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Our filter press, belt filter press, and other tefsa equipment are available for a variety of purposes. We can assist in wine purification, wine processing, wine production, and more with our wine press equipment.
Dregs can be left over from wine processing, consisting mostly of dead yeast cells along with particles of grape pulp, skin, stalk and stem. Some premium wines, mostly whites that have undergone barrel fermentation, are left on lees (sur lie) and undergo lees stirring (battonage). |
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Such lees contact encourages malolactic fermentation and complexity of flavour in the wine. It also tends to encourage a slower absorption, and better integration, of oak characters by the wine in barrel.
Through the wine process a filter press or Lees Press can be used to eliminate the dregs, along with the grape pulp, skin, stalk and stems from the juice, thereby helping clarify the wine prior to bottling.
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The filter presses or Lees Presses that are used are normally Stainless Steel, with food-grade polypropylene plates and cloths that are also food-grade approved. Almost all fittings on these presses are tri-clover for universal connections throughout the winery.
In some cases the winery may prefer using a membrane filter rather than a standard lees or filter press for their particular application. The use of a membrane press in most cases lessens the usage of DE required in order to filter the lees slurry.
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Additionally, lees presses are commonly used in the beginning of the wine making process right after the initial harvesting of the grapes from the field. They aid in removing particles of grape pulp, skin, stalk and stem from the first run of wine to storage.
Filter presses or lees presses can also be used in a variety of applications containing fruit from apple, grape, cherry or most fruits.
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by CyberMark International
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