Grape Juice

Before the grapes are juiced by the decanter, they have to be stemmed, heated and have special enzymes added. A further pre-treatment step in addition to stemming to break open the grapes, for example additional crushing, is not required for juicing in the decanter. The grapes are already sufficiently broken open by the stemming process for gentle, rapid and continuous juicing in the decanter.

Once the decanter has gently juiced the grapes, in other words without releasing bitter substances from the solids into the juice, the juice is collected in a tank and has enzymes added to it to break down pectin.

After the grape juice has passed through the subsequent aroma recovery unit, the pre-concentration stage and a plate heat exchanger, it passes to another tank and then to a hydrocyclone which removes the tartrate. A clarifier from GEA Westfalia Separator now performs the task of clarifying the grape juice. Following evaporation, the premium concentrate can be stored or processed further.