Dr. Christian E. BUTZKE Enology Professor Indiana Wine Grape Council. (765) FS Room
|
|
|
- Leonard Houston
- 5 years ago
- Views:
Transcription
1 Dr. Christian E. BUTZKE Enology Professor Indiana Wine Grape Council (765) FS Room
2 Filtrosophy Filtration Systems Pad/DE Membrane Cross Flow Particle Filtration Reverse Osmosis Filterability Testing
3
4 How to Unfilter? No Un-Filtration No Routine Filtration
5 Personal Philtration Preference
6 Pad Filtration
7 Oxygen Pick-up?
8 Pad Filtration
9 Pad Filtration
10 Pad Sanitation W/out counter pressure!
11 Pad Sanitation With counter pressure!
12 Filter Gauges & Sanitation
13 Proper Cork Storage
14 Proper (TCA-free) Storage
15 EK Prefilter plus Membrane
16 Diatomaceous Earth Diatomaceous Earth is a mineral filter aid mined from the fossilized silica shell remains of algae from the class Bacillariaphyccae, better known as Diatoms
17 Diatomaceous Earth DE Layers
18 Diatomaceous Earth
19 Diatomaceous Earth
20 DE/Rotary Drum Vacuum Filter
21 0.45µm
22 Pad/DE vs. Membrane Depth Surface
23 Membrane Filtration Electron Microscope Image by Bill Clarkson University
24 Membrane Filtration Electron Microscope Image by Bill Clarkson University
25 Membrane Filtration Surface Filtration Perpendicular Removal of Microbes µm Pores Integrity Tests
26 Sterile Filtration 1. Cellulose 2. Membrane 1.20 µm 3. Membrane 0.45 µm 4. Cellulose perpendicular Depth Surface
27 Mount Integrity Test Sterilize Bottle Re-Test Membrane Filtration Bubble Point flood membrane with water pressurize to 80% with N 2 gas increase pressure by 2 psi/min note pressure when bubbling starts compare to filter specifications
28 Integrity Tests Bubble Point Forward Flow Pressure Hold
29 Membrane Filtration Bubble Point Integrity Test Liquid Gas
30 Bubble Point Integrity Test Bubble Release largest pore diameter pressure differential surface tension (Water vs. Wine!) "steady stream of bubbles" Result: membrane integrity correct filter size correct mounting Note: 4 to 6 psi variation NOT tested: sterility downstream
31 Membrane Pore Sizes Bubble Point smallest pore size (µm)( largest
32 Mannoprotein
33 Pore vs. Protein Size 0.45 µm 0.13 Mannoprotein Size: µm ( kda) Pore Size Sterile Filter: µm
34 Shriveled Bacteria? 0.45 O.oeni O.oeni Oenococus oeni: 1.0 µm Pore Size Sterile Filter: 0.45 µm viable but non-culturable
35 Always do your Bubble Test!
36 Sources of Re-Contamination Hoses, Lines, Gauges Valves Gaskets Bottles Rinse Water Filler Bowl Inert Gas Vacuum Line Corks Filtered Air Hopper Vacuum Line Corker Jaws Conveyors Condensate Filler Heads Winemaker Millipore Corp. in PW&V 1989
37 Fouling
38 Filter Fouling undesirable accumulation of materials on the surface of the filter Yeast/Bacteria Cells (alive or dead) Biofilm Formation (Polysaccharides) Colloidal Materials (Pectine, Protein etc.) Fining Agent Residue (Bentonite etc.)
39 Cross Flow Permeate = Filtered Wine Wine Retentate Permeate = Filtered Wine
40 Cross Flow
41 Cross Flow
42 Cross Flow OUT IN OUT
43 Cross Flow
44 Cross Flow
45 0.45nm
46 Reverse Osmosis Permeate Wine Retentate Permeate = Filtered Wine
47 Reverse Osmosis Removal Alcohol Volatile Acidity (+ Ion Exchange) 4-Ethylphenol/guaiacol? Oxidative Aroma (Aldehydes)? Reduced Aroma (Sulfides)?
