Separator's Digest - GEA Westfalia Separator Group

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OFFerInG a FuLL ranGe In a GrOWInG MarKet via the machine, and are then discharged via the scroll. this means that it has for the first time been possible to use a fully continuous process in order to turn the grape mash into a fermentable must without the need for additional treatment for the must. today, we obtain must qualities which normally correspond to a grape must which has been treated in a centrifuge. the nephelometric turbidity unit ntu is around 250 to 300 ntu, which means that this process produces a grape juice which is directly suitable for the fermentation process. Also for thermovinification of red wine Separator‘s Digest: Approximately 70 percent of grapes in Baden are of the Burgunder variety, for red wine this is of course the Spätburgunder (Pinot Noir) variety. In Baden, the ratio between white wine and red wine is approximately 60 to 40. Does the Westfalia Separator vinex process also work with red wine? It can be used not only with white grapes; it can also be used with red grapes, namely in the case of thermovinification of red wine using heat treatment in the wine-making process. the mash is heated briefly; as a result of this temperature, Sales of wine in the German food retail sector including discounters are expanding; in this field, sales of German wine in 2007 increased at an above-average rate, namely 5 percent. the market share of German wines is also increasing, and in 2007 amounted to 38.7 percent. With this consumption potential among consumers, Badischer Winzerkeller is basing its strategy on stable demand and higher quality. the slogan “Wine from Baden – Caressed by the Sun“ is still applicable. as a company offering a full range of products, Badischer Winzerkeller is able to meet all requirements of the trade. three clearly distinguished umbrella brands – Badischer Winzerkeller, Graf von Kageneck and Weinmanufaktur am Münsterberg – reliably serve the market in the food and specialist trade sector and also in the discount sector without any competing overlap and with the desired qualities. Badischer Winzerkeller is equipped with the latest technology for this purpose, including Westfalia Separator vinex.
we extract the colour from the skin of the grape and can go directly to the machine in a continuous process. We juice and immediately obtain the fermentable must from the decanter; it is initially hot. In a heat exchange process with cold mash, energy is recovered, and we can then lower the temperature of the must in a final stage so that we can go with a fermentation temperature of 18 °C directly with the red wine to the fermentation tank. Separator‘s Digest: How many employees do you need for operating the decanter line? In Badischer Winzerkeller, the decanter lines can be completely operated by two employees. In terms of manpower, we thus have an additional major advantage and, in terms of energy input, we also have major potential savings compared with our previous method of operation involving scroll type presses and various other work stages. Constantly better results than the scroll-type press Separator‘s Digest: How does the decanter perform compared with the scrolltype press and the tank press? When we saw what a decanter is capable of doing, we realised relatively quickly that it always provides better results than a scrolltype press. Some grape mashes may be juiced more easily with a tank press, and other grape mashes can be juiced more easily with a decanter. Overall, these two methods are of equal quality. however, the disadvantage of the tank press is that it requires a preclarification stage, either with a centrifuge or a flotation stage or a sedimentation stage. and with thermovinification, I cannot use continuous operation with a tank press because the mash first has to be heated and has to be kept in a tank for several hours in order to obtain a reaction time. Two thirds of production Separator‘s Digest: What volumes do you process in Badischer Winzerkeller with the Westfalia Separator vinex decanters? Wilfried dörr: today, decanters handle two thirds of our production. I am now in my fourth season at Badischer Winzerkeller, and we now have two production lines operating with decanters. everything which runs through the decanters lines is done without must preclarification. In the production process downstream of the decanter, we also have a flotation possibility which we can run directly after the process. and we also do this in certain cases, depending on the mash which we have. Otherwise, after the decanter, there are no more centrifuge operations. We still use centrifuges for must clarification for our tank press installation. We will continue to retain this process for the time being, particularly also for relatively small batches. and for absolute peak days, we also have a scroll-type press which will also continue to be used in order to cope with the peaks. Earning its spurs Separator‘s Digest: Is Westfalia Separator vinex now accepted and established in the wine industry? Wilfried dörr: the wine industry has now accepted that this technology works, but the level of acceptance is still not complete. Wine growers have been pressing grapes for 5000 years, irrespective of pressing system. now somebody comes along and says we no longer need to press. that is not easy. however, there were also difficulties experienced in the move away from the wooden cask to a stainless steel tank. Or in the move away from kieselguhr filtration to crossflow filtration. even the initial use of the centrifuge in the 1950‘s and 1960‘s did not take place overnight. technologies which are new always have to earn their spurs for many years before they are accepted. I make no exception for myself in this respect. Separator‘s Digest: In addition to the Westfalia Separator vinex process, Badischer Winzerkeller also uses centrifuges from GEA Westfalia Separator for clarifying the young wines. Wilfried dörr: We have several irons in the fire at our company in this respect. the traditional method is clarification using a centrifuge and subsequent kieselguhr filtration. alternatively, this can today also be achieved only with clarification via crossflow filtration installations. In general, we use the traditional method for the white wines and the crossflow method of Gea Westfalia Separator Process for the red wines. however, it is no longer possible to conceive of wine clarification without centrifuges. 35 million bottles per year Separator‘s Digest: What quantities do you produce every year? Wilfried dörr: We produce around 35 million bottles per year. this year, we expect to receive around 30 million kg of grapes from our full suppliers and also several million litres of must which we source from our partial suppliers. as Badischer Winzerkeller, we offer a range of around 150 wines; however, for other cooperatives and winemaking operations, we produce up to 600 different wines. It is true that we are a large operation; however, for us it is no problem at all to make 200 litres of a special harvest in the same way as 1.2 million litres of wine from Baden grapes. Separator‘s Digest: Thank you very much for the interview. Today, Westfalia Separator vinex decanters handle two thirds of the production.
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Separator's Digest - GEA Westfalia Separator Group

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