OENO IVAS 2019 banner
IVES 9 IVES Conference Series 9 Characterization and application of silicon carbide (SiC) membranes to oenology

Characterization and application of silicon carbide (SiC) membranes to oenology

Abstract

After fermentations, the crude wine is a turbid medium not accepted by the consumer therefore, it needs to be filtered. Wine is increasingly filtered on microfiltration membranes but the low porosity of membranes currently used limits the efficiency of industrial installations. In fact, an increase in flow rates is expected in order to reduce the number of cleaning cycles and the size of the installations. 

SiC membranes have very interesting physico-chemical characteristics: low density, high porosity, high hydrophobicity, and good resistance to extreme pH and can become a solution to the problems encountered in the oenology sector. In order to apply these membranes, it’s essential to know their microstructure to understand their physico-chimic and hydrodynamic properties. To provide relevant information, different analytical techniques such as 2D, 3D imaging, porosity by mercury intrusion and measurement of contact angle were used. Poral phase analysis of membranes obtained has given concurrent results for all analytical techniques used and with the data provided by the membrane manufacturer. Compared to other ceramic membranes used in oenology, SiC membranes are anisotropic, have a higher porosity (> 40 %) and have a lesser tortuosity (1.20) giving them higher permeate flows. 

They also have a high hydrophobicity (water = 85.5°) explaining their better resistance to organic adsorption. Due the fact that wine is a complex and fouling colloidal matrix, filtration tests have been carried out on wine in order to identify the best filtration operating conditions. For a turbulent flow regime and a transmembrane pressure around 2 bars, a high permeate flux was obtained (450 l.h-1.m-2.bar-1) and this flux is permeat flux dependant. 

Finally, SiC membranes regeneration was studied: due to an organic fouling found after the filtration sessions, a sodium hydroxide clean-in-place combined with surfactants and hydrogen peroxide at high temperature allowed to recover the total permeability of the membranes.

DOI:

Publication date: June 10, 2020

Issue: OENO IVAS 2019

Type: Article

Authors

Mathilda Trévisan, Philippe Moulin, Rémy Ghidossi, Klaus Schmalbuch

Unité de Recherche Oenologie – Institut des Sciences de la Vigne et du Vin 210 Chemin de Leysotte 33140 Villenave d’Ornon

 

Contact the author

Keywords

Silicon Carbide, Ceramic membranes, Characterization, Filtration 

Tags

IVES Conference Series | OENO IVAS 2019

Citation

Related articles…

Physiological and growth reaction of Shiraz/101-14 Mgt to row orientation and soil water status

Advanced knowledge on grapevine row orientation is required to improve establishment, management and outcomes of vineyards on terroirs with different environmental conditions (climate, soil, topography) and in view of a future change to more extreme climatic conditions. The purpose of this study was to determine the combined effect of row orientation, plant water status and ripeness level on the physiological and viticultural reaction of Shiraz/101-14 Mgt.

Effects of mechanical leafing and deficit irrigation on Cabernet Sauvignon grown in warm climate of California

San Joaquin Valley accounts for 40% of wine grape acreage and produces 70% of wine grape in California. Fruit quality is one of most important factors which impact the economical sustainability of farming wine grapes in this region. Due to the recent drought and expected labor cost increase, the wine industry is thrilled to understand how to improve fruit quality while maintaining the yield with less water and labor input. The present study aims to study the interactive effects of mechanical leafing and deficit irrigation on yield and berry compositions of Cabernet Sauvignon grown in warm climate of California.

The effects of cane girdling on berry texture properties and the concentration of some aroma compounds in three table grape cultivars

The marketability of the table grapes is highly influenced by the consumer demand; therefore the market value of the table grapes is mainly characterized by its berry size, colour, taste and texture. Girdling could cause accumulation of several components in plants above the ringing of the phloem including clusters and resulting improved maturity. The aim of the experiments was to examine the effect of girdling on berry texture characteristics and aroma concentration.

Application of a fluorescence-based method to evaluate the ripening process and quality of Pinot Blanc grape

The chemical composition of grape berries at harvest is one of the most important factors that should be considered to produce high quality wines. Among the different chemical classes which characterize the grape juice, the polyphenolic compound, such as flavonoids, contribute to the final taste and color of wines. Recently, an innovative non-destructive method, based on chlorophyll fluorescence, was developed to estimate the phenolic maturity of red grape varieties through the evaluation of anthocyanins accumulated in the berry skin. To date, only few data are available about the application of this method on white grape varieties.

Different yield regulation strategies in semi-minimal-pruned hedge (SMPH) and impact on bunch architecture

Yields in the novel viticulture training system Semi-Minimal-Pruned Hedge (SMPH) are generally higher compared to the traditional Vertical Shoot Positioning (VSP). Excessive yields have a negative impact on the vine and wine quality, which can result in substantial losses in yield in subsequent vintages (alternate bearing) or penalties in fruit quality. Therefore yield regulation is essential. The bunch architecture in SMPH differs from VSP. Generally there is a higher amount but smaller bunches with lower single berry weights in SMPH compared to VSP.