The degree of agitation depends on the objectives and the nature of the product. For wine industry selections we are conscious of creating the appropriate level of agitation to get the job done yet being mindful of how sensitive the product can be to harsh treatment.

The equation below is how we determine the flow being created:

Q = Nq N D3 n

• Q = Primary Pumping Capacity (m3/min)
• Nq = Pumping Number (dimensionless)
• N = Shaft Speed (rpm)
• D = Impeller Diameter (m)
• n = Number of impellers

Different technologies have different geometries which in turn determines the Nq and Np that characterises their device.

Practical applications for the Wine Industry

• Cold Stabilisation
• Oak Extraction
• Additive blending
• Uniformity of suspended solids as feed for downstream devices

VINFOIL Technology is currently performing all these tasks and more and is making change to the US wine sector.

Learn more about VINFOIL