Initial Grape Processing Mass Balance Calculations
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1 Initial Grape Processing Mass Balance Calculations Initial Grape Processing Mass Balance Calculations Grape Arrival (tonnes/hour) 5 Crusher/Destemmer L/hr (25C) t/hr 25C (kg/litre) 10C (kg/litre) L/hr (10C) Grape Preparation Data litres/tonne IN Grapes Arriving 5 Must Volume Juice Volume OUT Waste from Crushing/Destemming Free Run 455 solid in waste 0.3 Press Fractions 114 liquid in waste Crushed Destemmed Must Volume Whole Cluster Volume OUT Total Must after Crushing/Destemming (Red) solids in total must Typical Grape Compositions Min Max liquids in total must Stems 2% 6% Skins 10% 20% OUT Total in Free Run Seeds 0% 5% liquids in Free Run Berry 94% 98% solids in free run Properties Temperature C Density kg/litre Crushed/Destemmed Must Total Crushed/Destemmed Must (minus Must OUT solids in Free Run) liquids in crushed/destemmed must solids in crushed/destemmed must Juice Total of Free Run and Crushed/Destemmed Must Wine Above table was taken from Rankine, B. (1989), "Making Good Wine", Sun Books, North Melbourne.
2 Initial Grape Processing Mass Balance Calculations Solid Waste tonnes/hour Pressing L/hr (25C) t/hr 25C (kg/litre) 10C (kg/litre) L/hr (10C) Total weight stems 0.3 IN Total Crushed/Destemmed Must Total weight berry Total weight skins OUT Total in Press Fraction Total weight seeds liquid in Press Fraction Total waste solids in press fraction Total juice OUT Waste Juice Volume (litres/hour) 2850 solid in waste Juice Density (kg/litre) liquid in waste Total of Press Fraction and Waste Stream Ratios Waste from Crusher/Destemmer 7% Skin Seperation for Free Run Free Run 53% IN Total in Free Run Crushed/Destemmed Must 47% OUT Liquid in Free Run Press Fraction 29% OUT Waste Waste 71% Skin Seperation for Press Fraction Assumptions IN Total in Press Fraction Skins in Free Run 1% OUT Liquid in Press Fraction Skins in Pressed Fractions 2% OUT Waste Skins in Pressing Waste Seeds in Free Run 97% 0% Air for Pnuematic Press Seeds in Press Fraction 0% Air flowrate (ft3/min) 34 Seeds in Pressing Waste 100% Air flowrate (ft3/hour) 2040 Air density (kg/m3) Air flowrate (m3/hour) Air mass flow (tonnes/hour) 0.068
3 Fermentation Mass Balance Calculations White Tonne Volume (L) Brix (average) FreeRun (t/h) Chardonnay Press (t/h) Sauvingnon Blanc 21.5 Shiraz Total Fermented White (t/h) Cabernet Sauvingnon 22 Average Brix: 22 Red Tonne Volume Average sugar concentration (g/l) 198 Juice (t/h) Solids (t/h) ºB = 1% (v/v) alcohol 1.75 Juice From Solids % potential alcohol = 0.57 * Brix 0.57 Total Assumptions: Fermentation Ethanol Production % (w/w sugar): 47.0% Glycerol Production % (w/w sugar): 5.0% Yeast use and other % (w/w sugar): 2.0% CO2 % (w/w sugar) 46.0% Reaction Values 1Bº = 9 grams sugar / L 9 9 grams sugar = 5kJ 5 Energy to evolve CO Brix = 4.77kJ (neg energy to evolve CO2) grams sugar = 0.1 mole CO2 0.1 Fermentation and Finishing Mass Balance Figures 1. Racking removes 1.5% of the total mass 2. No outside heat transfer 3. Assume fermentation volume of 10000L 4. Cold Stabilization removes 0.85% of the total mass. This mass is retieved at filtering. 5. Sterile Filtering removes 0.85% of the total mass 6. 1% of the total mass is lost during ageing and handeling processes. 7. Assume 2m^3 CO2 / hour of processing 8. 5% solid mass stay with fermented red streams to skin removal 9. 98% yield from red pressing
4 Fermentation Mass Balance Calculations Physical Properties Temp Property Physical Properties Temp Property Density Enthanol Must Density Juice Density: Must Specific Heat Juice Heat Capacity: Water Density Wine Density: Tartaric Acid Powder N (CO2) Wine Heat Capacity Volume shrink due to alcohol 0.70%
