{"id":2540,"date":"2021-09-29T11:28:42","date_gmt":"2021-09-29T09:28:42","guid":{"rendered":"https:\/\/naturalmisting.com\/departments\/cantine-vinicole\/"},"modified":"2024-01-08T10:16:38","modified_gmt":"2024-01-08T09:16:38","slug":"wineries","status":"publish","type":"page","link":"https:\/\/naturalmisting.com\/en\/departments\/wineries\/","title":{"rendered":"Wineries"},"content":{"rendered":"
\n
<\/div>\n
\n

\n Thus, control of the thermo-hygrometric conditions of premises <\/strong> is one of the essential factors <\/strong> in order to obtain from each barrique<\/strong> a product with homogeneous properties <\/strong> and to limit evaporation<\/strong>. <\/h2>\n
\n
\n
\n
\n \n <\/div>\n

\n PRODUCT ADVANTAGES <\/h3>\n
\n

Customized humidification systems for the wine industry<\/span><\/h2>\n

Depending on the typology of wine, temperature and hygrometric rate vary.<\/strong><\/p>\n

The correct mixture of these two factors provides the wine with quality and gives it a better structure.<\/p>\n

Atomized or nebulized water inside the premises humidifies air bringing it to a saturation of approximately 75-80%, absorbs heat lowering ambient temperature.<\/strong><\/p>\n<\/p><\/div>\n<\/p><\/div>\n<\/p><\/div>\n

\n
\n
\n \n <\/div>\n

\n ECONOMIC ADVANTAGES <\/h3>\n
\n

Improved wine quality and increased productivity<\/span><\/h2>\n

Making it possible to repeat productive processes is a frontier in the wine industry. At present control is based on environmental factors and on the winemaker\u2019s expertise.<\/p>\n

Humidification <\/strong>systems,<\/strong> by automatically regulating the thermal and hygrometric conditions of the premises improve quality and enhance productivity.<\/strong><\/p>\n<\/p><\/div>\n<\/p><\/div>\n<\/p><\/div>\n<\/p><\/div>\n<\/p><\/div>\n

\n
\n\t\t\t\t\n\t\t\t<\/div>\n<\/p><\/div>\n<\/div>\n
\n
\n
\n
\n

\n HYGIENE <\/h2>\n
\n

Technical support and maintenance<\/span><\/h2>\n

To ensure efficiency and hygiene,<\/strong> humidification and misting systems are equipped with a mechanical filtering station<\/strong> and with a reverse osmosis membrane.<\/strong><\/p>\n

A regular and periodical basic maintenance consisting in the replacement of consumable components is required.<\/p>\n<\/p><\/div>\n

\n
\n Hygiene <\/i><\/span>
\n <\/a>\n <\/div>\n<\/p><\/div>\n<\/p><\/div>\n<\/p><\/div>\n
\n
\n
<\/div>\n
\n

Natural Misting Settore Cantine Vinicole Igiene <\/p><\/div>\n<\/p><\/div>\n<\/p><\/div>\n<\/div>\n

\n
\n
\n
<\/div>\n
\n

\n CONFIGURATION <\/h2>\n
\n

Natural Misting’s low and high pressure misting systems and filter stations outside the Italian national territory, are supplied in assembly kits.<\/strong><\/p>\n

The supply of the kit includes<\/strong>, in addition to the devices, all the components necessary for installation <\/strong>such as tubes, hydraulic fittings and nozzles.<\/p>\n

Particular situations may require the customisation of the systems.<\/strong> Our technical service will study a suitable configuration.<\/p>\n<\/p><\/div>\n<\/p><\/div>\n<\/p><\/div>\n<\/p><\/div>\n

\n
\n
\n Natural Misting Settore Cantine Vinicole Assitenza <\/p><\/div>\n<\/p><\/div>\n<\/p><\/div>\n<\/div>\n
\n
\n

\n TECHNOLOGIES <\/h2>\n
\n

Misting and humidification<\/strong> reduce the temperature of the air. System can be adjusted by staff<\/strong> according to the preferred humidity level.<\/p>\n

NM systems arecustomized <\/strong>according to the customer’s needs and can adapt to any set-up<\/strong>.<\/p>\n<\/p><\/div>\n

\n
\n
\n
\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t <\/p>\n

\t\t\t\t\t\t\t\t\t\t\tNatural Misting Tecnologia Ultrsuoni
\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/a><\/p><\/div>\n

\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t <\/p>\n

\t\t\t\t\t\t\t\t\t ULTRASONIC\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/a><\/p>\n<\/h4>\n

\n

The ultrasonic humidification system is connected to the water supply. Water runs through a filtering station with activated carbons and a reverse osmosis membrane. Collected in an expansion tank it is channeled in a tank where vibrating transducers atomize it into micro drops of less than 5 micron. The production of mist is continuous, and staff can regulate the exit speed from nozzles.<\/p>\n<\/p><\/div>\n

\n\t\t\t\t\t\t\t\t\t
\n\t\t\t\t\t\t\t\t\t\t Discover more <\/i><\/span>
\n\t\t\t\t\t\t\t\t\t <\/a>\n\t\t\t\t\t\t\t\t\t<\/div>\n<\/p><\/div>\n<\/p><\/div>\n
\n
<\/div>\n<\/p><\/div>\n<\/p><\/div>\n<\/p><\/div>\n
\n
\n\t\t\t\t\n\t\t\t<\/div>\n<\/p><\/div>\n<\/div>\n