The cold is a key feature of the hygiene of the grape juice. The principle of the new system developed by Coquard consists in cooling down the juice to about 15°C during it flows in the tray integrated into the press. Refrigeration is ensured either by an existing cooling unit, or a small autonomous one. The Cooling trough is located under the press or on one side. It has a slightly tilted double-skin bottom where a coolant is flowing through at a temperature set between 0 and 10°C as needed.
