MANAGERS (Project coordination and compliance with deadlines and quality levels)

DEDICATED EXPERTS

EXPERTISE & CUSTOMISED INSTALLATIONS COMPANY

Wine expert After-Sales Service Engineers

After-Sales Service Technicians (80 itinerant technicians during harvest seasons)

COMPANY

CUSTOMISED INSTALLATIONS

RECEPTION

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

CLARIFICATION

PRESSING

Saint Geniès des Mourgues (34)

Pressing site (2 SPC 240)

COOLING PROCESS

THERMOVINIFICATION

Fontanès (30)

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

ŒNOPROCESS

Buzignargues (30)

OUR COMMITMENTS -

ANADYOMENE, 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 vinegrowers 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-growing region around the Mediterranean echoes our vision of solidarity, sharing and creativity. “Méditerranée terroir divin” offers an artistic perspective on our olive- and vine- growing

THE COMPANY AND ITS PARTNERSHIPS COMPANY

crafts and their future challenges. This fits with our sense of corporate social responsibility (CSR). Contributing to the dissemination of the memorial project "Méditerranée terroir divin", in a philosophy of transmission and sharing, this is a mission that we have set ourselves for the next 5 years! For more information: www.anadyomene.org

COMPANY RECEPTION

THE MAS NUMÉRIQUE (SMART VINEYARD): A TECHNICAL AND SCIENTIFIC COMMITMENT Aware of developments in technology and winegrowing, PELLENC PERA ŒNOPROCESS became associated with the Mas Numérique (Smart Vineyard) in order to contribute to the development of digital, connected, smart vine growing.

CLARIFICATION

“Mas numérique” (Smart vineyard) is based at the Domaine du Chapitre de Montpellier SupAgro in Villeneuve-lès-Maguelone (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 on the current smart digital environment. For actors from Mediterranean sectors, “Mas numérique” provides a way of experiencing and understanding the smart digital developments in this innovative field, offering tours and demonstrations in an actual usage setting.

PRESSING

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

Complementary marketed technologies

THERMOVINIFICATION

For more information: www.lemasnumerique.agrotic.org

COOLING PROCESS

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, in which the probe allows 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 an error occurs or pressing is finished, I get an SMS which allows me to respond quickly.

Christophe Clipet

ŒNOPROCESS

Domaine du Chapitre, Hérault – FRANCE

ŒNOPROCESS

COOLING PROCESS

THERMOVINIFICATION

CLARIFICATION

RECEPTION

PRESSING

RECEPTION

COMPANY

Receiving hoppers

Website

The range of PELLENC PERA OENOPROCESS 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.

We have a PERA PELLENC 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 through flows of about 25 t/h, which is largely sufficient to absorb the estate's harvest.

Patrick Galliano

Operation manager & Winemaker, Château Saint Maur Provence-Alpes-Côtes-d'Azur (83) – FRANCE

RECEIVING HOPPERS RECEPTION

COMPANY

VIBRATING HOPPERS

ARCHIMEDES SCREW HOPPERS: HORIZONTAL / ANGLED

The vibrating hoppers are used for all destemming and selective harvest sorting systems. The harvest is protected by the vibrating discharge system.

Archimedes screw hoppers feed directly into the destemmer at a constant, optimal rate. The largediameter screw displaces the volume and protects the grapes. Archimedes screw hoppers can be horizontal or angled, according to the needs of your installation.

The hoppers include:

• Vibrating base assembled on silent blocks • AISI 304 stainless-steel structure • Water-tight door actuated by pneumatic cylinders

• Hopper in AISI 304 stainless steel, thickness 3 mm • Ø 400 mm stainless steel Archimedes screw, thickness

Options: juice drip trays, intermediate opening, washing, manual opening, juice collector with pump control, weighing.

5 mm

• MIG (inert gas) welded

RECEPTION

Equipped with:

PRESSING

Options: weighing, coupling, drip grids, juice collector with pump control.

Vibrating bottom hopper

Screw hopper

Water-tight door actuated by pneumatic cylinders

Direct feed to destemmer

DRAINAGE HOPPERS

These hoppers are fitted with a screw that is progressively fed with grapes by tilting the hopper itself. They feed directly into the destemmer.

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

Tipping screw hoppers

Drainage hoppers

THERMOVINIFICATION

TIPPING SCREW HOPPERS

CLARIFICATION

AVAILABLE AS MADE-TO-MEASURE ONLY

CAPACITIES

FLOW RATES * (T/HR)

TYPE

GRAPE DRIP TRAY GRID DISCHARGE (MM)

TRAPDOOR

EMPTYING PLUG

JUICE TANK

TRB800

30-60 hl

Vibrating bottom

800 x 380

TRB1000

30-150 hl

Vibrating bottom

1000 x 380

• •

TRH400

50-150 hl

25 to 100

Horizontal screw Ø 400

• •

Ø 400

•

25 to 100

Tilted screw Ø 400

Ø 400

•

Optional equipment

– Not available

TRI400

50-150 hl

Note: Consult 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.

Standard equipment

ŒNOPROCESS

MODELS

COOLING PROCESS

TECHNICAL FEATURES

DESTEMMERS

Website

TO SEPARATE FOREIGN BODIES GENTLY These durable, reliable destemmers are designed for hand picking or mechanical picking, and are easy to clean and to maintain.

We have used PERA PELLENC destemmers in our cellars for many years. This reliable, durable equipment allows us to separate stalks, petioles, and leaves from the harvest, along with any foreign bodies, avoiding any breakdowns in the rest of the process. Our destemmer has a harvest 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 destemming shaft can be adjusted ensuring quality processing at a flow rate of approximately 50 t/hr. Alain Pierre

Technical Director, Vignerons de Buxy Burgundy (71) – FRANCE

DESTEMMERS RECEPTION

COMPANY

GENTLE DESTEMMING OF THE HARVEST

• Large diameter cage that rotates independently of the destemmer shaft

• The destemming shaft comprises fingers with swivel spatulas

• The PELLENC PERA ŒNOPROCESS destemmers

RECEPTION

guarantee optimum quality for your harvest

EASY TO USE

PRESSING

H1000

• Easy access to all parts • Quick and easy to adjust • Easy to clean: built-in washing ramp • H400 is a mobile, wheel-mounted destemmer

A RELIABLE AND STURDY DESIGN

• The rotational speed of the destemming shaft can be modified thanks to a remote control electronic frequency converter • Reliability: tried and tested robust construction

H600 with PHM600

CAGE RATED POWER DIAMETER (KW) (MM)

H400

260

5/15

400

1.8

H600

500

600

4.1

H800

1,000

800

5.5

H1000

1,200

1,000

*Flow rate depends on the installation, the grape variety, maturity, condition of the grapes, etc.

THERMOVINIFICATION

FLOW RATE* (T/H)

H1000

COOLING PROCESS

NET WEIGHT (KG)

ŒNOPROCESS

MODELS

CLARIFICATION

TECHNICAL FEATURES

H400 - swivel spatulas and washing ramp

Technical Innovation Award ENOMAQ - 2019

kliner

PELLENC PATENT Website

HIGH-CAPACITY ROLLER SORTING TABLE The Kliner roller sorting table is the ideal solution for large winemaking units. Its innovative solution for automatic adjustment significantly improves sorting quality. Kliner adapts automatically to all harvest types.

The solution offered by PELLENC PERA ŒNOPROCESS met all of our criteria: the roller system delivers outstanding sorting quality by removing a very large proportion of the plant debris (scraps of stem, petioles, etc.) that remain after destemming. Its real-time automatic adjustment adapts to harvests of varying qualities. The system is compatible with our throughput rates of 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

Manager of Vignerons de Puisseguin Lussac, Saint-Emilion Bordeaux (33) – FRANCE

KLINER RECEPTION

COMPANY

REDUCTION OF GREEN WASTE

• Removes green waste: stalks, leaves, petioles • Removes foreign bodies • Improves the wine quality

RECEPTION

ADAPTS TO THE HARVEST

• Automatic adaptation of sorting to the harvest • Flow rates compatible with the reception of large vinification units

In-line integrated installation

• Can be integrated into a PERA PELLENC reception line • Tough, reliable technology that is tried and tested by the PELLENC Group

• Operates efficiently with all types of harvest

PRESSING

SIMPLE OPERATION

• Fully retractable system for easy washing • Continuous operation coupled to the destemmer • PERA PELLENC automated control system • Compact and robust

Kliner 1000

CLARIFICATION

UNRIVALLED SORTING SPEED

• Continuous operation • High-speed sorting (speed unattainable by hand) • Automatic adjustment for any type of harvest =

saves on labour and optimises working safety and efficiency Harvest sorted beneath the destemmer NEW

THERMOVINIFICATION

ADAPTABLE ROLLER SORTING TABLE

To fit under small rotary destemmers, the roller sorting table can be adjusted manually. The special design of PELLENC rollers ensures qualitative sorting of renowned quality.

COOLING PROCESS

KLINER R600

TECHNICAL FEATURES

Adaptable / manual

FLOW RATE* (T/H)

DESTEMMER COMPATIBILITY

POWER (KW)

VIBRATING HOPPER

FEET ON CASTORS

ROTATION SPEED VARIATOR

DRAINAGE UNIT -

Kliner 800

30/45

H600 - H800

1.34

Kliner 1000

45/60

H1000

1.34

Kliner R200

4/6

H400 C

0.75

Kliner R400

10/12

H400 C

1.1

0+(0.12KW)

Kliner R600

12/20

H600

1.5

• • •

*Flow rate depends on the installation, the grape variety, maturity, condition of the grapes, etc. Adaptation of destemmer to sorting table: on request.

Standard equipment

- Not available

ŒNOPROCESS

Automated high flow rate

MODELS

FULL RANGE OF SORTING TABLES

FOR ALL YOUR HIGH-QUALITY MANUAL SORTING NEEDS

Website

SORTING TABLE WITH BELT (TTB)

The belt sorting table is ideal for sorting clusters before destemming. Advantages:

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

Sorting table with belt

VIBRATING SORTING TABLE (TVT) Ideal for manual sorting of whole cluster 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.

Vibrating sorting table

• 2 drainage zones • Stainless steel assembly • 2 lateral waste troughs • Wheel-mounted for mobility • Adjustable level setting skids • 2 vibrators • Speed control via frequency converter • Electric box with motor circuit breaker and associated

Vibrating hopper

contactor, on/off switch

VIBRATING RECEPTION HOPPER (TRV) It drains and regulates manual or mechanical picking. It is composed of a double-sort process with drip trays with oblong holes of varying sizes, a slider-mounted drainage basket, and a juice tank.

• 2 drainage zones • Stainless steel construction • Wheel-mounted for mobility • Electric box with on/off switch • Adjustable level setting skids • 2 vibrators • Speed control via frequency converter • Anti-splatter lip on three sides • TBox hopper capacity/dimensions

CRUSHERS, CONVEYOR, SORTING TABLE AND HOPPER RECEPTION

TECHNICAL FEATURES MODELS

TTB

LENGTH (MM) 2,500 3,600

WIDTH (MM)

POWER (KW)

800

0.75

TVT

4,100

750

1.8

TRV

150

700

1.05

COMPANY

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

RECEPTION

F704C crusher

Advantages:

• Robust: stainless steel construction • Easy maintenance: driven by Ertalon pinions

PRESSING

F10 crusher under H400 destemmer

Website

MODELS

FLOW RATES * (T/HR)

F10

5-15

LENGTH OF ROLLERS (MM)

RATED POWER (KW) Driven by the H400

WEIGHT (KG)

ROLLER TYPE

ADJUSTABLE SPACING

DESTEMMER COMPATIBILITY

yes

H400

CLARIFICATION

TECHNICAL FEATURES

Polyurethane

F30C

25-30

700

2.2

300

yes

H600

F704C

50-90

700

300

yes

H800 - H1000

THERMOVINIFICATION

*Flow rate depends on the installation, the grape varietal, maturity, condition of the grapes, etc.

ELEVATOR CONVEYOR BELT For a smooth conveying of the harvest:

Website

ŒNOPROCESS

ptions: hoppers, variable speed controller, adjustable O chute, quick-release belt tension system

COOLING PROCESS

• Stainless steel construction • Food-grade belt with 60mm-high curved cleats • O pen compartment • Interior cleaning scraper • Twin DN 50 drainage tubing • Width: standard 300 and 400 mm • Length: variable according to requirements • Geared motor drive

Cleated belt elevator

A LARGE RANGE OF PUMPS TO SUIT ALL CELLAR APPLICATIONS

Website

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

• Robust: stainless steel hopper and rotor • Two-speed elastomeric stator

ptions: hopper casing, tapping for SO2, bridge breaker, dry-running O detection system.

Eccentric screw pumps

WHEEL-MOUNTED ECCENTRIC SCREW PUMPS

PHM 400

PHM 600

STATIONARY ECCENTRIC SCREW PUMPS

PHM 800

ECCENTRIC SCREW PUMPS UNDER TANK

PHV: eccentric screw pumps with fixed position hopper

PHT: pump under tank with rectangular hopper

PHC: under-tank flanged pump

TECHNICAL FEATURES TYPE OF PUMP WHEELMOUNTED ECCENTRIC SCREW PUMPS

STATIONARY ECCENTRIC SCREW PUMPS ECCENTRIC SCREW PUMPS UNDER TANK

MODELS

FLOW RATES POWER (T/HR) (KW)

LENGTH (MM)

WIDTH (MM)

HEIGHT (MM)

VARIABLE SPEED DRIVE

GRAPE HOPPER DISCHARGE CAPACITIES (L)

Ø 80

1,960

950

990

electronic •

Ø 120 ball cap

–

Ø 90

1,900

900

800

mechanical • Ø 120 ball cap

–

2,700

800

900

electronic •

–

PHM 400

Up to 12

5.5

PHM 600-20

15-20

5.5

PHM 600-32

20-30

7.5

PHM 800

40-60*

Ø 100

PHV 400

7.5

Ø 80

PHV 800

7.5

Ø 100

PHV 1000

Ø 120

PHV 1200

120

Ø 140

– – – –

9 to 32

7.5

Ø 80

electronic •

Ø 100

electronic •

PHT 400 PHC 400 PHT 800 PHC 800

* For fresh harvest.

