GEA WS Wine-Brochure

Liquids to Value
Systems and Processes in Wineries
GEA Mechanical Equipment / GEA Westfalia Separator
Contents
3 Innovative Processes and Systems for Economic Winemaking 4 Solids in Must and Wine 7 Clarifiers for Wine and Sparkling Wine Production 8 Must Clarification 10 Must Clarification with Flotation in Clarifier Outlet 12 Clarification of Wine, First Racking 14 Clarification of Wine before Polishing, Second Racking (Fining Stage) 16 Wine Polishing 18 Clarification of Still Wine for Sparkling Wine Production 20 Clarification of Sparkling Wine 22 Champagne Production 24 Tartrate Stabilisation and Crystal Separation 26 Tartrate Crystals with Varying Usage Periods 27 Advantages of Tartrate Stabilisation Process 28 Operating Principles and Constructional Features of Clarifiers 32 Control Systems for Fully Automatic Operations 33 High-Performance Clarifiers 33 Rotary Brush Strainers and Hydrocyclones in Wineries 35 Decanters in the Wine Industry 37 Westfalia Separator vinex Continuous Grape Juicing 41 10 Good Reasons 42 Clarification of Must from Screw Press / Tank Press 45 Concentration of Sediment from Must Tanks 47 Pre-clarification of Yeast from Fermentation Tanks 48 Concentration of Trub after Fining 49 Clarification of Thin Sludge from Waste Water Treatment Plant 50 Operating Principles and Constructional Features of Decanters
2 GEA Westfalia Separator
Innovative Processes and Systems for Economic Winemaking

The global wine market is undergoing radical change. More and more wine-growing estates are integrating mechanical separation technology into the production of their wines to make the process more efficient and more competitive. As technology leader, GEA Westfalia Separator offers innovative processes and systems. They can be used across a wide range of production stages and ensure highest quality and economy from table wine to wines from specially selected grapes such as Beerenauslese. Besides centrifugation with decanters and separators, the company is also a specialist in membrane filtration with ceramic elements. GEA Westfalia Separator therefore represents the complete spectrum of mechanical separation technology from diverse preliminary process stages through coarse and fine clarification right up to polishing. An impressive result of this push to innovate is the vinex process developed by GEA Westfalia Separator for continuous and gentle grape juicing. Decanters ensure maximum yield and premium quality. This makes Westfalia Separator vinex the preferred juicing method for a large number of vintners. This eliminates numerous disadvantages of conventional processes such as inhomogeneous must quality, costly pre-storage of the mash and inadequate hygiene. In addition to juicing, the use of decanters makes sense wherever liquids with a high solid content have to be clarified. Such applications include must clarification, thickening of lees from must tanks, pre-clarification of yeast tank bottoms from the fermentation tanks as well as the thickening of fining trub. Separators are used in all process stages in which smaller solid particles have to be removed. Wineries use them, among other things, for the wine clarification in the first racking, fining racking and for tartrate stabilization. Timely clarification is often a decisive factor in developing a clean taste and is consequently crucial to the overall quality and market value of a wine. Whereas self-clarification through sedimentation is time-consuming and imperfect, highperformance clarifiers from GEA Westfalia Separator realize all fine clarification processes in considerably less time. Separated musts require less SO 2 in the downstream process because part of the oxygentransferring oxidases are removed in the must stage together with the lees. As a rule, half of the normally required SO2 dosage is adequate for the development of such wines. This is of decisive importance for the entire sulfur budget. Wines from separated musts can be stabilized, filtered and bacterially clarified more efficiently and economically. The addition of fining agents can also be reduced. Moreover, the fermentation process with separated must is more uniform and favorable which has a positive impact on the development of the wine. Savings in filter aid can also be substantial. Mechanical separation technology from the GEA Westfalia Separator is indispensible today for economic production and simultaneously to give the wine its typical properties: clean, elegant, bright, flowery, noble, aromatic.
The advantages at a glance:

Favorable influence on quality Production of clean, characteristic wines No impairment of taste Higher yield More uniform fermentation process Better wine clarification Fewer lees after fermentation Substantial extension of filter life and hence significant savings of filter aid (layers and kieselguhr) Savings in labor time Significantly reduced SO2 requirements Timely separation of the fining trub (shortening of the fining time) Lower space requirement (storage capacity) Fast production of ready-to-sell wines
Solids in Must and Wine

Solids in the juice mainly result from the grapes. The skin (exocarp) makes up about 20% of the Juice extraction requires the destruction of the whole grape, is very solid and has protective cell structure, particularly the protective skin. function. With red grapes, this part of the tissue contains the pigments. Depending on the given processing technology, more or less large cell particles reach the The flesh (mesocarp) contains the juice, in must. Gentle must and grape processing, thus, which sugar, acids and minerals are dissolved. facilitates juice pre-clarification. For grape Its cellular tissue is particularly delicate. processing the entry of micro organisms (yeasts, bacteria, molds) clinging to the grapes should Grape and must processing should be organized not be underestimated. The same is true for dust so as to create minimum solids content. In and sand which pollute grapes and leaves and practice, this means that grapes or must should thus also join the juice. Mechanical harvesting not be submitted to large gravitational influences particularly enhances their concentration. in feeding or pumping.
Particle size m
0.1
10
100
1000
10,000 100,000
High-perfomance clarifier Clarifier Decanter
Application range of centrifuges according to particle size
7.0 6.0 5.0 in % (by vol.) 4.0 3.0 2.0 1.0 0.0 Lees development during the vinification process (centrifugally dry) 4.0 2.0 0.1 0.2 Traces 6.3
1 Must lees 2 Yeast 3 Tartrate 4 Fining agent 5 Protein / tannin / metal precipitations 6 Total lees during wine vinification
Innovative Processes and Systems for Economic Winemaking

Moreover, gentle pressing systems should Grape structure: preferably be used with juicing. Pericarp The Westfalia Separator vinex process developed 1 Exocarp (skin) by GEA Westfalia Separator dispenses with 2 Loculi pressing. Continuous grape juicing with the 3 Septum help of decanters is anew way of gentle, quality- 4 Mesocarp (Flesh) oriented wine production. 5 Cuticula 6 Dorsale vascular bundle Lees consist mainly of wine yeast (necessary for fermentation), bacteria, as well as accompanying Seeds solids. Additionally, colloids difficult to separate 7 Endosperm play an essential part. 8 Testa 9 Germ bud 1 These colloids may e.g. develop through Too intensive must processing Molds on grapes 5 Yeasts or bacteria metabolized during 3 alcoholic fermentation Heat treatment of must
4 4
Vascular bundle 10 Ovular 11 Ventral 12 Dorsal 13 Stem base 14 Core
7 8 9 11 12 10 14
13
Grape receiving
Crushing / stemming
Mash accumulation
"Free-run must
Westfalia Separator vinex decanter must
Press / pressed must
Trub concentration
Pre-clarification
Polishing
Filtration
Solids Juice lees Yeast deposites, clarifier solids from fermentation, fining and stabilization Concentration of solids
Fermentation
Sweet reserve / grape juice
Pre-clarification
Fining / stabilization
Lees
Polishing
Composition
Wine stabilization
Sterilizing filtration Possible applications of clarifiers and decanters in wine production
Bottling
Coarsely dispersed yeasts or bacteria are easily separated out with centrifugal force, as they have relatively large diameters and sufficient density difference compared to the liquid.
particle diameters and lacking density difference due to stored monohydrates. Particularly pectin matters as protective colloids may keep other solids suspended.
Colloidal connections (pectin matters, proteins Corresponding fining measures are advantageous etc.), on the other hand, create difficulties in for economic clarification. separation because of significantly smaller
Clarifiers for Wine and Sparkling Wine Production

