Macrowine 2021
IVES 9 IVES Conference Series 9 Development of a new sustainable filtering media for wine and beer clarification and sterilisation

Development of a new sustainable filtering media for wine and beer clarification and sterilisation

Abstract

Different separation techniques are frequently used during vinification process. Nowadays, clarification and microbiological stabilization of wine or beer can be done using precoat filters or crossflow filters to remove yeast and bacteria. Kieselguhr powders are the most used filter aids for precoat filtration. Their crystalline structure and their pulverulent nature induce ecotoxicological risks when used. Moreover, regeneration and reuse of these filter aids is not efficient and the filtration waste requires cost effective retreatment. According to crossflow filtration, microfiltration membranes have a low porosity inducing low permeate fluxes. An increase in these fluxes during filtration would induce a reduction in the number of cleaning cycles and the size of the facilities. The aim of the project is to develop new eco-friendly processes to replace Kieselguhr and microfiltration membranes. This new media would allow a more sustainable wine and beer filtration (clarification and sterilization). Economically, socially and ecologically aspects are taken into account. Powders made of bio-based polymer, polyamide 11 potentially cleanable, reusable and recyclable, are studied as an alternative to Kieselguhr. The first step consists in selecting powders with different granulometry to carry out the different type of filtration – rough filtration, clarification and fine filtration – without distorting the wine. Non-woven media composed of submicron sized fibers are tested for the filtration. Indeed, the fineness of their fibers allows them to increase the porosity without changing pore size and therefore increase the filtration permeate flux keeping good retention efficiency. Various characteristics such as structural properties and efficiency feature are investigated and both physical chemistry aspects and sensory analysis will be considered. First trials are interesting and need to be confirmed at a larger scale.

Publication date: May 17, 2024

Issue: Macrowine 2016

Type: Poster

Authors

Marie Blackford*, Martine Mietton-Peuchot, Remy Ghidossi

*ISVV

Contact the author

Tags

IVES Conference Series | Macrowine | Macrowine 2016

Citation

Related articles…

Influence of wood chips addition during alcoholic fermentation on wine phenolic composition

This study investigates the effect of wood chips addition during the alcoholic fermentation on the phenolic
composition of the produced wines. A series of wood chips, originating from American, French, Slavonia
oak and Acacia were added at the beginning of wine alcoholic fermentation. Besides, a mixture consisting
of 50% French and 50% Americal oak chips were added during the experimentation. The wine samples
were analyzed one month after the end of malolactic fermentation, examining various chemical
parameters such as total anthocyanins, total phenolic content, tannins combined with protein (BSA) and
ellagitannin content.

Read More

Pesticide removal in wine with a physical treatment by molecular sieving

All along the winemaking process, conditioning and aging, wine is susceptible to be contaminated by different molecules. Contaminations can have various origins, related to wine microorganisms or as a result of an exogenous contamination. The aforementioned contamination of the wine can be caused by the migration of molecules from the materials in contact with the wine or by a contamination from exogenous molecules present in the air. Regardless of the source of the contamination, mainly two types of consequences can be observed.

Read More

Identification of caffeic acid as a major component of Moscatel wine protein sediment

Proteins play a significant role in the colloidal stability and clarity of white wines [1]. However, under conditions of high temperatures during storage or transportation, the proteins themselves can self-aggregate into light-dispersing particles causing the so-called protein haze [2]. Formation of these unattractive precipitates in bottled wine is a common defect of commercial wines, making them unacceptable for sale [3]. Previous studies identified the presence of phenolic compounds in the natural precipitate of white wine [4], contributing to the hypothesis that these compounds could be involved in the mechanism of protein haze formation.

Read More

Anti/prooxidant activity of wine polyphenols in reactions of adrenaline auto-oxidation

Adrenaline (epinephrine) belongs to catecholamine class. It is a neurotransmitter and both a hormone which is released by the sympathetic nervous system and adrenal medulla in response to a range of stresses in order to regulate blood pressure, cardiac stimulation, relaxation of smooth muscles and other physiological processes. Adrenaline exhibits an effective antioxidant capacity (1). However, adrenalin is capable to auto-oxidation and in this case it generates toxic reactive oxygen intermediates and adrenochrome. Under in vitro conditions, auto-oxidation of adrenaline occurs in an alkaline medium (2).

Read More

Characterization of non-Saccharomyces yeast and its interaction with Saccharomyces cerevisiae with investigation of fermentation kinetics and aromatic composition

[lwp_divi_breadcrumbs home_text="IVES" use_before_icon="on" before_icon="||divi||400" module_id="publication-ariane" _builder_version="4.20.4" _module_preset="default" module_text_align="center" module_font_size="16px" text_orientation="center"...
Read More