Water, glicol chillers, wine-coolers, fermentation control systems


Wine fermentation at controlled temperature

Control of fermentation temperature is essential for the modern process of maceration, fermentation, stabilization and storage of wine. The proper fermentation temperature of wine is crucial for its flavor and aroma properties. It can be argued that temperature is crucial at many stages of winemaking. Certain oenological treatments can only be started or ended within a certain temperature range. The most reliable method of controlling the fermentation temperature is a glycol installation (chillers-heat pumps), which ensures cooling or heating of each tank at the temperature set by the winemaker.

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Seweryn Fabijaniak
Certified Oenologist, a graduate of the University of Agriculture in Krakow, an expert in the production technology of wines, juices, meads and many other drinks. An experienced advisor in the field of design and machinery of broadly understood fruit and vegetable processing plants.