Центробежни помпи Серия 150
PC150
PC150M1R
Центробежный многоступенчатый насос, серия 170
PC170
PC170S
PC170Se
PC170M1R
PC170B
PC170K
VT vinifikator is designed for making, storing white and red wine materials. Equipped with a floating lid, whose design does not allow the preserved wine material to oxidize, regardless of the amount of product in the tank.
Functions of the VT vinifier:
Base configuration:
Optional equipment:
Объем корзины 3,9 – 477л.
Объем корзины до 450л.
Объем корзины 128 – 477л.
Объем корзины 69 – 327л.
Brewing is a complex multi-stage process in which not only the technological processes but also the intervals between them are important. Ensuring such pauses in the brewing process allows you to get a tasty, aromatic beer with a rich aftertaste. What pauses there are in brewing and what they are for, we will discuss below.
The influence of temperature pauses on the quality of the finished beverage is known to experienced winemakers. These are essentially time intervals when the temperature drops or rises to a certain level. The onset of these conditions activates the enzymes present in the malt, which break down the starch, also contained in the malt, into sugar compounds. The principle of temperature pauses follows the processes observed in nature during grain growth. Solar heat accelerates the growth and development of grains.
If we talk about the method of temperature pauses in simplified terms, the process boils down to getting certain sugars and changing the level of acidity in the wort. And in order for the dissolution of substances to take place, it is necessary to maintain a given water temperature and change it according to the pauses.
Temperature pauses are performed during the mashing of malt for beer. Technologically, this stage is considered to be one of the most complex, as the final result, flavour and physical properties of the beer depend on its progress. To prepare the wort, water is introduced into the container with malt and heated. In order for the enzymes to be activated, it is necessary to maintain certain temperature values and withstand the very interval to catalyse the process. How long to keep the mixture heated depends on the type of malt and the type of future beer.
You can buy brewing equipment with the help of INPROMINOX. The Bulgarian company offers a wide range of installations for small and medium-sized enterprises.
The formation of organoleptic properties of wine significantly depends on the presence of sugars, acids, tannins and coloring components in grape must – this is confirmed by centuries-old practice of wine making and theoretical studies of winemaking processes. But when tasting natural wines with the same composition and content of the above mentioned substances, it turns out that the taste and aroma of the two samples are very different. This proves that wine quality (including the bouquet) is determined by the composition and concentration of nitrogenous substances, which include proteins, peptides and amino acids. The latter, namely the influence of amino acids in wine on the physical and chemical properties of the beverage, will be discussed below.
Studies of winemaking technologies confirm that the quality of the finished wine is highly dependent on the amino acids present in the grape must. However, the nature of their transformation and the importance of their transformation products are still under debate.
The catalog of INPROMINOX offers a wide range of equipment for winemaking: we have installations for medium-sized wineries and mechanisms for mini wineries.
Beer remains one of the most popular drinks all over the world. Its pleasant bitterness, velvety flavour, rich aftertaste and subtle aroma combine perfectly with traditional snacks and make the evening especially warm and hearty. As the rate of beer consumption grows, new brewing trends are emerging that differ from the traditional method. In this article we will compare the classic beer production technology and the production of a drink from malt wort concentrate.
Let’s take a look at how beer is brewed in the authentic way.
After maturation, the beer is bottled and carbonated – either naturally or forcibly.
The method of brewing beer from beer extract is often resorted to by beginners as well as homebrewers. Despite the differences from the classic technology, the use of beer concentrates makes it possible to prepare a tasty drink that is not inferior to good shop or craft beers.
In fact, the method is a simplified classical method, with the only condition that you can bypass a number of stages and do without expensive brewing equipment.
Concentrate is beer wort that has been hoped or not hoped. As a rule, the substance has a dark, rich colour and is dense. It is the same malt prepared at the factory and evaporated to a thick consistency. The viscous product is easier to transport and store. When you buy extract, it comes with yeast, hops (if the wort is not hoped) and brewing instructions. In this way the brewer does not need to calculate and select yeast. The technology includes the following steps:
The end result is a flavourful and tasty beer, not unlike that brewed using the classic method. In our blog you will find a lot of useful information: What is the best equipment for brewing grain beer? How to choose fermentation tanks.
