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 855 570 OUT Waste from Crushing/Destemming 0.3609 Free Run 455 solid in waste 0.3 Press Fractions 114 liquid in waste 0.0609 Crushed Destemmed Must Volume Whole Cluster Volume 400 1800 OUT Total Must after Crushing/Destemming 4275 4.6391 1.0852 1.0927 4245.66 (Red) solids in total must 1.1750 Typical Grape Compositions Min Max liquids in total must 3.4641 Stems 2% 6% Skins 10% 20% OUT Total in Free Run 2275 2.4835 1.0916 1.0992 2259.42 Seeds 0% 5% liquids in Free Run 2275 2.4741 1.0875 1.0950 2259.42 Berry 94% 98% solids in free run 0.0094 Properties Temperature C Density kg/litre Crushed/Destemmed Must 2000 2.1650 1.0825 1.0900 1986.24 Total Crushed/Destemmed Must (minus Must 0 1095 OUT solids in Free Run) 2000 2.1556 1.0778 10 1090 liquids in crushed/destemmed must 2000 0.9900 20 1085 solids in crushed/destemmed must 1.1656 30 1080 Juice 0 1100 Total of Free Run and Crushed/Destemmed Must 4275 4.6391 10 1095 20 1090 30 1085 Wine 0 982 10 978 20 975 30 972 Above table was taken from Rankine, B. (1989), "Making Good Wine", Sun Books, North Melbourne.
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 2000 2.1556 1.0778 Total weight berry Total weight skins 4.7 0.94 OUT Total in Press Fraction 570 0.638675 1.1205 1.1282 566.10 Total weight seeds 0.235 liquid in Press Fraction 570 0.619875 1.0875 1.0950 566.10 Total waste 1.475 solids in press fraction 0.0188 Total juice 0.705 OUT Waste 1.5169 Juice Volume (litres/hour) 2850 solid in waste 1.1468 Juice Density (kg/litre) 0.247368421 liquid in waste 0.3701 Total of Press Fraction and Waste 2.1556 Stream Ratios Waste from Crusher/Destemmer 7% Skin Seperation for Free Run Free Run 53% IN Total in Free Run 2275 2.4835 1.0916 1.0992 2259.42 Crushed/Destemmed Must 47% OUT Liquid in Free Run 2275 2.4741 1.0875 1.0950 2259.42 Press Fraction 29% OUT Waste 0.0094 Waste 71% Skin Seperation for Press Fraction Assumptions IN Total in Press Fraction 570 0.638675 1.1205 1.1282 566.10 Skins in Free Run 1% OUT Liquid in Press Fraction 570 0.619875 1.0875 1.0950 566.10 Skins in Pressed Fractions 2% OUT Waste 0.0188 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) 1.184 Air flowrate (m3/hour) 57.766 Air mass flow (tonnes/hour) 0.068
Fermentation Mass Balance Calculations White Tonne Volume (L) Brix (average) FreeRun (t/h) 2.474063 2259.42 Chardonnay 22.75 Press (t/h) 0.619875 566.10 Sauvingnon Blanc 21.5 Shiraz 21.75 Total Fermented White (t/h) 3.093938 2825.513699 Cabernet Sauvingnon 22 Average Brix: 22 Red Tonne Volume Average sugar concentration (g/l) 198 Juice (t/h) 3.464063 3149.147727 Solids (t/h) 1.175 1068.181818 1.75ºB = 1% (v/v) alcohol 1.75 Juice From Solids 0.147286 135.125 % potential alcohol = 0.57 * Brix 0.57 Total 4.639063 4217.329545 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 CO2 0.23 1Brix = 4.77kJ (neg energy to evolve CO2) 4.77 9 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
Fermentation Mass Balance Calculations Physical Properties Temp Property Physical Properties Temp Property Density Enthanol 0.789 Must Density 0 1.095 10 1.09 Juice Density: 0 1.1 20 1.085 10 1.095 30 1.08 20 1.09 30 1.085 Must Specific Heat 0 3.65 10 3.7 Juice Heat Capacity: 0 3.56 20 3.75 10 3.58 30 3.8 20 3.6 30 3.62 Water Density 0 1 10 1 Wine Density: 0 0.982 20 0.998 10 0.978 30 0.996 20 0.975 30 0.972 Tartaric Acid Powder N (CO2) 44.01 Wine Heat Capacity 0 4.25 Volume shrink due to alcohol 0.70% 1.007 10 4.3 20 4.35 30 4.4