48 Cross Flow/Reverse Osmosis Issues Product heating/churning Aroma loss Product loss Storage/inspection/cleaning Permeate use/dsp license
49 Reverse Osmosis No absolute cut-off! smallest pore size (nm) largest
50 Reverse Osmosis Molecular Weights: Ethyldecadienoate 196 Oak Lactone 156 Vanillin Ethylphenol Phenylethanol 122 Methoxypyrazine 110 Ethylacetate 88 Molecular SO 2 64 Acetic acid 60 Ethanol 46 CO 2 44 Water 18
51 Osmotic Distillation Microporous Hollow Fiber Membrane 2 Liquid Phases: Wine vs. Water EtOH/CO 2 /SO 2 /H 2 S Evaporates Through Membrane Room Temperature and Low Pressure
52 Filterability Testing How many pads do we need? Will it go through the membrane? How much wine can we filter? Can we keep up with the bottling line? How long will it take? Suggested reading:
Dr. Christian E. BUTZKE Enology Professor PURDUE UNIVERSITY
Dr. Christian E. BUTZKE Enology Professor PURDUE UNIVERSITY butzke@purdue.edu (765) 49-46500 www.butzke.com Filtrosophy Filtration Systems Pad/Cartridge/DE Membrane Cross Flow Particle Filtration Reverse
2017 PWGT Spring Workshop. Christian BUTZKE Professor of Enology Purdue Wine Grape Team
2017 PWGT Spring Workshop Christian BUTZKE Professor of Enology Purdue Wine Grape Team Filtrosophy Filtration Systems Pad/Cartridge/DE Membrane Cross Flow Particle Filtration Reverse Osmosis Filterability
Dr. Christian E. BUTZKE Associate Professor of Enology Department of Food Science. (765) FS Room 1261
Dr. Christian E. BUTZKE Associate Professor of Enology Department of Food Science butzke@purdue.edu (765) 494-6500 FS Room 1261 A definition: A variety of interesting odors in wine that depending on their
Christian Butzke & Jill Blume enology.butzke.com
Christian Butzke & Jill Blume butzke@purdue.edu 765.494.6500 enology.butzke.com Chemistry Sensory Causes Prevention-Management-Removal Reduction Oxidation Volatile Acidity Nailpolish Brettanomyces Buttery
Christian Butzke Enology Professor.
Christian Butzke Enology Professor butzke@purdue.edu www.indyinternational.org www.indianaquality.org SO 2 & Sorbate Management Oxygen Management Skin Contact Time Residual Nutrients Temperature, ph &
Wine Preparation. Nate Starbard Gusmer Enterprises Davison Winery Supplies August, 2017
Wine Preparation Nate Starbard Gusmer Enterprises Davison Winery Supplies August, 2017 Contents Intro Clarification methods Sheets, Lenticulars, Crossflow Final influences of filterability Filterability
WineEng - NZ Winery Resources Future Challenges. The National Conference & Exhibition of the WEA
WineEng - NZ 2018 Winery Resources Future Challenges The National Conference & Exhibition of the WEA Striving to be DE Free in the Winery PALL Corporation 2011 WEA 2018 Ragan Wood Systems Sales Specialist
Bottling Day Considerations Preserving Your Hard Work. Luke Holcombe cell
Bottling Day Considerations Preserving Your Hard Work Luke Holcombe 707-790-3601 cell lukeh@scottlab.com Bottling- What s the Goal? To package the wine and deliver the best quality, most consistent, shelf
ON-SITE TECHNICAL INFORMATION
WINE BEFORE VA REMOVAL HIGH PRESSURE DIAPHRAGM PUMP NANOFILTRATION MEMBRANES ACID ABSORBTION COLUMN CONCENTRATED WINE STREAM WINE AFTER VA REMOVAL DE-ACIDIFIED PERMEATE STREAM RECOMBINED WINE WITH 30%
Water Technologies & Solutions. wine processing. 21 st century membrane technology
Water Technologies & Solutions wine processing 21 st century membrane technology the nature of winemaking a combination of art and science The appreciation of fine wines traditionally brings people together.
