| Customization: | Available |
|---|---|
| After-sales Service: | Support |
| Warranty: | 12 Months |
| Quantity: | |
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The 6000 L/H Wine Beverage Pipeline Tubular UHT Sterilizer Plant Line is a specialized solution designed for gentle thermal treatment of wines, spirits, and wine-based beverages, ensuring microbial stability without compromising aroma, color, or tannin structure. Engineered to handle the sensitivity of wine compounds, this plant line uses a low-temperature long-time (LTLT) or high-temperature short-time (HTST) approach, depending on product requirements, with precise control over oxygen exposure and thermal stress. Capable of processing 6,000 liters per hour, it supports both still wines (red, white, rosé) and sparkling wines, integrating seamlessly with clarification systems, cold stabilization units, and bottling lines.
1. Oxygen-Minimized Processing: Operates under nitrogen blanketing throughout the pipeline, with stainless steel 316L tubing (electropolished to Ra ≤0.6μm) to prevent metal-ion interaction. Dissolved oxygen levels are maintained below 100ppb during processing.
2. Precision Temperature Profiling: A dual-loop heat exchanger allows gentle heating (50-85°C for pasteurization, 130-135°C for UHT) with holding times from 10 seconds to 3 minutes, customizable via the PLC for different wine styles (e.g., delicate whites vs. robust reds).
3. Low-Shear Flow Design: Smooth-bore tubing (internal diameter: 20-40mm) and peristaltic pumps reduce mechanical stress on wine colloids, preserving tannin stability and preventing haze formation.
4. Hygienic Aseptic Design: All wetted components meet 3-A Sanitary Standards, with automatic CIP/SIP cycles that include citric acid rinses (to remove tartrate deposits) and steam sterilization (121°C for 15 minutes).
5. Real-Time Quality Monitoring: In-line sensors measure optical density (to detect haze), pH, and alcohol content, with automatic diversion of out-of-spec product during start-up and cool-down phases.
• Still Wine Production: Pasteurizes table wines, dessert wines, and wine coolers for extended shelf life without refrigeration, ideal for export markets with ambient storage requirements.
• Sparkling Wine Stabilization: Processes prosecco, champagne, and spumante using low-temperature pasteurization (60-65°C for 20 minutes) to inactivate yeast without affecting carbonation.
• Fortified Wines: Handles port, sherry, and brandy-based beverages, with optional ethanol-resistant seals and heaters rated for high-alcohol content (up to 25% ABV).
Q: Will UHT processing affect the aging potential of red wines?
A:Our low-temperature HTST protocol (130°C for 2 seconds) minimizes chemical changes, preserving tannin structure and varietal characteristics. Most producers use this for shelf-stable wines not intended for long-term cellaring.
Q: Can the system handle sparkling wines with high CO₂ pressure?
A:Yes, the pipeline is rated for 6 bar (87 psi) working pressure, compatible with carbonated wine processing. A pressure relief valve ensures safety during peak production.
Q: How is tartrate crystal formation prevented during cooling?
A:A downstream cold filter (2-4°C) removes potassium bitartrate crystals, complemented by the tubular heat exchanger's gradual cooling profile to avoid thermal shock.
Q: What is the recommended cleaning agent for wine residue?
A:The CIP system uses 2% sodium hydroxide (NaOH) at 60°C to dissolve wine solids, followed by a 1% phosphoric acid rinse to remove mineral deposits. A final RO water flush ensures no chemical 残留.
Q: Does the plant line include a degassing unit?
A:Degassing is optional but recommended for oxygen-sensitive wines. An integrated vacuum degasser (30-50 mbar) reduces dissolved oxygen to <50ppb before thermal treatment.
The 6000 L/H Wine Beverage Pipeline Tubular UHT Sterilizer Plant Line is a specialized solution designed for gentle thermal treatment of wines, spirits, and wine-based beverages, ensuring microbial stability without compromising aroma, color, or tannin structure. Engineered to handle the sensitivity of wine compounds, this plant line uses a low-temperature long-time (LTLT) or high-temperature short-time (HTST) approach, depending on product requirements, with precise control over oxygen exposure and thermal stress. Capable of processing 6,000 liters per hour, it supports both still wines (red, white, rosé) and sparkling wines, integrating seamlessly with clarification systems, cold stabilization units, and bottling lines.
1. Oxygen-Minimized Processing: Operates under nitrogen blanketing throughout the pipeline, with stainless steel 316L tubing (electropolished to Ra ≤0.6μm) to prevent metal-ion interaction. Dissolved oxygen levels are maintained below 100ppb during processing.
2. Precision Temperature Profiling: A dual-loop heat exchanger allows gentle heating (50-85°C for pasteurization, 130-135°C for UHT) with holding times from 10 seconds to 3 minutes, customizable via the PLC for different wine styles (e.g., delicate whites vs. robust reds).
3. Low-Shear Flow Design: Smooth-bore tubing (internal diameter: 20-40mm) and peristaltic pumps reduce mechanical stress on wine colloids, preserving tannin stability and preventing haze formation.
4. Hygienic Aseptic Design: All wetted components meet 3-A Sanitary Standards, with automatic CIP/SIP cycles that include citric acid rinses (to remove tartrate deposits) and steam sterilization (121°C for 15 minutes).
5. Real-Time Quality Monitoring: In-line sensors measure optical density (to detect haze), pH, and alcohol content, with automatic diversion of out-of-spec product during start-up and cool-down phases.
• Still Wine Production: Pasteurizes table wines, dessert wines, and wine coolers for extended shelf life without refrigeration, ideal for export markets with ambient storage requirements.
• Sparkling Wine Stabilization: Processes prosecco, champagne, and spumante using low-temperature pasteurization (60-65°C for 20 minutes) to inactivate yeast without affecting carbonation.
• Fortified Wines: Handles port, sherry, and brandy-based beverages, with optional ethanol-resistant seals and heaters rated for high-alcohol content (up to 25% ABV).
Q: Will UHT processing affect the aging potential of red wines?
A:Our low-temperature HTST protocol (130°C for 2 seconds) minimizes chemical changes, preserving tannin structure and varietal characteristics. Most producers use this for shelf-stable wines not intended for long-term cellaring.
Q: Can the system handle sparkling wines with high CO₂ pressure?
A:Yes, the pipeline is rated for 6 bar (87 psi) working pressure, compatible with carbonated wine processing. A pressure relief valve ensures safety during peak production.
Q: How is tartrate crystal formation prevented during cooling?
A:A downstream cold filter (2-4°C) removes potassium bitartrate crystals, complemented by the tubular heat exchanger's gradual cooling profile to avoid thermal shock.
Q: What is the recommended cleaning agent for wine residue?
A:The CIP system uses 2% sodium hydroxide (NaOH) at 60°C to dissolve wine solids, followed by a 1% phosphoric acid rinse to remove mineral deposits. A final RO water flush ensures no chemical 残留.
Q: Does the plant line include a degassing unit?
A:Degassing is optional but recommended for oxygen-sensitive wines. An integrated vacuum degasser (30-50 mbar) reduces dissolved oxygen to <50ppb before thermal treatment.
