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Transcript of CONTINIOUS AND BATCH FLOTATION SYSTEMS FOR … · continious and batch flotation systems for grape...
![Page 1: CONTINIOUS AND BATCH FLOTATION SYSTEMS FOR … · continious and batch flotation systems for grape juice clarification etjen bizaj phd sydney, 16. 07.2013](https://reader031.fdocuments.us/reader031/viewer/2022011801/5aec04bb7f8b9a36698f179d/html5/thumbnails/1.jpg)
CONTINIOUS AND BATCH FLOTATION SYSTEMS FOR GRAPE
JUICE CLARIFICATION
ETJEN BIZAJ PhD
Sydney, 16. 07.2013
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CLARIFICATION IN WINE INDUSTRY
Why do we need to clarify grape juices?
To remove all the non-desired compounds from grape juices
before fermetation!
Processes being regularly in use:
Cold Settling Filtration
(with/without
filtration ads)
Centrifugation Flotation
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FLOTATION:
THE PROCESS
Flotation involves phenomena related to
the relative buoyancy of objects.
-DGF, dissolved gas flottation
-IGF flottation gas flottation,induced gas a
process that clarifies liquids by the removal of
suspended matter.
Due to the surface tension the
suspended solids being attached to the
bubbles that are induced into the liquid
are carried out on the surface
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FLOTATION:
STEPS IN WINE INDUSTRY:
a) Enzyme treatment (petcinases) (preferably in line)
b) Dosage/ non-dosage of clarifying agent (gelatine,
bentonite, PVPP, etc…)
c) Saturation with gas-gas (N2) at 5-6bar is mixed with the
juice, the bubbles that are formed sorround the particles
in the grape juice (alone or formed with the clarifying
agets) and brigs them to the top of the flotation tank
d) Surface removal and extraction (continious)/rack
discontinious
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FLOTATION:
FLOTATION AND WINE STYLES
Recieving-Desteem/Crush-Pressing:
WINE STYLE
DEFINING WINE STYLE
Oxidative style (N2 for flotation)
Reductive style (N2 for flotation)
-fasten the process
-retention of primary aroma
-reduce the electricity costs
-prevent from oxidation and
color instability
-lower the amount of solids
-improve the effectivness of the
process
-questionable,
-pinking effect,
-quick maturing,
-disjoint wines,
-body of wine
-reductivity of wine
Using air for flotattion?
Quality or cheap wines?
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FLOTATION:
FLOTATION STEPS:
Enzyme treatment (coloids and viscosity)
Dosage/ non-dosage of clarifying agent (gel, bent, PvPP
etc..)
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FLOTATION:
CONTINIOUS FLOTATION:
Continious Flotation System
300HL/H
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FLOTATION:
CONTINIOUS FLOTATION:
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FLOTATION:
DISCONTINIOUS FLOTATION(1):
DISCONTINIOUS FLOTATION
SYSTEMS WITH EXPANSION VAT
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FLOTATION:
DISCONTINIOUS FLOTATION(2):
DISCONTINIOUS FLOTATION
SYSTEMS WITH EXPANSION VAT
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FLOTATION:
DISCONTINIOUS FLOTATION:
Discontinious flotation in
recirculation or not?
What about the temperature?
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FLOTATION:
WHAT ABOUT PRESSES:
Phenols?
Solids? Oxygen?
Free run/pressings?
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FLOTATION:
PRESSES AND OXYGEN:
CONDITIONS IN GRAPE JUICE: -HIGH CONCENTRATION OF REDUCING SUGARS: >20 % w/w -LOW TEMPERATURES OF FERMENTATION ~13-14°C -LOW CONCENTRATIONS OF YAN (<140 mg/L) -LOW pH -LOW CONCENTRATION OF DISSOLVED OXYGEN -ADDITIONS OF SO2 -RESIDUES OF PESTICIDES AND MYCOTOXINS
WHAT HAPPEN IN THIS CONDITIONS: -STUCK OR SLUGISH FERMENTATIONS -PRODUCTION OF OFF-FLAVOURS -REDUCTIVE CONDITIONS -WINES OF LOW QUALITY
0.00
1.00
2.00
3.00
4.00
5.00
6.00
0 1 2 3 4 5 6 7 8 9 10 11 12
Wei
ght
loss
g C
O2
/ 1
00
mL
t (days)
1640 C
1640 OTA
1640 FHX
1640 PYR
H2S PRODUCTION
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FLOTATION:
COLD SETTLING vs FLOTATION
Cold Settling Flotation -almost 24h; -energy for colling/heating; -oxidation (colour); -oxidation (primary aroma); -storage room; -non efective add. of clarif.and enzymes; -coloid problems; -problems with roten grapes; -higher amounts of solids; (loss of product)
- 2h, in fermentation; -low energy consumption; -low or noone oxidation (colour); -retain primary aroma; -less storage room; neded - efective add. of clarif.and enzymes ,in line ; -prevent coloid problems; -prevent problems with roten grapes; -lower amounts of solids; (loss of product)
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CHEERS!!!
Cheers
Salute
Prosit
Gezuar
Genatz
Zivjeli
Viva
Ganbei
Nazdravlje
Noroc
Do
Kampai
Kippis
A vossa
Pripitek
L’chaim
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Presentation context
• This presentation was given as part of a workshop on grape and juice processing equipment
convened by the Australian Wine Research Institute (AWRI) at the 15th Australian Wine Industry
Technical Conference in July 2013.
• The main intention of the workshop was to provide attendees with information on equipment
that is new or unusual or that has not been widely used in Australia.
• This and the other presentations given were prepared by equipment suppliers, not by AWRI,
and AWRI does not necessarily endorse the views presented. Before the purchase of any major
winery equipment, AWRI recommends appropriate background investigations being
undertaken; including visits to facilities already using similar equipment, consultation with
independent experts and the performing of in-house trials.
• AWRI received no payment from suppliers for the inclusion of their equipment in the workshop.
• For any further details on the workshop please contact AWRI Senior Engineer, Dr Simon
Nordestgaard, by email at [email protected].