GRAPES - DESCRIPTION OF THE PROCESS

The juice concentrate is obtained from hybrid American variety grapes such as Isabel, Concord and York Madeira.
The stems are separated from the fruit and slightly crushed.
The after the pasteurization process and enzymatic treatment, the most will be pre-drained, drained and pressed.
The fresh pressed juice will go then to be clarified by centrifuge and filtering, and to the final polishing, after which it will be ready to be concentrated.
Besides the 68 Brix grape juice concentrate, Tecnovin processes pulpy (1% +- 0.5) grape juice of the Isabel variety at 50 to 65 Brix. Tecnovinalso produces Red Grape Juice Concentrate from vinifera grape varieties.

CREAM OF TARTAR - DESCRIPTION OF THE PROCESS

The raw material of Cream of Tartar is a substance called Argol or brute tartar and is a by product from the production of wine and of the grape juice concentrate. The cream of Tartar is the result of a chemical reaction that purifies the Potassiun Bitartarate that is the brute tartar.

SPECIFICATIONS CONCORD GRAPE JUICE CONCENTRATE:

Brix68.0 +- 0.5
Acidity (Tartaric Acid g%)3.5 +- 1
Insoluble solidsup to 1

Color

(520)25 +- 10
(430)16 +- 10
Ratio520/4301.8 +- 0.5

PACKING:

Epóxi coated carbon steel drum.Lined with two pólyethylene bags.
Drum capacity200 L
Net weight265 Kg
Gross weight282 kg

Lots of up to 18 tons., with its lab analysis and drummed in sequence.

STORAGE:

Must be maintained at a temperature of up to 5° centigrade.

SPECIFICATIONS RED GRAPE JUICE CONCENTRATE:

Brix68.0 +- 0.5
Acidity (Tartaric Acid g%)2.0 +- 1.0
Insoluble solids- 1.0%

Color

(520)400 +- 100
(430)250 +- 100
Ratio520/4301.6 +-5.0

CREAM OF TARTAR:

- Appearance: White powder;
- Purity: 99,0% +- 1,0
- Humidity: 0,15% +- 0,15
- Packaging: One soldered polyethylene bag covered by a second polypropylene stitched bag.
- Net weight: 50 Kg
- Gross weight: 50,2 Kg

Each bag has an identification tag with its manufacturing code.

STORAGE:

The product should be stored in a dry and aired atmosphere.
There is no restriction about how long the product could be stored.

APPLICATIONS:

Basically for the yeast industry, macarroni and bakeries.
Also it is utilized in the manufacturing of powder, soaps and as germicid.