Chapter 1: ETHANOL FERMENTATION & APPLICATION Section D: Wine-making

Chapter 1: ETHANOL FERMENTATION & APPLICATION Section D: Wine-making

3. Production line 2 groups of product

3. Production line

Van Viet Man LE - Ho Chi Minh City University of Technology

Van Viet Man LE - Ho Chi Minh City University of Technology

3. Production line
Grape Grape Stem Crushing, destemming Pressing Sulfitation Cooling Fermentation Decantation Cake Fermentation Aging Aging Treatment Treatment Red wine White wine
Van Viet Man LE - Ho Chi Minh City University of Technology

Chapter 1: ETHANOL FERMENTATION & APPLICATION Section D: Wine-making

3. Production line
Stem

Crushing, destemming Sulfitation

Grape varieties in white, red and rose wine making Relationship between material and wine quality

Cake

Pectin treatment

Heat treatment Pressing Sulfitation Cooling Fermentation Aging Treatment Red wine Cake

Production line schema Difference in white and red wine making

Pressing

Van Viet Man LE - Ho Chi Minh City University of Technology

Chapter 1: ETHANOL FERMENTATION & APPLICATION Section D: Wine-making

Chapter 1: ETHANOL FERMENTATION & APPLICATION Section D: Wine-making

3. Production line
3.1. Crushing and destemming Objective Application Principle: Pulp Stem and seeds

3. Production line
3.1. Crushing and destemming Transformation: Physical Chemical and biochemical Destemming: Principle: partial or complete Advantages: juice volume, bitterness, ethanol level, color Disadvantage: pressing

Van Viet Man LE - Ho Chi Minh City University of Technology

Van Viet Man LE - Ho Chi Minh City University of Technology

Chapter 1: ETHANOL FERMENTATION & APPLICATION Section D: Wine-making

Chapter 1: ETHANOL FERMENTATION & APPLICATION Section D: Wine-making

3. Production line
3.1. Crushing and destemming
Horizontal destemmer

3. Production line
3.1. Crushing and destemming
Vertical centrifugal destemmer

Van Viet Man LE - Ho Chi Minh City University of Technology

Van Viet Man LE - Ho Chi Minh City University of Technology

Chapter 1: ETHANOL FERMENTATION & APPLICATION Section D: Wine-making

Chapter 1: ETHANOL FERMENTATION & APPLICATION Section D: Wine-making

3. Production line
3.1. Crushing and destemming
Crusher and destemmer (260-600rpm,6-20t/h)

3. Production line
3.2. Sulfitation Objective: Microorganism Enzyme Chemical oxydation Application: Destemmed/ crushed grape Juice Wine
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Chapter 1: ETHANOL FERMENTATION & APPLICATION Section D: Wine-making

Chapter 1: ETHANOL FERMENTATION & APPLICATION Section D: Wine-making

3. Production line
3.2. Sulfitation Negative impact: Malolactic fermentation Wine quality Positive impact: color, level of ethanol, organic acids and volatile organic acids

3. Production line
3.2. Sulfitation SO2 in juice: Bound sulfur dioxide: reducing sugars, aldehydes, ketones Free sulfur dioxide: Bisulfite (HSO3 ): Molecular SO2: equilibrium and pKa/pH H2SO3 HSO3 + H
+ -

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Van Viet Man LE - Ho Chi Minh City University of Technology

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Chapter 1: ETHANOL FERMENTATION & APPLICATION Section D: Wine-making

Chapter 1: ETHANOL FERMENTATION & APPLICATION Section D: Wine-making

3. Production line
3.2. Sulfitation SO2 in juice: pH 2.8 3.0 3.2 3.4 3.6 3.8 H2SO3 (mg) 9.3 5.9 3.7 2.3 1.5 1.0 100mg/L SO2 solution HSO3- (mg) 90.7 94.1 96.3 97.7 98.5 90.0

3. Production line
3.2. Sulfitation SO2 level Juice: sugar level, acidity, microbial contamination Temperature Wine type Maximum level of sulfur dioxide in wine: [Sugars]< 5g/L: red wine - 160mg/L; white and rose wine 210mg/L [Sugars]> 5g/L: Red wine 210mg/L; white and rose wine 260mg/L Special case: 300-400mg/L
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Chapter 1: ETHANOL FERMENTATION & APPLICATION Section D: Wine-making

Chapter 1: ETHANOL FERMENTATION & APPLICATION Section D: Wine-making

3. Production line
3.2. Sulfitation Chemicals: K2S2O5 (K2S2O5 Liquid SO2: Direct: Bioreactor Sulfitator Indirect: SO2 5% solution Gas: reaction of sulfur and oxygen
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3. Production line
3.2. Sulfitation Notes: SO2 + K2SO3) Cognac production Thiamin level Antimicrobial and antioxidant agents: Sorbic acid Surfur dioxide loss Ascorbic acid

