| Product Information of gasketed plate heat exchanger | |
| Brand | Exheat |
| Plate material | Titanium/Stainless steel 0.5mm 0.6mm 0.7mm 0.8mm 1mm |
| Gasket material | NBR HNBR EPDM HEPDM VITON FKM Silicone |
| Frame material | Painted Carbon steel or stainless steel |
| Color of frame | blue or customed color |
| Connection type | flange or thread |
| Flange standard | ANSI ASME BS BA JIS DIN GB ISO |
| Tightening bolt | M24 M30 M39 |
| Design pressure | highest 20mpa, lowest 10Mpa |
| Work pressure | normal 12.5Mpa |
| MOQ | 1 set |
| Package | polywood case |
| Warranty | one year |
| OEM | Can make replacement |
1.Wine Production Process Flow
Harvest grapes → Prepare grapes →Pasteurization →Add yeast→Fermentation→Press→Malolactic→Aging→Blending →Pasteurization→Bottling→Bottle aging
2.process stages
1. Selection of raw materials: ripe, fresh, whole grapes. The grape varieties suitable for vinification are listed in the table below.
2. Washing and sorting: wash the selected grapes in a vat of running water. Rinse well with water. While washing, rotten berries are sorted and removed.
3. Pressing and coarse filtration: juice is extracted by pressing and centrifugation. Coarse filtration is carried out using a 0.5 mm pore size sieve to reduce insoluble solids to less than 20%.
4. Low-temperature maceration: control room temperature to 5-10°C and extract flavonoid polyphenols for approximately 12-24 hours.
5. Low-temperature clarification: rest at 0-5°C to remove suspended solids such as pulp and skins, reduce enzyme activity and prevent unrefined acidity.
6. Pasteurisation: rapid heating to 90-95°C to inactivate different enzymes.
7. Heat maceration: rapid and short leaching of tannins and grape pigments at 50-60°C.
8. Fermentation: different wines require different temperatures for fermentation. Dry white wines are fermented at around 18-20°C and dry red wines at around 26-30°C.
9. Refrigeration: the wine is chilled to allow the sodium hydrogen tartrate to precipitate out.
10. Packaging: the sterilised wine is quickly placed in sterilised, heat-sealed glass bottles. After sealing, the wine is rapidly cooled to 38°C.
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