The Holidays arrive and with them the toasts. In Italy it is traditional to raise glasses with Prosecco, but what is the fermentation process that takes the grapes from the vine to the autoclave and reaches tables all over the world?
To view this video please enable JavaScript, and consider upgrading to a newer web browser
In the main wine-producing countries the grape harvest phase is well known, in which the grapes for the table or for winemaking are collected. When the bunches are destined for winemaking, first the berry is separated from the stems (destemming), and then crushed. Unlike red ones, white wines are obtained only by extracting the juice from the berries which is then clarified and fermented.
Fermentation is the essence of production, through which sugars are transformed into alcohol by yeasts. For most wines - including sparkling wine - there is only one fermentation, but when the Prosecco is prepared, the Charmat method involves another, after a further addition of sugars and yeasts.
PTo ensure that this process is efficient and that indispensable wine aromas are not lost, the temperature during the second fermentation must be maintained between 18 and 22°C, and at a controlled pressure. It is therefore very important that the wine autoclave has an adequate size for the process, and that the instrumentation used to control the environment is suitable for obtaining the desired final result.
CAMLogic offers solutions for both cisterns and smaller tanks. In larger environments the PFGLP float level indicator can be installed, while in smaller spaces the CLR20 float indicator is ideal.
Both are suitable for contact with food products and all the parts in contact with the product are made with stainless steel, which makes them resistant to chemical aggressive liquids. CLR20 is also available in versions for the control of two or three level thresholds, can be installed both horizontally and vertically and, like the PFGLP, is not affected by the presence of foam.
If, on the other hand, electrical conductivity is a preferred operating principle for the detection of the liquids, the CLC40 model could be used. This model, suitable for contact with food, allows you to control up to 2 independent level thresholds and has an adjustable intervention delay, should waves form during the filling of the sparkling wine autoclave.
At this point, when the second fermentation has been completed as well, the product obtained can be filtered, stabilized and, if necessary, dosed before being bottled.
Conductive level sensor with G 1” 1/2 process connection. Rod probe for multipoint detection of two liquid level switch thresholds. The instrument can be customized with special lengths and electrical accessories.
Float level sensor made of rugged die-cast aluminium and stainless steel. It can be applied with a G 2” connection or flange. No power supply required. Resistant up to 100 degrees. The instrument can be customized with special lengths and accessories such as curved floats and silicon bellows.
Float level sensor built with permanent magnet and frictionless reed contacts. It has a G ⅜ connection. It does not require power supply. Ideal for use in contact with corrosive or food materials. The instrument can be customized with special lengths and accessories.
Float level sensor built with permanent magnet and frictionless reed contacts. It has a G ⅛ connection. It does not require power supply. It is ideal for use in contact with corrosive or food materials. The instrument can be customized with special lengths and accessories