Characteristic data
Striving for more efficiency and automation are ongoing processes in wineries with technologists continuously working on new processing techniques.
Effective capacity
This is product- and process-related and less than the nominal capacity. With a given product, capacity always depends on the desired degree of clarification. % by vol. figures, given in this brochure, are based on the results of a spin Clarifiers play an essential role herein. With test in a test tube centrifuge. Separated solids their high development stage they ensure perfect amounts are, therefore, of a centrifugally dry clarification of must, wine and sparkling wine. consistency. With varying solids content in the feed, automatic Effective capacity depends on the: control systems are used which initiate bowl Size of solid particles to be separated out ejections at optimum times. Difference in specific gravity between solids and liquid and the viscosity of the The self-thinker impulse actuates a precise liquid (degrees Oechsle for juice; alcohol partial ejection cycle, so that the same quantity content for wine) of solids is always ejected. Total ejections can Solids content of the liquid to be clarified be included. After clarification is completed, the centrifuge can be easily chemically cleaned To achieve the highest possible effective capacity, (CIP = cleaning-in-place). Cleaning solutions the bowl must have a high capacity factor. The are recycled through the unit in a closed capacity factor contains only relevant design system with sediment being dissolved and values of the bowl for separating efficiency discharged. and serves as a comparison figure for similar centrifuges.
Capacity data
Capacities indicated in this brochure for the different models are effective throughput capacities. They differ from the given nominal capacities which are bowl-design related.
Nominal capacity
This is the maximum hydraulic capacity of a bowl.
Must Clarification
Centrifuges with self-cleaning bowls are used for clarifying the must. The machines are equipped with a self-thinker control system or turbidity meter to ensure highly concentrated solids discharge and low must losses.
Advantages

Enhancement of quality by fast removal of solids immediately after pressing (short contact time). Undesirable solids, such as insecticides, de-acidizing sediment and other do not reach the fermentation stage To prevent aeration of the must, hydrohermetic Production of clear quality wines (liquid seal) or hermetic design clarifiers are Efficient pre-clarification permits used. With hydrohermetic design the must controlled fermentation with pure yeast is discharged under pressure by means of Compared with natural tank sedimentation a centripetal pump, whereby, in addition, a savings in tank space, labor and time. In stationary disc submerged in the rotating liquid warm climates savings in cooling capacity creates a liquid seal. due to the immediate removal of solids. Continuous processing To prevent coarse solids from entering the Very low product losses clarifier, or to obtain a certain pre-clarification Less SO2 requirement effect with extremely high solids content in the Oxygen transferring enzymes are removed feed liquid, a rotary brush strainer is installed with solids ahead of the clarifier. The use of a hydrocyclone Less fining agents required in the wine in the clarifier feed line has proved most effective Uniform fermentation. This enhances the with relatively high amounts of sandy particles development of the wine (in warm climates in the must. This reduces erosion at the wear saving in cooling capacity). parts of the bowl. Reduced and healthier yeast deposits Processing free of air Easy cleaning by CIP (CIP = cleaning-inplace)
1 ash container M
M 1 2 3 4 5 6 7 8
2 re-juicer P 3 crew press S 4 ust tank M 5 ump P 6 otary brush strainer R 7 larifier C 8 ust tank M M Mash
V T
T Lees V To fermentation
Must clarification after screw press
1 rainer tank D 2 ank press T 3 ust tank M

M 1 2 3 4 5 6 7
4 ump P 5 otary brush R strainer 6 larifier C 7 Must tank

V
M Mash T Lees V To fermentation
Must clarification after pneumatic press
Storage of sweet reserve or production of grape juice

The production of juice for sweet reserve is only possible with efficient juice pre-clarification. Clarifiers for juice / must and wine clarification can also be used for this purpose. This also applies to the production of grape juice which requires a higher degree of clarification.
and considerable savings in filter aids achieved with super clarifiers (see pages 14, 15). Here the solids content in the must can be higher or lower than that stated above, depending on the type of pressing. In addition, the vintage can vary from year to year which may alter the specific gravity of the must among other things.
It must also be considered that the clarifiers throughput capacity can be increased by preIn order to obtain the optimum degree of clarification with the clarifiers mentioned below treatment of the must with fining agents. for sweet reserve or grape juice production, throughput capacities given in the table for If the solids content (max. 18% by vol.) and clarification of juice / must have to be reduced the specific gravity of the must are very high, throughput capacity is correspondingly lower. by 1/3. For each winery the correct residual solids After appropriate centrifugal pre-clarification the content in clarified must can be individually most difficult filtering problems can be overcome adjusted by regulating throughput capacity.
Capacity
Must Clarification with Flotation in Clarifier Outlet

In this process, the clarifier is combined with a flotation system to clarify the must. A flotation system is installed in the outlet of the clarifier for this purpose. Sterile air and gelatin are added directly preceding the constant pressure valve. High discharge pressure of 5 6 bar at the outlet of the clarifier is employed, which is necessary to dissolve oxygen in adequate quantities and as small bubbles in the product. 2 3 g / hl of gelatin has proved to be the optimum quantity to achieve an adequate flocculation. Around 60 90 l / m3 has been found to be a sufficient air volume for flotation. In the process, the fine turbid phase, remaining in suspension directly after the clarifier, is largely extracted by flotation. Equally, solids capable of centrifuging which have not been extracted by the clarifier due to the higher capacity are also floated. The foam rising in the tank after depressurization is completely stabilized by the floated solids and forms a definite separating layer to the clear phase. The separation of the turbid phase from the polished must after drainage can be conducted very accurately. The tank is drained from the bottom towards fermentation. Stable foam remaining in the tank is sprayed out. As the turbid phase is dry and the clear phase can be drained as far as the definite separating layer, further processing of the turbid phase is unnecessary.
1 Drainer tank
M 1 2 3 4 5 6 7 8 9 10
2 Pre-juicer 3 Screw press 4 Must tank 5 Pump 6 Rotary brush strainer 7 Clarifier 8 Gelatin / air feed 9 Static mixer 1 0 Must tank
V T
M Mash container T Lees V To fermentation
Must clarification with flotation in clarifier discharge
Advantages
About five times lower consumption of gelatin and air. The greater part of solids has already been extracted by the clarifier Foam volume is by half smaller than with flotation only Versatile use of the clarifier also for clarifying young wine, for fining, processing turbid phases and extracting tartrate crystals Even cold must having begun to ferment (10 C), which is difficult to clarify by flotation, can be easily clarified in a clarifier with flotation at the outlet The clarifier can be operated at higher throughput rates at the cost of a lower degree of clarification. The remaining turbid phase is further reduced by flotation. This saves considerable time in autumn The high pressure at the discharge of the clarifier is employed for flotation. Expensive pressure pumps or pressurized vessels are unnecessary Improved clarification standardization for must from different press systems which, therefore, have different trub contents
Diagram showing the influence of must pre-clarification on fermentation process. Degrees Oechsle 100 80 60 40 20 0 1 2 3 4 5 6 7 8 9 10 11 12 Fermentation days xx = bottling date Acetaldehyde mg / l 200
150 Influence of must pre-clarification on fermentation process and 100 acetaldehyde formation with white wine (from Troost 1988) 50
Clarified (Oechsle)
0 xx
Turbid phase (Oechsle) Clarified (acetaldehyde) Turbid phase (acetaldehyde)
Clarification of Wine, First Racking

