Flavy FGCM - Bucher Vaslin

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A reorganised wine cellar

The FGCM’s performance opens up new possibilities for cellar management to address the major challenges of the future.

• A real alternative to traditional, often manual technologies that require a skilled and qualified workforce (flotation, cold sedimentation, centrifugation, earth filters).
• Autonomous, offering maximum safety and ease of use, this filter is transforming the work of operators and making tasks in the winery less arduous. It thus provides a solution to the current challenges of recruiting winery staff.
• Operating costs reduced by up to a factor of 4.
• Significant reduction in energy consumption.
• Fewer cleaning operations: reduced consumption of water and chemicals.

A strategic strength for today’s winery

Modern wineries are looking for solutions that go far beyond simple filtration. They now expect equipment that combines performance, versatility and durability.

The FGCM filter is capable of processing a wide range of products: juices, wines at the end of fermentation without racking, wines during ageing and wines prior to bottling. It is a real strategic Asset, ensuring optimal use throughout the year.

FGCM is now one of the most attractive and sustainable investments for winegrowers and winemakers who prioritize performance, quality and the future.

Performances*		Flavy FGCM 1	Flavy FGCM 2	Flavy FGCM 3	Flavy FGCM 4
Fresh juice	Flow rate	1,700-3,000	3,500-6,000	5,200-9,000	7,000-12,000	L / hour
Fresh juice	Volume filtered	34,000-60,000	70,000-120,000	104,000-180,000	140,000-240,000	L / day
White wines end fermentation	Flow rate	1,700-3,500	3,500-7,500	5,200-11,000	7,000-15,000	L / hour
White wines end fermentation	Volume filtered	34,000-70,000	70,000-150,000	104,000-220,000	140,000-300,000	L / day

Performance on finished wines (use of the filter for the rest of the year on wines pre-bottling)

	Flavy FGCM 1	Flavy FGCM 2	Flavy FGCM 3	Flavy FGCM 4
Racked white/rosé wines	3,500 – 4,500	7,000 – 9,000	10,500 – 13,500	14,000 – 18,000	L / hour
Raw white/rosé wines	2,500 – 3,500	5,000 – 7,000	7,500 – 10,500	10,000 – 14,000	L / hour
Raw red wines	1,200 – 2,000	2,400 – 4,000	3,600 – 6,000	4,800 – 8,000	L / hour

*not contractual values

Wash water drain valve selection

– Makes it possible to separate washing water from the last filter rinsing water

– Recover this clear water for other uses

– Helps reduce water consumption in the cellar

2 inlets / 2 outlets Selector

– Enables you to create filtration sequences or assemblies

Injection of oenological products

– Injection of up to 3 oenological products (e.g.: MCR, metatartaric acid, UF bentonite) and 3 at the filter outlet (e.g.: CMC, SO2, gum arabic).

Detection of wine prefilter clogging

Sterilizable tasting tap

– Sterilizable sampling tap suitable for microbiological analysis

Volumeter at filter inlet

– For measuring and controlling the volume of product entering the filter.

NO nitrogen injection

– Decarbonizes filtered product. Dosage to be set manually by the operator

Wash water filtration

– In the case of water with a fouling index > 3, we recommend installing 3 stages of water filtration (5 µ – 1µ – 0.5 µ) for maximum efficiency of rinsing and washing operations.

In-line bentonite injection

– Protein stabilization of white and rosé wines

– Simplifying the wine processing chain

– Fewer cleaning operations for pumps, pipes and winery

– Wine treatment without the use of additives

– Wines available for bottling more quickly

– No more tank bottom management, which can represent 3 to 5% of the volume treated