ROTOR (MM)

PUMPS AND STEM SHREDDER RECEPTION

Standard equipment

Ø 120 ball cap DN125 PN16

DN150 PN16

DN125 PN16

Optional equipment

500 1,000 1,500 2,000 4,000 5,000

– – – Not available

COMPANY

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

RECEPTION

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

• Robust: stainless steel construction • Harvest preservation: volumetric pump • Easy cleaning and maintenance: easy access to all

PP: grape pump

PM: pomace pump

SUCTION PUMPS

LIQUID PUMPS

Ideal for pumping destemmed harvest.

Suction pumps for pumping must:

Options: tapping for SO2, frequency converter.

Option: frequency converter

• Robust • Two-speed elastomeric stator

PRESSING

elements

• Robust: stainless steel rotor • Two-speed elastomeric stator

MODELS

FLOW RATES POWER (KW) (T/HR)

ROTOR (MM)

USE AND MOBILITY

SCREW Ø (MM)

Harvest bins

–

PP 100-40

7.5

–

PP 100-60

–

PP 100-80

–

PM 102

30 to 50

13.2

–

Harvesting fixed Harvesting fixed Pomace wheel-mounted

SUCTION PUMPS

PHP 800

7.5

Ø 100

–

LIQUID PUMPS

PHL 400

90 to 320

7.5

Ø 80

–

VOLUMETRIC PUMPS

– – 300

THERMOVINIFICATION

TYPE OF PUMP

CLARIFICATION

TECHNICAL FEATURES

COOLING PROCESS

STEM SHREDDER Save space for your large quantities of green waste.

• Robust, tried-and-tested design: stainless steel construction

• 1 mobile drum: 36 blades • 1 ramp of 11 fixed counter-blades that can be retracted to remove foreign bodies • Power: 11 kW

Stem shredder ŒNOPROCESS

Website

Gold medal INTERVITIS - 2013 Commendation SITEVI - 2011 VINITECH - 2010

Integral' winery

99.8% CLEANLINESS* AND INTACT BERRIES! High-frequency linear destemming combined with two sorting systems: a vibrating destemming and distribution table and a double-stage roller sorting table, enables Integral' Winery to destem gently and separate all of the green waste from the harvest.

Having used the new INTEGRAL WINERY on the estate from the outset, I have noticed a significant improvement in the washing and centralisation of waste, which saves time and simplifies waste management. Thierry Usseglio,

Pierre Usseglio family member, Provence-Alpes-Côtes-d'Azur (84) – FRANCE

INTEGRAL' WINERYRECEPTION

COMPANY

UNRIVALLED QUALITY

RECEPTION

• 99.8 % cleanliness* • 95% of petioles > 35 mm removed • Whole berries • Protects the harvest and stalks • High sorting quality for large flow rates • Tried and tested by over 2,000 users in cellars • Quality work in manual or mechanical harvesting

SIMPLE AND RELIABLE MACHINES Results of Integral' Winery sorting prior to Integral' Vision

PRESSING

• Simple, instant adjustments • Quick cleaning (15-30 minutes) • Easy to install

A RANGE THAT IS ADAPTED TO YOUR NEEDS

• Can be adapted to the harvest (according to the size of the berries)

CLARIFICATION

• Range adapted to every winery size • Full range of sorting technologies on one machine

REDUCING SORTING COSTS

• Destems and sorts = 2 in 1 • Reduced labour costs • Up to 25% saving on the total cost of destemming and sorting

THERMOVINIFICATION

Quick cleaning, easy access

COOLING PROCESS

Integral' Winery L mechanical sorting results

Integral' Winery S

ŒNOPROCESS

* Based on IFV tests from 2008 and 2011, on hand picking of Merlot grapes.

INTEGRAL' WINERY High-frequency linear destemming modules

PELLENC PATENT

Feeding fingers

Harvest reception hopper

Website

Grid conveyor belt Sorting: vibrating distribution and draining hopper Sorting: feeding rollers Sorting: variable screen rollers

Pips, aborted berries and small waste

Intact berries

Green waste: whole stalks, petioles, etc.

EASY WASHING

EASY AND INTUITIVE ADJUSTMENT

Open machine parts for easy access, reduced wash times as well as lower water consumption.

The control console is close to the work area, so the operator can see the result and optimise settings.

INTEGRAL' WINERYRECEPTION

A SORTING SYSTEM THAT COMBINES TWO TECHNOLOGIES

Gentle separation of berries from stalks by vibration: berries are intact, stalks are not broken.

Vibrating distribution and draining hopper:

Feeding of the sorting table: the free berries pass through the slotted conveyor belt, avoiding any crushing.

and small waste (pips, aborted berries, small insects, etc.)

COMPANY

HIGH-FREQUENCY LINEAR DESTEMMER

• Prepares the harvest for sorting: elimination of juice

RECEPTION

T he PELLENC two-level screen roller sorting table:

• Reorientates petioles (grooved solid feeding rollers). • Sorts the harvest and eliminates green waste: stalks,

leaves, petioles, vine shoots, foreign bodies, etc. (sorting rollers with spikes).

PRESSING

This sorting is optimised by adjusting the dimension of the screen to the harvest and by the design of the rollers. Direction of harvest flow

High-frequency linear destemmers

Feeding rollers and sorting rollers on two levels

Grid conveyor belt

Drainage zone

CLARIFICATION

Feeding fingers

Distribution zone

TECHNICAL FEATURES

Width (overall, in mm) Overall height (min.-max. in mm)

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

2,080

2,600

2,820

1,175

1,575

1,740

1 590-2 480

2,020-2,570

2,090-2,640

950

1,300

Machine weight (inclusive of all options in kg) Rated power (kW)

4.3

6.9

400 to 860 movements/min.

Stainless steel 304 L

1,040 x 800

1,410 x 800

Number of destemming modules

Vibrating drainage and distribution table

–

•

– – • •

• • • •

– – • •

Destemming frequency Material Feed hopper (in mm)

Height-adjustable roller legs 500-1,050 mm Roller legs 1,050-1,300 mm Support chassis over Intregral'Vision Pips/juice separation On/Off switch

*Flow rate depends on the plant, the grape varietal, maturity, condition of the grapes, etc.

Standard equipment

Optional equipment

THERMOVINIFICATION

Length (overall, in mm)

INTEGRAL’ WINERY L

COOLING PROCESS

Flow rate (mechanical picking)*

INTEGRAL’ WINERY M

ŒNOPROCESS

Flow rate (hand picking)*

INTEGRAL’ WINERY S

– Not available

Silver medal VINITECH - 2008 INTERVITIS INTERFRUCTA - 2010

Integral' vision

PERFECT SORTING FOR EXCEPTIONAL WINES The grape-by-grape computer-visionic sorting system removes the unwanted material from the harvest: green waste, foreign bodies, and unripe or unhealthy berries.

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. You can set the machine to sort berry size, ripeness or colour: anything you want to work on or refine. Château Lassègue, Saint-Emilion Bordeaux (33) – FRANCE

INTEGRAL'VISION RECEPTION

COMPANY

INCREDIBLY HIGH-QUALITY HARVEST

• Continuous and complete sorting • Protection of the harvest • Real-time selection of harvest sorting level depending on the quality desired

• This perfect sorting has a direct positive impact on RECEPTION

the quality of the wines

EASY TO WASH AND USE

• Simple real-time settings adjustment: ergonomic touchscreen interface

• Quick and easy cleaning (20-25 minutes) with

Ergonomic interface

integrated pre-cleaning system

PRESSING

OPTIMISED USE

• 2,000 elements sorted per second, up to 12 tons per hour

• Quick and easy to use • Immediately operational, no calibration required before start-up

• The sorting chain can be managed by just one person

CLARIFICATION

• Easy to move between wineries White grapes sorting

OPTIMISED SORTING COSTS

THERMOVINIFICATION

• Significant reduction in labour costs • Best quality/price ratio on the market • Optimises the quality of your wines

ŒNOPROCESS

COOLING PROCESS

Result of high quality optical sorting

Quick and easy cleaning

INTEGRAL' VISION

PELLENC PATENT

Vision unit

Tactile control screen

Website

Camera

Blue grooved conveyor

Buffer tank + air treatment system

Harvest reception from the vibrating table

LED lighting Nozzle bar Sorted berries discharge

Pneumatic, hydraulic and electrical connections

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

Adjustable roller legs (option)

WASHING MADE EASY

EASY AND INTUITIVE ADJUSTMENT

The cleaning system of the conveyor belt and the easy access to the different parts of the machine reduce washing times and water consumption.

An intuitive touchscreen interface allows all machine settings to be made. The ability to change the brightness ensures visibility in all situations.

INCREDIBLY HIGH-QUALITY HARVEST This perfect sorting has a direct positive impact on the quality of the wines. Complexity and aromatic intensity

IMPROVEMENT

Volume in the mouth Suppleness of the tannins Sharper wines Herbal character

REDUCTION

Bitterness Astringency Dryness

Waste removed

Sorted harvest

COMPANY

BERRY-BY-BERRY SORTING ACCESSIBLE TO ALL 1 - Preparation of the harvest for sorting

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

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.

CLARIFICATION

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).

Up to 12t/h

Length (overall, in mm)

3,040

1,675

Width (overall, in mm)

1,870

1,420

Total height (min.-max.) (mm)

2,160-2,580

1,300-1,850

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

Flow rate (depending on grape varietal, maturity, state of health, dehydration and desired sorting quality)*

600-1,025

–

Working width/distribution (mm)

1 021

953

Machine weight (inclusive of all options) in kg

850

275

Rated power (kW)

2.6

0.6

16A 3P + T at 400/410 V

Electrical power supply Air supply

50m3/h at 7 bars

–

Material

Stainless steel 304 L

Conveyor speed (m/s)

2.4

Pneumatic tank (2 x 24 L) + air treatment

• • • • •

– – – – • –

In-situ pre-cleaning Waste collection bin from the vision unit with evacuation screw Height-adjustable roller legs Control of peripheral systems (extractiv', Integral' Winery, etc.)

Standard equipment

Optional equipment

COOLING PROCESS

VIBRACTIV'

ŒNOPROCESS

INTEGRAL' VISION

THERMOVINIFICATION

TECHNICAL FEATURES

– Not available

Bronze Medal VINITECH - 2012

ExtraCtiV’ 2

INNOVATIVE CRUSHING CONCEPT This innovative 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.

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 homogeneous manner. Cleaning is extremely easy: a simple jet of water is enough.

Domaine de Valdition Provence-Alpes-Côtes-d'Azur (13) – FRANCE

EXTRACTIV’ 2 RECEPTION

COMPANY

CRUSHING BASED ON BERRY MATURITY

• Better extraction (juice, phenolic compounds, aromatic precursors)

• Stabilised colour: tannins-anthocyanins combinations • Open berries: increased surface contact between the juice and the skin

OPTIMISATION OF MACERATION • Reduction of maceration time • Faster rotation of the vats

RECEPTION

• Reduction in herbal taste and bitterness • Pips and green berries are not crushed

Extractiv’ frame drawer beneath Selectiv' Process Winery M

PRESSING

SIMPLE AND EFFECTIVE

THERMOVINIFICATION

CLARIFICATION

• Quick cleaning • Easy to install • Simple, instant adjustments • Easy maintenance • Up to 25 T/h

ŒNOPROCESS

COOLING PROCESS

Extractiv'2 on roller leg chassis at the exit of Integral' Vision

EXTRACTIV’2

Website

Whole clusters

Destemmed and sorted harvest

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 harvest: better extraction of juices and phenolic compounds

QUICK AND EASY CLEANING E asily installed under the Winery range and at the output of the Vision.

EXTRACTIV’ 2 RECEPTION

COMPANY

PELLENC PATENT

CRUSHING BASED ON BERRY MATURITY

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

Tests carried out with the INRA from 2010 to 2012

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

Better colour stabilisation: tannins-anthocyanins combinations

54 52 50 48 46 44 42

100

150

200

250

300

Time (days)

No crushing

Crusher with microtooth cones

100

150

200

250

300

Total polyphenols index (TPI) higher after several months in the bottle

Time (days)

Extractiv’ 2

THERMOVINIFICATION

2,4

Bottling

CLARIFICATION

Bottling

2,6

PRESSING

Higher TPI

Colour stabilised 2,8

Total polyphenol index

Derived pigments resistant to SO2 decoloration

Results after 5 months of bottling

TECHNICAL FEATURES

Extractiv’2 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

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

Rated power (in kW)

1.5

Mobile frame

• • • •

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

COOLING PROCESS

Up to 25 t/h

ŒNOPROCESS

Flow

Available as an option

ŒNOPROCESS

COOLING PROCESS

THERMOVINIFICATION

CLARIFICATION

PRESSING

RECEPTION

COMPANY

THE SMART PRESS RANGE The Smart Press range of pneumatic presses meets the expectations of the most demanding winemakers. These presses are equipped with the latest innovations. The Fast Press drainage grids and the intuitive Touch Press control interface allow optimum use of the press to extract the highest quality juices. The Smart Press range is available for all wineries, from 20 to 600 hl in the closed-cage version, and 40 to 150 hl in the open-cage version. For Champenois wineries, specific models approved for quality by the CIVC are available from 4,000 to 12,000 kg in closed cages and from 2,000 to 8,000 kg in open cages.

SMART PRESS SPC PNEUMATIC CLOSED CAGE PNEUMATIC PRESSES

SPC 240 - 600 The high-capacity press.

Quality, intelligent, oenological and connected presses.

SPC 20 - 30

SPC 40 - 150

The press for smaller tanks.

