-
28 www.wineb i z .com.au Wine & Viticulture Journal
MARCH/APRIL 2012 V27N2
W I n e M A K I n g f I L t R A t I o n
IntRoDuCtIon
Grape juice for white wine is usually pre-clarified to a certain
degree before undergoing alcoholic fermentation. Traditionally,
this pre-clarification has been done by allowing particles to
settle overnight and racking off the clear juice. The settled
particles (sediments) are filtered with a filter press or a rotary
vacuum filter to obtain higher yields of clear juice. These
techniques have proved to be efficient, but contain inconveniences,
such as the removal of filtration residues (including adjuvants
like diatomaceous earth, perlite, etc.) which may pose
environmental concerns (Montigaud 2010, Desenne 2004). Other
important concerns in wineries are the initial dilution of the
juice, little filter versatility, and labour hours for the cleaning
procedure. Rotary vacuum filters have been studied extensively over
the last 40 years. Some of the main consequences found for the
filtered juices are linked to the use of the vacuum itself:
decrease of carbon dioxide concentration and free sulfur dioxide
levels, losses of some desired volatile compounds (e.g., primary
aromas), and increased risk for juice oxidation (Riberau-Gayon et
al. 1998).
The first cross-flow filters used in the wine industry were
reported to have heavy impacts on the filtered wines. Such wines
reached lower scores than wines made from rotary vacuum-filtered
juices, as evaluated by professional tasting panels (Serrano and
Paezold 1998). In recent studies with updated filter technology and
improved membrane characteristics, no differences were found
between wines from cross-flow filtered and rotary vacuum-filtered
juices (Etienne and Benestau 2000, Cunat et al. 2003). However,
Vernhet et al. (1998) analysed wine components in the laboratory
and reported lower levels of colloidal compounds in wines from
cross-flow filtered juices compared with wines from rotary
vacuum-filtered juices. Cunat et al. (2003) noted in a study that
ceramic
membranes retained more colloids than membranes made with
polysulfone.
Cross-flow filters with adapted modules for the filtration of
dense sediments appeared on the market only recently. This new
application for cross-flow filters offers the possibility to filter
wines, juices, and juice sediments with one device. The present
study was carried out as part of a Bachelor of Sciences thesis (De
Giorgi 2010) at the School of Enology in Changins, Switzerland, to
evaluate the impact of this new application on the quality and
composition of the final wines. Cross-flow filtration of juice
sediments was compared with the standard filtration with a rotary
vacuum filter.
MAteRIALs AnD MetHoDs
Two experiments were carried out with two pre-clarification
methods (gravitational settling and flotation). After
pre-clarification, sediments were filtered with a rotary vacuum
filter and compared with the filtration from a cross-flow
filter.
Filter technologyA cross-flow filter FX 3 (Bucher
Vaslin SA, France) was equipped with an adapted module and the
corresponding computer software, which allows the filtration of
very dense and viscous juice sediments. The membrane was made of
polyether
Filtration of grape juice sediments: a new application for
cross-flow filtersBy Patrik Schonenberger1, Davide De Giorgi1 and
Julien Ducruet1,2 1Engineering School of Enology in Changins, Route
de Duillier 50, Case postale 1148, 1260 NYON 1, Switzerland
2Corresponding author: Dr Julien Ducruet. Email:
[email protected]
figure 1. Cross-flow filter fx 3 (bucher-Vaslin sA, france),
equipped with an adapted module and the corresponding computer
software, which allows the filtration of very dense and viscous
juice sediments.
-
V27N2 Wine & Viticulture Journal MARCH/APRIL 2012 www.wineb
i z .com.au 29
f I L t R A t I o n W I n e M A K I n g
Winemakers bottling for winemakersWith ten winemakers working
across six sites, Portavin
is close to market and transport hubs, saving time,
money and the environment.
Portavin caring for your wine from tank to shelf
Adelaide Auckland Margaret River Melbourne Perth Sydney(08) 8447
7555 (09) 582 0090 (08) 9755 0500 (03) 9584 7344 (08) 9437 1033
(02) 9722 9400
www.portavin.com.au
[email protected]
sulfone with spaghetti-type capillaries (internal capillary
diameter 3mm). The filtration surface was 18m2 with 0.2m pore size.