5 Fermentation Mass Balance Calculations Example Fermentation Calculations White Calculation Static per hour Example White Fermentation Energy: Sugar Concentration in Juice g/l Volume L CO2 Produced (moles/l of juice) Incoming stream temperature 6 Ethanol Produced (g/l of juice) Fermentation Temperature (ºC) 12 Volume Ethanol Produced (L) Energy to reach ferment temp (kj) Brix 22 - Brix * 4.77kJ (kj) Mass CO2 Produced (kg) Heat released during ferment (kj) Volume CO2 Produced (m3 STP) Days of fermentation 15 Yeast Added (g/l) Average Heat Flow During Fermentation (kw) Volume Wine produced (L) Yeast added for 10kL (tonne) (v/v) Alcohol % Approximate Density Example Red Fermentation Energy: Mass Wine Produced (kg) Volume L Mass of Wine after Racking Incoming stream temperature 6 Fermentation Temperature (ºC) 25 Red Calculation Static per hour Energy to reach ferment temp (kj) Sugar Concentration in Juice g/l Brix * 4.77kJ (kj) CO2 Produced (moles/l of juice) Heat released during ferment (kj) Ethanol Produced (g/l of juice) Days of fermentation 3 Volume Ethanol Produced (L) Average Heat Flow During Fermentation (kw) Brix 22 - Yeast added for 10kL (tonne) Mass CO2 Produced (kg) Volume CO2 Produced (m3 STP) Yeast Added (g/l) Volume Wine 1st Fermentation produced (L) Volume wine from pressing Mass Wine 1st Fermentaion Mass Wine 2nd Fermentation (v/v) Alcohol % Approximate Density inc Pomace Approximate Density ex Pomace
6 Water Use Per Cleaning Cycle Calculations Water Use Per Cleaning Cycle Assumptions 1 Membrane Filter General Wine Flow rate 2000 litres/hour IN Hot water IN Filtered Process Water OUT Wastewater produced " Cartridges used (PES 0.45 Micron) 1.2 Operating Differential Pressure 20 psid 2 Pneumatic Press 1.3 Flow Rate Per Cartridge 4.1 GPM/psid IN Hot water Flow Rate Per Cartridge litres/min IN Filtered Process Water No. Cartridges required 6 OUT Wastewater produced Hot Water Washing Time Per Cartridge 40 mins 1.7 Cold Water Washing Time Per Cartridge 40 mins 3 Crusher Destemmer 1.8 Cleaning Flow Rate 4 GPM IN Hot water Cleaning Flow Rate litres/min IN Filtered Process Water 400 OUT Wastewater produced Assume 40L/min Water Flow Rate for cleaning 40 litres/min min flow time for cleaning 20 min 4 Red Wine Fermenter IN Hot water Assume 40L/min Water Flow Rate for cleaning 40 litres/min IN Filtered Process Water min flow time for cleaning 20 min OUT Wastewater produced kl tanks 5 Tanks/White Fermenter 4.2 Thick Tartrate Deposit 200 litres IN Hot water Rinsing Water 300 litres IN Filtered Process Water Hot water cleaning 300 litres OUT Wastewater produced kl tanks 6 Pumps 5.2 Thick Tartrate deposit 200 litres IN Hot water Rinsing Water 300 litres IN Filtered Process Water Hot water cleaning 300 litres OUT Wastewater produced Assume maximum flow rate of 2000L/hour 2000 lires/hour 7 Heat Exchanger mins cold flow 5 min IN Hot water mins hot flow 20 min IN Filtered Process Water OUT Wastewater produced Assume maxiumum flow rate of 2000L/hour mins cold flow mins hot flow Typical Cleaning Flows sourced from: Total Hot Water used "Winery Wastewater Handbook" Production, Impacts and Management Total Filtered Process Water Used Jeanette Chapman, Phillip Baker, Sabina Wills Winetitles, 97 Carrington Street, Adelaide SA 5000 Total Waste Water Produced
7 Energy Balance Calculations Energy Balance Calculations Area Equipment Mass Flow (T/h) Temperature Difference Heat Capacity (kj/t) Duty Required (kj/h) Initial Grape Processing White: Free Run Chilled Tank White: Press Fraction Chilled Tank Red: Chilled Holding Tanks Area Equipment Mass Flow (T/h) Temperature Difference Heat Capacity (kj/t) Duty Required (kj/h) Fermenting and Finishing White: Cold Stabilisation Red: Cold Stabilisation Heat Released during Ferment Example
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