The press for selective cuvées.

SMART PRESS SPO OPEN CAGE PNEUMATIC PRESSES

SP0 40 - 150

Simple, high-quality, intelligent and connected presses.

SMART PRESS RANGE PRESSING

The practical, efficient press.

CIVC-approved quality presses, intelligent and connected.

PELLENC PERA ŒNOPROCESS offers two efficient and integrated solutions to protect juices against oxidation. These innovations have been proven in some of the world's leading vineyards.

SPC 4000 - 12000

ENOXY+

SPO 2000 - 8000

INGAS

High-quality, simple and efficient approved presses.

A menu of inerting options in the pressing process.

Injection of liquid oenological inputs into the heart of the press.

THERMOVINIFICATION

CLARIFICATION

PRESSING

Approved quality presses with renowned juice quality.

COMPANY

EFFICIENT OXIDATION PROTECTION SYSTEMS

RECEPTION

SPC AND SPO SMART PRESS DEDICATED TO CHAMPAGNE WINEGROWERS

SMART GRAPH

Monitor pressings from the PELLENC Connect application.

DST (decision support tool) to understand, analyse and manage pressings.

ŒNOPROCESS

CONNECTED PRESS

COOLING PROCESS

SIMPLE AND PRACTICAL TOOLS FOR CONTROLLING PRESSING

SMART PRESS SPC 20-30

THE CLOSED CAGE PNEUMATIC PRESS FOR SMALL HARVESTS The Smart Press range of pneumatic presses meets the expectations of the most demanding winemakers. These selective presses are equipped with the latest innovations. The Fast Press drainage grids and intuitive Touch Press control interface make it easy to use the press to extract highest quality juice.

Since we started using the SPC 20 we have rediscovered the pleasure of quick and easy pressings while taking advantage of the technological evolution. Guillaume Glantenay

Domaine Georges Glantenay Burgundy (21) – FRANCE

SPC 20-30 SMART PRESS PRESSING

COMPANY

JUICE PRESSING

• Juices are protected • Juice run-off flows directly into the juice tank • Preservation of aromas and colours • Juice is clear, not cloudy, due to self-filtration

RECEPTION

through the pomace and Fast Press pierced grids with vertical slots

AN OPTIMISED DESIGN

• Choice of cycle depending on the profile sought • The press can be used for skin maceration • Complete drainage cap for thorough cleaning of the

Smart Press SPC 20

PRESSING

press • Robust, reliable design • Wide opening door • Compact tank with large diameter for optimum filling • Savings in water and energy • Easy to move around in the winery • Start-up support and qualified after-sales service

THERMOVINIFICATION

SPC 20: easy to move around in the winery

Double manual door

COOLING PROCESS

touchscreen • Quick and easy cleaning of the press with the Fast Press drainage grids (30 minutes on average) • Easier to use • Reduced handling by the operator • Complete and rapid emptying of pomace • Connected press (optional) for real-time remote information

Fast Press pivot drainage grids for washing made easy

ŒNOPROCESS

• Ergonomic and intuitive Touch Press colour

CLARIFICATION

THE PLEASURE OF SIMPLE PRESSING

SMART PRESS TECHNOLOGY

Website

Manual axial feeding

Sliding juice tank

Manual double door

Juice runoff valves

Touch Press tactile control console

Handle for easy movement in the winery

Smart Press SPC 30 closed cage

SPC 20-30 SMART PRESS PRESSING

COMPANY

FEED Gravity feed through the double door: filling by conveyor belt or crate.

PRESSING

RECEPTION

Manual axial feeding: filling by grape-harvest pump.

Double manual door

CLARIFICATION

Axial feeding inlet with manual valve

OPTIMISED DESIGN FOR MAXIMUM PERFORMANCE

THERMOVINIFICATION

The improvements are significant: superior drainage, optimised pressing time, ease of use and washing. The Fast Press pierced drainage grids with vertical slots facilitate quick daily cleaning (30 min) and total emptying of the pomace.

Connected press (option). See detailed page at the end of this chapter.

Fast Press drainage grids

ŒNOPROCESS

The membrane is made of food-grade polyurethane material with both sides complying with CE/FDA food standards, allowing pressing with even a very small amount of harvest.

COOLING PROCESS

The fast grid opening system makes it easier to thoroughly wash the vat.

SIMPLE AND SMART PROGRAMMING The intuitive Touch Press touchscreen interface makes it easy to get started and operate the machine:

• Pressing cycles customised to meet the needs of the winery (logistics, quality, etc.)

• Modification of the pressing program in real time • Save programmes (in advanced mode) on a USB flash drive for perfect traceability

• Real-time information on any anomalies for faster response times by operators

Simple and easy to use interface

CUSTOMISABLE PROGRAMMING operator: pressure, hold time, number of breaking-up cycles • 20 programs with 99 possible programming lines

PRESSURE

• Programming of the different pressing phases by the

Break-up: P=0 Hold time in minutes

PHASES/TIME

COMPANY RECEPTION PRESSING

TECHNICAL FEATURES CLOSED CAGE SPC 20 AND 30 SMART PRESS

Axial feeding with end-of-filling detector

Ø 125 manual

Juice run-off

Flows directly into the trough

Automatic washing cycle

•

Drainage

Fast Press drainage grids

Fast Press electropolished drainage grid

•

Advanced Pressing Cycle

•

Touch Press colour touchscreen

•

Dimension A (in m)

2.85

Dimension B (in m)

1.6

Dimension C (in m)

1.5

Dimension D (in m)

1.75

Dimension E (in m)

0.56

0.83

Dimension F (in m)

2.5

3.25

Number of doors

Ø axial feeding

0.12

Weight (kg)

1,100

1,300

Tank volume (hl)

Whole grape capacity* (kg)

1,000

1,500

THERMOVINIFICATION

0 kg 1 manual double door

COOLING PROCESS

Min. quantity Door feeding

CLARIFICATION

SPC 30

Destemmed grape capacity* (kg)

5, 000

7,500

Fermented pomace capacity (kg)

6,000

9,000

Drainage time

1 hr. 20 min. – 2 hr. 10 min.

Emptying time

15–20 min.

Base power (kW)

N/A

Power with built-in compressor (kW)

5.95

The characteristics are provided for information purposes only. They may be adjusted for each project. * Estimated throughput variable according to the grape varietal, year, state of cleanliness, water stress, harvesting type, etc.

Standard equipment

Optional equipment

– Not available

ŒNOPROCESS

SPC 20

Bronze Medal SITEVI - 2019 Intelligent, high-quality presses VINITECH - 2016 Technical Innovation Award ENOMAQ - 2017

SMART PRESS SPC 40-150

THE HIGH-QUALITY, SMART AND CONNECTED CLOSED-CAGE PNEUMATIC PRESS The Smart Press range of pneumatic presses meets the expectations of the most demanding winemakers. These presses are equipped with the latest innovations. The high-quality Fast Press press grids and intuitive Touch Press control interface ensure optimum use of the press to extract the highest quality juices.

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 offered by the Smart Press gives very satisfactory results • The technical support provided by PELLENC PERA ŒNOPROCESS and its distributor from installation all the way through to use during harvesting Jean Marie Quef

Domaine de l’Amaurigue Provence-Alpes-Côtes d'Azur (83) – FRANCE

SPC 40-150 SMART PRESS PRESSING

COMPANY

JUICE PRESSING

• Juice run-off run directly into the closed, blanketed juice tank (option)

• Preservation of aromas and colours • Easy Press 2 smart pressing cycles • Juice is clear, not cloudy, due to self-filtration

RECEPTION

through the pomace and Fast Press pierced grids with vertical slots • The Ingas and Enoxy+ system protects against oxidation • Easy to program juice selection as standard • Better protected and recoverable juice at the end of the pressing Anti-oxidant injection

OPTIMISED PRESSING

• Ergonomic and intuitive Touch Press colour

CLARIFICATION

UNFAILING ASSURANCE

PRESSING

• Speed between pressing cycles • Optimisation of filling capacity • Choice of cycle depending on the profile sought • Savings in water and energy • The press can be used for skin maceration • Fewer winemaking additives used

Simple and intuitive control touchscreen

touchscreen

• Optimised filling time/volume with the EasyFill program as standard

• Reduced handling by the operator • Complete and rapid emptying of pomace • Connected press (option) for real-time remote THERMOVINIFICATION

information

OPTIMISED WASHING

COOLING PROCESS

Evacuation of the pomace by tray

SPC - Easy-to-open Fast Press drainage grids

ŒNOPROCESS

The automatic washing system integrated into the presses allows: • Fast and easy washing of the press with the Fast Press pierced grids with vertical slots (30 to 45 min) • Reduced water consumption • Shorter washing time at the end of the day

SMART PRESS TECHNOLOGY

Pneumatic juice runoff flow-pipe valves

Fast Press drainage grids

Antioxidant injection

Website

ENOXY+ Ingas Axial feeding with valve Connection point for full washing

Closed and blanketed juice tank

Smart Press closed cage SPC 110 - cutaway view

FEED Feeding by grape pump: manual or pneumatic axial feeding. Optimisation via EasyFill program controlled by Touch Press screen.

Axial feeding with pneumatic valve

SPO 40-150 SMART PRESS PRESSING

Axial feeding with manual valve

Gravity feeding per door (1 or 2 doors): direct feeding or by conveyor.

Two independent power-operated doors

COMPANY

OPTIMISED DESIGN FOR MAXIMUM PERFORMANCE The innovative design of the SMART PRESS offers a number of improvements:

• The Fast Press drainage grids allow for better drainage and easier washing

• Increase drainage surface • Optimised filling capacity, complemented by the RECEPTION

EasyFill program

• Rapid pressing: up to 1 hour less than a conventional

drain press (depending on the grape varietal, maturity, the health of the grapes and the press fill rate). SPC - Press interior without corners

PRESSING

The membrane is made of food-grade polyurethane material with both sides complying with EC/FDA food standards, allowing pressing even with a very small quantity of harvest. An air diffusion drain balances the pressure on the membrane. A coil brings the pomace to the doors for complete, fast draining of the press. Fast Press pivot drainage grid for easy, thorough cleaning

CLARIFICATION

A technical access hatch (inspection cover: available from 65 hl) allows access to the air part of the tank and facilitates maintenance of the membrane.

THERMOVINIFICATION

Inspection hatch for access on the air side of the membrane

COOLING PROCESS

POMACE EMPTYING

Pomace tray below the press

ŒNOPROCESS

Screw for evacuating the pomace under the press

SIMPLE AND SMART PROGRAMMING The 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 winery (logistics, quality, etc.) • Modification of the pressing program in real time • Save programmes (in advanced mode) on a USB flash drive for perfect traceability • EASY PRESS automatic pressing cycle according to 2 simple criteria: quality and dryness of the pomace • Real-time information on possible anomalies for increased operator responsiveness

TWO AVAILA BLE PROG RAMMING MO D E S : • Programming of the different pressing phases by the

PRESSURE

1. Advanced (customisable)

Break-up: P=0 Hold time in minutes

operator: pressure, hold time, number of breaking-up cycles • 20 programs with 99 possible programming lines

2. Easy Press 2 (smart)

• T he automatic controller manages the pressing cycles according to the juice runoff and the end of the cycles depending on the desired degree of drying. The operator adjusts these 2 criteria called "quality" and "dryness" on the Touch Press screen. • Pressing time and number of breaking up cycles optimised • Improved quality of extracted juices • Pressing stops according to the pomace drying rate • 5 predefined types of harvests: destemmed grapes, whole clusters, fermented pomace, damaged grapes, end of maceration

SPO 40-150 SMART PRESS PRESSING

PHASES/TIME

COMPANY

OPTIONS Motorised press movement

RECEPTION

Movement of the motorised press on rails or wheels to bring the press as close as possible to the place of use.

Protecting the harvest and must, adding inputs

PRESSING

Systems controlled by the PLC via the Touch Press screen. See detailed page at the end of the chapter: ENOXY + and INGAS.

Juice selector and conductivity probe CLARIFICATION

Manual must selection is programmable as standard: at each stage set by the operator, the press stops and sounds an alarm while waiting for authorisation to move on to the next stage.

THERMOVINIFICATION

As an option, the automated juice selector directs must to 2 channels according to criteria defined by the oenologist: phases of the pressing cycle, elapsed time, conductivity. The conductivity probe positioned at the juice collector's outlet ensures a qualitative juice selection based on the conductivity of the juice flowing out.

Connected press

ŒNOPROCESS

COOLING PROCESS

Optional, see detailed page at the end of this chapter.

SPO 40-150 SMART PRESS PRESSING

COMPANY

TECHNICAL FEATURES SPC 40 TO 150 CLOSED CAGE SMART PRESS SPC 50

SPC 65

SPC 80

SPC 110

SPC 150

110

150

1 manual double door

1 or 2 independent watertight power-operated doors • Ø 125 manual

Ø 150

Three outlets - draining directly into the closed juice tank

Automatic washing cycle

•

Drainage

Fast Press drainage grids

Fast Press electropolished drainage grid

•

Ingas

•

Enoxy+

•

Advanced Pressing Cycle

•

Touch Press colour touch screen

•

Membrane

High density polyester weave covered with Polyurethane. FDA / EEC 1227 food-grade quality

4.1

5.1

4.7

5.2

5.35

6.85

1.8

2.2

2.25

2.35

2.4

2.55

2.25

2.5

2.8

0.6

3.7

4.7

4.2

4.7

4.8

6.3

Number of doors

1 or 2

Ø axial feeding

0.12

0.15

Weight (kg)

2,100

2,300

2,400

2,800

3,600

4,300

Tank volume (hl)

110

150

Whole grape capacity* (kg)

2,000

2,500

3,500

4,000

6,000

8,000

Destemmed grape capacity* (kg)

8,000

10,000

14,000

18,000

23,000

32,000

Fermented pomace capacity (kg)

12,000

15,000

20,000

24,000

33,000

45,000

Drainage time

1 hr. 20 min. – 2 hr. 10 min.

