METHOD & PROCESS PRINCIPLE
Sorting/receiving, washing or extraction where required, dilution, pH/nutrient control, yeast management, temperature-controlled fermentation and CIP.
SUMA PROCESS UNITS
Suma Raw-Material Preparation & Fermentation
Prepares grape/raisin-origin feed and converts fermentable sugars while preserving traceability and controlling unwanted microbial or congener formation.
MAIN EQUIPMENT & PACKAGE LIMITS
Reception, crushers/extractors where applicable, preparation tanks, fermenters, cooling, yeast system, pumps, CIP and laboratory.
CRITICAL DESIGN INPUTS
Approved raw-material analysis, fermentable sugar or starch, contaminants, water quality, capacity, required alcohol grade, recovery target, fermentation basis, by-product route and utilities. Agricultural origin, sugar, acidity, microbiology and batch genealogy.
ENGINEERING DELIVERABLES
Design Basis, process calculations, PFD, P&ID, datasheets, equipment/instrument/line lists, layouts, control narratives, cause-and-effect, inspection plan, FAT/SAT and commissioning documents.
AUTOMATION, SAFETY & HSE
Hazardous-area classification, alarms/interlocks, relief and venting, CIP/cleaning safety where applicable, fire and gas interfaces, HAZOP actions, ESD philosophy and traceable quality release.
APPLICATIONS & PERFORMANCE BASIS
Front end of regulated suma production.
CODES, STANDARDS & QUALITY BASIS
Turkish food and alcohol regulation, hygienic design practices, equipment code selected for the project and official metering/record requirements.
CONTRACTUAL CODE BASIS
Turkish food and alcohol regulation, hygienic design practices, equipment code selected for the project and official metering/record requirements.