Reda PolyPhenol Extractors for sale from ABEVE

Reda PolyPhenol Extractors

Supplier: ABEVE

Reda PolyPhenol Extractors

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For extracting maximum colour, structure and flavours for high yield, ‘wet’ and diseased harvests.

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Reda PolyPhenol Extractors Features:

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.

Options:

Models without the installed Heat/Cooling unit, drawing instead from existing infrastructure.

To contact ABEVE about Reda PolyPhenol Extractors use Get a quote.

Reda PolyPhenol Extractors Features:

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.

Options:

Models without the installed Heat/Cooling unit, drawing instead from existing infrastructure.

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To contact ABEVE about Reda PolyPhenol Extractors use Get a quote.

AI Overview BETA

Reda PolyPhenol Extractors run continuously between the destemmer and fermenter, processing grape must to draw out polyphenols before fermentation. Rapid heating takes must to 68–72°C, then quickly lowers it to the temperature required for fermentation. For wet or diseased grape harvests, they target colour, structure and flavours to support high yields and better vintage management.