The Spinning Cone Column (SCC) is an ideal solution for wines and other beverage applications due to its ability to remove alcohol through very gentle means, without subjecting the product to high temperatures or pressures, which can damage delicate aroma, flavour and texture compounds.
SCC is in effect an advanced form of distillation. However, rather than subjecting the wine to high temperatures, the process occurs under vacuum. Rapidly spinning cones housed within the vacuum column create a vapour-thin film of wine, dramatically improving the efficiency of the process. As a result, the wine only reaches temperatures around 35-45°C and then only for around 25 seconds.
Moreover, to effectively lower the alcohol level in table wines, only a portion of the total volume need undergo this process, further eliminating any impact on the wine’s organoleptic qualities while providing important cost advantages over alternative processes.
Spinning Cone technology is widely used in food and beverage applications overseas, such as beer, coffee and the production of flavour essences. In fact, our pre-commissioning trials in New Zealand showed that SCC can effectively capture valuable aroma compounds from must during fermentation and keep those compounds stable, allowing them to be reintroduced to the wine at a later time, such as at bottling.
Other applications include…
- De-alcoholisation of wine and beer.
- Alcohol adjustment for improved balance.
- Sulphur removal from grape juice.
- Production of aromatic and flavour extracts for product innovation.