1 hr. 20 min. – 2 hr. 20 min.

Emptying time

15–20 min.

15–25 min.

Base power (kW)

N/A

6.35

11.25

11.5

Power with built-in compressor (kW)

10.05

13.85

26.25

Note: Dimensions are in metres. The characteristics are provided for information purposes and may be modified by the manufacturer without notice. * Estimated capacity according to the grape varietal, year, maturity, harvesting type and filling conditions.

Standard equipment

Optional equipment

CLARIFICATION

PRESSING

Juice run-off

THERMOVINIFICATION

Axial feeding with end-of-filling detector

COOLING PROCESS

Door feeding

RECEPTION

Min. quantity (kg)

– Not available

ŒNOPROCESS

Tank capacity (hl)

SPC 40

Bronze Medal SITEVI - 2019 Intelligent, high-quality presses VINITECH - 2016 Technical Innovation Award ENOMAQ - 2017

SMART PRESS SPC 240-600

THE HIGH-QUALITY, SMART AND CONNECTED CLOSED-CAGE PNEUMATIC PRESS WITH A BIG CAPACITY The Smart Press range of pneumatic presses meets the expectations of the most demanding winemakers. The Fast Press press grids and intuitive Touch Press control interface make it easy to get the best out of your juices.

We opted for four Smart Press SPC 600 machines because their grape pressing technology is so much more advanced. We also rearranged the layout of the winery so that we can now assure reception of up to 900 T/day. We couldn’t have got the machines up and running properly without the support provided by PELLENC PERA ŒNOPROCESS before and after we installed them.

Jöel Julien

Manager, Les Costières De Pomérols Occitanie (34) – FRANCE

SPC 240-600 SMART PRESS PRESSING

COMPANY

JUICE PRESSING

• J uice run-off directly into the closed, blanketed juice tank

through the pomace and Fast Press pierced grids with vertical slots • T he Ingas and Enoxy+ system protects against oxidation • B etter protected and recoverable juice at the end of the pressing

RECEPTION

• P reservation of aromas and colours • E asy Press 2 smart pressing cycles • J uice is clear, not cloudy, due to self-filtration

SPC 320 and 240 Smart Press

OPTIMISED PRESSING

PRESSING

• S peed between pressing cycles • O ptimised filling time/volume with the EasyFill program as standard

• C hoice of cycle depending on the profile sought • S avings in water and energy • T he press can be used for skin maceration • F ewer winemaking additives used

Anti-oxidant injection CLARIFICATION

SIMPLE AND INTUITIVE TO USE

• E rgonomic and intuitive Touch Press colour touchscreen

• E asy Press 2 smart cycle and end-of-press management as standard

THERMOVINIFICATION

• R educed handling by the operator • C omplete and rapid emptying of pomace • C onnected press for real-time remote information

OPTIMISED WASHING

COOLING PROCESS

Simple and intuitive control touchscreen

ŒNOPROCESS

The automatic washing system integrated into the presses allows: • F ast and easy washing of the press with the Fast Press pierced grids with vertical slots (30 to 45 min) • R educed water consumption • S horter washing time at the end of the day

SPC - Easy-to-open Fast Press drainage grids

SMART PRESS TECHNOLOGY

Website

Pneumatic juice runoff flow-pipe valves

Fast Press drainage grids

Antioxidant injection

ENOXY+ Ingas Axial feeding Connection point for full washing

New-generation closed and blanketed juice tank

Smart Press closed cage SPC 240 - cutaway view

FEED

Pneumatic axial feeding: feeding by grape pump. Optimisation via EasyFill program controlled by Touch Press screen.

Gravity or conveyor feeding: door feeding (1 or 2 doors).

Axial feeding with manual valve

Two independent power-operated doors

SPC 240-600 SMART PRESS PRESSING

COMPANY

OPTIMISED DESIGN FOR MAXIMUM PERFORMANCE

and easier washing

• Increase drainage surface • Optimised filling capacity, complemented by the

EasyFill program • Rapid pressing: up to 1 hour less than a conventional drain press (depending on the grape varietal, maturity, and health of the grapes and the press fill rate). The integrated automatic washing systems allow the press to be washed in 30 to 45 minutes. The fast grid opening system makes it easier to thoroughly wash the tank.

A coil brings the pomace to the doors for complete, fast draining of the press.

RECEPTION

• The Fast Press drainage grids allow for better drainage

The membrane is made of food-grade polyurethane material with both sides complying with EC/FDA food standards, allowing pressing with a very small quantity of harvest. An air diffusion drain balances the pressure on the membrane.

A technical access hatch (inspection hatch) facilitates access to the air part of the tank and maintenance of the membrane.

SPC - Press interior without corners

PRESSING

The innovative design of the SMART PRESS offers a number of improvements:

Fast Press pivot drainage grid for easy cleaning

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

T WO AVAIL ABL E P RO G RAM M ING M O D ES :

winery (logistics, quality, etc.) • Modification of the pressing program in real time • Save programmes (in advanced mode) on a USB flash drive for perfect traceability • EASY PRESS automatic pressing cycle according to 2 simple criteria: quality and dryness of the pomace • Real-time information on possible anomalies for increased operator responsiveness

operator: pressure, hold time, number of breaking-up cycles • 20 programs with 99 possible programming lines

CLARIFICATION

• Programming of the different pressing phases by the

2. Easy Press 2 (smart)

• The automatic controller manages the pressing

COOLING PROCESS

THERMOVINIFICATION

cycles according to the juice runoff and the end of the cycles depending on the desired degree of drying. The operator adjusts these 2 criteria called "quality" and "dryness" on the Touch Press screen. • Pressing time and number of breaking up cycles optimised • Improved quality of extracted juices • Pressing stops according to the pomace drying rate • 5 predefined types of harvests: destemmed grapes, whole clusters, fermented pomace, damaged grapes, end of maceration

Break-up: P=0 Hold time in minutes

ŒNOPROCESS

PRESSURE

• Pressing cycles customised to meet the needs of the

1. Advanced (customisable)

PHASES/TIME

OPTIONS Neutral gases injected during crumbling 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.

Protecting the harvest and must, adding inputs Systems controlled by the press PLC via the Touch Press screen. See detailed page at the end of the chapter: ENOXY + and INGAS.

Juice selector and conductivity probe

Flowmeter

Manual must selection is programmable as standard: at each stage set by the operator, the press stops and sounds an alarm while waiting for authorisation to move on to the next stage.

Pressing cycle controlled according to juice flow. Programming via Touch Press screen.

Connected press Optional, see detailed page at the end of this chapter.

POMACE EMPTYING

Emptying directly into tipper truck skips under the press

Emptying into the pomace screw under the press

Pomace removed by screw conveyor with bearing system and chute for filling tipper truck skips - pneumatic control of chutes and hatches.

SPC 240-600 SMART PRESS PRESSING

COMPANY RECEPTION

TECHNICAL FEATURES SPC 320

SPC 480

SPC 600

240

320

480

600

Min. quantity (kg)

Door feeding

1 or 2 independent watertight power-operated doors

Axial feeding with end-of-filling detector

Ø 150

•

Three outlets, draining directly into the closed juice tank

Juice run-off

Ingas Enoxy+ Inspection hatch Advanced Pressing Cycle Easy Press 2 smart pressing cycle Touch Press colour touchscreen

THERMOVINIFICATION

Fast Press drainage grids Fast Press electro-polished drainage grille

CLARIFICATION

• Pneumatic valves • • • • • • • • •

Automatic washing cycle

6.8

8.3

9.4

10.9 3.5

3.5

4.2

0.8

6.3

7.5

8.9

10.4

Number of doors

1 or 2

Ø axial feeding

0.15

Weight (kg)

8,400

10,000

12,000

15,500

Tank volume

240

320

480

600

Whole grape capacity (kg)

12,000

16,000

24,000

30,000

Destemmed grape capacity (kg)

60,000

80,000

120,000

150,000

180,000

Fermented pomace capacity (kg)

70,000

100,000

Drainage time

2 hr. – 2 hr. 30 min.

Emptying time

20–30 min.

Base power (kW)

37.5

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 the grape varietal, year, state of cleanliness, water stress, harvesting type, etc.

COOLING PROCESS

High density polyester weave covered with polyurethane FDA/EEC 1227 food-grade quality

Membrane

2 hr. 15 min. – 2 hr. 45 min. 2 hr. 15 min. – 2 hr. 45 min.

Standard equipment

Optional equipment

– Not available

ŒNOPROCESS

Capacity (hl)

SPC 240

PRESSING

SMART PRESS RANGE - CLOSED CAGE SPC

Bronze Medal SITEVI - 2019 Intelligent, high-quality presses VINITECH - 2016 Technical Innovation Award ENOMAQ - 2017

SMART PRESS SP0 40-150

THE HIGH-QUALITY, SMART AND CONNECTED OPEN CAGE PNEUMATIC PRESS The Smart Press range of pneumatic presses meets the expectations of the most demanding winemakers. With their simple, robust, efficient design and intuitive Touch Press control interface, they are ideal for extracting high-quality juices.

SPO 40-150 SMART PRESS PRESSING

COMPANY

JUICE PRESSING

• E asy Press 2 smart cycle and end-of-press management as standard

• J uice is clear, not cloudy, due to self-filtration

RECEPTION

through the pomace and the pierced tank with vertical slots • E noxy+ protection system

OPTIMISED PRESSING

EasyFill program • C hoice of cycle depending on the profile sought • S avings in water and energy

Smart Press SPO 50

PRESSING

• S peed between pressing cycles • O ptimised filling capacity, complemented by the

EASY TO USE

• E rgonomic and intuitive Touch Press colour touchscreen

pierced tank with vertical slots and the integrated, controlled washing ramp (double ramp and highpressure: options) • C omplete and rapid emptying of pomace • C onnected press (optional) for real-time remote information

CLARIFICATION

• S imple and easy to use • R educed handling by the operator • Q uick and easy cleaning of the press thanks to the

Simple and intuitive control touchscreen

DESIGN WITHOUT COMPROMISE

THERMOVINIFICATION

• R obust, reliable design • C omplete drainage cap for thorough cleaning of the press

• S tart-up support and qualified after-sales service

ŒNOPROCESS

COOLING PROCESS

Smart Press SPO 150 rail-mounted mobile

SMART PRESS TECHNOLOGY Manual or pneumatic axial feeding

Motorised door

Website

High pressure Juice tank washing of the pierced tank

Smart Press SPO 80 open cage

OPTIMISED DESIGN FOR MAXIMUM PERFORMANCE The improvements include optimised pressing time, ease of use and programming, and rapid cleaning.

• The pierced tank with vertical slots limits the rasping effect on the pomace (to ensure clearer juice) and guarantees excellent cleanability, reducing washing times and water consumption.

• Optimised filling capacity with the Easyfill program. • With automated control of the ramp(s), washing the press is quick and easy, taking less than 30 minutes. • Made of food-grade polyurethane material with both sides complying with EC/FDA food standards, allowing pressing with a very small quantity of grapes.

• A coil brings the pomace to the doors for complete, fast draining of the press. • A technical access hatch (inspection hatch) facilitates access to the air part of the tank.

Washing ramp for pierced tank

SPO 40-150 SMART PRESS PRESSING

Interior of a pierced tank with membrane and pomace recentring coils

Inspection hatch for access on the air side of the membrane

Pierced tank

COMPANY

FEED Gravity or conveyor feeding: door feeding (1 or 2 doors).

RECEPTION

Feeding by grape pump: manual or pneumatic axial feeding. Optimisation via EasyFill program controlled by Touch Press screen.

Axial feeding with manual valve

Two independent power-operated doors

PRESSING

Axial feeding with pneumatic valve

SIMPLE AND SMART PROGRAMMING The intuitive Touch Press touchscreen interface and the Easy Press 2 smart pressing system simplify use from the outset: CLARIFICATION

TWO AVAILABLE PROGRAMMING MODES: 1. Advanced (customisable)

2. Easy Press 2 (smart)

operator: pressure, hold time, number of breaking-up cycles • 20 programs with 99 possible programming lines

cycles according to the juice runoff and the end of the cycles depending on the desired degree of drying. The operator adjusts these 2 criteria called "quality" and "dryness" on the Touch Press screen. • Pressing time and number of breaking up cycles optimised • Better quality of extracted juices • Pressing stops according to the pomace drying rate • 5 predefined types of grapes: destemmed grapes, whole clusters, fermented pomace, damaged grapes, end of maceration.

COOLING PROCESS

THERMOVINIFICATION

• T he automatic controller manages the pressing

Break-up: P=0 Hold time in minutes

ŒNOPROCESS

PRESSURE

• Programming of the different pressing phases by the

PHASES/TIME

OPTIONS Motorised press movement

Juice selector and conductivity probe

Motorised press movement on rails or wheels to move the press.

Manual must selection is programmable as standard: at each stage set by the operator, the press stops and sounds an alarm while waiting for authorisation to move on to the next stage. As an option, the automated juice selector directs must to 2 channels according to criteria defined by the oenologist: phases of the pressing cycle, elapsed time, conductivity. The conductivity probe positioned at the juice collector's outlet ensures a qualitative juice selection based on the conductivity of the juice flowing out.

Sulfite doser on juice tank 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.

Protecting the harvest and must, adding inputs System controlled by the PLC via the Touch Press screen. See detailed page at the end of the chapter: ENOXY +.

Connected press Optional, see detailed page at the end of this chapter.

Washing Integrated, controlled second wash ramp and/or highpressure wash.

