One of the most common types of turbidity in wines is crystalline turbidity. Cold processing of wine materials at a temperature close to the freezing temperature of the product is used to eliminate their latitude. This processing requires significant energy costs, capital costs and guarantees the quality of the processing.

The Institute of Grapes and Wine “Magarach” has developed facilities for accelerated processing of wine materials against crystalline and partially colloidal turbidity. Its use makes it possible to shorten the processing time of wine materials, depending on the type of wine, from 8-10 days to a few hours, to eliminate the energy-intensive technological operation of aging wine materials at low temperatures, and to process wine materials in the flow without using refrigerating chambers. In contrast to expensive foreign complexes, the new domestic installation is based on mass-produced equipment, which simplifies its technical implementation at the current state of production and minimizes capital costs.

The principle of operation of the installation is based on reducing the solubility of tartaric acid salts in the process of cooling wine materials to a temperature close to the freezing temperature, creating crystallization centers under optimal conditions for their growth and separation.

Cooled in the heat exchanger 2 to a given temperature, the wine material enters the crystallizer 1, where a suspended contact layer of tartar crystals is created with the help of a special stirrer, which contributes to the accelerated growth and release of excess tartaric acid salts from the wine material. Then the wine material processed in the crystallizer is sent for filtration 3.

The productivity of the installation is calculated according to the required volumes of wine materials processed at a specific winemaking enterprise

.