FLOW CHART

CONVENTIONAL GRAPE JUICE CONCENTRATES

Fresh single strength juice (red or white) with SO2

Fresh single strength juice (red or white) with SO2

Static separation Desulphurisation

Possible Diatomic filtration if juice is not

limpid
Concentration – 6 steps.
Concentration Temperatures:
- 95°C first effect
- 90°C second effect
Recovery of - 85°C third effect
first aromas - 80°C forth effect
- 75°C fifith effect
- 70°C sixth effect

Concentration last 7 minutes

for a 68° brix product

Reinjection of the
first aromas
before filtration Cooling

Tartrates separation (static separation) Tartrates

Tartrates

Diatomic filtration (at 50 micron)

for grape juice concentrate at 68° brix or
New Tangential Filtration System

Limpid white Limpid red

Limpid white Limpid red
grape juice concentrate grape juice concentrate
grape juice concentrate grape juice concentrate

KELLER JUICES SRL – Società unipersonale

REGISTERED OFFICE: VIA MARIO VELLANI MARCHI 50 - 41124 MODENA ITALY
OFFICES: VIA PANSA, 1 – 42124 REGGIO EMILIA ITALY
TEL : +39 – 0522 – 232555 / TELEFAX: +39 – 0522 – 921516
http:// www.keller juices.com- E-mail:info@kellerjuices.com
Rev 01 – 18/11/2014 Approved by GSA
 Limpid grape juice concentrate

-Under nitrogen;
-Process temperature:
70° C for 30 seconds;
Sterilization -The sterilizer machine is
connected with an aseptic
surge tank to avoid
product recirculation.

In line

-The machine creates the

vacum inside the sterile bags
and automatically start filling
the product. Once finished
Aseptic Filling Machine the machine inject nitrogen
and close ermetically the
bag. The head of the
machine moves to the next
bags.
- Take off samples.

Loading of the drums inside the -Inspection of the container;

container
-Loading of the container.

KELLER JUICES SRL – Società unipersonale

REGISTERED OFFICE: VIA MARIO VELLANI MARCHI 50 - 41124 MODENA ITALY
OFFICES: VIA PANSA, 1 – 42124 REGGIO EMILIA ITALY
TEL : +39 – 0522 – 232555 / TELEFAX: +39 – 0522 – 921516
http:// www.keller juices.com- E-mail:info@kellerjuices.com
Rev 01 – 18/11/2014 Approved by GSA