The same centrifuges are used for clarifying wine Advantages and must. Taste and stability of the wine depend Enhanced quality as clarification takes substantially on the moment, degree place at the right moment and method of clarification. Particularly Production of high quality wines turbid young wines, which are difficult No flavor impairing by the wine being left to clarify by other methods, can be too long on the yeast (possible formation easily clarified in the centrifuge. In order to of H2S) prevent aeration of the wine, hydrohermetic Depending on whether a reduction of or hermetic design clarifiers are used. biological acid is desired, residual content These clarifiers promote the unproblematic can be individually adjusted by regulating development of fresh and elegant wines. throughput capacity Clarifiers easily remove fining trub during Processing free of air the second stage. No CO2 or bouquet losses Easy cleaning by CIP
1 Fermentation tank 2 Pump 3 High-peformance

1 2 3 4
clarifier / clarifier 4 Wine tank (fining tank)
M From fermentation tank T Lees V For ultrafine clarification
Clarification of wine, first racking
High quality wines characterize clarification quality.
Clarification of Wine before Polishing, Second Racking (Fining Stage)

The same clarifiers used for clarifying must and Advantages wine during first racking can also be used for Considerably increased filter life and this process. If a wine is fined, it is not necessary savings in filter aids after the appropriate reaction time to wait for Immediate removal of fining agent after complete sedimentation of the solids before reaction time centrifugal clarification is carried out. Solid Fast finish of ready-for-sale wines particles and fining flocs still in suspension can Greater compaction of fining agent be separated out immediately. Processing free of air No CO2 or bouquet losses Easy cleaning by CIP
1 Fining tank 2 Pump
1 2 3 4
3 High-performance clarifier / clarifier 4 Storage tank
V T
M From fermentation / first racking T Lees V To bottling
Clarification of wine before polishing, second racking (fining stage)
Wine Polishing
Since winemaking is not a continuous process, the classical clarifier can be used for both pre-clarifying the must and for clarifying the freshly fermented wine. This is also the case with the super clarifier which can be used for polishing the wine both after fining and after stabilization, thereby rendering coventional filtration stages superfluous.
Production of wine and sparkling wine
In degree of achievable clarification, the super clarifier is comparable to the diatomaceous-earth filter. With easily clarified wines clarification efficiency extends even into the microbiological area of sterilizing filtration. The use of a sterilizing filter downstream is recommended, however, as a precautionary measure. Large savings in filter For wines with residual sugar content a sterilizing aids are achieved by centrifugal polishers filter should be installed behind the clarifier as especially with difficult wines. precautionary measure. This clarifier has been developed for separation of the finest solid The super clarifier has also proved very particles which previously could be removed only successful for polishing sweet reserve which by filtration. must be filterable in the shortest possible time. The clarifiers high bowl speed of 6800 rpm produces a centrifugal field equivalent to about 15,000 times the acceleration due to gravity (g-factor = maximum centrifugation factor)
* Depending on the type of wine and pre-treatment. Discharged liquid is so highly polished that it can immediately be passed through a filter (e. g. sterilizing filter).
2 3
4*
4*
1 Must tank 2 Pump 3 Rotary brush strainer 4 Clarifier /
P P 4* 9 10 4* P 11 12
ultra fine clarifier * 5 Fermentation tank 6 Pump 7 Intermediate tank 8 Pump

13 8
9 Stabilizing tank 10 Pump 11 Storage tank 12 Pump 13 Filtration P Solids
Multi-functionality of clarifier * Clarifier for multifunctional use
Advantages
Continuous operation Greater yield No pigment losses due to absorption No loss of bouquet
No intake of oxygen No SO2 or CO2 losses No impairment of flavor Use of filter aids reduced to minimum
Fining
Turbid wine
Stabilizing
High-performance clarifier
Substances removed
Yeast / bacteria
Pigments
Colloids
Other sediments
Results immediately Later Product low on bacteria (but not microbiologically ensured)
Clear wine
Removal of insoluble pigments, no pigments lost by absorption
Colloidal substances largely removed only with fining
Absolute physiochemical stability of the wine after stabilization
Results obtained when clarifying turbid wine in the centrifugal field of a high-performance clarifier.
Clarification of Still Wine for Sparkling Wine Production

Removal of residual yeast
Finished still wines (champagne stock) are used to produce sparkling wines. Some of these wines still contain residual yeast which is removed by selfcleaning clarifiers.
Advantages
Savings in filter aids and increased filter life Separated fining agent is ready for disposal Easy cleaning by CIP
Removal of fining trub

After that, fining of the wine is necessary to bring about precipitation of protein and iron compounds. Both clarifying stages, removal of yeast and fining agents, are carried out in accordance with the following diagram.
1 Wine or fining tank 2 Pump
1 2 3 4
3 Clarifier 4 Wine tank M From fermentation
tank (still wine) T Lees processing V To tank fermentation (sparkling wine)
Clarification of sparkling wine
* Capacities may vary according to still wine / turbid phase ** Machine with cast steel solids collector
* Capacities may vary according to still wine / turbid phase
Clarification of Sparkling Wine

With bulk tank processing clarification is carried out to produce a clear, yeast-free sparkling wine. The moment for the yeast to be separated from the raw sparkling wine is determined by process conditions, results of fermentation inspection, chemical and microbiological tests and the quality required of the sparkling wine. Subsequent filtration with plate filters, with considerable savings in filter aids, produces clear, stable sparkling wines.
Advantages
No loss of carbon dioxide, alcohol or bouquet substance Pre-filtration is eliminated, only final Generally, clarification is carried out shortly polishing before bottling. by means of a plate filter necessary Processing free of air Today, both bulk and bottle (transvasement Easy cleaning by CIP process) fermented sparkling wines can be pre-clarified and polished in self-cleaning hydrohermetic design disc-bowl centrifuges.
1 Pressurized fermentation tank

1 R Z 2 3
2 Clarifier, hydrohermetic design 3 Pressure tank Stabilized and polished M
still wine before the second alcoholic fermentation

W
R Pure yeast culture

F
W Lees F To filtration Z Sugar
Transvasement process with bottle fermentation
Champagne Production
The name Champagne is reserved exclusively The three types of approved grapes are: for the French wine-growing Champagne region Pinot Noir, red grapes (pressed white) (the mountains surrounding Reims, Marne Valley, Pinot Meunier, red grapes (pressed white) Cte des Blancs, LAube, LAisne). Champagne Chardonnay Blanc, white grapes consists of 23 red and 13 white grapes.
1 Press 2 Pump 3 Must tanks
1 M 2 3 4 5 6 7
4 Pump 5 Clarifier 6 Fermentation tank 7 Pump 8 Clarifier
(to clarify still wine) 9 Cooling 10 Reaction tank
13
(precipitation) 11 Pump 12 Clarifier (clarification)

P 12 11 10 9 8 P
13 Pressure tank 14 Addition of sugar and yeast 15 Bottle fermentation
14
15
16
17
16 Icing of bottle necks before yeast removal 17 Champagne M Grape receiving point P Solids
Clarification of still wine for champagne and sparkling wine
Advantages of clarifying still wine with a clarifier

Continuous operation Higher yield No intake of oxygen No impairment of flavor by filtering additives Production of typical still wines pure in color No damage to the environment by used filtering additives
Advantages of primary must clarification with a clarifier

