| Beverage Market |
 Modern cooling equipment however allows securing optimum temperatures throughout the process of beer production: mash cooling, fermentation, maturation and enables storing this drink preserved and possessing natural taste properties for quite a while.  Our refrigeration equipment specialists design new refrigeration equipment and modernize old equipment (replace different parts of refrigeration equipment such as piston or screw compressor, evaporator, condenser, solution cooler, etc.). Ammonia (R717) or Freon (R404A, R407A, R407C, R134A) refrigeration systems do not present challenge for our specialists – it is their working routine. In a few recent years, the tradition of consuming more wine has originated in Lithuania. Simultaneously, our refrigeration equipment engineers receive more orders for designing refrigeration facilities (freezers) for wine storage.  The optimum wine storage temperature in a cold store for champagne, sparkling wine and sweet white wine is 6-9 degrees, for pink wine and most kinds of dry white wine – 8-11 degrees, for fruit flavoured young red wines – 12-15 degrees and for rich red wine – 16-17 degrees. Observations done in the last several decades show that wine acquires its best properties during preservation if it is stored in cool environment. Wine-makers agree that the ideal temperature for wine preservation is +11ºC. Wine matures faster at warmer temperatures therefore wine loses part of its smell and taste complexity. Wine stored at the temperature lower than +11ºC matures slower which is not always expedient. Extremely old wine whose life can be suspended for a while is often stored at the temperature of about 6 – 7°C. Wine which is to be consumed after short preservation shall be stored at about 15°C. Wine will not lose its delicate aroma and flavour if it is stored at the ambient temperature ranging from 4°C to 18°C.  Our refrigeration equipment specialists are occupied with design and installation whereas refrigeration equipment (compressor, cooler, condenser and mounted control unit) secures maintenance of a constant temperature in a wine storage chamber. Both, warming and cooling are harmful to wine; the latter can be even more dangerous because, as temperature changes, the air inside a bottle expands and contracts hereby moving a cork and inducing oxidation process or even infection by extraneous microorganisms. |