SYSTEM TO IMPROVE THE STRUCTURE AND COLOR OF WINE
By using this filtration system it is possible to enrich the wort by increasing the sugar level, raising the concentration of organic acids and flavours and improving the structure and color of the wine.
- Preserves the organoleptic characteristics of the must.
- Reduction of maintenance costs.
- Minimal loss of sustenance
- Minimum increase of temperature during filtration.
- Allows changing membranes according to the characteristics of the product to be filtered.
- Production 240 l/h.
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