5. Refrigeration production techniques for cooling musts and crushedgrapes in prefermentative operations

For the refrigeration of white wine must, until the temperature of the debourbage or cryomaceration and for the decrease of the temperature of red wine crushed-grapes to the one stablished in fermentation, indirect and direct systems of heat transfer may be used. Among the indirect systems of possible application in the winery, the refrigeration equipment with scraped surface evaporator or with evaporator of concentric tubes and the exchangers are described. As direct methods, CO2 solids and liquid CO2, known as carbonic snow, are used.