Fast extraction of solids immediately after pressing Enhancement of quality Savings of tank space, labor and time compared to natural tank sedimentation Uniform fermentation of clarified must boosting the development of the wine
Tartrate Stabilization and Crystal Separation

One possibility of preventing tartrate With this process tartrate is separated precipitation (potassium hydrogen tartrate) in in two fractions: bottled wines is cooling over a period of 3 to In hydrocyclones fractional extraction 40 days. of tartrate crystals takes place as well as washing. The added contact tartrate is With cooling, tartrate is precipitated and can cleaned from residues and deposits and be extracted by filtration. Only then is the completely separated. Thus optimum wine bottled. This process is time and energy conditions are given for frequent consuming as well as cost intensive. reusage of contact tartrate over several years (recycling). The tartrate stabilization and extraction process In clarifiers compact grained tartrate is offers a reliable and economic solution. This extracted (as well as substances susceptible process combines reliability of a known and to freezing mainly protein) and must be well-tried contact process with the advantages separated. It has no abrasive properties so of centrifugal crystal separation. It can be used that damage to the bowl is excluded. for stabilizing wine, sparkling wine and grape juice. Reaction time here is reduced to about 2 5 hours. At first, the wine is cooled down to stabilization temperature. Next follows the addition of tartrate vaccination crystals. Intermediate storage of cooled and vaccinated wine follows in isolated tanks equipped with stirrers. The turbulence, generated according to the adjusted stirring intensity, keeps the contact tartrate floating during the whole reaction time and separation phase. After adequate retention time (stabilization phase), separation of tartrate by hydrocyclone and clarifier (separation phase) takes place. Page 25 shows the corresponding process.
Unwanted crystal sedimentation in bottled wine
1 Tank 2 Pump
1 4 8 6 2 3 7 5 9
3 Cooler 4 Reaction tank 5 Pump 6 Hydrocyclone 7 Pump 8 Clarifier 9 Tartrate tank 10 Pump 11 Storage tank
11 10
Tartrate stabilization and separation process by GEA Westfalia Separator
Electron-microscopical micrograph of new contact tartrate (vaccination crystals) customary in trade. Particle size is between 20 and 50 m. 300-times magnified.
Electron-microscopical micrograph of contact tartrate after fourth re-usage in white wine stabilization; separation by hydrocyclone. 300-times magnified.
Electron-microscopical micrograph of contact tartrate after having used vaccination crystals for several months in red wine stabilization; separation by hydrocyclone. 300-times magnified.
Tartrate Crystals with Varying Usage Periods

The figures show micrographs of tartrate crystals In comparison to new contact tartrate, after different usage times. characterized by large crystallization activity, this process of reusing vaccination crystals for After their fourth re-usage (center micrograph) several months leads to a visible growth of active their crystal surface develops a kind of slate centers coupled with clean surfaces. landscape. The crystals active centers are clearly visible; they appear more frequently and High economic efficiency of the new tartrate are completely clean. stabilization and separation process is among others due to multiple application possibilities The micrograph on the right shows vaccination of the clarifier. It may also be used for classical crystals after several months of usage in red wine clarification tasks in juice, wine and sparkling stabilization. Surprisingly, the crystals here are wine production. round-shaped and have a clean surface. Moreover, contact tartrate recycled by hydrocyclones Capacity range according to plant size is 1000 also loses its sharp edges and transforms into to 45,000 l / h. a globular shape in the course of time during continuous usage. At the same time it undergoes a continuous regeneration due to collection of surplus tartrate during the stabilization phase, Through the washing effect in hydrocyclones before the separation process Through mechanical influences like pumps, stirrers etc.
Advantages of Tartrate Stabilization Process

Continuous operation because of a semicontinuous process Variable throughput capacities Reduced space requirements Centrifuge can be applied universally even for must, wine and sparkling wine clarification High reusage capacity of recycled tartrate No further treatment by process technology required Easy operation because of high automation Flexible process (clarification of red, ros and white wines, as well as sparkling wines and grape juices) Saving of energy Final product completely meets the markets high stability requirements The contact process skips the timeconsuming contamination phase, as the wine or sparkling wine is vaccinated with certain vaccination crystals. Thus, the whole contact period becomes a very efficient stabilization time.
Cyclone station and separator in a German large-scale winery, used for tartrate separation, capacity up to 25,000 l / h.
Operating Principles and Constructional Features of Clarifiers

The accumulated know-how of several decades has enabled GEA Westfalia Separator to adapt its centrifuges precisely to the exact needs of the wine industry. In the early days chamber bowl clarifiers were used in wineries. These were later replaced with self-cleaning clarifiers to satisfy the need for continuous operational processes. mobile piston is hydraulically opened. The solids are instantly ejected at full bowl speed and the piston returns to the closed position. Clarified liquid is extracted by centripetal pumps foam free and under pressure. If the liquid should not come into contact with atmospheric air to prevent losses of SO2, CO2, and bouquet aroma, these clarifiers can be supplied in hydrohermetic (liquid seal) design.
Self-cleaning clarifiers
Clarifiers with self-cleaning bowls are used both by small and large wineries. They operate continuously without interruption. The optimum moment for solids discharge is initiated by the clarifiers photoelectric control system. These clarifiers are equipped with a disc-type bowl and internally or externally operating sliding piston. The liquid is fast and gently clarified in the disc stack, whereby the solids flow outwards and collect in the sediment holding space. As soon as the optimum moment for ejection is reached, the
Hydrohermetic design
In these clarifiers contact of the product with atmospheric air is prevented without the aid of mechanical seals by means of a centripetal pump, whereby, in addition, a stationary disc submerged in the rotating liquid creates a liquid seal. This not only prevents atmospheric contact of centrifuged product but, further- more, loss of CO2, SO2, as well as aromatic substances.
Clarifiers with integrated sound insulation

Besides efficient and economical operation, design measures for the improvement of environmental conditions are also important today. Greater attention has been devoted to the wishes of wine producers for a reduction of noise levels in the design of the latest types of clarifiers. By integrating sound insulation in the clarifier and closed product discharge as well as using new low-noise drive motors, noise levels have been considerably reduced. The operating noise (sound pressure level) of these clarifiers is less than 78 dB (A). External sound insulation measures are not necessary.
Westfalia Separator hydrostop system for controlled bowl cleaning

The new bowl hydraulic system (Westfalia Separator hydrostop) by GEA Westfalia Separator ensures fast and accurate extraction of solids. Extracted quantities can be preselected during operation. Product feed is not interrupted. Solids are highly concentrated which prevents losses.
Westfalia Separator hyvol and hydry machine generations cover the complete capacity demand
With Westfalia Separator hyvol and Westfalia Separator hydry two new clarifier families are presented. Both series perfectly and completely cover, each with optimum machine sizes, the total capacity demand in beverage and food industry. Westfalia Separator hyvol and hydry clarifiers have been optimized according to customer benefit and their fast integration into individual operational processes. The basis of Westfalia Separator hyvol is the provision of maximum effective capacity with given investment volume. With Westfalia Separator hyvol , GEA Westfalia Separator presents a cleaning system for plunger valves. Using the hydohermetic feeder minimizes negative effects of transverse actions and guarantees optimum clarification efficiency. Clarification performance and product quality are subsequently at an optimum. Hydrohermetic sealing prevents product contamination with atmospheric air.
This sealing combines optimum CIP capacity with maintenance freedom. One last feature common to all Westfalia Separator hyvol clarifiers is the extremely fast cleaning valves. They keep product loss during clarifier cleaning as small as possible. With Westfalia Separator hydry clarifiers, development has concentrated on reaching the highest possible dry substance contents of centrifuged solids. Dry substance contents of 25 to 27% v /v are with these machines within standard tolerances due to the Westfalia Separator hydrostop cleaning principle. The optimum dry substance concentration finds expression in very short amortization times, p a r t i c u l a r l y w h e n p r o c e s s i n g l a r g e volumes of liquid as in wine production. Product loss is extremely low. All Westfalia Separator hydry like Westfalia Separator hyvol clarifiers are equipped with belt drive. They, moreover, excel with multifunctionality.
Westfalia Separator hyvol and hydry clarifiers have been optimized with regard to customer benefit and fast integration into individual operational processes.
Capacity factor results from:

