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CDS Vintec Winery Processing Equipment

Grape Sorting & Receiving lines (de-stemming, mechanical sorting & MOG removal)

Automated Mechanical Sorting: de-stemming, MOG removal & crushing (& crushing if required)

Since 2009 CDSVINTEC managed to establish an undisputed reputation as the “go-to” specialist of equipment required for automated mechanical grape sorting (de-stemming & MOG removal). To further strengthen this position , in 2015 we moved to SOCMA as our supplier of choice for de-stemming/sorting requirements < 10t/hour. We were impressed by the additional advantages offered; (1) market leading MOG removal rates, (2) ease of cleaning, (3) keen pricing & (4) lower maintenance costs. SOCMA’s market leading MOG removal rate was endorsed in a recent article published by the Australian Wine Institute.

For de-stemming requirements of up to 80t/h we supply the de-stemmer/sorter range of Scharfenberger and where up to 130t/h is required, our supplier is CME.


The Advantages of the SOCMA system include:

  • Very competitive pricing
  • Ease of dismantling, reassembling & cleaning
  • Best MOG removal rates  (removes > 90% of waste material with a loss ratio of < 2%)
  • The design simplicity limits breakdown risk
  • Compact size assists with incorporation into existing infrastructure
  • A capacity of 8-10 t/hr that can handle both hand and machine harvested grapes.


The Vibrating Destemmer (“the Cube”) achieves a very gentle de-stemming. Vibration & “fingers” detach the berries from the stalks and both fall onto the vibrating table for further processing. The “Viniclean” Mechanical Sorting process consists of a vibrating hopper with adjustable screen (3 – 5mm , that can be changed in 20 seconds to meet the characteristics of the grape varietal), rotating plastic toothed discs and an optional worm screw waste removal system. The Vibrating Hopper will remove some of the smaller waste items, including the seeds. As the grapes emerge from the vibrating hopper, MOG removal takes place as the teeth on the rotating discs carry the waste material upwards while the berries pass between the discs. Variable speed adjustments by frequency inverter allows for fine tuning between different cultivars or for harvest specific influences.  A crusher could be added to the line.  (



The advantages of Scharfenberger’s range of de-stemmers/sorters:

  • Suitable for both machine and hand harvested grapes
  • 7 different sizes 2 – 80t/h available
  • Offset mounting of shaft and cage
  • Feeding hopper with free run juice collection trough
  • Frequency-controlled feeding auger
  • De-stemming shaft and cage are easy to remove for cleaning and maintenance
  • Variable speed of the de-stemming shaft and the cage
  • Stainless steel cage, electro-polished, with 22/18 mm holes
  • Stainless steel construction

The advantages of CME’s de-stemmers:

  • Designed for the large wineries, they are very robust
  • Able to de-stem at rates from 90 – 130t/h, they address high throughput needs efficiently
  • Built with reliability and  gentle handling in mind. 




Grape reception lines for hand sorting & manual processing

We offer various options for modular free standing equipment that can be integrated into a single line including (1) De-stemmer/ Crushers (allowing for complete de-stemming and crushing of the grape or partial de-stemming and complete crushing of the grape or de-stemming only or crushing only), (2) Conveyer belts, (3) Hand Selection Sorting Tables (vibrating or not), (4) Dosifying Hoppers and (5) Control Panels for integrated lines.


Depending on the variables (space constraints, level of automation and required rate), the most suited system for crushing, de-stemming & sorting might vary. We have established relationships with selected local suppliers (conveyors & hand sorting tables) in order to supply complete turnkey installations integrated with the imported equipment.



Drainers / De-juicers

Our supplier MARZOLA have specialized in the design &  manufacture of wine machinery since 1851, including the equipment to allow for de- juicing before crushing (designed to extract the free must at low pressure before reaching the press). (

Various Presses (Pneumatic, Basket, Final) & Centrifuges

CDSVINTEC is associated with several suppliers to address the different specialized requirements that exist in the wine industry; SCHARFENBERGER for Pneumatic presses, COQUARD for a patented horizontal “basket type” press (for MCC or where whole bunch pressing of white grapes is required) & MARZOLA for Basket & Final presses. We also supply very small presses to micro producers.


