Wineries in Australia and New Zealand have been using Dimpleflo Must Chillers for over 40 years. These chillers have a special dimple design that makes them effective, long-lasting, and adaptable. They are reliable during the harvest season and serve as a versatile heat exchanger in wineries, making them an essential part of the winemaking process.
Our Dimpleflo Grape Must Chillers come in sizes ranging from 2 meters to 12 meters and are available in wall-mount and floor-mount configurations. For added convenience, we also offer Must Chillers with up to a 4″ 100mm cross-section for easy mobility. If running a larger winery, you may prefer our Dimpleflo Double Pipe Heat Exchanger in the inline variant, specially designed to cool crushed grapes during transport from the crushing area to the main winery.
Our top-of-the-line must chillers and wine fermentation tanks are proudly designed and manufactured in Australia to meet various cooling needs. We can handle grape flows ranging from 2 tonnes/hr to an impressive 150 tonnes/hr. Our largest Dimpleflo chiller can cool 150 tonnes/hr of crushed grapes in a single procedure, bringing temperatures down from 30°C to 10°C. This impressive technology is now available to customers in the US market.
It's crucial to attain the right temperature for your grape to have a successful fermentation process. This creates the perfect conditions for the yeast to flourish and efficiently transform the sugars in the must into alcohol. It's advisable to closely monitor the temperature during fermentation to ensure the desired result is achieved.
Warming up malolactic ferments in colder months and cooler climates to facilitate fermentation is essential to ensure the fermentation process runs smoothly and efficiently. Warming up the ferments creates the ideal conditions for the growth and activity of the bacteria responsible for malolactic fermentation. This process results in the production of desirable aromas and flavours in the wine.
To maintain the quality and lifespan of wine, it is recommended to undergo cold stabilisation. This process involves cooling the wine to almost freezing temperatures, causing the tartrates (a natural result of winemaking) to crystallise and settle at the bottom of the container. Eliminating these tartrates makes the wine more stable and less likely to develop sediment or cloudiness as it ages. Moreover, this procedure can also aid in preserving the wine's taste and scent, ensuring that it remains great for an extended period.
The Pump-Over Method is a technique that efficiently warms or cools tanks of juice or wine to maintain their desired consistency and taste. It involves using pumps to transfer liquid from one tank to another, ensuring a consistent temperature throughout the process. This method has numerous benefits, such as reducing the risk of spoilage and preserving the desired flavour.
For a more vibrant red hue, it is recommended to apply heat during the colour extraction process. This technique is especially effective when working with grape must, as it can result in a richer and more visually appealing final wine product.
Dimpleflo Must Chillers are available with the Vinpro Temperature Control System to monitor and adjust must discharge temperatures. Depending on the model ordered, the Vinpro system can be operated as a local or remote control.Teralba Industries also manufactures Accu-Therm Plate heat Exchangers for heating clear juice or finished wine.
A Must Chiller is a device used in wine making to quickly cool freshly crushed grape juice with skins and seeds before fermentation, ensuring optimal conditions for yeast activity and flavour development.
While both serve the purpose of cooling grape must, a Wine Must Chiller is specifically designed for the wine-making industry, ensuring optimal temperatures and conditions tailored to wine production requirements.
Wine Fermentation Tanks are specialised containers where grape juice undergoes fermentation to become wine. They are designed to maintain the ideal conditions for yeast to convert sugars into alcohol and other by-products, leading to the unique flavours and characteristics of the wine.
While both types of tanks are used in the wine-making process, Wine Tanks can refer to any storage or processing tank used at various stages of wine production, from fermentation to aging. In contrast, Wine Fermentation Tanks are specifically for the fermentation stage.
Regular cleaning and maintenance are essential for both the Wine Must Chiller and Fermentation Tanks to ensure wine quality and the longevity of the equipment. It’s recommended to clean them after each batch of wine is processed, and periodic maintenance checks should be conducted to keep them in optimal condition. Always refer to Teralba’s manufacturer’s guidelines for specific care instructions.
When making wine, refrigeration is crucial in cooling the grape must and maintaining the fermentation temperature. At Teralba, we offer a diverse selection of efficient heat exchanger chiller systems. Our products range from small (2″) 50mm juice heat exchangers to (8″) 200m must chillers that can cool 150 tons/hr of grape must. We provide these systems to customers globally, and our Dimpleflo Must Chillers are modular, allowing them to expand alongside your production needs.
Our Dimpleflo Grape Must Cooler and Dimpleflo Double Tube are robust heat exchangers of dimpled stainless steel shells and inner tubes. They have various applications in the winery industry, such as chilling must, stabilising wine temperature, heating must for colour extraction and thermovinification.
The process of the Dimpleflo Heat Exchangers involves the flow of wine, juice, or crushed grapes through a dimpled inner heat transfer tube while glycol flows through the surrounding shell. If the wine or juice is warmer than the circulating glycol, the heat will transfer to the glycol, cooling the wine. The glycol then goes through a refrigeration chiller to cool again before recirculating and absorbing more heat from the wine. Additionally, Dimpleflo Heat Exchangers can use directly expanded refrigerants like ammonia.
Cooling glycol for wine involves using a refrigeration chiller that employs either a brazed plate heat exchanger or a semi-welded plate heat exchanger. The refrigerants used are ammonia or R12A. This process helps cool the glycol before it flows through the jacket around the inner heat transfer tube. The cooled glycol then absorbs heat from the wine repeatedly until it needs to be cooled again by the chiller.
As a winery process chiller ages, its maintenance requirements become more diverse, ranging from simple gasket replacements to locating obsolete spare parts. That’s where our Teralba Heat Transfer Service comes in handy. We provide comprehensive repair services for minor and major issues, spare parts sourcing, and heat exchanger assessments to detect potential problems.
Teralba is a premium provider of heat exchangers based in New South Wales. Our Dimpleflo Must Chillers are highly regarded by wine producers worldwide for their efficiency, reliability, and versatility.
If you require any information about our professional installation services, custom winery chillers for the wine industry, or anything else, our knowledgeable team is always available to assist you. You can contact us at your convenience by calling 1300 820 752 or filling out our enquiry form below.
For further information or to obtain a heat exchanger selection and quotation please email your requirements through to our experienced heat transfer engineers at: sales@teralba.com or phone: 1300 20 70 20
Teralba Industries