Fermentation Mass Balance Calculations Example Fermentation Calculations White Calculation Static per hour Example White Fermentation Energy: Sugar Concentration in Juice g/l 198 559.4517123 Volume L 10000 CO2 Produced (moles/l of juice) 2.2 6216.130137 Incoming stream temperature 6 Ethanol Produced (g/l of juice) 93.06 262942.3048 Fermentation Temperature (ºC) 12 Volume Ethanol Produced (L) 0.117947 333.2602089 Energy to reach ferment temp (kj) 213600 Brix 22 - Brix * 4.77kJ (kj) 104.94 Mass CO2 Produced (kg) - 273.5718873 Heat released during ferment (kj) 1049400 Volume CO2 Produced (m3 STP) - 139241.3151 Days of fermentation 15 Yeast Added (g/l) 0.2 565.1027397 Average Heat Flow During Fermentation (kw) 0.809722 Volume Wine produced (L) 2260.410959 Yeast added for 10kL (tonne) 0.002 (v/v) Alcohol % 12.54 - Approximate Density 0.974233 - Example Red Fermentation Energy: Mass Wine Produced (kg) - 2202.167366 Volume L 10000 Mass of Wine after Racking - 2169.134856 Incoming stream temperature 6 Fermentation Temperature (ºC) 25 Red Calculation Static per hour Energy to reach ferment temp (kj) 794960 Sugar Concentration in Juice g/l 198 650.286 Brix * 4.77kJ (kj) 104.94 CO2 Produced (moles/l of juice) 2.2 7225.4 Heat released during ferment (kj) 1049400 Ethanol Produced (g/l of juice) 93.06 305634.42 Days of fermentation 3 Volume Ethanol Produced (L) 0.117947 387.3693536 Average Heat Flow During Fermentation (kw) 4.048611 Brix 22 - Yeast added for 10kL (tonne) 0.002 Mass CO2 Produced (kg) - 317.989854 Volume CO2 Produced (m3 STP) - 161848.96 Yeast Added (g/l) 0.2 656.8545455 Volume Wine 1st Fermentation produced (L) 2519.318182 Volume wine from pressing 108.1 Mass Wine 1st Fermentaion 2456.335227 Mass Wine 2nd Fermentation 2559.717981 (v/v) Alcohol % 12.54 Approximate Density inc Pomace 0.975 Approximate Density ex Pomace 0.974233
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 3902.439024 IN Filtered Process Water 3902.439024 OUT Wastewater produced 7804.878049 1.1 10" 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 800 1.4 Flow Rate Per Cartridge 310.4 litres/min IN Filtered Process Water 400 1.5 No. Cartridges required 6 OUT Wastewater produced 1200 1.6 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 800 1.9 Cleaning Flow Rate 15.142 litres/min IN Filtered Process Water 400 OUT Wastewater produced 1200 2.1 Assume 40L/min Water Flow Rate for cleaning 40 litres/min 2.2 20 min flow time for cleaning 20 min 4 Red Wine Fermenter IN Hot water 1000 3.1 Assume 40L/min Water Flow Rate for cleaning 40 litres/min IN Filtered Process Water 300 3.2 20 min flow time for cleaning 20 min OUT Wastewater produced 1300 4.1 3.5 kl tanks 5 Tanks/White Fermenter 4.2 Thick Tartrate Deposit 200 litres IN Hot water 1000 4.3 Rinsing Water 300 litres IN Filtered Process Water 300 4.4 Hot water cleaning 300 litres OUT Wastewater produced 1300 5.1 3.5 kl tanks 6 Pumps 5.2 Thick Tartrate deposit 200 litres IN Hot water 666.67 5.3 Rinsing Water 300 litres IN Filtered Process Water 333.33 5.4 Hot water cleaning 300 litres OUT Wastewater produced 1000 6.1 Assume maximum flow rate of 2000L/hour 2000 lires/hour 7 Heat Exchanger 6.2 5 mins cold flow 5 min IN Hot water 666.67 6.3 20 mins hot flow 20 min IN Filtered Process Water 333.33 OUT Wastewater produced 1000 7.1 Assume maxiumum flow rate of 2000L/hour 7.2 5 mins cold flow 7.3 20 mins hot flow Typical Cleaning Flows sourced from: Total Hot Water used 8835.77 "Winery Wastewater Handbook" Production, Impacts and Management Total Filtered Process Water Used 5969.11 Jeanette Chapman, Phillip Baker, Sabina Wills Winetitles, 97 Carrington Street, Adelaide SA 5000 Total Waste Water Produced 14804.88
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 2.4834625 15 3590 133734.4556 White: Press Fraction Chilled Tank 0.638675 15 3590 34392.64875 Red: Chilled Holding Tanks 4.6390625 15 3590 249813.5156 Area Equipment Mass Flow (T/h) Temperature Difference Heat Capacity (kj/t) Duty Required (kj/h) Fermenting and Finishing White: Cold Stabilisation 2.169134856 9 4325 84433.57425 Red: Cold Stabilisation 2.553171094 15 4325 165636.9747 Heat Released during Ferment Example 1049400