Dr. Christian E. BUTZKE Associate Professor of Enology Department of Food Science. (765) FS Room 1261
Dr. Christian E. BUTZKE Associate Professor of Enology Department of Food Science butzke@purdue.edu (765) 494-6500 FS Room 1261 Sulfur in Wine Reduced H 2 S hydrogen sulfide S 2- sulfides Oxidized electron-rich
Tartrate Stability. Mavrik North America Bob Kreisher, Ph.D
Tartrate Stability Mavrik North America Bob Kreisher, Ph.D Tartrate Stability Potassium bitartrate = KHT Tartrate Stability: Absence of visible crystals (precipitation) after extended time at a reference
STABILIZATION OPTIONS. For Sweet Wines before Bottling
STABILIZATION OPTIONS For Sweet Wines before Bottling Sugar-Sugar Top source of carbon Excellent seller of wine Brings balance to wine with high acidity/astringency Promotes peace, comfort and wellbeing
Challenges and Opportunities in a Changing Climate. Christian E. Butzke 2 nd Vice President ASEV Enology Professor Purdue University
Challenges and Opportunities in a Changing Climate & Christian E. Butzke 2 nd Vice President ASEV Enology Professor Purdue University butzke@purdue.edu 1.765.494.6500 enology.butzke.com Outline Vintage-to-Vintage
Alcohol management in the winery
Alcohol management in the winery David Wollan, VA Filtration/Memstar Pty Ltd (On behalf Steve Clarkson) Options for lower wine alcohol Pick grapes earlier (Get it right in the vineyard) Wait for new yeast
Influence of yeast strain choice on the success of Malolactic fermentation. Nichola Hall Ph.D. Wineries Unlimited, Richmond VA March 29 th 2012
Influence of yeast strain choice on the success of Malolactic fermentation Nichola Hall Ph.D. Wineries Unlimited, Richmond VA March 29 th 2012 INTRODUCTION Changing conditions dictate different microbial
CONCENTRATION OF AROMA AND VITAMIN RICH FRUIT JUICES BY COMPLEX MEMBRANE TECHNOLOGY
CONCENTRATION OF AROMA AND VITAMIN RICH FRUIT JUICES BY COMPLEX MEMBRANE TECHNOLOGY Gyula VATAI Corvinus University of Budapest, Department of Food Engineering, H-1118 Menesi ut 44., Budapest, Phone: (36)1-482-6232,
2009 Australian & New Zealand Winemakers P/L
2009 Australian & New Zealand Winemakers P/L TECHNICAL ARTICLE Seital Centrifuge: Supreme Clarification For Today s Environment The Seital range of centrifuges represents over 20 years of development and
membrane technology forum Frederick Liberatore & Jamie Vinsant Minneapolis, Minnesota 3-5 June, 2015
membrane technology forum Frederick Liberatore & Jamie Vinsant Minneapolis, Minnesota 3-5 June, 2015 membrane solutions to current winemakers challenges Anne-Cecile Valentin membrane technology forum 2015
Sculpting and Restoring the Wine You Want
Sculpting and Restoring the Wine You Want David Sandri, Winesecrets Presentation for Current Topics in Southern Oregon Winemaking Identifying and Managing Common Cellar Concerns March 13-14-15, 2012 Thank
Micro-brewing learning and training program
Micro-brewing learning and training program (LdV Beer School) Program izobraževanja v mikro-pivovarstvu (projektno gradivo) Beer styles Raw materials Brewhouse technology - mashing and mashing in - lautering
IT HAD BETTER NOT BE MY FAULT
IT HAD BETTER NOT BE MY FAULT AN ANALYSIS OF WINE GONE BAD CSU Assoc. Prof. of Enology Stephen Menke WINE QUALITY, GREATNESS, AND FAULTS Not all of us agree on the definitions of wine quality, as it can
Wine Aging and Monitoring Workshop On-Line References
College of Agriculture and Life Sciences Food Science and Technology Dr. Bruce W. Zoecklein Wine/Enology-Grape Chemistry Group Blacksburg, Virginia 24061 540/231-5325 Fax: 540/231-9293 Email: bzoeckle@vt.edu
When boiling maple sap to concentrate the sugar
North American Maple Syrup Council Practical Skills Guides Gravity Filtering Simple tools and techniques for filtering small batches of maple syrup When boiling maple sap to concentrate the sugar into
Wine Treatments & Techniques
Pre-fermentation Wine Treatments & Techniques Presented by Stephen Skelton MW Units of measurement - Area 1 hectare (ha) =10,000 000 square metres I hectare = approx. 2.47 acres 1 are = 100 square metres
Novozymes & Gusmer Enterprises WINE ENZYMES SOLUTIONS
Novozymes & Gusmer Enterprises WINE ENZYMES SOLUTIONS Flotation and VinoClear Classic Presented by Adam Vart and Bill Merz 3 What is Flotation Originally developed for Water treatment 1st applications
Heron Bay Ultra Premium 6 Week Wine Kit
Heron Bay Ultra Premium 6 Week Wine Kit 1. PRIMARY FERMENTER: Food grade plastic bucket of at least 30 litres (8 US GAL.) capacity. Use a lid to cover. 2. CARBOY: 23 litre (6 US GAL.) glass, narrow necked
Brettanomyces prevention
Brettanomyces prevention Use SO 2 at crush Sanitize or sterilize new barrels Clean surfaces and containers thoroughly Employ microbial monitoring Test all barrels and tanks initially and periodically Filter
PROCESSING THE GRAPES WHITE WINEMAKING
PROCESSING THE GRAPES WHITE WINEMAKING Milena Lambri Enology Area - DiSTAS Department for Sustainable Food Process Università Cattolica del Sacro Cuore - Piacenza The Basic Steps of White Wine Production
Bag-In-Box Package Testing for Beverage Compatibility
Bag-In-Box Package Testing for Beverage Compatibility Based on Proven Plastic Bottle & Closure Test Methods Standard & Analytical Tests Sensory evaluation is subjective but it is the final word or approval.