10% metabisulfite (Yield)

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Chapter 1: ETHANOL FERMENTATION & APPLICATION Section D: Wine-making

Chapter 1: ETHANOL FERMENTATION & APPLICATION Section D: Wine-making

3. Production line
3.3. Pressing Objective Application White wine Red wine Fundamentals Mechanical operation Relationship between pressing yield and juice quality

3. Production line
3.3. Pressing Technological factors Material size Treatment method: enzymatic treatment, sulfitation, fermentation Pressure: High pressing rate Low pressing rate Pomace breaking up
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Chapter 1: ETHANOL FERMENTATION & APPLICATION Section D: Wine-making

Chapter 1: ETHANOL FERMENTATION & APPLICATION Section D: Wine-making

3. Production line
3.3. Pressing Press

3. Production line
3.3. Pressing Pneumatic press (Bladder press)

Moving head press

4

Van Viet Man LE - Ho Chi Minh City University of Technology

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Van Viet Man LE - Ho Chi Minh City University of Technology

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Chapter 1: ETHANOL FERMENTATION & APPLICATION Section D: Wine-making

Chapter 1: ETHANOL FERMENTATION & APPLICATION Section D: Wine-making

3. Production line
3.3. Pressing Pneumatic press
1 2 4 1 3 4

3. Production line
3.3. Pressing Screw press

Van Viet Man LE - Ho Chi Minh City University of Technology

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Van Viet Man LE - Ho Chi Minh City University of Technology

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Chapter 1: ETHANOL FERMENTATION & APPLICATION Section D: Wine-making

Chapter 1: ETHANOL FERMENTATION & APPLICATION Section D: Wine-making

3. Production line
3.3. Pressing Selection of press type Classification of grape juice: Running juice Pressing juice: I (~27%), II (11%) and III (4%) Pressing juice quality application

3. Production line
3.4. Grape mash treatment Enzymatic treatment Objective: Juice yield Production line Juice quality Enzyme preparations: pectinase, protease Technological factors: level of enzyme preparation, temperature, pH, treatment time Selection of enzyme preparation and treatment conditions
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Chapter 1: ETHANOL FERMENTATION & APPLICATION Section D: Wine-making

Chapter 1: ETHANOL FERMENTATION & APPLICATION Section D: Wine-making

3. Production line
3.4. Grape mash treatment Maceration Objective Application Grape mash Fermented mash Transformation: extraction Technological factors: Temperature Time
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3. Production line
3.4. Grape mash treatment Maceration Batch equipment

1. Screw for pomace removal, 2. Tank, 3. Heater and mixer, 4. Knife for pomace removal, 5. Valve for sampling, 6. Heat exchanger, 7. Pomace outlet

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Chapter 1: ETHANOL FERMENTATION & APPLICATION Section D: Wine-making

Chapter 1: ETHANOL FERMENTATION & APPLICATION Section D: Wine-making

3. Production line
3.4. Grape mash treatment Maceration Continuous equipment

3. Production line
3.4. Grape mash treatment Running juice recovery Principle: gravity force/ centrifugal force Grape juice: ~80% (m/m), running juice ~58% (v/v) Equipment

1. Boundary cover, 2. Jacket, 3. Heater and mixer, 4. Pressure gauge, 5. Shaft, 6. Safety valve, 7. Thermometer
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Centrifuge Separator by gravity: screen with pore diameter of 45mm (10%) Batch or continuous equipment
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Chapter 1: ETHANOL FERMENTATION & APPLICATION Section D: Wine-making

Chapter 1: ETHANOL FERMENTATION & APPLICATION Section D: Wine-making

3. Production line
3.4. Grape mash treatment Running juice recovery
1. Tank, 2. Material inlet, 3. Perforated tube, 4. Pomace outlet

3. Production line
3.4. Grape mash treatment Running juice recovery

1. Tank, 2. Perforated cylinder, 3. Mixer

Van Viet Man LE - Ho Chi Minh City University of Technology

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Van Viet Man LE - Ho Chi Minh City University of Technology

30

Chapter 1: ETHANOL FERMENTATION & APPLICATION Section D: Wine-making

3. Production line
3.4. Grape mash treatment Running juice recovery

1. Screw, 2. Material inlet, 3. Tank for material, 4. Mixer, 5. Perforated cylinder, 6. Pomace outlet

Van Viet Man LE - Ho Chi Minh City University of Technology

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