Spinning Cone Column Has Arrived

Quality Low & No Alcohol Wine & Beer are Now a Reality

Vintech Pacific’s new ConeTech Spinning Cone Column has arrived in New Zealand and is currently undergoing commissioning at our facility in Hawke’s Bay.

This new technology process occurs under vacuum so the temperatures reached are much lower and
for far shorter periods than with other more traditional distillation technologies. Being far more
gentle, spinning cone is ideal for many wine and beer making applications.

The Spinning Cone Column and revolutionary GoLo^TM process will enable our customers to tap into
the growing trend for low and no alcohol products by reducing or even entirely removing alcohol
from wine and beer without taking away aromas and flavours.

Furthermore, the SCC can be utilised to gently extract desirable volatile compounds such as esters
during fermentation. These compounds which may otherwise naturally denature during the
production process, can be captured to be later recombined into the finished wine or beer,
enhancing the organoleptic profile.

Some Unique Benefits of SCC…

• Zero Aroma and Flavour Loss
  SCC can remove alcohol while maintaining 100% of the wine’s aroma and flavour volatiles.
  
  
• Minimal Amount of Product Processed
  SCC technology needs to treat only 10% of an entire lot for each degree of alcohol removed.
  Alternative (filtration) technologies subject the entire volume to processing.
  
  
• Distillation Under Vacuum
  Vacuum distillation technology allows for extremely low temperatures, no use of
  membranes, and zero pressure throughout the process.
  
  
• Short Residence Time
  ConeTech’s SCC technology assures the fastest processing time in the industry, only 20-odd
  seconds per pass.
  
  
• Wine in Any Condition
  SCC can accept wine in any condition from bottle ready liquids to slurries containing solids
  and high turbidity such as fermenting must.
  
  
• Stuck Fermentations
  This unique technology can reduce the alcohol content of the fermenting must to a level at
  which the winemaker can re-start the fermentation.

Not only can this system help our clients to produce the highest quality in low-alcohol wines and
beers but combined the with patented GoLo technique, alcohol free wines and beers are now
possible, without any loss of aroma or flavour volatiles.

To discuss any of these imminent technologies, please contact your regional Vintech Pacific office or
phone Guy Rutledge on 021 783 236.