membrane technology forum Frederick Liberatore & Jamie Vinsant Minneapolis, Minnesota 3-5 June, 2015
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1 membrane technology forum Frederick Liberatore & Jamie Vinsant Minneapolis, Minnesota 3-5 June, 2015
2 membrane solutions to current winemakers challenges Anne-Cecile Valentin membrane technology forum I membrane technology forum-june 2017
3 agenda Principles of Winemaking Market Drivers Consolidated Membrane Solutions New Challenges & Membrane Solutions 3 I membrane technology forum-june 2017
4 quite an old process Wine making from fermented grapes goes back to 6000 BC Famous from Ancient Roman, Greek and Egyptian civilization Also present in China (9000 BC) and India (400 BC) 4 I membrane technology forum-june 2017
5 winemaking process It all starts with grapes and yeast 5 I membrane technology forum-june 2017
6 consumer trends Global Consumption Product Consistency Higher Quality: more aromas, less acidity Appearance Shelf Stability Project Genome by Constellation, USA, I membrane technology forum-june 2017
7 other market drivers regulation New technology varies by country/region Drinking & driving controls Product labeling (sulfides, allergens like egg or milk) Waste management 7 I membrane technology forum-june 2017
8 consolidated membrane solutions 8 I membrane technology forum-june 2017
9 product consistency sugar adjustment: with RO before fermentation 9 I membrane technology forum-june 2017
10 grape juice concentration for diluted juice & rainy harvests Reverse osmosis: psi 99.5% retention up to g/l sugar Advantage vs. vacuum evaporation: lower energy consumption no loss of aroma Goals: o Consistent sugar level o Balance juice composition o Avoid additives like sugar and concentrated must 10 I membrane technology forum-june 2017
11 product consistency acidity corrections: up & down 11 I membrane technology forum-june 2017
12 acidity adjustment Wine ph is Grape contains malic/tartaric acids Volatile Acidity: acetic acid + ester Some acidity is good, but VA > 0,6g/l less appealing VA >1.5g/l: not sellable as «wine» Spoiled wine VA up to 3g/l Classic: chemical treatment by addition of calcium & potassium carbonate New*: Hybrid Membrane / IX resin *authorization may vary per country 12 I membrane technology forum-june 2017
13 acidity adjustment Water 18 Carbon Dioxide 44 wine Acetaldehyde 44 Ethanol 46 Acetic Acid 60 Ethyl Acetate 88 Lactic Acid 90 Malic Acid 134 Tartaric Acid 150 RO NF RO NF Volatile Phenols Glucose/Fructose 180 IX resin Flavonoids > I membrane technology forum-june 2017
14 selective malic acid correction wine NF 1 NF 2 Combines 2 Nanofiltration steps 14 I membrane technology forum-june 2017
15 ph adjustment Late harvest, very ripe grapes often result in high potassium content, causing high ph Classic: tartaric acid addition Authorized in EU up to -0,3 ph New: BiPolar ElectroDialysis, exchanging potassium against protons across a cationic membrane 15 I membrane technology forum-june 2017
16 product appearance Tartaric stabilization Before Bottling 16 I membrane technology forum-june 2017
17 tartaric stabilization Calcium Tartrate and Potassium Bitartrate During fermentation, aging or transportation Visible for white wines Classic : cold stabilization o 25 F for 1 week o Crystal removal (filtration) o Impact on dissolved O 2 New : Electro-dialysis 17 I membrane technology forum-june 2017
18 ED process Electrodialysis removes Calcium, Potassium and Tartrate ions, preventing cristal formation during wine aging in or in bottles. 18 I membrane technology forum-june 2017
19 ED vs. cold stabilization 1. Fast process x less energy 3. Small compact footprint and modular 4. No chemical additives or temperature changes 5. Does not significantly impact wine characteristics (sugar content, alcohol level, taste, color, smell) 6. Positive side-effects: slight ph (0,1-0,15) and volatile acidity reduction Cost estimates: Mobile service: 1-2$/gal OPEX: 3$/100gal CAPEX: 150k$ for gal/h system 19 I membrane technology forum-june 2017
20 new challenges & membranes solutions 20 I membrane technology forum-june 2017
21 a 20 year evolution Partial vineyard conversion to sweeter grapes Later harvest waiting for optimum sugar/phenol content Global warming accelerating grape maturity Sweeter must, more difficult fermentations Higher ph wines, greater microbiological activity +2% alcohol over 20 years 21 I membrane technology forum-june 2017
22 alcohol reduction No existing Classic technique New challenge OIV authorizes -2% reduction (2009) 3 membrane approaches: o o o Hybrid RO or NF with Distillation Membrane Contactor Hybrid RO or NF with Contactor Goal: Allow winemakers to harvest grapes based on flavor characteristics instead of Brix 22 I membrane technology forum-june 2017
23 alcohol reduction hybrid membrane with distillation 85% alcohol RO or NF permeate is fed to vacuum distillation wine Off-site treatment Negligible volume loss Production of high strength spirit, with taxation, legal & EHS consequences RO NF fully dealcoholized permeate 23 I membrane technology forum-june 2017
24 alcohol reduction hybrid membrane with membrane contactor (pervaporation) RO NF water + alcohol RO or NF permeate is fed to alcohol membrane contactor Partial alcohol reduction Easy coupling of technology, compact wine On-site process (mobile) partly dealcoholized permeate Negligible volume loss 24 I membrane technology forum-june 2017 water
25 brett taint prevention Brettanomyces is an unwanted yeast that can develop in wines after fermentation of red wines Classic: SO2 addition or flash pasteurization New: Microfiltration MF can be ceramic or organic Polymeric MF can be hollow fiber or spiralwound in PS or PVDF 25 I membrane technology forum-june 2017
26 brett & smoke taint removal wine NF activated carbon 26 I membrane technology forum-june psi Brett taint due to volatile phenols: 4-ethyl-phenol 4-ethyl guaiacol 4-methyl guaiacol
27 conclusion Global market is driving winemakers to utilize membrane technology to improve the shelf life and consistency of the wine. Technology has enabled winemakers to turn overwhelmed wines into products for enthusiast consumers. 27 I membrane technology forum-june 2017
28 references I membrane technology forum-june 2017
29
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