How to fine-tune your wine
How to fine-tune your wine Fining agents help remove undesirable elements or compounds to improve the quality of wine. Fining is not just used in wines for bottle preparation, in some cases there are more
Winemaking Summarized
Prevention of Common Wine Faults Luke Holcombe 707-790-3601 cell lukeh@scottlab.com Winemaking Summarized 1 What are the most Common Faults? Oxidation Volatile Sulfur Compounds (VSC) Microbial Faults Protein
JUICE EXTRACTION AND FILTRATION JUICE EXTRACTION METHOD AND EQUIPMENT
College of Agricultural Engineering and Technology Dept. of Agricultural Processing and Food Engineering Course : Dairy and Food Engineering Chapter 11 JUICE EXTRACTION AND FILTRATION (Juice extraction
(a) Dead-end/conventional filtration fluid flow perpendicular to the filter medium. (b) Crossflow filtration fluid flow parallel to the filter
FILTRATION (a) Dead-end/conventional filtration fluid flow perpendicular to the filter medium. (b) Crossflow filtration fluid flow parallel to the filter medium. Filtration Generally carry out in the early
Cold Stability, CMCs and other crystallization inhibitors.
Cold Stability, CMCs and other crystallization inhibitors. Dr Eric Wilkes Group Manager Commercial Services Tartrate instability The deposit is harmless, but the customers reaction might not be.potassium
Chapter 8: Troubleshooting
Chapter 8: Troubleshooting Sensory Evaluation All wines leaving an Academy store should be evaluated to ensure they are up to standard after filtering. - If the product does not meet standards, the wine
Fining, Filtration and Bottling. Kay Simon & Clay Mackey, Proprietors Chinook Wines Prosser, Washington
Fining, Filtration and Bottling Kay Simon & Clay Mackey, Proprietors Chinook Wines Prosser, Washington 509.786.2725 info@chinookwines.com Chinook Wines, est. 1983 Winery is located in Prosser, Washington.
RESOLUTION OIV-OENO
RESOLUTION OIV-OENO 462-2014 CODE OF GOOD VITIVINICULTURAL PRACTICES IN ORDER TO AVOID OR LIMIT CONTAMINATION BY BRETTANOMYCES THE GENERAL ASSEMBLY, Considering the actions of the Strategic Plan of the
SUCCESSFUL BOTTLING by Lum Eisenman
SUCCESSFUL BOTTLING by Lum Eisenman Light-bodied, white table wines and most blush wines are bottled a few months after harvest. Heavier-bodied white table wines, such as Chardonnay and Sauvignon Blanc,
TESTING WINE STABILITY fining, analysis and interpretation
TESTING WINE STABILITY fining, analysis and interpretation Carien Coetzee Stephanie Steyn FROM TANK TO BOTTLE Enartis Stabilisation School Testing wine stability Hazes/colour/precipitate Oxidation Microbial
Membrane processing across the vinification chain
membrane processing across the vinification chain processing across the vinification chain Roberto Ferrarini 1, Massimiliano Buiani 2 and Enrico Bocca 2 1 Science Department, Grapevine and Technologies
Malolactic fermentation (MLF)
Méthode Cap Classique Part 3: From the end of primary fermentation to preparation and commence of secondary fermentation Carien Coetzee - 26 January 2017 Following primary fermentation, the goal of many
Encapsulated Flavours New Horizons for the Delivery of Aroma and Taste Flander s Food Technology Day, Brussels, September 29-30, 2010
Encapsulated Flavours New Horizons for the Delivery of Aroma and Taste Flander s Food Technology Day, Brussels, September 29-, Flavours Complex Blends of Compounds Providing Aroma and Taste Shepherd (06)
S PA R K L I N G WI N E
S PARKLING WINE HANDBOOK ITALY - SPAIN - PORTUGAL - CENTRAL EUROPE - USA - ARGENTINA - CHILE - AUSTRALIA - NEW ZEALAND - SOUTH AFRICA - CHINA - 300+ specialized products Introduced into the international
During this November trip 9 wineries have been visited 5 wineries had been audited in March and 4 were new to join the program.