POMACE EMPTYING

Emptying directly into the trailers under the press

SMART PRESS SPO 40-150 PRESSING

Pomace evacuation by endless screw

COMPANY RECEPTION PRESSING

TECHNICAL FEATURES OPEN CAGE SPO SMART PRESS RANGE SPO 50

SPO 65

SPO 80

SPO 110

SPO 150

110

150

Min. quantity

0 kg 1 manual double door

Axial feeding with end-of-filling detector

1 or 2 independent power-operated doors Ø 125

Ø 150

Complete drainage cap sliding trough

CLARIFICATION

Juice run-off

• • •

Automatic washing cycle Automatic, high-pressure washing drainage

Half tank perforated with oblong holes

– – • • •

Fast Press electro-polished drainage grille Ingas Enoxy+ Easy Press 2 smart pressing cycle Touch Press colour touchscreen

4.1

5.1

4.7

5.2

5.35

6.85

1.8

2.2

2.35

1.92

2.4

2.55

2.18

2.66

2.8

0.81

1.3

0.6

3.7

4.7

4.2

4.7

4.8

6.3

Number of doors

1 or 2

Ø axial feeding

0.12

0.15

Weight (kg)

2,100

2,300

2,400

2,800

3,600

4,300

Tank volume

110

150

Whole grape capacity (kg)

2,000

2,500

3,500

4,000

6,000

8,000

Destemmed grape capacity (kg)

8,000

10,000

13,400

16,000

22,000

30,000

Fermented pomace capacity (kg)

12,000

15,000

20,000

24,000

33,000

45,000

THERMOVINIFICATION

High density polyester weave covered with polyurethane FDA/EEC 1227 food-grade quality

Membrane

COOLING PROCESS

Door feeding

1 hr. 20 min. – 1 hr. 20 min. – 1 hr. 20 min. – 1 hr. 20 min. – 1 hr. 20 min. – 2 hr. 10 min. 2 hr. 20 min. 2 hr. 20 min. 2 hr. 20 min. 2 hr. 20 min.

Drainage time

1 hr. 20 min. – 2 hr. 10 min.

Emptying time

15–20 min.

Base power (kW)

N/A

Power with built-in compressor (kW)

9.8

Note: Dimensions are in metres. The characteristics are provided for information purposes and may be modified by the manufacturer without notice. * Estimated capacities according to the grape varietal, year, maturity, harvesting type, and filling conditions.

15–20 min.

15–25 min.

6.35

11.25

13.85

26.25

Optional equipment

– Not available

Standard equipment

ŒNOPROCESS

Tank capacity (hl)

SPO 40

Each model meets the requirements of the CIVC in accordance with French Decree No. 2010-1441 of 22 November 2010

SMART PRESS SPC 4000-12000

THE HIGH-QUALITY, CLOSED CAGE PNEUMATIC PRESS, ADAPTED TO THE NEEDS OF CHAMPENOIS WINEGROWERS Since 1989, PELLENC PERA ŒNOPROCESS has been located in the heart of the Champenois vineyards. The manufacturer's geographical proximity ensures that technical and commercial support is tailored, specific and responsive. The expert team at Magenta (Épernay) design and install pressing centres and Quality Certified programming consoles. The PERA PELLENC technicians carry out annual maintenance operations and provide a harvest service, available 24 hours a day. PELLENC PERA ŒNOPROCESS presses comply with the expertise and strict regulations of Champagne production. Each model is quality-approved and meets the requirements of the CIVC in accordance with French decree No. 2010-1441 of 22 November 2010. The SMART PRESS range is available in Champagne in closed cages from 4,000 to 12,000 kg.

SPC 4000-12000 SMART PRESS PRESSING

COMPANY

A PRESS ADAPTED TO THE NEEDS OF THE CHAMPENOIS REGION

• Juice is clear, not cloudy, due to self-filtration

RECEPTION

through the pomace and the pierced tank with vertical slots • Champenois programming (CIVC) • Qualitative certified press • S ulfite doser protection system

JUICE PRESSING Simple and intuitive control touchscreen

PRESSING

• Intelligent management of cycles and end of pressing (Optimal and Evolution options) • Juice is clear, not cloudy, due to self-filtration through the pomace and the pierced tank with vertical slots • Sulfite doser protection system (option)

EASY TO USE

• E rgonomic and intuitive Touch Press colour touchscreen • I ntelligent management of cycles and end of pressing to complement CIVC programs

• F ast and easy washing of the press with the Fast

CLARIFICATION

Press pierced grids with vertical slots (30 to 45 min)

• E asier to use • R educed handling by the operator • C omplete and rapid emptying of pomace • C onnected press (optional) for real-time remote

Press feed through doors

information

THERMOVINIFICATION

OPTIMISED DESIGN

• C ompact 2-door tank design with large diameter for optimum filling

• R obust, reliable design • C omplete drainage cap for thorough cleaning of the press

Fast Press pivoting drainage grids for easy washing

OPTIMISED WASHING

ŒNOPROCESS

COOLING PROCESS

The automatic washing system integrated into the presses allows: • R educed water consumption • S horter washing time at the end of the day

SMART PRESS TECHNOLOGY

Pneumatic juice runoff flow-pipe valves

Fast Press drainage grids

Antioxidant injection

Website

Sulfite doser

Connection point for full washing

Closed and blanketed juice tank

Smart Press closed cage SPC 6000 - cutaway view

FEED Gravity or conveyor feeding: door feeding (1 or 2 doors).

Press feeder hopper

SPC 4000-12000 SMART PRESS PRESSING

COMPANY

OPTIMISED DESIGN FOR MAXIMUM PERFORMANCE

Inspection hatch

Quick opening system of the drainage grids

PRESSING

SPC - Easy-to-open Fast Press drainage grids

RECEPTION

The improvements are significant: superior drainage, optimised pressing time, ease of use. • The compact design of the large-diameter tank optimises filling through the 2 doors and the self-filtration of juices through the pomace • Increase drainage surface • The Fast Press pierced grids with vertical slots ensure easy drainage and washing: the grids open quickly for thorough cleaning; daily washing is optimised, averaging 30 minutes • A coil brings the pomace to the door(s) for a complete and fast emptying of the press • A technical access hatch (inspection hatch) facilitates access to the air part of the tank and maintenance of the membrane

Closed cage interior

SIMPLE AND INTELLIGENT PROGRAMMING

Regulation by the juices mode: the pressing cycle is set according to the juice flow. With the pressure sensor positioned on the air side, the Smart Press PLC calculates and adjusts the pressure at each stage to compensate for the juice flow.

Optimal option: the electromagnetic flowmeter measures flow volume and real-time flow rate. Based on the specificities of Champenois pressing (1st juice, vat, size) and the user’s instructions, the Smart Press PLC adapts the pressure, the duration of the stages, and reduces the number of rotations (additional presses) with the objective of obtaining the desired result in three presses. Evolution option: the Smart Press PLC adapts pressing according to the volume in the belon.

COOLING PROCESS

Normal mode: the Smart Press pressing cycle runs automatically in successive steps of a multiple of 200 mbar. Pressure maintenance is programmed by time delays.

THERMOVINIFICATION

PELLENC PATENT

ŒNOPROCESS

CHAMPENOIS PROGRAMMING

CLARIFICATION

The intuitive Touch Press interface makes it easy to use and get to grips with: • P rograms saved on USB flash drive for perfect traceability • Real-time information on any anomalies, so operators can react more quickly • With P-Connect (option), maintenance assistance, diagnostics

OPTIONS Automatic sulfite doser

Optimal (with flowmeter)

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 (vat) and sizes, and flow regulated by the juice flow in the case of the Optimal program.

The electromagnetic flow meter measures the juice flow and the Smart Press PLC automatically controls the selection of the belon compartments:

to be run off • Slaving the Sulfite doser to the Smart Press PLC neutralises the pump during delays, power outages, or unforeseen stoppages • PVC bin, peristaltic dosing pump

• Calculation of the number of rotations according to

• The Touch Press screen displays the remaining volumes

• Regulation of the pressing cycle according to the juice runoff

• Automatic selection of additional stages at the end of the pressing

the run-off volume

• Obtaining the desired result with a minimum additional presses

Ingas Connected press Optional, see detailed page at the end of this chapter.

This system allows an optimised pulse injection of neutral gas under the drainage grids during pressing. It ensures the inerting of the juice coming out of the press. See detailed page at the end of this chapter.

Evolution Depending on the volume measured in the belon's cuvée compartment, the Smart Press PLC adapts and regulates the pressing.

POMACE EMPTYING

Emptying directly into the trailers under the press

SPC 4000-12000 SMART PRESS PRESSING

Pomace evacuation by endless screw

COMPANY RECEPTION PRESSING

TECHNICAL FEATURES SMART PRESS WITH CLOSED CAGE AND FAST PRESS DRAINAGE GRIDS SPC 6000

110

SPC 12000

150

240

Min. quantity (kg)

0 kg

Door feeding

2 independent power-operated watertight doors 2 independent power-operated watertight doors 600 x 600 mm 600 x 800 mm

•

Automatic, high-pressure washing

•

–

Membrane

High density polyester weave coated with polyurethane, Food grade FDA/EEC 1227 Clamp fastening

Inspection hatch

Central access to the air-side membrane

Emptying the pomace

Internal guides to evacuate the pomace - Adjustable by 1 or 2 doors

Juice run-off

Closed juice tray

Vacuum pump

•

Built-in compressor

–

Sulfite doser

⁰

TOUCHSCREEN

•

PLC

Programmable with CIVC programs included

5.2

5.35

6.85

6.8

2.1

2.4

2.6

2.3

2.7

3.4

0.6

0.8

4.7

4.9

6.4

6.3

Number of doors

Weight (kg)

2,800

3,600

4,300

8,200

Tank volume (hl)

110

150

240

Whole grape capacity (kg)

4,000

6,000

8,000

12,000

Base power (kW)

6.2

11.1

Power with built-in compressor (kW)

14.25

26.1

N/A

THERMOVINIFICATION

Automatic washing cycle

CLARIFICATION

1.8 bars

Standard equipment

Optional equipment

COOLING PROCESS

Max. operating pressure

SPC 8000

– Not available

ŒNOPROCESS

Capacity (hl)

SPC 4000

Each model meets the requirements of the CIVC in accordance with French Decree No. 2010-1441 of 22 November 2010

SMART PRESS SPO 2000-8000

THE HIGH-QUALITY, CLOSED CAGE PNEUMATIC PRESS, ADAPTED TO THE NEEDS OF CHAMPENOIS WINEGROWERS Since 1989, PELLENC PERA ŒNOPROCESS has been located in the heart of the Champenois vineyards. The manufacturer's geographical proximity ensures that technical and commercial support is tailored, specific and responsive. The expert team at Magenta (Épernay) design and install pressing centres as well as Quality Certified programming consoles. The PERA PELLENC technicians carry out annual maintenance operations and provide a harvest service, available 24 hours a day. PELLENC PERA ŒNOPROCESS presses comply with the expertise and strict regulations of Champagne production. Each model is quality-approved and meets the requirements of the CIVC in accordance with French decree No. 2010-1441 of 22 November 2010. The SMART PRESS range is available in Champagne in open cages from 2,000 to 8,000 kg.

SPO 2000-8000 SMART PRESS PRESSING

COMPANY

A PRESS ADAPTED TO THE NEEDS OF THE CHAMPENOIS REGION

• Preservation of aromas and colours • Juice is clear, not cloudy, due to self-filtration

RECEPTION

through the pomace and the pierced tank with vertical slots • Champenois programming • Qualitative certified press

JUICE PRESSING

Installation of presses with belons

PRESSING

SIMPLIFIED OPERATION

• Ergonomic and intuitive Touch Press colour touchscreen

• Easy Press 2 smart cycle and end-of-press management as standard

• Quick and easy cleaning of the press thanks to the CLARIFICATION

pierced tank with vertical slots

• Easier to use • Reduced handling by the operator • Complete and rapid emptying of pomace • Connected press (optional) for real-time remote

Simple and intuitive control touchscreen

information

THERMOVINIFICATION

OPTIMISED DESIGN

• Compact 2-door tank design with large diameter for optimum filling

• Robust, reliable design • Complete drainage cap for thorough cleaning of the press

ŒNOPROCESS

COOLING PROCESS

Press feed through doors

Water injection for automatic washing

SMART PRESS TECHNOLOGY

Two independent power-operated doors

High pressure washing of the pierced tank

Website

Juice tank Smart Press SPO 4000 closed cage

FEED Gravity or conveyor feeding: feeding through 2 doors.

Press feeder hopper

SPO 2000-8000 SMART PRESS PRESSING

COMPANY

OPTIMISED DESIGN FOR MAXIMUM PERFORMANCE

PRESSING

RECEPTION

The improvements include optimised pressing and cleaning, and ease of use and programming. • The compact design of the large-diameter tank optimises filling through the 2 doors and the self-filtration of juices through the pomace. • The pierced tank with vertical slots limits the rasping effect on the pomace (to ensure clearer juice) and guarantees excellent cleanability, reducing washing times and water consumption. • With automated control of the ramp(s), washing the press is quick and easy, taking less than 30 minutes. • A coil brings the pomace to the door(s) for a complete and fast emptying of the press. • A technical access hatch (inspection hatch) facilitates access to the air part of the tank and maintenance of the membrane.

Interior of a pierced tank with membrane and pomace re-centring coils

Pierced tank no scraping effect and better cleaning

CLARIFICATION

SIMPLE AND INTELLIGENT PROGRAMMING The intuitive Touch Press interface makes it easy to use and get to grips with:

• P rograms saved on USB flash drive for perfect traceability

• Real-time information on any anomalies, so operators can react more quickly

• With PELLENC CONNECT (option), maintenance assistance

PELLENC PATENT

COOLING PROCESS

Normal mode: the Smart Press pressing cycle runs automatically in successive steps of a multiple of 200 mbar. Pressure maintenance is programmed by time delays.

Evolution option: the Smart Press PLC adapts pressing according to the volume in the belon.

ŒNOPROCESS

CHAMPENOIS PROGRAMMING

THERMOVINIFICATION

and diagnostics.

