- Secure welded in lifting braces for forklifting and tipping
- Doubles as an open top fermenter and VC tank for maturation
- Stackable two high when full, or four high when empty
- Custom outlet positioning and double jackets available
- Floating lid complete with seal, pump and pressure gauge
-
Variable Capacity Forkliftable & Tippable Tanks
-
VinHeat Insert with Thermostat
Insert into tank via 2” ball valve (RJT/BSM), or drop down into barrel or vessel. Thermostat adjustable to 40°C.
- VinHeat Wine Heaters are designed to heat juice/ wine gently by convection; causing warmed product to rise and move away from the heat source
- 1000W model heats 1000L of wine by 1 degrees celsius per hour. 2000W heats wine by 2 degree/ hour
- Great for warming wine prior to bottling
- Heating rods of any kind may only be operated in liquids that are free of solids (i.e. the rod should not have contact with lees or berry skins)
- No moving parts
- Made in Germany
-
VinHeat Submersible
To be placed into the top of any vessel (tank, barrel etc), in which the element can be completely submersed.
- VinHeat Wine Heaters are designed to heat juice/ wine gently by convection; causing warmed product to rise and move away from the heat source
- 1000W model heats 1000L of wine by 1 degrees celsius per hour.
- Great for warming wine prior to bottling
- Heating rods of any kind may only be operated in liquids that are free of solids (i.e. the rod should not have contact with lees or berry skins)
- No moving parts
- Made in Germany
-
Colour & textural improvement Excellent for all red wines- Improves colour intensity and optimises colour concentration.
- Enhances palate texture.
- Increases shelf life.
- Addition during 4 stages: cold soak, fermentation, pressing-off and pre-bottling refinement.
- Download APPLICATION
-
Structure Excellent for all red wines- Highly purified tannin preparation derived from high quality red grape skins.
- Optimises fixation and the stabilisation of anthocyanins.
- Highly recommended for wines intended for micro-oxygenation.
- Addition during 3 stages: cold soak, fermentation and pre-bottling refinement.
- Download APPLICATION
-
Aromatic stability Recommended for white and rosé wines- Optimises redox potential and aromatic stability of wines.
- Especially useful with botrytis contaminated grapes.
- Prevents early aging in wines made with low or no addition of SO2.
- Addition during 2 stages: fermentation and pre-bottling refinement.
- Download APPLICATION
-
All aromatic wines and Rosé- Clean fruit expression
- Low VA and ester producer
- Faster settling with increased B-lyase activity
- Download ACTIVATION GUIDE
-
For all terpene driven white wines, Sparkling and Prosecco- Fresh citrus and lime characters
- Robust strain with low nutrient requirements
- Excellent riddling properties and fast flocculation
- Download ACTIVATION GUIDE
-
For expressive rosé and all crisp summer wines- Broad flavour profile of pink grapefruit and blood orange zest characters
- Fruity and exotic aroma spectrum due to increased fruit ester formation
- High alcohol tolerance.
- Stable and persistent aroma.
- Low formation of acetaldehyde.
- Download ACTIVATION GUIDE
-
For all complex white wine- Emphasises yellow fruit characters and creaminess
- Fast autolysis, release of mannoproteins and polysaccharides
- Low sugar conversion rates
- Perfect for all barrel fermented wines or wines aged on lees
- Download ACTIVATION GUIDE
-
All fruit driven red wines and stuck ferments- High colour and flavour capacity due to amplified enzymatic activity
- Low ester and low VA formation
- Strong fermenter and restart strain
- High alcohol tolerance up to 17 vol%
- Download ACTIVATION GUIDE
-
All red, white and rosé wines- Saccharomyces uvarum strain
- Combines flavour diversity of Non-Saccharomycesyeast with fermentation security of Saccharomycesyeast
- “Clean Spontaneous” flavour spectrum combined with high alcohol tolerance
- Increased savoury and spicy characters
- Download ACTIVATION GUIDE
-
All red, white and rosé wines- World first blend of spray dried Pichia kluyveri and Saccharomyces cerevisiae
- Solution for spontaneous fermentations
- Expressive thiols and long chain esters
- High alcohol tolerance up to 16 vol % alc
- Top Performer in all wines, including low YAN wines
- Download ACTIVATION GUIDE