Novozymes & Gusmer Enterprises WINE ENZYMES SOLUTIONS

Transcription

1 Novozymes & Gusmer Enterprises WINE ENZYMES SOLUTIONS

2 Flotation and VinoClear Classic Presented by Adam Vart and Bill Merz

3 3 What is Flotation Originally developed for Water treatment 1st applications in wine industry began in the 1990 s It is a method for clarifying white and rosé musts. It can also be used on thermally vinified red grape musts as well. It can best be described as a simple process that resembles reverse static settling. Gas bubbles are introduced and rise through the juice. As they do, they fix to the solid particles making them lighter than the liquid so they float to the top. Once on the top, the solids can be removed

4 4 Why are Enzymes Necessary for Flotation? Must depectinization prior to flotation is essential for a number of reasons: To reduce the viscosity of the must To promote faster migration of solids to the top of the vessel in order to increase flotation yields Floc formation via electrostatic interactions

5 5 Flotation Pluses and Minuses Very quick Efficient Advantages Less lees (3-5%) Allow Thermo treated must clarification (difficult in static stabilization) May help reduce DE consumption (RDV filter volume decrease) Disadvantages Separation tank cleaning might be difficult Risk of fermentation starting in the separation tank Depending on the variety and solids levels some juice may be more difficult to float than others

6 6 Flotation Systems There are two flotation systems types commercially available Continuous flotation Batch (Discontinuous) flotation

7 7 Continuous Flotation - equipment

8 8 Continuous Flotation: Operation

9 9 Continuous Flotation - Summary Advantages Processing speed works well with large and medium size wineries The cost to operate and maintain a flotation device can be much less than centrifugation/decanting Disadvantages Risk of fermentation in separation tank (fermenting juice will not float) Complete depectinization is necessary in order to achieve effective solids removal

10 10 Batch (Discontinuous) Flotation - Equipment

11 11 Batch (Discontinuous) Flotation: Operation Lees Must to clarify Dosage unit for gas and gelatin injection Clarified must racking

12 12 The Must Know for a Good Flotation Flotation based on Stokes law: V: speed D: diameter V= DDx ρ n 18. g ρ: density difference between particle and liquid n: viscosity

13 13 The Keys to Good Flotation D: diameter Increase particles diameter Fining agent injection ρ: density difference between particle and liquid n: viscosity Increase density difference Reduce viscosity Gas Injection Depectinization

14 14 Importance of Lees Management The lees are then filtered on a RDV or Lees Filter and returned to the fermenter It is important to reduce their amount to reduce use of DE filtration needed

15 15 Flotation: Challenges that can occur Risk of alcoholic fermentation in the separation tank Incomplete depectinization Particle size of solids to be removed Botrytis glucan (rot - limited in CA)

16 16 Viscosity is a Very Important Parameter A high viscosity juice will float slow The viscosity depends on: Colloid content (pectin) Temperature (warmer must has lower viscosity and will float faster) Particle size of the solids in the Must (larger particles float better) Higher % solids must are more difficult to float

17 17 Determining Enzyme Dose Rates The Pecticin Polysaccharide content of grapes depends on: The Grape Maturity The Grape Variety The Vintage Some grape varieties have higher pectin contents than others Muscat is a good example of this

18 18 Rules to Live by with Enzymes Remember: - With Enzymes you always need to consider: R Enzymatic Activity Level and side activity levels (strength) Contact Time (resonance) Temperature of must/juice ph of must/juice Proper Enzyme Dispersement Fruit Quality For very ripe fruit you can decrease dosage and/or shorten resonance time. If the temperature is low increase the dosage If you have less resonance time increase dosage If the fruit is warm or very ripe decrease dosage

19 19 ENZYME ACTIVITY LEVELS Enzyme activity levels differ greatly from supplier to supplier examples PL/g, PGNU/ml, PE/g, PECTU/ml There is no industry wide activity reporting system. Enzyme compositions also differ greatly from supplier to supplier. Dose levels will vary based on this and the other factors named previously on Rules to Live by with Enzymes Factors that need to be considered are: Enzyme Composition Enzyme Purity Additional side activities of the enzyme

20 20 VinoClear Classic Good Addition Practice : Adding/Mixing Enzymes must be properly distributed The enzyme throughout must be the properly Must distributed throughout the volume This can be achieved by: Use of a Venturi Adding at the crusher Or Use of a Venturi in-line going from the crusher to the crush tank enzyme into bottom of the tank volume and then stirred Spreading the enzyme over the grapes in the truck at the sugar stand Ex harvest 2011: the enzyme was not properly introduced in several wineries leading to underperforming situation

