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Desulphuration and Evaporation
overview
Remove sulfites and concentrate by product evaporation and aromas naturally.
Desulphurization and concentration by evaporation systems are key for improving the quality and value of wines and beverages.
Through controlled thermal and vacuum processes, these technologies reduce SO₂ content and concentrate musts and juices without compromising their aromatic or nutritional integrity.
Available from Padovan, Blendtech, and Cadalpe, the systems are ideal for winemaking and beverage production with high product fidelity.
Key benefit
Benefits
Thanks to innovative technologies and high-quality materials, we offer systems that adapt to real production needs, improving yield and product quality.
01.
Sulfite reduction
Ensures a smoother, cleaner taste by eliminating excess sulfur compounds.
02.
Natural concentration
Concentrates musts and juices under vacuum without damaging aromas or color.
03.
Flexible applications
Perfect for wines, juices, and extracts across beverage and wine sectors.
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The models
Found 3 results:
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PROCESSING
Concentrator
A versatile system for concentrating musts, wines, grape juices and beverages. Operates under vacuum and low temperatures, maintaining natural flavors and aromas while reducing water content. Provides gentle treatment, preserving sensory qualities while reducing volume and increasing sugar content. -