Afer the fermentation has started and a marc cake has formed about half of the content is discharged into an interim tank. The marc cake descends to the ground, breaks into pieces and is ‘opened’ by a system of rods.
Afterwards the juice is pumped in again via a self-rotating sprinkling system and the smashed marc cake is flooded. The pigments are washed out. This procedure is repeated several times. The principle of the ‘remontage’ or reassembly has been practised successfully all over the world.
STANDARD EQUIPMENT FOR RED WINE MASH FLOODER FD-MÜ
TANK TOP
- Up to tank-Ø of 2,000 mm made of AISI 316 stainless steel, surface IIId 2R), marbled outside
- From tank-Ø of 2,200 mm upwards made of AISI 316 L / 316 stainless steel surface IIId (2R) / IIIc (2B)
- Ladder safety bow, lifting lugs
TANK SHELL
- Made of AISI 304 stainless steel, surface IIId (2R), marbled outside
TANK BOTTOM
- Up to tank-Ø of 2,000 mm made of AISI 304 stainless steel, surface IIId (2R), marbled outside
- From tank-Ø of 2,200 mm upwards made of AISI 304 stainless steel, surface IIId (2R) / IIIc (2B)
- Free-standing on welded-on-box-shaped legs perfect stability and force transmission into the tank