INTRODUCTION During this November trip 9 wineries have been visited 5 wineries had been audited in March and 4 were new to join the program. Some wineries are already producing sparkling wines and some
Analytical Method for Coumaphos (Targeted to agricultural, animal and fishery products)
Analytical Method for Coumaphos (Targeted to agricultural, animal and fishery products) The target compound to be determined is coumaphos. 1. Instruments Gas chromatograph-flame thermionic detector (GC-FTD)
F3625 F Poxygrid Lead Ring Holder 1 $12.50
462 FLASKS (ACCESSORIES) ZapCap S-Series Cell Culture Media Filter Unit. S&S The ZapCap series is a complete bottle top unit with funnel and tubing nozzle for attaching to bottles. The cellulose acetate
Perfecting the Bubble
Perfecting the Bubble Traditional Method Mark Wenzel Illinois Sparkling Co. August Hill Winery Utica, IL Why Traditional Method Great Bubbles! Small Batch Yeasty Character Achieve a Champagne Style Wine
Fermented fish products-fish sauce
Fermented fish products-fish sauce Fish sauce is very popular as a condiment around Southeast Asia regieon also known as ngapi (Burma), nouc-man (cambodia and vietnam), nam-pla (Laos and Thailand), ketjapikan
MICROBES MANAGEMENT IN WINEMAKING EGLANTINE CHAUFFOUR - ENARTIS USA
MICROBES MANAGEMENT IN WINEMAKING EGLANTINE CHAUFFOUR - ENARTIS USA WEBINAR INFORMATION 35 minute presentation + 10 minute Q&A Save Qs until the end of the presentation Use chat box for audio/connection
When Good Bugs Go Bad Detection of Beer Spoiling Microorganisms in a Mixed Fermentation Environment
When Good Bugs Go Bad Detection of Beer Spoiling Microorganisms in a Mixed Fermentation Environment Kate Steblenko Jack s Abby Brewing The Beginning Established 2011 Volunteer staff 5,000 sq feet 100 BBLs
ClearFlux. Dialyzer Regeneration System
ClearFlux Dialyzer Regeneration System...recovers the total cell volume and the clearance of small and middle molecules of the dialyzers to levels that are approximately equivalent to those of new dialyzers.
Managing Wine Faults and Taints
Managing Wine Faults and Taints Cory Black Research Scientist Wine Faults and Taints Barnyard Smoke Plastic Musty Brettanomyces Introduction Barnyard, wet animal, medicinal, band-aid Occurrences: Low sugar
The Pall Oenofine XL System. Single Step Protein Stabilization and Clarification Eric Bosch Winery Engineers Association June 2012
The Pall Oenofine XL System Single Step Protein Stabilization and Clarification Eric Bosch Winery Engineers Association June 2012 Presentation Content What is the Oenofine XL System Traditional Protein
Optimal solutions for your success.
