Continuous process between destemmer and fermenter.
Rapid increase of must temperature to 68-72°C and then quickly dropping it back to ferment requirements.
Polyphenol extraction is 30-60% higher allowing for shorter ferment times and better vintage management
Will inactivate Lacasse caused by Botrytis affected grapes
Outside of vintage can be used as another heat exchanger
Control Board with PLC for automatic management
Installed Chiller & Heat Pump so it is a ‘plug & play’ operation.
Thermal Recovery system for 60-70% energy saving.
Models & Productions:
EPR F 50 - 5,000lts per hour.
EPR F 100 - 10,000lts per hour.
EPR F 200 - 20,000lts per hour.
Models without the installed Heat/Cooling unit, drawing instead from existing infrastructure.
Welcome to ABEVE: pronounced "a bevvie" which is slang for a beverage.
When you are at your favourite pub and ask for a bevvie you could receive a beer, wine, spirit or cider.
ABEVE was formed in ...