Bowl speed Disc angle Disc number Disc diameter
The machine series, sold under the name Westfalia Separator ecoplus economy and more present low-cost alternatives to existing solid-liquid separation systems in wine production.
Clarifiers are geared to highest possible effective The clarifier types GSC 15 and GSC capacity. Optimization of capacity factor 25 have been optimized particularly for must and wine clarification. These is limited. machines, developed according to the new Bowl speed depends on the approved stress standardization concept, can be used for must clarification within the range of 1000 l / h to 3000 l / h limits for tools. and for wine clarification from 3000 l / h to 7000 l / h. Disc angle, diameter, and number have to be Their basic equipment contains a lot of the features having made GEA Westfalia geared to differing products. Separator clarifiers indispensable in wine With high solid substance input in the feed, for production. Part of the new development concept example must clarification, the effective capacity is the traditional WestfaliaSeparator hydrostop also depends on the size of the solids space and system. With this system the centrifuged turbid phase is discharged from the machine the possible cleaning frequency. in a particularly dry state. The advantage for wine production is maximum wine yield. Westfalia Separator ecoplus clarifiers No other clarifier system can be employed in for economic wine production with low such a value adding way. A further highlight is capacity range hydrohermetic sealing which prevents product GEA Westfalia Separator has developed a new contact with atmospheric air and thus clarifier generation for low capacities. oxygen intake.
Clarifier generation for low capacity range: GSC 25 particularly for must and wine clarification.
1 Proximity switch
2 1 3 6 11 10 9 8 5
1 Control unit 2 Discharge pump

2 3 5 6 4
2 Flow meter 3 Sensing liquid pump 4 Control unit 5 Discs 6 Inlet of sensing liquid over separating disc 7 Operating water valve 8 Clarifying disc for sensing liquid
7 1
3 Feed 4 Photo-electric cell 5 Discharge of clarified liquid 6 Discs 7 Operating water valve
9 Centripetal pump 1 0 Discharge of clarified liquid 11 Feed

Automatic control by photo-electric cell in discharge line
Automatic control by monitoring the sediment holding space of the bowl with sensing liquid
Control Systems for Fully Automatic Operations

Different clarifier control systems are available to achieve uniform low residual moisture content with fluctuating solids concentrations and varying product throughput. These control systems ensure that solids are ejected at the optimum moment. Clarifying efficiency falls if the sediment holding space of the centrifuge overfills. If it is not optimally filled, ejection losses increase and effective throughput falls because of unnecessarily increased ejection frequency.
Photo-electric control
This system monitors the clarified liquid phase. A control device (e. g. light barrier) in the discharge line registers turbidity and initiates the automatic bowl ejection programme sequence when a preset turbidity threshold value is reached or exceeded. This control system is employed for feedstocks which are translucent and have a fluctuating solids content or varying product flow. It ensures that the degree of clarification of the discharging liquid remains constant. The control units used in conjunction with these control systems can be set, depending on the solids content, for Partial or total ejection Combination of partial and total ejection Flush ejection after each total ejection Automatic operation of self-cleaning clarifiers and optimum usage of throughput capacity are achieved by means of these control systems which have been designed closely based on the knowhow of the wine industry.
Scanning of sediment holding space

With this system the optimum level of solids in the sediment holding space is monitored by means of sensing liquid. Interruption of sensing liquid flow when the optimum level of solids is reached causes an impulse to be sent to the control unit to initiate ejection. High concentration of solids is attainable with this system which is also suitable for processing opaque liquids or fluctuating solids content.
High-Performance Clarifiers
These clarifiers can be supplied in hermetic or hydrohermetic design. Due to the use of new high-tensile materials, centrifugal forces can be achieved up to 15,000 times the acceleration due to gravity. Thus solid particles down to sizes in the order of 0.5 m can be centrifugally removed. Clarified liquid is transported by centripetal pump foam free and under pressure to the outlet.
Separated solids collect in the sediment holding space (5) and are ejected at periodic intervals through ports (6). Solids ejection is initiated by the control unit. The operating water, which does not come into contact with the product, is Operating principles The feedstock flows into the bowl through only required during ejection. the feed inlet and is clarified in the disc stack.
Rotary Brush Strainers and Hydrocyclones in Wineries

Pre-separation of coarse and erosive solids
The correct arrangement of the installation is important when both devices are used. Rotary The increasing mechanization of wine harvesting brush strainers must always be installed and processing also implicates problems. The upstream in order to eliminate blockages in the must to be processed contains at a larger scale hydrocyclone. erosive and coarse solids. These impurities must be removed before clarification to assure The optimum position for both units is continuous processing and avoid erosion and between press and must tank. Thus the effects of clarifier ejections and solids fluctuations other faults on the clarifier. are eliminated. If local conditions or use of mobile plants prevent choice of this location, Depending on the character then rotary brush strainers and hydrocyclones of the must either should be installed directly before the Rotary brush strainers or clarifier. Hydrocyclones can be used. Rotary brush strainers should, in any event, be installed upstream for removal of components such as stems, seeds and skins. This reduces the load on the clarifier. Rotary brush strainers are also particularly suitable for screening hightemperature-short-time (HTST) treated mash after pressing. This treatment prevents blockages and deposits in the plate heat exchanger.
Rotary brush strainers
Rotary brush strainers operate continuously. Because of their closed design, air is excluded. Raw must is fed into the strainer through the inlet. Solids collected on the inside of the cylindrical, perforated strainer insert are pushed down into the conical sediment holding space by rotating scrapers. They can be discharged periodically through the solids outlet. A tangentially arranged flushing connection Hydrocyclones can be gainfully installed when, serves for cleaning the strainer. Suitable rotary for example, the must contains excessive brush strainers are available in various sizes for amounts of sand due to mechanical harvesting all self-cleaning clarifiers. of the grapes.
Advantages
Reduced load on clarifier Closed strainer design excludes air Installation into pressurized system possible Hydrocyclones Hydrocyclones are centrifugal separators which find application, among other things, for separation and classification of solids suspended in liquids. In the wine industry they are used for desanding the must in order to protect the valuable clarifier bowl from wear as well as for tartrate separation. Because of their closed design (sealing of lower part by so-called grit pot), O2 intake and must losses are avoided. Sand-containing must enters the hydrocyclone at the required pressure p through the inlet. Sand particles pass through the apex nozzle into the grit pot. The de-sanded must leaves the hydrocyclone through the outlet. Sand particles are discharged discontinuously through the valve. The opening process can be carried out manually or automatically with the aid of a timer.
Outlet
Feed Solids
Rotary brush strainer
Outlet
Feed
Solids Hydrocyclone
Decanters in the Wine Industry