Optimal solutions for your success. Industriefabrik Schneider Manufacturer and Supplier of Industrial strainers & screens PDF Product catalog Basket strainers Duplex / Simplex type strainers Filter elements
USER MANUAL CDL FILTER PRESSES
USER MANUAL 7 Press 10 Press 20 Press 3 holes Filtration capacity: 15 to 50 barrels CDL FILTER PRESSES Thank you for choosing a CDL filter press. Our years of experience serving maple producers guarantees
Technical Brief. Development of a New Cartridge Filter for Significantly Improved Wine Microbiological Stability
Technical Brief Development of a New Cartridge Filter for Significantly Improved Wine Microbiological Stability Thomas O Brien, Ph.D. Senior Applications Specialist, Scientific Applications Support Services
GUIDE FLOTATION TECHNOLOGICAL
www.martinvialatte.com FLOTATION GUIDE TECHNOLOGICAL The origins of flotation Flotation is an ancient practice that has existed for over 2000 years. It is a separation technique based on the difference
Sticking and mold control. TIA Tech 2017 Los Angeles, California Steve Bright
Sticking and mold control TIA Tech 2017 Los Angeles, California Steve Bright Sticking Package Sticking Defined: Two or more tortillas that will not separate from each other without tearing or ripping after
TAPPI KRAFT RECOVERY SHORT COURSE RECAUSTICIZING CHAPTER PRINCIPLES AND PRACTICE BY DALE SANCHEZ VECTOR PROCESS EQUIPMENT INC.
TAPPI KRAFT RECOVERY SHORT COURSE RECAUSTICIZING CHAPTER 2.1 - PRINCIPLES AND PRACTICE BY DALE SANCHEZ VECTOR PROCESS EQUIPMENT INC. TOPICS BASIC CHEMISTRY FLOWSHEET OPTIONS GREEN LIQUOR PREPARATION WHITE
WINE STABILIZATION AND FINING. Misha T. Kwasniewski
WINE STABILIZATION AND FINING Misha T. Kwasniewski Email:kwasniewskim@missouri.edu Reasons to Fine Adjust Flavor Remove astringency Adjust Color Remove unwanted aroma Enhance wine Stability Remove additive
September is NATIONAL PREPAREDNESS MONTH
Sources of Water in a Disaster Water will become your most precious commodity during any disaster event. Because of our susceptibility to major flooding incidents and the possibility of earthquake, it
Maple sugaring and the science of sap flow
Maple sugaring and the science of sap flow Photo by: Paula Murakami What makes this possible? The Science of Sap Flow and Maple Syrup Production 1 Basic physiology of maple sugaring Maple syrup production
EVP Quick Reference Guide
EVP-1-2-3 3 Quick Reference Guide Complete sizing guide for Foodservice Applications Ice, Premium Table Water, Coffee, Steam, Fountain, Dish Machines Combination Systems for Multiple Applications 3 for
Dispensing Techniques
Dispensing Techniques Compounding and Good Practice Compounding (Extemporaneous Dispensing) Definition: A small-scale manufacture of medicines from basic ingredients in the community or in hospital pharmacy
Test sheet preparation of pulps and filtrates from deinking processes
December 2014 6 Pages Introduction Pulp made of paper for recycling typically contains printing inks which influence its optical properties. Cleaning and flotation remove small impurities and printing
MILK PROCESSING AND PRESERVATION
MILK PROCESSING AND PRESERVATION Introduction Milk processing refers to a set of methods and techniques used to transform raw milk into other forms of dairy products consumed by man. Milk processing can
Strategies for reducing alcohol concentration in wine
Strategies for reducing alcohol concentration in wine Cristian Varela Senior Research Scientist Alcohol in Australian wine 2014 2005 Average 13.6% 14.5% Ethanol Godden et al. 2015 Why is alcohol increasing?