Water (cold and hot) and compressed air were connected permanently
for proper running of the filter. The computer software controlled
all valve openings (wine, water and air) and supervised filtration,
rinsing, and cleaning programming (Figure 1).
A rotary vacuum filter (VELO, Italy) with an integrated vacuum
pump and a filtration surface of 8m2 was used as the standard
procedure. Filtration media was Seitz Perlite A (Pall SeitzSchenk
Filter Systems GmbH, Germany).
Grape juiceWhite Chasselas (Vitis vinifera L. cv
Chasselas) juice from a commercial vineyard (Chteau dAuvernier,
Switzerland) was used. Enzymes (10mg/L Depectil Clarification FCE,
Martin Vialatte) and SO2 (80mg/L) were added to the juice before
the application of the treatments. The fraction of the juice that
was floated before filtration received 200mg/L gelatin (proVgreen
Extra, Martin Vialatte) prior to flotation, in addition to the
enzymes and
the SO2. No other product was added to the juice. One fraction
of the juice was pre-clarified overnight by gravitational settling
at ambient temperature (16C). A second fraction was pre-clarified
by flotation, using a Turboflot ECO 5000 (Kunzmann and Hartmann,
Germany) with an average flow rate of 7500L/h. Flotation gas was
nitrogen. The sediments of both pre-clarification methods were then
filtered using both cross-flow and rotary vacuum filtration.
Inherent to rotary vacuum filtration, the first fraction of the
juice was diluted and not used for the winemaking.
WinemakingSpecial care was taken to use only
juice fractions with the same sugar levels (total soluble
solids) before and after filtration. After filtration, wines were
replicated three times in stainless steel tanks (each containing
200L of juice). Standard procedures for white Chasselas wine
production in Switzerland were applied, and attempts were made to
keep the temperatures identical in all tanks, i.e., alcoholic
fermentation at 18C and malolactic fermentation at 16C. For the
alcoholic fermentation, all tanks were inoculated
separately with 0.2g/L Vitilevure Quartz (Saccharomyces
cerevisiae galactose, Station Oenotechnique de Champagne, France).
For the malolactic fermentation, 0.01g/L Vitilactic F (Martin
Vialatte, France) was added to the wines. SO2 at a rate of 50mg/L
was added after malolactic fermentation, and the wines were then
stored at 2C for a period of six weeks for physical stabilisation.
Wines were pre-filtered with AF100 filter pads (Filtrox AG,
Switzerland) and, before bottling, were sterile filtered with AF130
filter pads (Filtrox AG, Switzerland).
Chemical analysisThe sugar content of the juice
was measured with a standard refractometer. Alcohol content,
titratable acidity, tartaric acid, malic acid, lactic acid, and
volatile acidity were analysed with a WineScanTM (FOSS Analytical,
Hilleroed, Denmark) which uses Fourier Transform Infrared (FTIR)
Spectroscopy. The FTIR analysis was carried out with the clear
fraction of the juice after centrifuging the samples for 10 minutes
at 5000rpm. Samples were also centrifuged for calculating the
proportion of dry matter in the total
-
30 www.wineb i z .com.au Wine & Viticulture Journal
MARCH/APRIL 2012 V27N2
W I n e M A K I n g f I L t R A t I o n
Filtration & Purification Specialists
H O2
For all of your winery and beverage processing needs. Premium
quality filtration solutions and specialists you can trust.
Complete filtration solutions from water to wine
Premium BECO sheets & lenticular modules
Turnkey filtration systems
Australias largest range of filter housings
SIHA biotechnology & wine additives
CALL FOR MORE INFORMATION Blue H2O Filtration Pty Ltd29 Dalgety
Street Oakleigh VIC 3166Ph +61 3 9564 7029 Fax +61 3 9564
[email protected] www.blueh2o.com.au
volume. The volume of the centrifuge deposit was divided by the
initial total volume to obtain the percentage of dry matter.