21 21 VinoClear Classic addition good practice : Dose Validation with the Alcohol Pectin Test The pectin test validates VinoClear Classic dose to be added according vintage, conditions and grape varieties. The dose may vary between 4 ml and 30 ml per ton of fruit A good starting point for additions is 8 ml per ton and adjust up or down depending on the results of the Alcohol Pectin test results

22 22 Reminder about pectin test: quick and easy Acidified alcohol preparation: Pour 250 ml of alcohol (ethanol industry) in a vial add 2.5 ml of concentrated hydrochloric acid and mix. the solution is now ready and stable. This amount of solution yields about 25 tests How to perform the pectin test Take a sample of 10 ml of juice, Clarify either by centrifuging or rough filtering to remove sediment In a test tube Pour 4 ml of clarified juice into a test tube Pour 8 ml of acidified alcohol(see above) Mix gently and let stand samples of juice stand 5 minutes after mixing. In the presence of acidified alcohol, pectin precipitates and forms flakes or globs 22

23 23 Pectin test interpretation

24 24 Historical Facts Prior to the use of flotation for must clarification, winemakers were not as concerned about complete depectinization of must. Low enzyme doses generally yielded depectinized wines because the enzymes continues to work in the fermenter With the acceptance of Flotation for must clarification, quick depectinization of must becomes critical. In many cases winemakers have turned to the use of gelatin and bentonite to overcome the higher viscosity levels of must that is not completely depectinized.

25 25 Can Flotation be done without Gelatin Bentonite or Silica? Yes! But it depends on a few factors 1. The Must HAS TO BE COMPLETELY DEPECTINIZED 2. The condition of the grapes - too ripe, fermenting, quality (rot) then probably not

26 26 Has It Been Done? Since 2012 trials have done using VinoClear Classic to show flotation can be achieved with out the use of gelatin, bentonite and silica The Alcohol Pectin test was used to determine the degree of depectinization In all situations the must was fully depectinized prior to starting the float The trials were repeated 3 times and resulted in juice recovered off the float with clarity ranging from 24 to 35 NTU s

27 27 03/06/2015 NOVOZYMES PRESENTATION Fruit Condition For One Trial Trial conditions Chardonnay grapes, average 23 Brix 2 truck loads (4 gondolas/truck) Used a Bucher Press Free run and Press were combined Sample 1 control no enzymes. Crush tank juice after 3 hrs Sample 2 VinoClear. Crush tank juice treated at 20 ml/ton after 3 hrs

28 28 03/06/2015 VinoClear Classic: trials results Vinoclear Classic degraded all of the pectin (Juice tested pectin negative). The must is very well clarified. (Contact time 1.5 hours) Turbidity after flotation is very low (24 35 NTU). Sample 1: Control : 267 NTU Sample 2 : VinoClear: 30 NTU Sample 3 : VinoClear : 24 NTU Sample 4 : VinoClear : 35 NTU Juice samples were floated without gelatin

29 29 OTHER THINGS TO CONSIDER: ADD FINING AGENTS OR NOT? Here are the additional costs of using gelatin, bentonite and silica Figuring 200 gal/ton of unclarified juice Suggested dose rates per ton: Product Gelatin Bentonite Dose rate Price/lb Labor cost $15/hr2hr/ton lb /ton lb /ton Silica lb /ton Cost of treatment $6.70/lb $0.30/ton $0.66-$1.52/ton $0.20/lb $0.30/ton $0.37-$0.44/ton $1.15/lb $0.30/ton $0.49-$0.88/ton total $1.52 $2.84

30 30 VinoClear Classic Faster clarification and flotation Very quick depectinization time Heat resistant up to 55 C or 131 F Achieve fast clarification of must of any grape variety and quality, increasing throughput and the effectiveness of your clarification equipment by a factor of 2 to 5.

31 31 How Novozymes Produces Enzymes FERMENTATION RECOVERY Fermentation of one of a number of specifically selected production micro-organisms (bacteria or fungi) under sterile conditions Production of the desired enzyme by consumption of carbohydrates, proteins, salts, water and energy Transfer of the fermented broth to recovery Filtration of the fermentation broth Purification of the liquid phase containing the enzyme Concentration of the liquid enzyme to the desired enzymatic activity Stabilization and standardization of a liquid product - or Standardization of a liquid concentrate.

32 QUESTIONS??

33 THANK YOU