Pneumatic Press:

Launched in 1971 by SCHARFENBRGER and continually developed, the pneumatic press is now available in 16 different sizes from 6 to 320 hl capacity, and with three different press systems (open, closed and dual).  An unique advantage is that the complete press is produced in-house, including the electronic control system. Now the  most widely used press on the USA east coast, and very well known in Europe for the innovative Dual Press system. (



Open System:

The press basket is equipped with extremely narrow conical slots on one side. Shape and distribution of these slots guarantee the highest quality in juice and prevent the apertures from being blocked up. Advantages are: Gentle pressing /  Large door opening for filling  / Easy cleaning / Large de-juicing area guarantees short press cycles. The range also includes a press  specifically designed for Champagne/MCC (available in 4 sizes from  20 -80 hl). Optional extras include whole bunch fill hoppers.


Closed System (with or without cooling jacket) :

A closed press system with hinged or removable interior juice channels, equipped with extremely narrow slots, including an inert option. The juice drains out of the press basket directly into the juice pan. Advantages are: Gentle pressing /  Large de-juicing area  / Juice outlet fittings can be closed for fermentation or maceration time / Easy cleaning of the interior press drum with hinged or removable drain channels. As an option grapes can be cooled down before & during the pressing cycle. The press has a big cooling zone on the drum (approx 65% of the drum surface), made of laser welded pillow plates. Given the flow circuit design, a very effective cooling is provided. The cooling jacket can be used to cool down and keep the grapes cool, to pre-cool the drum before filling, or to warm up grapes if ever required. Furthermore it could be used for cold maceration. It can be run with water, water-glycol-mixture or glycol and it is a close circuit application.


Dual systems:

The only grape press manufacturer to offer the dual system, combining the advantages of closed and open systems, depending on their requirements. Advantages are: The exterior juice channels can be quickly and easily mounted or demounted, granting maximum long-term flexibility for their choice of press system / Easy to clean.



Horizontal Hydraulic Champagne (MCC) Press:

The PAI horizontal hydraulic press from COQUARD is patented and widely acknowledged as the best in the Champagne region (France). It is ideally suited for whole bunch pressing of white grapes.  The patented design is basically a horizontal hydraulic press and it opens completely for easy loading. A large square tilted pressing plate provides the ideal ratio between pressing surface and grape volume. A large drainage area facilitates the rotation of the pomace by gravity between cycles. Pomace rotation in this manner (vs traditional complete breaking-up) reduces oxygen contact & solids generation. Further benefits include; low noise operation, quick & complete dry pomace evacuation and an automatic rinsing cycle (



Basket Press:

Since 1851 MARZOLA contributed towards innovation at some of the leading worldwide wineries and is currently arguably the most recognized Basket Press brand in South Africa. Various sizes are available, from  10hl to 26hl with either stainless steel or wooden baskets. Designed according to traditional pressing principles to obtain premium wines by delicate treatment of the grapes. The extraction speed control allows for a uniform juice flow through the mass. No oxidation takes place and wines come out bright and clear. All of these characteristics have been compared in analytic studies and organoleptic evaluations in internationally renowned wineries (



Final Press (Progressive Draining Press):

The MARZOLA final press use a continuous work process with technology that prevents the mass returning during pressing. The process is similar to that of a hydraulic press where the pressure is increased gradually to the final point. (


Basket Presses for micro producers:

For garagiste or micro applications we work with 2 companies; Mori & Marchisio. ( and  (

Centrifuging & Clarification (Winery Solids Management)

Decanter Centrifuge:

This relatively new innovation in the wine industry is probably most suited for large scale production/ commercial applications. It utilizes the latest in separating technology for a traditional product while also offering qualitative and economically beneficial features such as;


  • Red wine advantages include the further processing of mash, ensuring adjustable & optimal colour and tannin yield.
  • Rosé advantages include adjustable colour intensity  
  • White wine advantages are lowered harsh phenolic content and maximization of  grape aroma & fresh aromas.
  • Associated benefits may include increased yields, better must quality, more production flexibility and  shortened mash settling times (preventing undesirable microbiological activity and chemical changes in the must as well as raised negative phenol levels). Musts therefore have a sensory, olfactory and analytical quality that can far exceed conventionally produced musts.
  • It can also be applied for the processing of sweet lees as well as for many more separation tasks after the harvest including the processing of flotation solids, unfermented tank bottoms, fining residues (bentonite, activated carbon, etc.), fermentation lees, sediments from de-acidification. Contact CDSVINTEC for more detail.