ADDRESSING WINE QUALITY. Horticulture & Crop Science The Ohio State University/OARDC
ADDRESSING WINE QUALITY THROUGH THE RECOGNITION OF WINE FLAWS Todd Steiner Horticulture & Crop Science The Ohio State University/OARDC Wooster, OH 44691 Wine # 2? Oxidized Visual appearance: The appearance
Beer Preparation for Packaging. Jamie Ramshaw M.Brew Simpsons Malt
Beer Preparation for Packaging Jamie Ramshaw M.Brew Simpsons Malt Conditioning Cask Processed Beer Preparation Conditioning Haze and Clarity Stabilisation Conditioning Aims Flavour development Development
Guide of Good Practices for the filling of wine in BIB
Guide of Good Practices for the filling of wine in BIB I. Wine Preparation: Control dissolved oxygen at its source Key points: - An extra milligram of dissolved oxygen per litre reduces shelf life by month
An Introduction to StellarTan Premium Tannins. Gusmer June 6, 2018 Windsor, CA
An Introduction to StellarTan Premium Tannins Gusmer June 6, 2018 Windsor, CA Outline General information Berry composition, wine production, tannin extraction, wine composition Tannins Chemistry, perception,
Natural Oil Preparation and Processing
Natural Oil Preparation and Processing Tony O Lenick Siltech LLC Oil extracted from the pressing of seeds contains many ingredients, some desirable and others undesirable. Crude oil is processed to separate
Brewhouse Operations II Influence on yield and quality
1 Brewhouse Operations II Influence on yield and quality main influences of the boiling and wort treatment processes on yield, colloidal stability, microbiological stability, foam and flavor stability
Wega Mininova 2003 Installation Instructions
Wega Mininova 2003 Installation Instructions Thank you for purchasing a Wega Espresso Product. We are sure you will be happy with your purchase and the quality of coffee produced by our machines and grinders.
Oxygen Uptake old problem, new solutions
Oxygen Uptake old problem, new solutions Carien Coetzee 31 August 2017 Percentage Rejections % 2006 2007 2008 2009 2010 2011 2012 2013 2014 2015 2016 Faulty cultivar character 0 0 0 0 0 1 0 1 0 1 0 Microbial
BREAKTHROUGH TECHNOLOGY FOR A BETTER BOTTOM LINE PENTAIR FOODSERVICE EMEA.
BREAKTHROUGH TECHNOLOGY FOR A BETTER BOTTOM LINE PENTAIR FOODSERVICE EMEA EVERPURE CLARIS ULTRA The Everpure Claris Ultra is the world s first filter cartridge family designed using a new, patent-pending
Types of Sanitizers. Heat, w/ water or steam to saturate effect
Types of Sanitizers Heat, w/ water or steam to saturate effect Very effective anti-microbial, except some encysted forms Exposure time critical Non-corrosive, but energy intensive Chemical Effectiveness
Cellar. Cellar Barrel Maintenance. Malolactic Fermentation Rack & SO2
Cellar Cellar... Cellar Overview... 2 Tank & Barrel Management... 6 Economics of oak barrels Choosing Oak Barrels Choosing Stainless Steel Tanks, Barrels & Kegs Carboys Barrel Maintenance 6 7 7 8 8 Malolactic
ION FORCE DNA EXTRACTOR FAST Cat. N. EXD001
ION FORCE DNA EXTRACTOR FAST Cat. N. EXD001 User Manual Via San Geminiano, 4 41030 San Prospero (MO) Italy : +39 059 8637161 : +39 059 7353024 : laboratorio@generon.it : www.generon.it [1] User Manual
Integrated Membrane Operations in Must and Wine Production
Integrated Membrane Operations in Must and Wine Production Frederico R. Santos Maria Norberta de Pinho Instituto Superior Técnico / IBET Pressure Driven Membrane Processes Microfiltration (MF) Ultrafiltration
Yeast: Natural Tools for the Modern Winemaker. Russell Robbins M.S. Enologist, Laffort USA Indiana Presentation 2009
Yeast: Natural Tools for the Modern Winemaker Russell Robbins M.S. Enologist, Laffort USA Indiana Presentation 2009 Tools for Winemakers Yeast and Bacteria Enzymes Nutrients t Tannins Fining Filtration
Introduction. 12 CO H 2 O = C 12 H 22 O O 2 carbon dioxide + water = sucrose + oxygen
Sugar cane Introduction What we call sugar, the chemist knows as 'sucrose', one of the family of sugars otherwise known as saccharides in the grouping called carbohydrates Sucrose, C 12 H 22 O 11, is a
PECTINASE Product Code: P129
PECTINASE Product Code: P129 Enzyme for sample clarification prior to patulin analysis. For in vitro use only. P129/V1/02.06.16 www.r-biopharm.com Contents Page Test Principle... 3 Kit Components... 3
Beer Clarity. Brad Smith, PhD
Beer Clarity Brad Smith, PhD 1 When Clarity Matters Types of Haze Causes of Haze Solutions Ingredients Process Finings Filtering 2 3 4 Radiometer Haze Meter EBC scale Uses a light beam to measure the amount
Harvest Series 2017: Yeast Nutrition
Harvest Series 2017: Yeast Nutrition Jasha Karasek Winemaking specialist Enartis USA WEBINAR INFO 40 Minute presentation + 20 minute Q&A Save Qs until end of presentation Use chat box for audio/connection
on organic wine making
ORWINE project contribution to a regulatory proposal on organic wine making Monique Jonis How were built ORWINE proposals? Laboratory and pilot-farm experimentations (WP3 & WP4) Consumers and producers
Debris on equipment can harbor micro-organisms that could spoil your homemade ginger beer, even with proper sanitation.