OPTIONS Automatic tank washing

Optimal (with flowmeter)

The automatic washing system feeds in water through the axial feeding input and ensures optimal cleaning of the tank.

The electromagnetic flow meter measures the juice flow and the Smart Press PLC automatically controls the selection of the belon compartments:

• Regulation of the pressing cycle according to the controlled juice runoff

• Automatic selection of additional stages at the end of the pressing

• Calculation of the number of rotations according to the run-off volume

• Obtaining the desired result with a minimum additional presses

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 (vat) and sizes, and flow regulated by the juice flow in the case of the Optimal program. • The Touch Press screen displays the remaining volumes to be run off • Slaving the Sulfite doser to the Smart Press PLC neutralises the pump during delays, power outages, or unforeseen stoppages. • PVC bin, peristaltic dosing pump

Juice tank with automated movement The juice tank is moved by a pneumatic cylinder for cleaning.

Connected press Optional, see detailed page at the end of this chapter.

POMACE EMPTYING

Emptying directly into the trailers under the press

SPO 2000-8000 SMART PRESS PRESSING

Pomace evacuation by endless screw

COMPANY RECEPTION PRESSING

TECHNICAL FEATURES OPEN CAGE SMART PRESS SPO 2000

SPO 6000

SPO 8000

Half tank perforated with oblong hole 2 x 20mm

Type of cage 40

110

150

1,700 mb

Min. quantity

0 kg

Power supply

2 independent motorised doors 600x600MM

Automatic washing cycle

⁰

CLARIFICATION

Max. operating pressure

Washing the press

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

Automatic, high-pressure washing

⁰

Membrane

High density polyester weave coated with polyurethane, Food grade FDA/EEC 1227 Clamp fastening Central access to the air-side membrane Internal guides to evacuate the pomace - Adjustable by 1 or 2 doors

Juice run-off

Stainless steel trough, sliding trough

Vacuum pump

• •

⁰

Sulfite doser

⁰

Touchscreen interface

•

4.1

5.2

5.35

6.85

1.8

2.2

2.5

1.9

2.4

2.6

2.2

2.6

2.8

0.6

0.7

3.7

4.7

4.8

6.3

Number of doors

Weight (kg)

2, 000

2,800

3,600

4,300

Tank volume (hl)

110

150

Whole grape capacity (kg)

2, 000

4,000

6,000

8,000

Base power (kW)

6.2

11.1

Power with built-in compressor (kW)

10.5

14.25

26.1

Standard equipment

Optional equipment

COOLING PROCESS

Built-in compressor

THERMOVINIFICATION

Inspection hatch Emptying the pomace

– Not available

ŒNOPROCESS

Tank capacity (hl)

SPO 4000

connected SMART PRESS

Website

MONITOR THE PROGRESS OF YOUR PRESSING WITH PELLENC CONNECT PELLENC PERA ŒNOPROCESS innovates with the smart connected wine press application. PELLENC Connect is the first smart connected platform that simplifies work, from the vineyard to the cellar. A unique system, an innovative and unprecedented concept that brings vine growers, winemakers and oenologists into the digital age. Monitor your press remotely as though you were standing next to it! The PELLENC Connect application transmits pressing information in real time to a smartphone or PC. Up to 10 presses can be consulted: the presses communicate via a 3G connection or via the winery's ethernet.

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 diagnosis and the possibility of rapid and controlled intervention. It also gives us remote access to information about the state and activity of the press, even when we are out in the vineyard. Albéric Philipon

Winemaker and owner, Château Carpe Diem Provence-Alpes-Côtes-d'Azur (83) – FRANCE

CONNECTED PRESS PRESSING

COMPANY

OPTIMISES WORK IN THE WINERY • Pressing information in real time:

PRESSING HISTORY

• Consultation and export of pressing history for traceability and display of statistics

RECEPTION

– State of the press(es) – Time remaining – Pressing program number – Phase number: 00 to 99 phases – Output juice volume: hL (with EasyPress 2) • Optimised management of the pressing unit • Greater flexibility at work • Monitor the progress of the pressing wherever you happen to be

Display of press information on the PELLENC Connect web platform

PRESSING

• Archiving of pressing history • Better understanding of pressings • Retrieval of pressing curves display

FASTER INTERVENTION RESPONSE

CLARIFICATION

• Receive alerts in real time (faults, end of pressing) • The user(s) receive an SMS to be informed about the end of a pressing cycle or a press alert.

• Monitor the progress of the pressing wherever you

happen to be • Remote diagnostics for reactive technical and aftersales assistance

Real-time information on your smartphone

THERMOVINIFICATION

PELLENC CONNECT

The PELLENC Connect connected platform

ŒNOPROCESS

COOLING PROCESS

communicates with other PELLENC equipment: management of temperature in tanks, FILTR'ACTIV, harvesting machines, etc.

Monitor the progress of the pressing in real time

SMART Graph

Website

pressing optimisation tool

BETTER UNDERSTAND AND CONTROL YOUR PRESSING PROCESS Smart Graph is a decision-making aid that allows the winemaker to understand and optimise the pressing. It displays a diagnosis to be made in real time on the press screen, or afterwards using Smart Graph software on a PC. Analysis of the curves helps the winemaker to analyse the problems of filling and clogging, and therefore to 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 (solids (bourbes) rate, rapid extraction of juices = limits oxidation) and decisions about bringing in the harvest.

The information transmitted to us from the presses with the Smart Graph application is a gold mine, we can understand the difficult pressings and thus better assist our customers to adjust the pressing programs. Jean-Luc Favarel

Director of the Oenological Applications Department PELLENC PERA ŒNOPROCESS

SMART GRAPH PRESSING

COMPANY

VISUALISATION OF PRESSING CURVES Smart Graph is a OAD that allows you to visualise the behaviour of pressings in real time or afterwards. The information displayed is:

RECEPTION

• Pressure applied by the membrane • Axial feeding pressure (in the case of axial filling) • Quantity 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 (with conductivity monitoring, option) • As well as 3 additional possible parameters (depending on options)

• Display of all pressing curves • Integration of volumes by phases • Data export in excel or jpg format

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

CLARIFICATION

OPERATIONAL TRACEABILITY OF THE PRESSING CYCLES

PRESSING

Pressing data is stored on an SD board in the press interface.

OPTIMISED PRESSING

• Save time on pressing, better management of

THERMOVINIFICATION

pressing cycles (stages, rotations) in real time and afterwards • Rationalise the harvest input = optimise the logistics of the supply

ŒNOPROCESS

COOLING PROCESS

Visualisation of the curves afterwards on a PC using the Smart Graph software

Bronze Medal VINITECH - 2012

Enoxy+

Website

THE WINE PRESS THAT OPTIMISES THE PROTECTION OF MUSTS ENOXY+ automatically injects a liquid oenological solution into the heart of the harvest during breaking-up. Overall, it reduces SO2 doses by fragmentation throughout the juice extraction process and increases their efficiency. The fractioning amount means a smaller dose, added more often. Introducing it into the press in very small doses blocks harmful enzymatic activities (PPO, laccase, etc.) and protects the must from oxidation. Thanks to the development of the ENOXY+ system, the Smart Press becomes a highly effective winemaking tool.

We have done some initial trials of adding a fining agent directly into the presses with our Syrah and Grenache grapes, and the results are interesting. Chroma comparisons are similar on both tanks with less input of additives. The aromatic potential and glutathione are preserved for the most part, which is the main objective of this approach. The need for additives is reduced and the harvest and the aromas are preserved. Cave de Rousset Provence-Alpes-Côtes d'Azur (13) – FRANCE

ENOXY+ PRESSING

COMPANY

PROTECTED JUICES: GREATER AROMATIC INTENSITY OF THE JUICES

A SIMPLE AND EFFECTIVE SYSTEM

RECEPTION

Use with SO2 or antioxidant: • Reduced risks: less error • Adapted and gradual dosage • Improved efficiency of SO2 or anti-oxidant • Reduces doses of SO2 • Preservation of glutathione • Increased production of thiols • End-of-press better preserved • Colour is protected

Simple and intuitive control touchscreen

PRESSING

• The press remains versatile • No depreciation on resale • Compact system

CONTROLLED INJECTION DURING THE CRUMBLING PHASES: • The anti-oxidant injection is controlled from the Touch Press console.

• The oenologist chooses the timing and duration of

APPLICATIONS

Antioxidant injected during crumbling phases

Without protection Result: less bright colour

CLARIFICATION

the injection The dosing pump connected to the buffer tank injects the antioxidant into the harvest via nozzles located near the grids

ENOXY+ Result: brighter colour THERMOVINIFICATION

1) Injection of vegetable proteins into the heart of the harvest and as early as possible provides protection against oxidation and reduces the doses of SO2 used. 2) Injection of anti-oxidants in liquid form (SO2, ascorbic acid, etc.).

COOLING PROCESS

3) Injection of enzymes during skin macerations or maceration after the Flash Detente process.

ŒNOPROCESS

New liquid oenological input injection system

ingas Juice flow under inert gas flow

Website

A MENU OF INERTING OPTIONS IN THE PRESSING PROCESS This simple and effective process devised by PELLENC PERA OENOPROCESS subjects the juice runoff to neutral gas, which is an ideal way to preserve the aromatic potential of grapes. The juice leaves the press tank to the juice tank (CO2 or nitrogen) by optimised pulse. The system protects juices against oxidation and can be complemented by the Enoxy+ system to reduce the intake of antioxidants.

We inaugurated our new winery dedicated to high-end white wines in 2021. Our new presses equipped with INGAS are naturally part of this ambition, especially for maceration. The protection of the musts, from the time of filling and during pressing, has proved its worth: we have seen a real leap forward in the quality of the musts and the aromatic expression of our wines.

Claudiu Cretu

Domaine Averesti

Comté de Vaslui – ROMANIA

INGAS PRESSING

COMPANY

PROTECTED JUICES

• Blanketed press • Flow of blanketed juice during transfer at the press outlet

• Colour and aromas are protected • No gas pollution (non-recycled, neutral food-type RECEPTION

gas)

A SIMPLE AND EFFICIENT SYSTEM

• Compact system • The press remains versatile • No depreciation on resale • Reduced gas consumption (about 10% of the volume

PRESSING

per pressing)

CONTROLLED INJECTION

• Injection of neutral gas under the Fast Press

THERMOVINIFICATION

CLARIFICATION

Ingas: colour and aromas are protected

COOLING PROCESS

Neutral gas connection at the axial feeding

Injection of neutral gas under the Fast Press drainage grids during pressing ŒNOPROCESS

drainage grids during pressing. Neutral gas injection settings (duration and timing of injection) are defined directly from the Touch Press interface. • The oenologist chooses when and for how long to inject the wine under the grids.

ŒNOPROCESS

COOLING PROCESS

THERMOVINIFICATION

CLARIFICATION

PRESSING

RECEPTION

COMPANY

Filtr'activ T series PELLENC PERA ŒNOPROCESS is expanding with an innovative filtration range. Cross-flow filters can be equipped with ceramic or organic membranes to best adapt to all types of wines and solids to be filtered. FILTR’ ACTIV T has been designed to adapt to all cellar sizes. The simple and intuitive touchscreen interface, developed by our specialists, allows you to control the filter with ease.

FILTR'ACTIV T SERIES CLARIFICATION

COMPANY

EFFICIENT FILTRATION

• Filtration of juice, solids, wine and lees • Respect for the quality of the filtered products • High daily filtration capacities • Wide range to suit all wineries • Low residual volume design • Reduced operating costs and ecological impact RECEPTION

(Ecological engineering)

MULTIPURPOSE FILTRATION

sediment kit) • Pre-saved filtration programs adapted to each type of wine • Possibility to change the filter media (ceramic/ organic)

Sighter

PRESSING

• 2 membrane materials available: organic and ceramic • Solids (bourbes) filtration available (specific

INTUITIVE INTERFACE

filtered

• Launch of the program via the interface by the

CLARIFICATION

• Simple and intuitive touchscreen interface (12" screen) • Operations control system • Automated and configurable operation • Selection of program adapted to the product to be FILTR'ACTIV T160

operator

AUTOMATIC WASHING

• Automatic and periodic cleaning • The cleanliness of the filters is checked by the PLC THERMOVINIFICATION

and conductivity probe

CONNECTED FILTER

ŒNOPROCESS

COOLING PROCESS

FILTR'ACTIV works with the PELLENC Connect application. See detailed page.

Back Wash system

FILTR'ACTIV T TECHNOLOGY Touchscreen interface

Circulation pump

Back Wash system

Filtration modules

Website

Filtered product outlet

Raw product feed

FEED Feed pump (raw product inlet).

DESIGN The FILTR' ACTIV T series, tangential filtration with a fixed membrane. Solids (bourbes) filtration: FILTR'ACTIV T solids (bourbes) uses a Bourbes kit with specific membranes to filter the solids (bourbes) in the best way.

Organic

FILTR'ACTIV T SERIES CLARIFICATION

Organic

Ceramic

COMPANY

PROGRAMMING The operation of the machine is customisable via the touchscreen interface and according to the needs of each winery. 3 programming modes:

• Production: choice of volumes, valves and types of RECEPTION

wine by the operator.

• Cleaning: automatic programming after the end of the 1st step. • Storage: automatic programming after cleaning.

PRESSING

OPTIONS

CLARIFICATION

• Saturation with nitrogen: limitation of contact between oxygen and the product during the filtration stages. • Isobaric filtration: sparkling wine filtration. • Turbidimeter: continuously monitors the turbidity of the permeate, allowing traceability and a production stop in case of drift. • Multiple inlets/outlets: the FILTR'ACTIV T can be equipped with three valves at the product inlet and outlet to automate the chaining of filtration tanks or even the automation of assemblies. • Residual filtration: reduces the amount of residual product at the end of the filtration cycle. • PELLENC CONNECT: FILTR'ACTIV connected for remote monitoring. See detailed page.

