Centrifugal cone column
The spinning cone ( English Spinning Cone Column , short SCC ) is a device to remove volatile compounds from wine sever ( Weinfraktionierung ). It is a rectification column with rotating conical inserts. It can be used for desulphurization, the production of flavor concentrates and dealcoholization or partial dealcoholization . Since the aroma is lost during vacuum distillation, the aroma fraction must be returned in a second stage.
Ribs are attached to the underside of the cones, which create turbulence in the gas phase and thus an intensive exchange of substances between liquid and steam. The working temperatures are very mild to avoid heat damage to the product.
The technology was originally developed in Australia for flavor extraction in the food industry. In addition to the common aroma extraction processes, it is permitted in Germany to reduce the alcohol content in beer and wine. In Australia and the USA, too, it is mainly used to reduce the alcohol content. Less than 10% of the wine liquids are processed and then added back to the rest of the wine. It is not possible to split the aroma fractions. The plants are expensive.
Individual evidence
- ^ GDCh : Annual report 2008 of the AG Wein ( Memento from June 4, 2009 in the Internet Archive )
- ↑ Research Institute , Institute of Oenology in Geisenheim: Spining Cone Column ( Memento of 27 September 2007 at the Internet Archive )