Characteristics Decanters in various designs:
Decanters are solids oriented centrifuges with Decanters with discharge of clarified liquid a solid-wall bowl. A conveyor screw (scroll) under pressure. With this design clarified conveys solids to the outlet ports, through which liquid is discharged foam free and under they are continuously discharged. Decanters are pressure by a paring disc (centripetal mainly used for clarification of liquids with high pump) solids content. Slightly varying solids content in Decanters with gravity discharge of the product feed has little effect on the degree clarified liquid. Clarified liquid is of clarification or separation. discharged into a balance tank or other processing units Decanters in gas-tight design. These Decanters find application in large decanters are used when oxidation of wineries for: the incoming product must be avoided. Clarification of must Connections for inert gas blanketing are Concentration of sediment from must tanks provided with these types Pre-clarification of lees from fermentation tanks Concentration of fining agents Using decanters for these applications ensures optmum yield of must and wine, as, for example, the continuously discharged solids are ready for disposal. A further important factor is savings in filter aids.
Advantages of decanters
High yield Continuous operation. Processing times are practically unlimited (round-the-clock operation). Automatic operation and, thereby, reduced cost of labor Discharged solids ready for disposal Savings in filter aids Versatile processing possibilities
Comparison capacity
Comparison capacity refers to the different decanters produced by GEA Westfalia Separator and is lower than the max. throughput capacity.
Effective capacity
Effective capacity is product and process related. It depends on clarifiability of feed mixture, concentration of solids in the feed, permissible residual moisture content of discharged solids, Capacities data and on the solids content of clarified liquid. Capacities indicated in this brochure for the Decanters can be largely adapted to these different models are effective throughput conditions and requirements. capacities. They differ from comparison capacities which are design related.
1 Stemmer
8 M 1 3 7
2 Pump 3 Intermediate tank 4 Pump
5 Tubular heat exchanger 6 Heater with holding section 7 Plate heat exchanger 8 Tank 9 Decanter
M Grapes P Solids
Continuous juicing of heated-mash red grapes
Westfalia Separator vinex Continuous Grape Juicing

In manufacturing heated mash red wines, red Another process is the juicing of white grape grape mash is slowly agitated, e. g. by a horizontal mash which is also kept in a homogenous stirrer, to ensure homogenous feed. state in the mash tank by slowly rotating, large, horizontal stirrers. The mash is pressed The mash is continuously short-time heated to continuously, directly, and without long dwell 80 85 C for 2 4 minutes and then fed directly times in the decanter. and immediately to the decanter. An additional pre-treatment process extending A further process is the pressing of fermented- beyond stemming to opening the grapes, e. g. mash red grapes, which are also kept in by additional crushing, is unnecessary when a homogenous state in the fermentation juicing is conducted in a decanter. The grapes are tank by slowly rotating, large, horizontal sufficiently opened by the de-pipping process stirrers. When the desired degree of for gentle, rapid and continuous juicing in fermentation has been reached, this mash is the decanter. continuously juiced in the decanter. Almost the entire yeast is also extracted in the decanter and the The color and taste of the juice which has been downstream clarifying stage can, therefore, be extracted with centrifugal force are optimum. avoided or at least heavily reduced. The low level of residual turbidity means that the post-treatment by means of clarification which has previously been necessary is now superfluous, and the bitter grape seeds are not damaged.
Continuous juicing of red grapes after a Thermo-Flash installation
1 Stemmer
M 8 7
2 Pump 3 Mash tank 4 Pump 5 Decanter 6 Extraction of solids 7 Plate heat exchanger 8 Tank
5 3
Grapes M
4 6 P Continuous juicing of fermented-mash grapes
P Solids
1 Stemmer
M 8 7
2 Pump 3 Mash tank 4 Pump 5 Decanter 6 Conveyor belt 7 Plate heat exchanger 8 Must tank
5 3
Grapes M P Solids
4 6 P Continuous juicing of white grapes
M 3 6
1 Stemmer 2 Pump 3 Mash tank 4 Pump 5 Decanter

7 1 2 8 9
6 Retention tank 7 Fermentation tank 8 Air / nitrogen addition 9 Gelatin addition 1 0 Conveyor belt
Grapes M P Solids
10
P Continuous juicing of white grapes with flotation
Type GCE 205-01 GCE 305-01 GCE 345-01 GCA 501-01 GCE 535-01 GCE 755-01
Red mash-heated / mash-fermented 2 3 t/h 4 t/h 6 t/h 10 t / h 18 t / h 30 t / h
White depending on the condition of the grapes 1 t/h 2 3 t/h 3 4 t/h 5 6 t/h 9 10 t / h 17 18 t / h
85.9
Rapid and gentle

The experts all agree. In terms of taste and quality, decanter red wines are exactly the same as wines produced with presses. The analytical results prefer decanter wines, and taste tests likewise. And the process also results in time savings. This is because the Westfalia Separator vinex process means that it is no longer necessary for the mash to be allowed to stand for several hours. Even the most modern press systems are not able to avoid problems such as inhomogeneous juice quality, complicated logistics due to the need for pre- and post-stacking of the mash, less than perfect hygiene and significant quantities of lees in the juice. It is not surprising that the new Westfalia Separator vinex process has been received extremely enthusiastically.
Pneumatic press Screw press 84.4
Red wine Yield comparison (%) Press and Westfalia Separator vinex decanter
Decanter
Juice extraction conventional
Juice extraction with decanter
Benefits
Stemmer
Stemmer
Agitator tanks
Agitator tanks
Heating
Heating
Mash tanks
Decanter
Continuous process
Press
Option: Clarification
No buffer tanks, mash tanks
Clarification
Multifunctional
Fermentation
Fermentation
10 Good Reasons
1. Gentle process 7. Extremly simple cleaning
The use of centrifugal force means that the The compact enclosed system means that process of juicing in the Westfalia Separator decanters are easy to clean. This saves time and reduces the strain imposed on the vinex method is extremely gentle. environment.
2. Continuous method of operation

The Westfalia Separator vinex process permits a continuous method of operation in an enclosed system. Unwanted oxidation can be avoided in this way.
8. Flexible and reliable Decanters can be used in a flexible manner for processing various products. The optimum quantity of trub in the juice can be adjusted as required. 9. Simple and space-saving
The decanters feature a compact and spacesaving design. Installation is simple, and the space requirement is low.
3. Top quality wines

Tannin agent and potassium content are indications of the mechanical strain imposed on the mash. With decanter wines, these parameters are identical and, in part, lower compared with wines produced with the press. The extraction time in a decanter is much shorter. This aspect minimizes enzyme action and changes in mash constituents and quality is improved. The microbe load is also reduced due to the rapid separation of mash into juice and pomace.
10. Mobile applications

The compact design means that mobile application of the decanter is possible. It can for instance be hired out to external operations.
4. High yield
The yield can be boosted compared with the traditional method.
5. Uniform must quality

The juicing process involving decanters guarantees a uniform juice quality. Even very small batches can be processed in a decanter without any problems.
6. Minimal residual yeast

In mash-fermented red wine processing, almost the entire yeast is removed with the decanter method. Under optimum conditions therefore, secondary clarification is not necessary or can at least be carried out with lower levels of load.
Clarification of Must from Screw Press / Tank Press