TECHNICAL FEATURES FILTR'ACTIV T 40 – 200 FILTR'ACTIV T 80

FILTR'ACTIV T 120

FILTR'ACTIV T 160

FILTR'ACTIV T 200

Wine membrane: ceramic or organic (PES or PP)

Membrane type

120

160

200

160-480

240-570

320-960

480-1,140

640-1,920

800-2,400

125

175

250

375

500

625

2,500

2,850

3,200

3,500

dimensions

1,250

1,000

1,250

(mm)

2,280

2,300

2,280

600

800

900

1,100

1,400

1,700

35.5

(m2) Module number Volume of wine to be processed (hl / day)* Volume of solids (bourbes) to be treated (hl / day)* Machine

Empty weight (kg) Materials Rated power (kW)

COOLING PROCESS

Solids (bourbes) option (membrane surface reduced by half): organic (PES 3 mm)

Stainless steel 9.7

13.2

17.2

21.5

ŒNOPROCESS

Membrane surface

FILTR'ACTIV T 60

THERMOVINIFICATION

FILTR'ACTIV T 40

*Depending on the filterability of the wine, the temperature and on a basis of 20h/d.

Filtr'activ D series PERA PELLENC ŒNOPROCESS is expanding with innovative filtration solutions. FILTR' ACTIV D uses cross-flow filtration technology with rotating discs, which makes it the most efficient filter on the market. This technology treats highly charged products (solids with additives, lees, retentates and tank bottoms) in order to optimise the yields and volumes of products recovered. FILTR'ACTIV D offers the best alternative to conventional rotary vacuum filtration technologies and other technologies using diatomaceous earth (Kieselghurs, perlite, etc.) for liquids with a high suspended solids content.

FILTR'ACTIV D SERIES CLARIFICATION

COMPANY

FILTRATION ADAPTED TO LOADED PRODUCTS

• Filtration of solids, lees, retentate and tank bottoms • Can be used with Carbon, Bentonite, PVPP and others • Limitation of temperature rise • Optimised filtration efficiency, up to 92%* volume recovery

RECEPTION

*Depending on the grape variety, product filterability and temperature

DYNAMIC AND ECONOMICAL FILTRATION FILTR'ACTIV D28

PRESSING

• Innovative and unique filtration • Low residual volume design • Ceramic membrane

INTUITIVE INTERFACE

CONTROLLED AND SELF-PROGRAMMED MAINTENANCE

CLARIFICATION

• Touchscreen interface (12” screen) • Choice of product-specific settings by an operator • Automatic filtration • Automatic programs start-up

FILTR'ACTIV D14 trailer

THERMOVINIFICATION

• Long-life ceramics • Automatic washing • Reduced water and energy consumption

CONNECTED FILTER

ŒNOPROCESS

COOLING PROCESS

FILTR'ACTIV works with the PELLENC Connect application. See detailed page.

Rotary shafts for ceramic discs

FILTR'ACTIV D TECHNOLOGY Touchscreen interface

Circulation pump

Ceramic disc rotation motors

Integrated chemical suction pump

Dome containing filter discs

Website

Filtered product inlet / outlet

FEED Feed to the tank (agitated tank required) by pump (product inlet).

DESIGN FILTR' ACTIV D is a dynamic cross-flow filter with a high performance ceramic disc. The membranes rotate slowly in the dome containing the product to be filtered. The membranes made of ceramic discs are unique on the market. This feature ensures an extreme longevity of the membranes. FILTR' ACTIV D is used for the filtration of loaded products (bourbes, lees, retentates and tank bottoms). Rotary shafts for ceramic discs

FILTR'ACTIV D SERIES CLARIFICATION

COMPANY

PROGRAMMING The operation of FILTR'ACTIV can be customised via the touchscreen interface to suit the needs of any cellar. 3 programming modes:

• Production: choice of volumes, valves and types of wine by the operator.

RECEPTION

• Cleaning: programming and automatic start. • Storage: automatic programming after cleaning. • Emptying: transfer from mixing tank to lees tank.

PRESSING

TECHNICAL FEATURES

(m2) Volume of product to be processed (hl / day)* Machine dimensions L x l x h (mm) Empty weight (kg)

D14

D28

150

300

3,150 x 650 x 2,000

3,150 x 900 x 2,100

3,150 x 1,000 x 2,100

800

1,200

1,900

Materials

Stainless steel

Working temperature conditions

0 – 50° C

Rated power

4.9 kW, standard 380 V,

8.9 kW, standard 380 V,

15 kW, standard 380 V,

3 phases, 50 Hz, 60 Hz

THERMOVINIFICATION

Membrane surface

CLARIFICATION

FILTR'ACTIV D7–D28

3P + T 400 V Electrical power supply

16 or 32 A 480 V / 60 Hz power supply possible for USA and Canada

ŒNOPROCESS

COOLING PROCESS

*Depending on the filterability of the product, the temperature, etc.

Silver medal SITEVI - 2021

Filtr'activ T and D COUPLING

Website

The innovative coupling solution of FILTR' ACTIV T and D filters meets the needs of wineries that wish to optimise filtration with high product volume requirements. The versatility of the coupling means it can handle both wines and loaded products with a high recovery rate. Full automation of the coupling simplifies operation. The aim is to use each machine in its correct operating range to ensure volume, long-life, cleaning economy and volume recovery.

We opted for the FILTR' ACTIV T and D coupling because it met our initial requirements for longer membrane life, better solids concentration and maximum clear juice recovery. We chose this machine because of its robustness, its flexibility and the cost-effectiveness of the investment.

Sylvie Delperie

Cooperative winery "La Vigneronne" Occitanie (11) – FRANCE

FILTR'ACTIV T AND D COUPLING CLARIFICATION

COMPANY

MULTIPURPOSE FILTRATION

MAXIMUM COST-EFFECTIVENESS

• Wine and/or solids (bourbes) filtration

• Optimisation of recovered volume • 92%* volume recovery rate (concentration up to 75%

(thermovinification and flotation) • 100-700 hl of solids per day

MES)

• Reduced operating costs • Limited membrane wear • Unlimited filtration of all products in the cellar

• Different membrane materials: ceramic or organic (PES/PP)

*Depending on the grape varietal, product filterability and temperature

RECEPTION

UNMATCHED PERFORMANCE

• Accepts oenological additive inputs

EASY TO USE

PRESSING

• Simple and intuitive touchscreen interface • Full automation

Filtr'Activ D

CLARIFICATION

Filtr'Activ D concentration tank

THERMOVINIFICATION

Screening kit

Filtr'Activ T

COOLING PROCESS

5 hL buffer funnels Automated filling control

Coupling

FILTR’ ACTIV T40-D7

FILTR’ ACTIV T80-D14

FILTR’ ACTIV T120-D28

FILTR’ ACTIV T160-D28

Volume of product to be processed (hl / day)*

175

350

525

700

Recovery rate (%)

ŒNOPROCESS

TECHNICAL FEATURES

100

ŒNOPROCESS

COOLING PROCESS

THERMOVINIFICATION

CLARIFICATION

THERMOVINIFICATION

101

PRESSING

RECEPTION

COMPANY

GULFSTREAM

RELEASE THE FULL FLAVOUR FROM YOUR GRAPES! GULFSTREAM gives you regulated and effective temperature control of your harvest. The immersion principle ensures instant and consistent results while preserving the quality of the harvest.

The Gulfstream is a flexible tool and well suited to our structure. It meets our expectations of elaborating colourful, very fruity and fresh wines, but also denser wines with more mature profiles, with interesting blends and that are very popular at the moment. Another advantage is that we can process a large quantity of grapes, smoothing out the qualities and absorbing the peak of the grape harvest. Guillaume Mehu Cave la Comtadine

Provence-Alpes-Côte d'Azur (84) - FRANCE

102

GULFSTREAM THERMOVINIFICATION

COMPANY

HEATING THAT PROTECTS THE GRAPES

• Respect for the integrity of the harvest • Fast extraction of all phenolic compounds • Reduction of pyrazine and geosmin • Denaturation of harmful enzymes (laccase, polyphenol oxidase, etc.)

RECEPTION

• Structured, supple and aromatic wines

MORE VALUE ADDED TO THE HARVEST

Grape-harvest heating circuit

PRESSING

• Reduction in labour costs • Valorisation of 100% of the harvest • Up to 35% energy savings • Processing of spoiled grapes (Botrytis)

VERSATILE FOR USE IN ALL SITUATIONS • Full range • Multipurpose:

CLARIFICATION

- cold and hot temperature control - feeds in whole clusters or destemmed grapes • Heating of the grapes for the Flash Detente process • Can be used with well-drained grapes (heats the dry matter) Drainage circuit

AUTOMATED PROCESS AT YOUR FINGERTIPS

THERMOVINIFICATION

• Programmable logic controller (PLC) • Simple and intuitive touchscreen • Process automation

ŒNOPROCESS

COOLING PROCESS

Easy cleaning

Heated harvest

103

GULFSTREAM

TEMPERATURE CONTROL BY IMMERSION, ONE ASPECT OF VINIFICATION

Website

Fresh grapes are fed in

Juice bath to regulate temperature Dynamic cross flow drainage

Heat exchanger to heat or cool the juices

Treated grapes are discharged

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 PLC (programmable logic controller), 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.

104

GULFSTREAM THERMOVINIFICATION

Gulfstream

COMPANY

FULL-BODIED, FRUITY, AND SUPPLE WINES

RECEPTION

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.

PRESSING

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

A MODULAR, UPGRADABLE RANGE GF7

GF30

CLARIFICATION

• Cold / hot temperature control • Whole clusters or destemmed grapes • With drainage before heating • From 10°C to 85°C

THERMOVINIFICATION

• Cold / hot temperature control • Whole clusters or destemmed grapes • From 10°C to 85°C

GF7

GF20

GF30

Flow rate (t/hr)

7-10

Intuitive touchscreen interface

• • • •

Upstream drainage drum Hopper + outlet pump

Standard Optional

ŒNOPROCESS

Downstream drainage drum

COOLING PROCESS

TECHNICAL FEATURES

105

FLASH DETENTE TECHNOLOGY

Website

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.

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

106

FLASH DETENTE TECHNOLOGY THERMOVINIFICATION

COMPANY

WINE PROFILES ADAPTED TO MARKET DEMAND • Rounder, fuller, fruitier wines • Stability of colour and aromas • Denaturation of harmful enzymes (laccase, polyphenol oxidase, etc.)

• Wines obtained that are less sensitive to oxidative changes

RECEPTION

• Grape potential revealed

OPTIMISED CONTROL OVER THE THERMOVINIFICATION PROCESS

• Less reassembly, less work • Better temperature control during fermentation • Fermentation volumes up 25% with the same amount of energy

PRESSING

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

• Better cooling exchange during fermentation

CONTINUOUS PROCESS FROM 3 TO 30 T/H

20 t/h vacuum chamber with condenser

CLARIFICATION

• 24-hour operation possible • Continuous process until alcoholic fermentation • Reduces heating costs through greater flexibility in harvest dates

• Improves the cellar's capacity to produce new styles of wine or juice

• 25% increase in fermentation capacity with

THERMOVINIFICATION

equivalent energy input

SIMPLE PROCESS CONTROL

ŒNOPROCESS

COOLING PROCESS

• Programmable logic controller (PLC) • Simple and intuitive touchscreen interface

Vacuum chamber 7 t/h with condenser

107

FLASH DETENTE TECHNOLOGY

PELLENC PATENT

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 of the grapes: two tools available • Dynamic coaxial heat exchanger • Gulfstream The harvest is heated to a temperature of 85°C.

Heating of the grapes 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

108

FLASH DETENTE TECHNOLOGY THERMOVINIFICATION

COMPANY

OPERATING THE EQUIPMENT The process is entirely controlled by a PLC, which regulates the temperature at the outlet of the heating chamber according to the type of vinification chosen (hot pre-fermentation maceration: 70°C, Flash Detente thermovinification: 85°C).

RECEPTION

A simple and intuitive touchscreen interface allows the operator to control the various operating parameters (temperatures, maceration time) and informs the operator of any operational problems.

Thermo screen

PRESSING

RESULTS

CLARIFICATION

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

FLASH PROCESS Grapes fermented after flash THERMOVINIFICATION

STANDARD PROCESS Traditional vinification

CAPACITY 10 t/h

FDT – 20

20 t/h

FDT – 30

30 t/h

ŒNOPROCESS

MODEL FDT – 10

COOLING PROCESS

TECHNICAL FEATURES

109

Commendation VINITECH - 2018

œnoSm’Art 8

PELLENC PATENT Website

GET THE BEST OUT OF YOUR FRUIT! This innovative thermovinification process significantly improves the quality of the wines and adapts the final product to consumer demand. The ŒNOSM'ART 8 module adapts to all users' needs with its versatility, designed for a nominal flow rate of 8 T/H.

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 winery facilities and can thus help deliver a good service. ŒNOSM'ART 8 is a new winemaking tool which makes Flash Detente technology available to everyone.

Camille Vallat

Vignobles Vallat Occitanie (34) – FRANCE

110

ŒNOSM’ART 8 THERMOVINIFICATION

COMPANY

AN EXTRACTION THAT REVEALS THE FULL POTENTIAL OF THE GRAPE • Rounder, fuller, fruitier wines • Stability of colour and aromas • Denaturation of harmful enzymes (laccase, polyphenol oxidase, etc.)

