Grape juice concentration

Concentrated grape juice may be required for convenience, reduced transportation and storage costs, or for product sweetening. Alternatively, a small increase in the total sugar levels may be required to improve the alcohol potential of grape juice prior to fermentation.

The Centritherm® evaporator is a unique system for concentration of grape juice up to 68°Brix. The concentrate produced is of extremely high quality - with regards to both colour and flavour - as the thermal impact experienced by the juice is negligible due to the Centritherm® evaporator's short residence times and low evaporation temperatures.

Preservative free grape juice concentrate may be produced using the Centritherm® evaporator by concentrating the juice to sugar levels above which fermentation will not occur. Also, the water activity of the concentrate is at a level prohibitive to majority of microbial growth. Colour and quality of the original juice, however, is retained.

Key benefits of the Centritherm® evaporator are:

Different concentration levels

A range of concentration factors may be achieved (without product recycle).

Viscous products

Viscous grape juice concentrate is easily handled in the Centritherm.

Negligible thermal impact

A high quality concentrate is produced as the thermal impact experienced by the juice is negligible. That is, the contact time between the product and the heating surface is very short (only one second) and the evaporation temperature low (about (50°C).

Click here to find out more about the Centritherm® evaporator.