Compressed air for the winemaker.
The Barossa Valley in the state of South Australia is one of the oldest and best wine regions in Australia. With over 150 wineries and 80 wine cellars, the Barossa Valley is one of the world’s great wine regions and home to the Shiraz grape variety. It is one of the most important red grape varieties. Noble wines can be made from the grape.
The customer of KAESER Kompressoren is a winery in the Barossa Valley and focuses on the production of premium wines. The winemakers’ preferences for old grape varieties such as Shiraz are clearly at the forefront and ensure that the wines have great density and retain the necessary finesse at all times.
The use of compressed air plays a major role in the production of wine. Compressed air is mainly used to drive pneumatic presses that are responsible for crushing the grapes. The press is filled with grapes. As soon as the door close, compressed air is used to inflate a sealed bag inside the press, which presses the grapes firmly against a large sieve. The juice is pressed out of the grapes.
Due to the ever-increasing demand for high-quality wines, the winery has to expand its capacities and is enlarging the cellar area. As a result, the compressed air system has to be adapted to the new conditions. The grapes are processed within a very narrow time window of 3 months. During this time, the presses must function perfectly and must not fail. Since filling the presses is a very labour-intensive process, operation must alternate with the other press in order to save time. This means that one press is loaded while the other is working. For the investment of the new compressors, this meant that it was cheaper to purchase two individual compressors that one large system.
Do you have any questions? Please do not hesitate to contact us.