1 Stemmer
3 4
2 Pump 3 Heat exchanger 4 Heater with holding section 5 Drainer tank 6 Pre-juicer
8
7 Screw press 8 Pump

14
6 7 9 10 13
9 Pump 1 0 Pump 11 Must collecting tank 1 2 Pump 13 Decanter 14 Fermentation tank
11 12 P
P Solids
Red wine production
This method of operation conforms to Californian conditions (USA). Pre-clarification of must leaving the drainer tank is not necessary as the solids content is only about 1% by vol. This free-run must is fed without pre-clarification into the fermentation tank. Depending on the holding time in the drainer tank, the total volume of must recovered by this static method amounts to 50 70%. The must recovered from the continuous pre-juicer and screw press normally has a solids content of 8 15% by vol. This highly turbid must is reduced to approx. 3 % by vol. by means of a decanter and fed to the drainer must in the fermentation tank.
Advantages
Fully continuous processing Solids collect ready for disposal No filters required for sediment removal
Type GCE 205-01 GCE 305-01 GCE 345-01 GCA 501-01 GCE 535-01 GCA 755-01
Max. effective capacity 3500 l / h 7500 l / h 9500 l / h 15,000 l / h 27,000 l / h 45,000 l / h
Alternative process for white wine

In this process the three must fractions obtained when recovering the must, the free-run must, must from the pre-juicer and pressed must from the screw press are fed into a common buffer tank. After a certain time allowed for sedimentation, the supernatant fairly clear must is fed with the aid of a float suction device to the clarifier for clarification. The concentrated must and sediment in the lower part of the tank is fed to the decanter. The two clear phases from clarifier and decanter are then fed into the fermentation tank and fermented.
Effective capacities
Clarifiers: See Must Clarification, page 8 Decanters: See Concentration of Lees from Must Tanks, page 45
6 3 4 1 2 5
1 Stemmer 2 Pump

3 Drainer tank 4 Pre-juicer 5 Screw press 6 Pump 7 Pump 8 Pump 9 Must collecting tank 0 Pump 1 11 Decanter 2 Fermentation tank 1
7 8 12
11
10
P Solids
6 3 4 5 1 10 2 7 8 11 9 13 14
1 Stemmer 2 Pump 3 Drainer tank 4 Pre-juicer 5 Screw press 6 Pump 7 Pump 8 Pump 9 Must collecting tank 0 Pump 1 11 Pump 2 Clarifier 1 3 Decanter 1 4 Fermentation tank 1
P 12 P
P Solids
White wine production
Concentration of Sediment from Must Tanks

The method of operation conforms to Advantages European conditions. Considerable increase in downstream filter capacity (e. g. vacuum filter) This operational step deals with: Immediate processing of resulting Sediment from must tanks sediment. Retention time of sediment Solids discharged from clarifiers in collecting tank is obsolete. Must Floating cap from clarified must tank quality remains Must containing tannin from second Savings in filter aids postpressing stage from screw press Solids collect ready for disposal Optimum decanter use is possible when the last two high tannin containing juices are mixed with the first three protein containing must in the sediment collecting tank. Flocculation takes place and the coarse flaked solids can be easily separated out in the decanter. With exclusive use of screw presses the sediment, without prior mixing for flocculation, can be processed in the decanter with the same separating efficiency. These capacities are obtained when fresh sediment is processed. The solids content of 25% by vol. in the feed is reduced to 1 3% by vol. in the discharge. It is important for the sediment obtained to be fresh and not partly fermented. Partly fermented must sediment will greatly reduce clarifying efficiency of the decanter due to formation of carbonic acid (flotation effect of sediment). Compared to untreated must, sediment from enzymatically treated must can be clarified with up to double the efficiency.
1 Stemmer 2 Pre-juicing
M 1 2 2 5 6 P 7 7
3 Continuous band press 4 Discontinuous tank press 5 Pre-juicer 6 Screw press 7 Must tanks 8 Pump 9 Clarifier 1 0 Must tank 11 Lees collecting tank 1 2 Pump 1 D 3 ecanter, alternatively
14 G P 13 14 G P 13 12 11 G
10
clarifier, type GSC 1 4 Intermediate tank Grapes M G To fermentation P Solids
Concentration of sediment from must tanks
Westfalia Separator ecoplus Max. capacity * GSC 15 GSC 25 ** 400 l / h 800 l / h
Westfalia Separator hydry clarifiers Max. capacity * GSC 45 GSC 75 GSC 95 GSC 150 GSC 250 1500 l / h 2000 l / h 3000 l / h 2000 l / h 5000 l / h
Decanter Max. capacity* GCE 205 GCE 305 GCE 345 GCA 501 GCE 535 GCE 755 1500 l / h 2000 l / h 2500 l / h 4500 l / h 7000 l / h 11,000 l / h
* Capacities may vary according to sediment ** Machine with cast steel solids collector
* Capacities may vary according to must
1 Fermentation tanks 2 Pump 3 Clarifier 4 Wine tank

2 M 4
5 Pump 6 Sediment collecting tank 7 Pump 8 Decanter /
W 5 1 6 W 3 8 10
alternatively clarifier 9 Solids for separation 1 0 Filtration Must M W To further processing
7 8
Pre-clarification of yeast deposites from fermentation tanks
Pre-clarification of Yeast from Fermentation Tanks

Although sometimes only about 50% of the solids can be separated out at this clarifying stage, this step is important for efficient operation of the downstream filter (e. g. rotary vacuum filter). At this stage it is most important that the yeast to be processed is still in a very fresh condition. If the yeast is already in the early stages of autolysis, clarifying efficiency of the decanter will fall drastically (the yeast will become slimy).
Decanter max. capacity * GCE 205 GCE 305 GCE 345 GCA 501 GCE 535 GCE 755 300 l / h 500 l / h 900 l / h 1500 l / h 2500 l / h 4000 l / h
Westfalia Separator ecoplus max. capacity* GSC 15 GSC 25 ** 200 l / h 400 l / h
Westfalia Separator hydry clarifiers max. capacity* GSC 20 GSC 45 GSC 75 GSC 95 GSC 150 GSC 250 500 l / h 1000 l / h 2000 l / h 2500 l / h 4000 l / h 4500 l / h
* Capacities may vary according to must
* Machine with cast steel solids collector ** Capacities may vary according to tank bottoms
Concentration of Trub after Fining

This process shows the use of the decanter in the production of vermouth. Activated carbon is mainly used as fining agent to brighten the wine. The decanter processes a feed capacity of 1500 l / h with a solids content of 50% by vol. The solids content in the discharge is reduced to 2 4% by vol..
1 Fining tank 2 Pump 3 Lees collecting tank 4 Pump 5 Decanter
M L 3 5 W
6 Conveyor belt (solids ready for disposal) M From wine tank L To storage tank
W Product for further processing
Clarification of Thin Sludge from Waste Water Treatment Plant

Due to more stringent environmental regulations, industrial waste water may no longer be loaded at will with organic matter. For this reason sediment content should be kept as low as possible. Moreover, fining agent and filtration residue should be recovered in a condition suitable for disposal. Decanters can be used for dewatering thin sludge. In many cases addition of polymer flocculants is necessary into clarification section of the machine. Under unfavorable conditions further treatment (e. g. addition of calcium hydroxide) may be necessary to obtain solids suitable for disposal.
Decanter Max. effective capacity * UCD 305 UCE 345 UCA 501 UCE 535 UCE 755 5 9 m3 / h 8 14 m3 / h 15 30 m3 / h 23 46 m3 / h 80 120 m3 / h
Collecting tank 1
D 3
2 Pump 3 Decanter 4 Mixer 5 Metering screw 6 Lime tank 7 Container 8 Pump 9 Metering tank
K F W 9 4 8 7 5 2
F Flocculant W Water K Back to clarification plant D Thin sludge from waste water treatment plant
Operating Principles and Constructional Features of Decanters

