Red Wine Vinegar Making System - 500lt (New)

One unit available for immediate delivery.

The machine consists of 2 tanks (500 l), in stainless steel to allow easy cleaning and sterilization.

The acetifier is equipped with a mixer complete with an aeration system which favours the fermentation process, a resistance, a thermoregulation jacket to keep the fermenting product at the optimum temperature.

The two acetifiers can work independently or in series for the transformation of wine into vinegar.

Raw material: 10% ABV wine Optimal temperature: 28°C - 32°C Method of work: continuous

One of the 2 tanks is filled with wine from the manhole or from the connection on the roof of the tank until the resistance is completely immersed.

The mixer is turned on from the control panel to oxygenate the wine in order to start the acetic fermentation (oxidation of the ethanol contained in the wine) and the resistance which must bring the oxygenated wine to temperature.

Acetic fermentation, as it is exothermic, generates heat so the refrigeration pockets intervene to keep the temperature within the range of 28/32 ° C (temperature also conditioned by other factors such as ambient temperature, etc.)

At the end of the process, the vinegar obtained is extracted while keeping the tanks full for about 30% - 50% of the volume and subsequently topped up with new wine and the process restarts.