Disk stack centrifugal clarifiers:

Winery solids management by centrifugal action eliminates the need for racking of juices & wines and therefore avoiding consequent product losses and quality-value downgrades. Central to the system is  the capability to process entire tanks of juice and wine (including the lees), and the ejection of  solids at such a thickness (e.g. 95% v/v) that no further product recovery is necessary, e.g. eliminating DE filtration, principally the lees filter and rotary drum vacuum (RDV) filtration. Other solid handling systems might lead to reduced quality & value by loss of freshness,  varietal or regional character or reduction taints from prolonged exposure to high concentration of yeasts and bacteria in lees. New generation technology reduces wine losses associated with racking or de-sludgeing from older or under-performing centrifuges. Other Advantages include reduced fining and settling time / increased filter life / reduced wine losses to lees / solids are removed from white juice instantly / removal of yeast to arrest fermentations / quicker fining and a very low oxygen pick-up implying the same wine can be centrifuged multiple times during its maturation cycle.  Products that can be accommodated include: White wine ex primary ferment, Bentonite lees, Arrested ferments, Red wine ex primary ferment (including gross lees), Gross red lees, Red wine ex malolactic ferment, Wines ex cold stabilisation & Coarse polishing (prior to cross-flow).


Contact CDSVINTEC for more detail.



Spadoni, established in 1951 as one of the first manufacturer of Filters for the Filtration of liquids is our preferred supplier for most applications. With our assistance, they are now a leading brand in the South African market with their range of Filtration (Press, Sheet, Cross Flow, Reverse Osmosis, Rotary Vacuum) and Stabilization systems.  Options not available from SPADONI are sourced from other respected European suppliers whom we also represent (


Press Filters

Available in sizes from 400 x 400 up to 1200 x 1200, it can be utilized for lees and/or as a combination filter for Wine & Lees. Made with a heavy duty frame in stainless steel on wheels with stainless steel AISI 304 covered head and mobile plates, plates made of plastic material and filtering cloths in polypropylene, stainless steel piston pump or membrane pump, pressure buffer tank in stainless steel AISI 304 and a removable drip collection tray in stainless steel AISI 304. The filter assembly closing unit is by means of a large central screw, or manual hydraulic system on request, the  pressure gauges and all valves are in stainless steel & electrical components are mounted on a waterproof body. With proper fitting and attachments, this same unit can be utilized as a sheet filter by simply exchanging the lees plates with the sheet filter plates.



Cross Flow filters:

Tangential flow micro-filtration allows for the filtering, clarification and micro-biological stabilization of wine in one pass. Advanced engineering guarantees structural and organoleptic wine quality. Simple regeneration with warm water allows quick change between filtering cycles. The range also includes versions for carbonated beverages (sparkling wines, beer, etc), and for products with a high suspended solids (ea must). The polypropylene filtering membranes have a capillary structure with symmetrical open fibre pores. It can be specified to be manual manual, semi-automatic or fully automatic.



Sheet Filter (40cm x 40cm & 60cm x 60cm)

  • The Spadoni KAPPA 40cm x 40cm sheet filters are the workhorse filter of small wineries and breweries around the world. Filtering unit in stainless steel AISI 304 (or on request in AISI 316).Plates made of plastic compound (Noryl-Moplen). Suitable for the use of sheets at low working pressure. Options:  stainless steel filtering plates / inversion plate kit for 2-stage filtration in one pass / spindle extension to allow up to 10 plates to be removed for small filtration runs / special frames for DE filtration / on-board feed pump / manual or motorized hydraulic closing system / special reinforced version suitable up to 5 bar working pressures.
  • TheMAGNUM Series (60cm x 60cm) are composed of a heavy duty frame on which either plastic or stainless steel plates are mounted. Filter sheets are inserted between the plates according to the type of filtration desired. D.E. filtration is possible by simply adding the special design D.E. frames. Filter made in stainless steel AISI 304 (on request AISI 316), plates made of plastic compound (Noryl-Moplen). Maximum pressure of 8 bar. Options: stainless steel filtering plates / inversion plate kit for 2-stage filtration in 1 pass / spindle extension to allow up to 10 plates to be removed for small filtration runs / special frames for DE filtration / on-board feed pump / manual or motorized hydraulic closing system.



Rotary Drum Filters:

Suitable for filtration of lees and for must clarification through a D.E. cake. Pay for this filter through the recovery of valuable lost wine & juice from thick, muddy lees. Contact parts in 304 S/S & screen in 316. Has a centralized control panel and automatic blade return at end of filtration cycle. The filtration media mixing tank includes stirring system complete with mixer. Sizes from 2 to 30 sqm.



