Thermal exchanges produced by plate heat exchangers are considered as processes of great importance during the production of sparkling, still and spirits wines, since their main mission is to control their temperature.
This is of vital importance during the fermentation process and to attenuate the processes of oxidation or growth of microorganisms. Likewise, in order to cool the must - which is heavily loaded with suspended solids - an exchanger is used to avoid any type of clogging caused by any of the solid particles that make it up.
Similarly, at low temperature, the wine is also pasteurised, which in the case of sweet wines prevents the fermentation of residual sugar. This will, therefore, enable it to maintain its sweetness.