RECEPTION

• Grape potential revealed • Significant reduction in spoiled grapes problems • Better incorporation of yeasts: optimised fermentation kinetics

SAVINGS ON THE HARVEST COOLING PROCESS

Mobile installation

PRESSING

• Less reassembly, less work • Better temperature control during fermentation • Fermentation volumes up 25% with the same amount of energy

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

• Multifunction: either traditional thermovinification or Flash Detente

• Recover value of spoiled or non-mature grapes • Wine profiles adapted to market demand CLARIFICATION

Vacuum chamber and condenser

OPTIMISATION OF THE EXTRACTION PROCESS

• Continuous process until alcoholic fermentation • Improves the cellar's capacity to produce new styles of wine or juice

• 25% increase in fermentation capacity with equivalent energy input

• In-line enzyme injection at the outlet of the vacuum THERMOVINIFICATION

tank for optimised efficiency

EASIER CONTROL OF THE PROCESS

Simple and intuitive automatic control system

COOLING PROCESS

• Programmable logic controller (PLC) • Simple and intuitive touchscreen interface • Superb handling • Œnosm'art on skids • Possibility for installation on a trailer for multi-site

ŒNOPROCESS

use or cooperatives for the use of agricultural equipment (CUMA)

Heated harvest injected into vacuum chamber

111

112

ŒNOPROCESS

COOLING PROCESS

THERMOVINIFICATION

CLARIFICATION

COOLING PROCESS

113

PRESSING

RECEPTION

COMPANY

EXCHANGERS CHILLERS Heat exchangers with corrugated tubes, coaxial type, specific to heat treatments:

• of the grape harvest • of the musts with solids, or pulpy juice

The inner tube is a coiled spiral made using a specific PELLENC PERA ŒNOPROCESS process: 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. Harvest exchangers

Buffer tank and thermal distribution management

114

COLD PROCESS COOLING PROCESS

• Cold production • Fermentation management via touchscreen • Thermostat dual readout/setpoint display • Stainless-steel cabinet • Pneumatic solenoid valve

COMPANY RECEPTION

FERMENTATION MANAGEMENT

Regulation of fermentation temperatures

BENEFITS

PRESSING

• Continuous management of chiller needs tank by tank • Diminishing the risk of thermal excess • Assurance that the desired temperature is always reached • System that can be upgraded and computerised

CONTROL Cooling unit with heat recovery

CLARIFICATION

On this screen, the winemaker measures and enters the density to control fermentation kinetics. He constantly monitors in real time, the temperatures of all the tanks, their set points and the operating status of the heat exchangers. By selecting a tank, the winemaker can see the temperature variations over the previous 10 days, or with a finer level of detail over the last 24 hours. The graphical temperature regulation interface meets all the needs of the most demanding winemakers.

• Export of all regulation information to a computer (essential for good batch traceability)

• Consultation and control from a computer network or

THERMOVINIFICATION

OPTIONS Regulation by touchscreen

Internet connection

• Fermentation Management interfaces with the PELLENC

ŒNOPROCESS

COOLING PROCESS

Connect application. See detailed page.

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

Website

H A

E D

G F

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

FLASH PASTEURISATION PELLENC PERA ŒNOPROCESS flash-pasteurisation modules provide microbiological stability for wines by destroying all bacterial and yeast flora. Flash pasteurisation technology consists of several stages:

• Instantaneous heating of wine to 72°c • This temperature (72°C) is maintained for 20 seconds

• Instantaneous cooling to initial temperature

BENEFITS • The wines are not denatured • Organoleptic properties are preserved • Destruction of micro-organisms • The compounds required to age wines are preserved • No filtration sediment used • Improved food safety

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COLD PROCESS COOLING PROCESS

• Decreasing doses of SO2 during ageing • Efficient chemical sterilisation of must • Simple and easy to use • Easy maintenance • Very good energy efficiency • 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.

RECEPTION

• With scroll compressors up to 250,000 frigories • With screw compressor from 250,000 to 2,000,000 frigories

Chilled-water production facilities

CLARIFICATION

PRESSING

OTHER PROCESSES

Alcohol de-icing skid

Turnkey cooling process

ŒNOPROCESS

COOLING PROCESS

THERMOVINIFICATION

CUSTOM-MADE COLD PROCESS

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118

ŒNOPROCESS

COOLING PROCESS

THERMOVINIFICATION

CLARIFICATION

ŒNOPROCESS

119

PRESSING

RECEPTION

COMPANY

PELLENC CONNECT

Website

A UNIQUE VINE TO THE CELLAR PLATFORM PELLENC CONNECT facilitates users’ tasks and optimises the use of vineyard equipment through the visualisation of machine, agronomic and oenological data in real time. This platform optimises the organisation of operations from the vineyard to the winery and allows faster machine interventions. PELLENC CONNECT helps users better understand their production and raise their objectives in terms of the final product.

In 2021, we will integrate control and monitoring of the thermoregulation of the vats as well as the monitoring of all cold production and distribution in the cellar. We will be able to remotely program the set temperatures and be alerted by SMS in case of a fault. This will give us the necessary responsiveness to monitor fermentation and avoid any problems with the wines. Joël Julien

Les Costières De Pomérols Occitanie (34) – FRANCE

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PELLENC CONNECT ŒNOPROCESS

COMPANY

REMOTE MONITORING The PELLENC CONNECT platform allows users to remotely monitor equipment in the vineyard and in the cellar. Remote viewing on tablet, PC or smartphone for simplified working.

RECEPTION

Thanks to the real-time visualisation of the machines, the user can be informed of their status and thus change the settings remotely. PELLENC CONNECT delivers optimisation from the vineyard to the cellar.

PRESSING

INFORMATION IN REAL-TIME With PELLENC CONNECT, the user is alerted in the event of a fault on one of the machines. A log of use and settings is available for each machine for better traceability and technical and economic analysis. The user can see:

CLARIFICATION

• Agronomic and oenological data: yield maps, plant vigour maps, pressing curves and fermentation monitoring curves. • The status of equipment and the follow-up of the production stages. • Maintenance intervals for each machine.

OPTIMAL REACTIVITY PELLENC CONNECT links the PELLENC Vineyard to the Cellar experts to the users in order to improve the reactivity of the services in case of need.

THERMOVINIFICATION

In case of an alarm on one of the machines, PELLENC CONNECT informs the user as well as the PELLENC experts. Thanks to this information, the technicians can carry out a remote diagnosis if necessary and, if needed, transmit a request for intervention to the after-sales service to provide support as quickly as possible.

COOLING PROCESS

PELLENC CONNECT offers proximity anywhere and information exchange.

EXPERT HELP AT HAND

ŒNOPROCESS

PELLENC CONNECT offers vine growers, oenologists and cellar managers a precise and unique expertise thanks to the information from the equipment but also agronomic and oenological data. Experts will provide personalised advice on how to optimise the use of the machines.

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PELLENC CONNECT

The link between the vineyard and the winery is strengthened by this platform. PELLENC CONNECT offers users peace of mind while optimising their business. PELLENC CONNECT optimises the management of equipment and the monitoring of operations from the vineyard to the wine cellar.

For cold production and temperature control

THE PELLENC CONNECT PLATFORM STRENGTHENS THE LINK BETWEEN THE VINEYARD AND THE WINERY

SERVICES FOR DISTRIBUTORS

• Information sharing to simplify the management of

supply flows (e.g. optimising the filling of tanks and presses) • Remote monitoring of equipment use • Remote visualisation of the settings of the equipment in the distributor fleet, as well as diagnostic data • Visualisation of all process information • Reminder of maintenance intervals • Fault alerts • Log of the use of equipment and associated settings in order to be able to carry out a technical and economic analysis "from vineyard to tank"

THE PARTICULARITIES Specific features of OPTIMUM multifunction carriers • Geolocation • Screen-sharing • Customisable alerts • Yield maps: during the harvest, continuous weighing

of the mass of grapes harvested in each area of the plot makes it possible to obtain a yield map. • Vigour mapping: this is generated during pre-pruning, thanks to the sensor used on VISIO for automatic opening at the post on the TLVP pre-pruner.

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PELLENC CONNECT ŒNOPROCESS

• Remote control of the temperature in the tanks • D isplay of information on cold production and distribution

For pressing • I nformation on the status of the press and the remaining time

• History and export of pressing curves for process analysis and optimisation

Remote viewing and supervision of the distributor's equipment, as well as diagnostic data and machine settings.

ACCESS TO ESSENTIAL INFORMATION FOR HIGH-QUALITY ADVICE • Access to remote settings and diagnostic data of connected equipment worldwide to support after sales services. • Analysis of pressing curves to optimise programs according to the expected oenological results.

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ŒNOPROCESS

COOLING PROCESS

THERMOVINIFICATION

CLARIFICATION

PRESSING

RECEPTION

COMPANY

pera automated control systems

Website

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

AUTOMATED HOPPER-LOADING

• Harvest reception • Harvest in hoppers • Entire harvest for sparkling wines with a distribution system for supply presses

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

Screen for reception control with PELLENC sorting

PUSHING THE GRAPES AND CLEANING THE PIPING Piston-head push: Emptying piping, better traceability of tank filling, savings on water for washing.

Controlling full harvest intake with press fed through doors

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PERA AUTOMATED CONTROL SYSTEMS OENOPROCESS

COMPANY

SUPERVISION OF THE PRESSING SITE All the information about the presses on the site are grouped together on the same interface, visible on a PC: optimising the management of presses, real-time information on the status of faults in the pool of presses.

Transfer of the harvest between the heating system and the maceration tanks, storage tanks (several different types of storage tank can be managed), and the Flash Detente unit.

RECEPTION

THERMOVINIFICATION Interface for controlling a thermovinification with flash detente

AUTOMATIC TANK EMPTYING

PRESSING

Control of pomace removal to presses.

REGULATION OF THE TEMPERATURES IN THE VATS

CLARIFICATION THERMOVINIFICATION

Management control panel for tank temperatures

Control interface for hot-water production COOLING PROCESS

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

Tank emptying and supply system for fermented pomace in presses

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

ŒNOPROCESS

Control of tanks temperature settings from a supervision touchscreen interface, remote control possible.

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Smart Oak

Website

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 oak ageing to suit consumer tastes. Smart Oak is an automated tool for managing the oak ageing with alternatives process. Smart Oak is connected to an oak ageing with alternatives tank. Different types of wood chips 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, intuitive, easy-to-use interface.

Smart Oak optimises the oak ageing time of wines. Smart Oak offers a way to meet an urgent, unplanned request 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 aromas, while adopting volume in the mouth and added structure.

Cave Héraclès Occitanie (30) – FRANCE

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SMART OAK ŒNOPROCESS

COMPANY

CONTROLLED OAK AGEING WITH ALTERNATIVES

• Blanketing during oak ageing with alternatives • Preserves the freshness and fruitiness of wines • Controlled extraction of the aromatic compounds from oak wood

• Alert in the event of air intake • Extraction intensity selected according to the type RECEPTION

of wine required

CUSTOMISATION OF WINES ON DEMAND

• Reduced wood/wine contact time (a few days

Intuitive touchscreen interface

PRESSING

instead of 3 to 6 months in the static process) • Rapid return on investment • Flexibility: enables fast adaptation to consumer demand • Improved control of wine conservation (no transfer from the tank upon completion of the oak ageing)

EXCELLENT INTEGRATION OF THE PROCESS FOR OAK AGEING WITH ALTERNATIVES

automatic or manual programs as required

CLARIFICATION

• Wood shavings added to the Smart Oak tank • Safer for operators • A la carte control of oak ageing with alternatives:

Simplified schematic

• User-friendly and intuitive touchscreen interface

CONTROLLED OAK AGEING WITH ALTERNATIVES

Short (6-8 days)

Classic (8-11 days)

Intense (9-12 days)

sugar levels and aromas

balance between aroma and tannins

structure

THERMOVINIFICATION

THREE CUSTOMISABLE PROGRAMS FOR OAK AGEING WITH ALTERNATIVES

Programs to control oak ageing with alternatives COOLING PROCESS

monitored by an electrical impedance spectrometry sensor • Reproducibility of oak ageing profiles

ŒNOPROCESS

• The progress of oak ageing with alternatives is

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

128

PRIZES AND AWARDS

COMPANY

2021

FILTR’ACTIV COUPLING

SITEVI: Silver Medal

2019

SMART PRESS

SITEVI: Bronze medal: wine press

SMART GLASS

ENOMAQ: Outstanding Technical Innovation Award

KLINER

ENOMAQ: Technical Innovation Award

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 using Flash

2017

SMART PRESS

ENOMAQ: Technical Innovation Award

2016

SMART PRESS

2015

GREEN CRYOTM

SITEVI: Silver medal multifunction cooler

2014

LARGE ENTERPRISE AWARD

FRENCH MINISTRY OF THE ENVIRONMENT: Environment & Business Award 2014

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: 1st prize: “juice runoff in inert atmosphere”

1999

PRESS

SITEVI: G old medal "Conductivity/juice quality correlation on pneumatic press" Excellence series, water envelope 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

Detente technology

PRESSING

SIVAL: Innovation Award - Machinery and Automation

VINITECH: Range of smart, high-quality pneumatic presses

CLARIFICATION

DYONISUD: Innovation Award

COOLING PROCESS

THERMOVINIFICATION

Eco-products for Sustainable Development category

ŒNOPROCESS

2018

RECEPTION

PRIZES AND AWARDS

129

NOTES

Patented Equipment. The technical features and photographs are provided for information only and are in no way contractually binding. PELLENC reserves the right to make any modifications and improvements to its products it deems necessary without prior notice. Photo credits ©PELLENC l Design: PELLENC communications department l Catalogue printed on PEFC paper.

130

COMPANY ŒNOPROCESS

COOLING PROCESS

THERMOVINIFICATION

CLARIFICATION

PRESSING

RECEPTION

NOTES

131

NOTES

132

133

ŒNOPROCESS

COOLING PROCESS

THERMOVINIFICATION

CLARIFICATION

PRESSING

RECEPTION

COMPANY

Distributor’s stamp

www.pellenc.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 • E-Mail: 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 • E-mail: contact@pellenc.com

Member of Axema, the trade association of the agricultural equipment industry and of the European Garden Machinery Federation

This catalogue was printed in France by an Imprim'vert certified company, on chlorine-free paper from sustainably managed forest.

ENG – 11/2023 – 176249

TOGETHER WE CREATE TOMORROW’S WINES