Statistical analysisData were subjected to the analysis
of variance (ANOVA) and F-test. The co-efficient of variation
(CV) was calculated to obtain the relative percentage of the
standard deviation (Excel 2007, Microsoft, Redmond, WA).
Sensory evaluationThe bottled wines were stored for
three months before being exposed to sensory evaluation by an
expert panel. Two panels of 24 and 16 judges, respectively, were
present at two tasting sessions. Quantitative Descriptor Analysis
profile (QDA) with 10 different terms was employed to describe the
wines.
ResuLts AnD DIsCussIon
Chemical analyses of the initial juices are shown in Table 1
(total soluble solids, titratable acidity, pH, and dry matter as a
percentage of the total volume). The two types of sediments
obtained by flotation and gravitational settling were distinctly
different: sediments from flotation were denser and more viscous
than sediments from gravitational settling (28.25% versus 8.78% dry
matter of total volume, Table 1). Both filtration techniques
cleared the juice to a very low but comparable level of suspended
material (
-
V27N2 Wine & Viticulture Journal MARCH/APRIL 2012 www.wineb
i z .com.au 31
f I L t R A t I o n W I n e M A K I n g
Fast and ACCURATE results for wine analysis with the Thermo
range of Gallery and Arena Discrete Analysers
Compact design occupies a small footprint and is fully
self-contained.
Flexible loading capacity up to 45 samples or 30 reagents
simultaneously.
All necessary steps are automated, providing a walk-away time up
to two hours.
Moving science forward
For more information on this product, contact us by email at
[email protected] www.thermofisher.com.au 1800
333 110
Thermo Scientific Gallery Photometric Analyzer
FILCHEM
Filchem Australia Pty. Ltd
1 800 33 1125
A Complete Range of Filter Media
cartridges & sheetsErtel Alsop lenticular
enarbmem revarG cartridges
DE etileC etilreP etilrobraH
esolullec lecaiDActivated Carbon
Wine analysis
Alcohol (% volume)
tartatic acid (g/L)
Malic acid (g/L)
Lactic acid (g/L)
Acetic acid (g/L)
Volatile acidity (g/L) Absorbance (280 nm)
Chromtic intensity (absorbance 420 nm)
Juice obtained by gravitational settling
Rotary vacuum filter
10.9 1.73 0.41 1.94 0.23 0.42 5.267 0.143
Cross-flow filter 11.1 1.70 0.47 2.25 0.18 0.42 6.000 0.154
significance ns ns ns ns ns ns ** ns
CV % 3.05 3.62 4.45 3.77 21.25 3.09 2.33 19.24
table 2. Chemical analyses of the final wines made from juice
obtained by gravitational settling. Juice was filtered, vinified,
stabilised, and stored for three months in the bottle.
Wine analysis
Alcohol (% volume)
tartaric acid (g/L)
Malic acid (g/L)
Lactic acid (g/L)
Acetic acid (g/L)
Volatile acidity (g/L) Absorbance (280 nm)
Chromatic intensity (absorbance 420 nm)
Juice obtained by flotation
Rotary vacuum filter
11.3 1.67 0.48 2.05 0.28 0.47 5.650 0.223
Cross-flow filter 11.2 1.65 0.51 2.18 0.13 0.43 6.310 0.126
significance ns ns ns ns ** ns * *
CV % 0.04 0.04 0.22 4.73 18.62 8.51 7.52 45.77
table 3. Chemical analyses of the final wines made from juice
obtained by flotation. Juice was filtered, vinified, stabilised,
and stored for three months in the bottle.
*, **, ***, ns: Main effects significant at P < 0.05, P <
0.01, P < 0.001, or not significant, respectively.
*, **, ***, ns: Main effects significant at P < 0.05, P <
0.01, P < 0.001, or not significant, respectively.