Homepage Brewing Steps Preparation Alcoholic Ginger Beer Non-Alcoholic Ginger Beer Cooling Fermentation Bottling BREWING PREPARATION Debris on equipment can harbor micro-organisms that could spoil your
Innovative Water Conservation Measures Rainwater to Winery Practices
Innovative Water Conservation Measures Rainwater to Winery Practices Roger Boulton Scott Professor of Enology Department of Viticulture and Enology University of California, Davis Eco-winegrowing Symposium
Recommended Dosage g/hl ( lb/1000 gal) Packages for 2.5 hl (66 gal); 25 hl (660 gal) and 250 hl (6,600 gal) of wine.
STATUS OF ENARTIS PRODUCTS Enartis Ferm Range, VQ Collection ML Bacteria Enartis ML Range Malolactic bacteria Fermentation To stabilize grape 20-40 g/hl (1.67 3.3 lb/1000 Packages for 2.5 hl (66 ; 25 hl
TORTILLA TROUBLESHOOTING
TORTILLA TROUBLESHOOTING Thoughts on Quality 99% is not good enough Product consistency= Confidence in brand True consistency vs. perceived consistency Flour tortillas: Quality Problem of Translucency
CONCENTRATED MILK. Dairy Processing Technology 2012/2013
CONCENTRATED MILK Dairy Processing Technology 2012/2013 Introduction Concentrated milks are liquid milk preserves with a considerably reduced water content. Water removal is done by evaporation. Two type
Depth Filtration for the Small Winery
WINE BUSINESS MONTHLY March 2008 winemaking Product Review: The pros and cons of plate and frame and lenticular filtration. Depth Filtration for the Small Winery Bill Pregler ASK FIVE WINEMAKERS the color
Christian Butzke Enology Professor.
Christian Butzke Enology Professor butzke@purdue.edu www.indyinternational.org www.indianaquality.org Film Yeasts vs Varietal Character Malolactic in the Cold Color Extraction & Stability High ph and High
! " # # $% 004/2009. SpeedExtractor E-916
! "# # $% 004/2009 SpeedExtractor E-916! " # # $% The Genépi plant (Artemisia umbelliformis) grows in alpine areas. It is also cultivated and used to produce a herb liquor. Costunolide is a sesquiterpene
Key Technologies & New Developments in Processing High Quality Fruit Juice & Concentrate
Key Technologies & New Developments in Processing High Quality Fruit Juice & Concentrate International Symposium, Novel Technologies in Food Processing & Byproduct Untilization Ronald E Wrolstad Oregon
Dr.Nibras Nazar. Microbial Biomass Production: Bakers yeast
Microbial biomass In a few instances the cells i.e. biomass of microbes, has industrial application as listed in Table 3. The prime example is the production of single cell proteins (SCP) which are in
Portada. Mauricio Guevara S.
Portada Mauricio Guevara S. 6O 2 Oxígen Carbon Dioxide 6CO 2 2CO2 Cellulose C 6 H 10 O 5 4CO 2 Less CO less volatile products 6O 2 4CO 2 2 Photosyintesis H 2 O 5H 2 O Water 2C 2 H 5 OH Ethanol 6H 2 0 LACASSINE
Todd Steiner Enology Program Manager & Outreach Specialist Department of Horticulture & Crop Science The Ohio State University/OARDC Wooster, OH
Todd Steiner Enology Program Manager & Outreach Specialist Department of Horticulture & Crop Science The Ohio State University/OARDC Wooster, OH 44691 THANK YOU! 2014 Michigan Annual Wine Conference Conference
Bread Troubleshooting Guide
Holes in Bread weakens the dough and undermixing Dough forms a crust, trapping gas. Adjust proofer to proper humidity. Moulder Rollers in Poor Condition Trapped gas in dough causes holes. Check and repair