Opening of the berries: release of the juice and greater juice/skin surface contact.
Improved extraction of compounds found in the skin (polyphenols, aromatic compounds, etc.).
Adjustments are simple and can be done in real time based on the desired crushing intensity.
Better colour stabilisation: tannins-anthocyanins combinations.
Total polyphenols index (TPI) higher after several months in the bottle.
Tests carried out with the INRA from 2010 to 2012
Available as an option
|Flow||Up to 25 t/h|
|Length (overall, in mm)||960|
|Width (overall, in mm)||580|
|Height (overall, in mm)||360|
|Crushed grapes outlet (mm)||Ø 450|
|Machine weight (exclusive of options) in kg||66|
|Electrical power supply||16A 3P + T in 400-480V 3-phase|
|Rated power (in kW)||1.5|
|Frame drawer beneath Selectiv' Process Winery M & L|
|Chassis under Selectiv' Process Winery S|
|Selectiv' Process Vision 2 adaptable hopper outlet|
“We tried it out on several varieties of our wines. We were won over by this innovative machine: the system causes the berries to break up in a way that is more favourable for skin maceration, the berries are crushed in a very homogeneous manner, and cleaning is easy: a simple jet of water is enough. "