The best wine pumps in Australia for your Vineyard

• The percentage of lees is very low, about one third of the normal, as the skins are not ruptured by the delicate pumping.
• No physiological alteration of the liquid part
• No aeration or contamination of the mass
• The gentle trauma-free transfer of the mass preserves the fragrance of the product and allows more complete and homogeneous colour extraction.
• The Rotho peristaltic wine pumps can also be used to pump dried grapes without clogging, avoiding the usual problems caused by the lower quantity of liquid present.
• Ganymede-type fermenters can be emptied without clogging, despite the presence of a large mass of grape pips on the cone-shaped bottom of the fermenter.

The Rotho wine pumps optimises heat exchange, modifying the hourly flow rate according to the required temperature by means of an inverter.

The gentle pumping action prevents emulsifying of the oxygen in the fluid when low temperature causes high solubility and prevents the extraction of unwanted substances like tannins, astringents, pectin, lignin, etc.

Thanks to this characteristic, together with its pumping capacity, the Rotho pump can easily be used to fill and empty barrels with absolute delicacy, avoiding all trauma to the pumped wine or agitation of the sediment in the barrels.

The addition of “barrels filling guns” allows the Rotho pump to be exploited to its full potential.

The Rotho peristaltic wine pump is unique in preserving product quality during handling, and can be used all year round for routine product transfers.

In bottling plants, the Rotho pump can be used to feed the filler delicately and in proportion to need. Inverter control regulates flow rate according to an analogue signal from the filler without sudden pressure changes, thus avoiding the need for damaging bypasses and product recirculation systems.

The Rotho peristaltic wine pumps can dose enzymes, bentonite, glycerin, gum arabic and sulphur dioxide with an absolute precision of .5-1%. It therefore improves performance in handling various products, guaranteeing improved operation, longer working life and higher abrasion resistance than other types of pump.

The Rotho peristaltic wine pumps can dose enzymes, bentonite, glycerin, gum arabic and sulphur dioxide with an absolute precision of .5-1%. It, therefore, improves performance in handling various products, guaranteeing improved operation, longer working life and higher abrasion resistance than other types of pump.

Must and Lees and whole grape and grape bunch pumping with Ragazzini’s peristaltic wine pumps offers a delicate pumping action with a range of features including CIP capabilities, early leak detection [to minimise product loss], and pump casings without lubricant [to minimise contamination]. Ragazzini pumps offer a slow and gentle pumping action to handle shear-sensitive and delicate fluids, making them ideal for the wine industry.

The Rotho peristaltic wine pumps does not damage the grapes, skins, or seeds, during pumping. Comparative tests have shown that more than 50% of the whole berries being pumped pass through the ROTHO pumps totally intact and without damage.

When pumping white whole berries, crushed berries or whole clusters with the Rotho system there is a 10-15% lower polyphenol content than with traditional systems.

Wine pumping accessories enable pumping of whole berries and grape bunches, remote operation and easy hose changes.

By adding a screw feeder with variable speed control, operators can transport whole berries and whole bunches gently, preserving the integrity of the fruit.

By adding a remote control with flow reverse, operators can transport grape skins after the fermentation process. No longer a two-person operation.

By adding an automatic or manual roller release system, hose changes can be accomplished in much less time. Also, this system can take the pressure off the hose when the pump is not in use to extend the life of the hose.