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The tartaric stabilization lines have been developed to process the tartaric and dye stabilization of cold and continuous wines. manufacturing from 1,200 to 30,000 ltrs / h.

Designed for productions in which it is necessary to guarantee a continuous flow of stabilization through the cold in order to minimize changes in the characteristics of the wine.

In this sense, continuous tartaric stabilization lines are more efficient than, for example, electrodialysis or other stabilization procedures.