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Thermovinification
Overview
Rapid heating of crushed grapes to intensify red wine extraction.
Thermovinification is a specialized pre-fermentation process where crushed grapes are rapidly heated to break down cellular structures and release anthocyanins and aromatic compounds.
This technique enhances color, aroma, and softens tannins in red wine production.
Used with or without fermentation, it is ideal for adjusting difficult vintages or extracting value from low-quality grapes while boosting microbiological stability.
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.
Improved Color & Aromas
Maximizes extraction of anthocyanins and other components present in the grape skins.
02.
Enhanced Wine Stability
Thermal treatment improves microbiological safety and fermentation control.
03.
Higher Efficiency & Flexibility
Fast process adaptable to variable grape quality and winery performance.
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The models
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PROCESSING
Biothermo
A continuous thermovinification unit that rapidly heats destemmed and crushed grapes using tubular heat exchangers, followed by flash cooling or direct fermentation. Features include adjustable temperature curves, automatic control, and integration with existing vinification systems. Capacity can go from 5 to 60 tons/hour by hot water or steam heating method. The control of the equipment is made by PLC with recipe programming