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Pera Pellenc cooling processes: tartaric stabilisation with Flash pasteurisation technology

TARTARIC STABILISATION - FLASH PASTEURISATION

COLD TARTARIC
STABILISATION

PERA-PELLENC offers turnkey solutions for cold tartaric stabilisation.

Diagram of tartaric stabilisation process - Flash pasteurisation
A chiller – B cold exchanger – C tank of wine to treat – D filtration – E buffer tank - F recovery G tank of finished wine – H isothermal tanks

Flash
PASTEURISATION

The PERA flash pasteurisation modules ensure the microbiological stabilisation of the wines by destroying all the bacteria and yeasts.

Flash pasteurisation technology consists of several stages:

• The wine is heated immediately to 72°C
• This temperature (72°C) is maintained for 20 seconds
• Cools instantly to the initial temperature

Flash pasteurisation is a tartaric stabilisation process developed by Pera Pellenc

Advantages :

• The wines keep their flavour
• Preserved organoleptic qualities
• The micro-organisms are destroyed
• Preserves the compounds required to age the wines
• No filtration sediment used
• Improved food security
• Smaller amounts of SO2 during ageing

• Efficient stopping
• Simple and easy to use
• Easy maintenance
• Very good energy performance
• Very low wine losses