David E. Block. Department of Viticulture and Enology and Department of Chemical Engineering and Materials Science University of California, Davis

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1 David E. Block Department of Viticulture and Enology and Department of Chemical Engineering and Materials Science University of California, Davis

2 What does the winery of the future look like to you?

3 Incorporating new technology into wine processing New technology in Wine production Utilities and waste management Packaging

4 Increase wine quality Reduce processing costs Increase sustainability/manage natural resources Sell more wine Incorporate new technology into wine processing to meet these challenges

5 Research and development toward a specific goal Fortuitous inventions applied to a specific goal Adaptation of technology from allied industries Adaptation from a different location of the same industry

6 Harvest Bottling Bucher (pneumatic membrane press) Opportunities for reducing costs AND increasing quality!

7 Sugar ph Anthocyanin When should you harvest? A Multipurpose Portable Instrument for Determining Ripeness in Wine Grapes Using NIR Spectroscopy Larrain, M.; Guesalaga, A.R.; Agosin, E. Instrumentation and Measurement, IEEE Transactions on Volume 57, Issue 2, Feb Page(s):

8 A Multipurpose Portable Instrument for Determining Ripeness in Wine Grapes Using NIR Spectroscopy Larrain, M.; Guesalaga, A.R.; Agosin, E. Instrumentation and Measurement, IEEE Transactions on Volume 57, Issue 2, Feb Page(s):

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11 Determine kinetics for planning/scheduling Decide on nutrient additions Plan cap management for red wines Example: Using data from Chardonnay fermentations to predict fermentation kinetics

12 Cluster Number Input GRNN PLS DTA Hybrid Modeling Glucose GplusF Fructose Max Temp Mean Temp GF ratio Mn Thiamin Pantothenic Zn Pyridoxine SO 2 Nicotinic Hanseniaspora Bacteria Malic Valine Leucine Tyrosine Isoleucine Methionine Histidine Glycine Phenylalanine Tryptophan Ammonia Phosphorous Mg Glutamate DAP addition Threonine Serine Lysine Alanine Arginine Glutamine TotalN Yanc NOPA Asparagine Aspartate % Predicted Correctly Choose the best model using an independent data set (100 fermentations) from the next vintage +/- 1 day +/- 2 days +/- 3 days +/- 4 days (Without including strain info)

13 Enter pattern into computer WITH intended processing Juice Goal: Simple, fast, and accurate set of combined tests Temperature Nutrient Additions Yeast Prediction of problem and possible resolution Similar approach should be possible for extraction in red wine

14 Sugar, ph, total acidity, phenolic quality

15 Set up to automate anything you can do with a spectrophotometer

16 Continuous sorting of non-berry debris Manual Sorting

17 Buhler/Sortex Real Time Image Analysis Sorted Fruit Identified as MOG Cambridge University and Fosters Group/Seppelts

18 Bucher Vaslin Vistalys Real Time Image Analysis Up to 10 t/hr

19 Typically use time at pressure or flow rate In-line sensor Separate Press Fractions Data on phenolics and color density Control Pressure

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22 Automated with sensors for all key parameters and wireless

23 Automated pumpovers Flexibility in timing, frequency, length Brix measurements As frequently as desireduse for process planning Color, phenolics, cell concentration (future)

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29 LIMS-Laboratory Information Management Systems MES-Management Execution Systems

30 Lab Equipment #2 Autotitrator Lab Equipment #1 Spectrophotometer Lab Equipment #3 HPLC Process Database Winemakers Viticulturists Marketing Purchasing

31 Purchasing Barrels Bentonite TTB/ABC Vineyard Plot Grapes Winemaking Blending Bottling/ Packaging Data Data Data Data Data Retail Distribution Data Data

32 Identify current automation needs Anticipate future automation needs Identify current management and operator comfort with automation Design for current needs with current comfort level of automation (or just above) with equipment capable of future automation needs Allow comfort level to rise Increase automation with existing equipment

33 Opportunities for reducing costs AND increasing sustainability!

34 Dairy Manufacturing 1960 s Pharmaceuticals 1990 s Wineries

35 Fixed cleaning unit CIP Unit Piping manifolds for supply and return Tank

36 Better cleaning-reliability and reproducibility Lower costs-less personnel, time, materials, waste Safety-no dismantling of large equipment, contact with cleaning agents, hand scrubbing Alternatives are hand washing or individual cleaning units

37 Contact time Temperature Concentration/Chemistry Turbulence-Physical action Design needs to be able to vary all of these things!

38 CIP Return F Dedicated Recycle Tank LH Water Water Storage LH CLEANER NaOH Acid strainer T Steam in Or eductor or both LL LL F Cond out Drain and/or Reclamation Recycle cleaning solution within a cleaning cycle Save final rinse water for next initial rinse Reclaim water and chemicals for reuse

39 CIP SUPPLY CIP RETURN TARGET TANK Hook up target tank to CIP transfer panels

40 Collect CO 2 from fermentations Strip off impurities Prepare for alternative uses Reuse for processing (carbonation, etc.) Algae ponds to biofuels Convert to other side products (e.g. calcium carbonate)

41 Blower Gas Outlet CaOH Solution CO2 Stream Gas Absorption Columns Water Return Cyclone Research Fermentors Crystallizer Filters Teaching Fermentors Boulton Concept: CO 2 to CaCO 3

42 Water is a critical resource 4 to 6 gal of water used per gal of wine produced Reclaiming water and reducing water use increases sustainability CIP Rainwater capture Treatment and reuse of cleaning water

43 Typical Save water from cleaning Process with coarse filtration/centrifugation and membrane filtration for ion/impurities removal (e.g. RO system)

44 Recover heat Recycle hot water streams used for bottling line sanitization, tank warming, etc. Recover refrigeration Recycle cold streams used for tank cooling, cold stabilization, etc. Cut out inefficient uses like tank cold stabilization See case study from Rosenblum Environmental Engineering and Sonoma Wine Company

45 b1caed107_m.jpg Vineyard Mounted ory/2007/1/22/1452_01- grgich%20solar%20005.jpg;jsessionid=3e549fcf5041 D0F163CB9AC4EAEAB634 Roof Mounted

46 Pond Mounted Doesn t displace vineyard Reduces evaporation

47 Solar Hot Water Reflectors Hydrogen Fuel Cell Use PVs to produce hydrogen that can run fuel cell when sun not available

48 Department of Viticulture and Enology Completed February 2013 Jess S. Jackson Sustainable Winery Building Making the winery self sustainable in energy and water

49 Department of Viticulture and Enology Jess Jackson Sustainable Winery Building Campus Systems Hydrogen Generator Hydrogen Fuel Cell Research 2 Research 1 R=75 Roof Rainwater-RO CIP Solutions - NF Rainwater Tanks Carbon Sequestration Solar Hot Water Solar Cold Water R=60 Walls

50 Alternatives to glass bottles Plastic bottles Aluminum Plastic cups Kegs/on tap Personalized formulation of wine/3-d printing idea

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53 10/04/22/aluminum-wine-bottles/ anheuser-busch-anno.jpg

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56 Your filling/packaging systems will change, maybe drastically Your suppliers will change The way you ship product may change Your sales may go up or not

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60 Base wine Oak flavor Phenolics Black pepper

61 Does it reduce costs? Does it improve sales? Does it improve quality? Does it improve sustainability? How would you quantify the return?