D.E. Screens Filter(with D.E. Manual Discharge System):

A mobile unit mounted on four wheels, built entirely in stainless steel, dosing of D.E. by means of adjustable output dosing pump. Includes a flow meter, horizontal filtering screens type ensure stability of the cake, filtration of residual product remaining inside the bell housing is anticipated and carried out by the last positioned filtering screen placed in the vessel’s bottom, a patented tilting system of the filtering screens & housing assure an easy clean-up with modest water consumption, on the DCBL bell housing the weight of the tilted vessel during cleaning is supported by shock-absorbers and by the vessel sliding on a support shaft. Capacities from 50hl/h  – 150 hl available.


Membrane Technology Separation

(including Crossflow & Reverse Osmosis) 

Permeare ( is an Italian company specializing in membrane technology separation and separation techniques in general. Whilst many other companies’ active in the wine industry manufacture machines using membrane technology, Permeare is one of only 2 companies specializing exclusively in the application of this technology.




The various systems offered by Permeare are differentiated from the opposition by the internally developed membrane used (Permapore). The membrane is sack shaped with parallel open channels in order to remove easily any possible ‘’fouling’’ formed on the membrane itself by means of a back-washing system in the element. The patented Permapore membrane allows that the required fluid turbulence can be obtained at a slightly slower speed than of other membranes available in the market. This in turn allows for energy savings (less powerful pumps needed) and most importantly, less ‘’stress’’ on high-quality wines.


Permawine is a cross flow filtration system designed for the application of selective membranes suitable for purification, fractioning and concentration of compounds used for wine production and replaces more conventional filtration systems for wine. It allows for clarification, microbiological stabilization, preparation for bottling (by reducing or eliminating diatomaceous earth, centrifuges and other brightening & filtration systems) of wine. It is modular and by predisposition may allow for a future capacity increase. Unlike systems offered by opposition, they are developed vertically, assisting with mobility. Thanks to a smart software application, the exclusive “Smart System” function can identify the product and adjust its operating parameters according to the properties. It is available in 3 basic models.

Permastone is a cross flow filtration system suitable to remove wine or must from dregs derived from fermentation, clarification, post-fermentation, post -clarification and from concentrate obtained from tangential (cross flow) filtration (but can also be used to treat wine for bottling). The result is a qualitative superior product, with good organoleptic properties (definitely higher product quality than from traditional DE rotary vacuum drum system). It is an isobaric closed system with inert atmosphere management and temperature control.  A filtration range of 0.2 – 0.4 micron is achieved.


The Permeare Reverse Osmosis system (applying the principle of Cross Flow filtration), was designed for producers who need to concentrate and enrich must. It’s a modular machine, able to meet the needs of small wineries as well as the ones of big wine companies, no matter the production volume, and it comes with manual or automatic control. It works at room temperature, without altering the product organoleptic structure and aroma. Controlling is easy and safe: the operator’s intervention is minimized thanks to safety equipment, alarms and interlocks that, in case of need, halt the machine preserving pumps, membranes and the quality of the product. It can be used in every phase of production for other small adjustments besides concentration and enrichment.





Tartaric acid is present in must and wines and together with potassium & calcium produces salts with a low solubility. Precipitation of tartaric acid may occur at low temperatures, causing wine instability. Stability can be obtained by eliminating of a part of the K and Ca cations.


The Permastab range of ion exchange machines was designed for treating wine (and must) to achieve tartaric stability and/or for pH adjustments. The working principle of Permastab stabilization plants is to reduce the concentration of potassium and calcium enough to prevent bitartrate crystallization at low temperatures. Reduction in concentration is achieved by treating only a fraction of wine. The fraction treated depends on different factors, in particular on potassium, calcium and tartaric acid concentrations, but also on the initial pH and the alcohol content. The treatment involves an increase in total acidity proportionally to the reduction in concentration of potassium and calcium in wine. The increase in acidity is followed by a reduction in the pH value. 


Permastab Light is a compact system developed for producers who need to treat small volumes of wine and must for stabilization and acidification.


Permastab S2 is an automatic system based on PERMEARE ion exchange resin technology for producers who need to treat large volumes of wine and must (for stabilization and acidification). There are 3 possible configurations;


  • a single colour (red or white wine) continuous production system,
  • a 2 colour (red and white wine) continuous production system (the plant treats both red and white products at the same time (no need to discolour resins when switching from red to white products) &
  • a discontinuous production system (one column works on red wine and the other on white).


