About Ruppert Winery
Abundance and harmony are a matter of a few tenths of a degree. The de-sulphurisation of musts in modern plants preserves the fruity freshness as well as the aroma and bouquet. Edgar Ruppert from Weingut Ruppert understands this art.
Challenge: Reliability and flexibility to meet peak loads
In the de-sulphurisation process, must is heated in stages. The required thermal energy is provided in the form of steam. The residual SO2 content can be set individually for a single run with immediate re-cooling to +15°C.
Wine is a natural product. The weather, the seasons, the quantities – many uncertainties influence further processes. The cellar technology must be correspondingly flexible, and the same applies to steam supply. With two systems, Ruppert winery guarantees efficiency and flexibility, even for small quantities from 50 litres. The computer-controlled de-sulphurisation regulates the temperature in the range of ± 0.1°C. In this way, the best quality is achieved even with critical juices.
But the boiler previously used from another manufacturer was becoming increasingly vulnerable. Technology and energy consumption did not correspond with today's eventualities.
The solution: A JUMAG skid mounted unit (KDA) with an output of 460 kg steam per hour
The JUMAG steam boiler impressed with its extremely high energy efficiency combined with high reliability. Edgar Ruppert: "I really liked JUMAG's compact KDA design and the advantage of having a fully configured system delivered on one platform." He sees the decisive advantage of the new system in cost savings due to the low energy consumption.
Satisfied not only with the system but also with his interactions with the JUMAG team, Edgar Ruppert recommends a skid mounted unit from JUMAG especially for seasonal companies like his that do not need steam continuously day and night. Compact and with the latest JUMAG steam boiler technology, it offers the desired flexibility and reliability while saving costs.