When clarifier operation is no longer feasible due to high proportions of solids in the suspension to be processed, decanters are used. The decanter design is based on decades of experience in centrifuge separation techniques as well as intensive research and development by GEA Westfalia Separator. Decanters have been developed for high clarifying performance and highest possible degree of solids drying. Essential conditions for this include, among others, high bowl speed and an enormously high screw torque in conjunction with a control system to synchronise the differential speed to the solids load. to the narrow end of the bowl. Due to the conical shape of this part of the bowl, the solids are lifted out of the liquid. When passing the drying zone, which the liquid does not enter, the adhering liquid is removed under to centrifugal force. The solids are then ejected through openings at the bowls end into the collecting vessel of the housing. The liquid flows between the scroll flights to the opposite end of the bowl. Lighter particles remaining in the liquid are separated by centrifugal force when passing through the clarifying zone and are conveyed by the scroll together with the solids seized in the inlet zone to the outlet. Clarified liquid leaves the separation chamber over adjustable regulating plates or is extracted under pressure by scrapers.
The processed material enters the decanter through the feed tube and is conveyed by the distributor into the separating chamber. It is accelerated here to the operating speed. Solid particles quickly sediment on the bowl wall due Depending on decanter type, the drive to centrifugal force. is provided either by 3-phase motors for starting under load or standard motors The bowl has a cylindrical-conical shape. In the with hydrostatic clutches. 3-phase motors cylindrical section, this shape allows effective with frequency converters can be employed clarification of the liquid, and the solids are optionally. This allows for reduction of starting effectively dried in the conical section. current and current peaks during starting. An adjustable, hydrostatic clutch reduces the starting The scroll turns slightly faster than the bowl current. Power is transmitted by belts. shell and conveys separated solids continuously
Drive systems
Decanters from GEA Westfalia Separator are equipped with customized drive systems. 2-gear drive With this drive system, the main drive motor drives the bowl and the housing of the primary gear. Through an additional secondary gear, part of the power required for the scroll drive is fed from the secondary motor. The current of this motor serves as a measuring variable for the torque-dependent torque control. The drive is monitored electronically permitting restart. Downtimes as a result of overload are excluded and trouble-free operation is assured. Decanters equipped with this drive patented in several countries are used when high torques are required at low differential speeds for maximum yields. Differential gear drive The differential gear drive is recommended whenever it is necessary to automatically regulate the scroll speed in addition to regulating the bowl speed. This is achieved by means of two gears. The secondary motor drives the central input shaft and generates the differential speed proportionally to its own speed. A second input shaft without any speed is connected to the housing. This means that the differential speed is not dependent on the bowl speed. Differential gear drives are used primarily in the lower differential speed range.
2-gear drive
Differential gear drive
Decanters synonymous with quality, performance and economy

Highest possible dewatering at maximum separating efficiency High operating safety, reliability and low wear Rapid adjustment of machine parameters to changing products and processes Small space requirement Low cost of labor and operating expenses Automatic and continuous operation Simple operation and easy maintenance High-precision manufacturing ensures easy onsite replacement of all parts Easy access Simple assembly / disassembly Fast delivery of spare parts and 24-hour repair service
Beverage Technology Dairy Technology Renewable Resources Chemical / Pharmaceutical Technology Marine Energy Oil & Gas Environmental Technology Engineering Factory Reconditioned Machinery Original Manufacturers Service
GEA Mechanical Equipment US, Inc.
GEA Westfalia Separator Division

East Coast Headquarters: 100 Fairway Court Northvale, NJ 07647 201-767-3900 Midwest: 725 Tollgate Rd, Suite B Elgin, IL 60123 630-503-4700 South: 4725 Lakeland Pkwy, Suite 4 Lakeland, FL 33805 863-669-1500 Southwest: 2408 Timberlock Pl, Suite C-4 The Woodlands, TX 77380 281-465-7900 West Coast: Western Region Customer Support Center 555 Baldwin Road Patterson, CA 95363 209-895-6300
Westfalia, Westfalia Separator , hydry and hyvol are registered trademarks of GEA Mechanical Equipment GmbH.
GEA Westfalia Separator Canada, Inc.

835 Harrington Ct Burlington, ON L7N 3P3 289-288-5500 Toll-Free: 800-722-6622 24-Hour Technical Help: 800-509-9299 www.wsus.com
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Liquids to Value

Systems and Processes in Wineries

GEA Mechanical Equipment / GEA Westfalia Separator

2 GEA Westfalia Separator

Innovative Processes and Systems for Economic Winemaking

The advantages at a glance:

3 GEA Westfalia Separator

Solids in Must and Wine

High-perfomance clarifier Clarifier Decanter

Application range of centrifuges according to particle size

4 GEA Westfalia Separator

Innovative Processes and Systems for Economic Winemaking

Vascular bundle 10 Ovular 11 Ventral 12 Dorsal 13 Stem base 14 Core

5 GEA Westfalia Separator

Westfalia Separator vinex decanter must

Press / pressed must

Sweet reserve / grape juice

Sterilizing filtration Possible applications of clarifiers and decanters in wine production

6 GEA Westfalia Separator

Clarifiers for Wine and Sparkling Wine Production

7 GEA Westfalia Separator

Must clarification after screw press

8 GEA Westfalia Separator

1 rainer tank D 2 ank press T 3 ust tank M

4 ump P 5 otary brush R strainer 6 larifier C 7 Must tank

M Mash T Lees V To fermentation

Must clarification after pneumatic press

Storage of sweet reserve or production of grape juice

9 GEA Westfalia Separator

Must Clarification with Flotation in Clarifier Outlet

10 GEA Westfalia Separator

M Mash container T Lees V To fermentation

Must clarification with flotation in clarifier discharge

Turbid phase (Oechsle) Clarified (acetaldehyde) Turbid phase (acetaldehyde)

11 GEA Westfalia Separator

Clarification of Wine, First Racking

1 Fermentation tank 2 Pump 3 High-peformance

clarifier / clarifier 4 Wine tank (fining tank)

M From fermentation tank T Lees V For ultrafine clarification

Clarification of wine, first racking

12 GEA Westfalia Separator

High quality wines characterize clarification quality.

13 GEA Westfalia Separator

Clarification of Wine before Polishing, Second Racking (Fining Stage)

3 High-performance clarifier / clarifier 4 Storage tank

M From fermentation / first racking T Lees V To bottling

Clarification of wine before polishing, second racking (fining stage)

14 GEA Westfalia Separator

15 GEA Westfalia Separator

Production of wine and sparkling wine

16 GEA Westfalia Separator

1 Must tank 2 Pump 3 Rotary brush strainer 4 Clarifier /

ultra fine clarifier * 5 Fermentation tank 6 Pump 7 Intermediate tank 8 Pump

9 Stabilizing tank 10 Pump 11 Storage tank 12 Pump 13 Filtration P Solids

Multi-functionality of clarifier * Clarifier for multifunctional use

Removal of insoluble pigments, no pigments lost by absorption

Colloidal substances largely removed only with fining

Absolute physiochemical stability of the wine after stabilization

17 GEA Westfalia Separator

Clarification of Still Wine for Sparkling Wine Production