The Permastab system is differentiated by offering an in-line capability to neutralize the acid wastewater produced during regeneration. Not only does it protect the operator’s safety, but it assists with waste water pH management and there is no need for a holding tank to do batch treatment. The plant is also provided with cross interlocks, which prevent the wine from being contaminated by the regeneration solution.


Our 3 major suppliers offer a full range of pumps (mono, rotary piston, impeller, centrifugal etc) to suit any need. We also offer a specialized solution for red ferment pump over.


FRANCESCA Pompe Enologiche, made in Italy by famed engineer, Roberto Manzini, are arguably the best wine pumps in the world. These multipurpose pumps can effectively handle everything from Grape Reception to Bottling, including barrel racking, tank topping, container loading etc (Smallest unit: 1500 – 9000l/h & biggest unit: 15 000 – 60 000l/h). FRANCESCA is specialised producer of volumetric pumps using rotary pistons for oenological use and design and manufacture pumps exclusively to be used in Wine making. Their specialist knowledge of the sector allow them to supply uniquely specialized and patented pumps, able to respond to modern day functionality demands in compliance with the most delicate cellar operation methods, for those interested in quality manufacturing. It is gentle enough to wine while transferring from barrel to barrel, but powerful enough for pumping pressed grapes. This is due to the revolutionary but simple design of the rotary piston pump and variable speed drive. The pump is easy to use, easy to clean, and easy and inexpensive to maintain. (


CME supplies peristaltic, rotor and piston pumps. The peristaltic pumps are suitable for most tasks within the winery, given their gentle handling.  They can handle solids easily, and can be run dry without any fear of burning, giving you peace of mind. They are available in sizes ranging from 10,000 l/h up to 75,000 l/h, and all pumps come complete with electronic speed control. Based on fifty years of experience in the wine-making sector, CME has developed a vast range of advanced technology piston pumps that feature a high level of efficiency, sturdiness, and reliability. Maintaining the fundamental "long stroke" characteristic, these pumps make it possible to obtain a high yield, even with the most difficult liquids, as well as flow that is regular, balanced, and smooth. All this in the maximum respect for the qualitative characteristics of the product. (


MENCARELLI supplies a very affordable range of self-priming, impeller type centrifugal pumps and volumetric pumps with a wide application range and it has proven to be very reliable and easy to maintain (

We also stock a very limited range of ANDRE BODIN flexible impeller & piston pumps. While these pumps are perceived to be more expensive than most, we continue to service a discerning clientele. This premium product is suitable for general usage, transfer between tanks, extraction, filtration and bottling wine and spirits. The piston pumps in the VS series can be used for pumping destalked grapes.



The SOCMA Turbo Pigeur system for red ferment pump overs offers an efficient way to pump over without needing full supervision. It has a sophisticated flooding action which simulates a punch down in a thorough but gentle (with low impact fountain) action. It is easily cleanable and halves the labour involved with pump over, makes it impossible to pump over the wrong tank. A 1 metre extension can be used, allowing the unit to be used for thicker caps and different tank sizes. It has speed variation with reversible frequency giving complete flexibility and a timer as standard. Double half elbow enables a split direction of spray of up to 6 metres.


Other Winery Processing Equipment

  • Cellar Processing equipment for small wineries & the garagiste: We work with various suppliers to provide any conceivable requirement for micro producers. ( &
  • Stainless Steel fittings, valves & other accessories: NW, DIN, Garolla fittings, tank keys, sample & gauge cocks, ball & butterfly valves and flanges
  • Hosing & Fittings: Special Duty spiral hosing for food grade liquids (up to 50% alcohol content) with shockproof rigid PVC spiral and flexible transparent PVC wall.
  • Waterproof lights for tanks & barrels
  • Measuring Equipment: Hydrometers, refractometers, ebulliometers.
  • High pressure cleaners & barrel washers
  • Grape handling tools & accessories: Grape rakes, shovels, PVC buckets, bins and funnels etc.
  • Cleaning tools: Colour coded brush ware (HACCP), brooms, tank brushes etc.
  • Sanitizing chemicals: For wineries, breweries & other food production and packaging facilities.
  • Food Grade Plastic Tanks (small to medium sized)
  • Generators (Ozone & nitrogen) – contact Heinrich Engelbrecht
  • Barrel accessories: We offer a complete range of barrel accessories including bungs, “wine thieves”, high pressure barrel cleaners etc.