Beverage
Faced with the requirement for improved cooling, a blow molding plant chose to invest in a significant redesign of its cooling systems that combined two separate systems into a single, integrated system. The combined design leveraged the components to provide a more controlled, efficient system while also requiring less space than the alternative would have needed.
Temperature control of the musts during the fermentation process is required for the production of high quality wines. Alcoholic fermentation is the chemical reaction in which yeast is used to transform the natural sugars of the fruit into alcohol. The heat generated by this exothermic reaction has to be managed. If must temperatures are allowed to reach the 85°F to 105°F range the reaction will be stopped. This results in high sugar content and an unstable product that requires the addition of sulphur dioxide (SO2) to allow it to be stored without spoiling. In general, optimal fermentation temperatures are 65°F - 68°F for white wines and 77°F for red wines.
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