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A complete range to satisfy every requirement: Classic 60-100-200-300-400-700 Hl
Classic horizontal rotary fermenters are designed in order to get the maximum exploitation from grapes maceration. Thanks to their versatility and simplicity, they allow following grapes treatment processes:
Carbonic maceration.
Production of new wines.
Skin contact.
Development of the extraction processes.
Polyphenolic extraction for ageing wines.
Maceration with the Classic fermenter
Slow programmed rotation of the tank from 1 to 4 times per day with the choice of rotation number to both right and left directions.
Quick rotations.
The submerged cap during the rotation causes a complete and homogeneous leaching of the marc.
The slow rotation of the machine avoids the marc pulping and consequently we get a lees production less than 50% in comparison with traditional fermenters.
The extraction of aromas, perfumes, colour and tannin takes short times.
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All parts getting in touch with the product are made of Aisi 304 stainless steel.
Cooling jackets are welded to the tank for the thermoregulation with high exchange surface and minimum volume of cooling or warming liquid in circulation.
Thermo-resistive PT 100 temperature probe, which continuously measures the juice temperature inside the tank.
PLC control panel with the maximum flexibility in the programming and in the operating control of each working phase.
Safety valves for breathing the gas produced during the working phase.
Special draining channels with large draining surface in order to maximize the liquid extraction and to get low lees production.
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Axial infeed valve and jackets insulation. Micro-oxygenation system for new and robust wines (Diemme exclusive system).
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