-
32 www.wineb i z .com.au Wine & Viticulture Journal
MARCH/APRIL 2012 V27N2
W I n e M A K I n g f I L t R A t I o n
Our dealership network Australia and New ZealandSouth Australia
and Western Australia:SWAT TradingTel: 08 9755 5766
Victoria and Tasmania:Vinvicta ProductsTel: 03 9464 7414
New South Wales and Queensland:Wine EnergyTel: 0407 400 728
New Zealand:Viniquip International:Tel: +64 9578 3740
Bucher Vaslin Australia Pty LtdPO Box 1051, Glen Waverley, 3150
Samuel PlumejeauTel: 0427 655 800
FlavyCross flow filtration
www.buchervaslin.com Your success is our priority
Innovation.Performance.
Proximity.
See us at Winetech July 29th to August 1st in Adelaide
www.buchervaslin.com Your success is our priority
Bucher Vaslin Australia Po Box 1051, Glen Waverley, 3150, tel
1300 Bucher National Sales Manager: Peter Keeghan tel. 0417 816 024
Email: [email protected]
Our dealership network Australia and New ZealandSALES NZ SALES
VIC/TAS/ACT SALES & SERVICE WAViniquip Vinvicta SWAT
tradingHorst Klos Steve Jenkinson Rob MenziesTel: (06) 879 7799 T:
1300 360 353 T: (08) 9755 5766
SALES SA SERVICE & PARTS SERVICE & PARTSFilters SA APV
Australia APV New ZealandT: (08) 8388 3999 Les Jarvis Grant Dewson
T: 1800 100 278 T: 800 500 278
Flavy Cross ow ltration
Bucher Presses
Delta Fruit receival
Better equipment is the key to success
MaloBacti CN1Citric negative MLF
MaloBacti HF2Colour protection & flavour management
MaloBacti AF3Elevated phenolics & high alcohol
MAXBactiNew large volume concept
MaloControlComplete MLF supplement
MAXIMUM SECURITY MALOsThe only strains on the market with a pH
test that confirms viability of active bacteria prior to
inoculation!
MaloBacti MLF
For further information, please contact Kauri NZ Ltd.
NZ Tel: 0800 KAURIWINE AUS Tel: 1800 127 611NZ Fax: 04 910 7415
AUS Fax: 1800 127 609Email: [email protected] Web:
www.kauriwine.com
polyphenols might have flocculated and immediately filtered out
of the juice, which did lower total polyphenols in rotary
vacuum-filtered juices. The portion of the remaining oxidised
polyphenols (indicated by chromatic intensity) was not different in
both filtration techniques, if the juice was
obtained by gravitational settling (Table 2). On the other hand,
if the juice was obtained by flotation, the portion of the oxidised
polyphenols (indicated by chromatic intensity) and acetic acids
were increased in rotary vacuum-filtered juices (Table 3). However,
a high CV of 18.62% and 33.3%, respectively,
suggested that other factors than the application of the
treatments may have influenced these data (Table 3).
The QDA profiles of the tasting panels showed few differences in
the final wines (Figures 2 and 3). Cross-flow filtration of juice
sediments produced wines with less intense odours and more
pronounced acidity levels compared with wines from rotary
vacuum-filtered juice sediments.
ConCLusIon
Cross-flow filters offer several possibilities to facilitate
cellar work. They produce less filtration residues and may free
labour hours through automation during intense harvest time.
Cross-flow filters are more versatile than rotary vacuum filters;
one filter may be used for wine, juice, and juice sediment
filtration. However, initial investments are more substantial for a
cross-flow filter. Some products (e.g., bentonite, activated
charcoal) may not be added to the juice before cross-flow
filtration, in order to prevent the membrane from plugging. These
experiments were carried out with one grape variety and one
vintage.
figure 2. Quantitative Descriptor Analysis profile (QDA) of the
final wines made with juice obtained by gravitational settling (*,
**, ***: Main effects significant at P < 0.05, P < 0.01, P
< 0.001).
-
V27N2 Wine & Viticulture Journal MARCH/APRIL 2012 www.wineb
i z .com.au 33
f I L t R A t I o n W I n e M A K I n g
.
Proudly designed and manufactured by JOHN FALLAND AUSTRALIA
Setting Standards Since 1961
Moppa Road South, Nuriootpa, SA 5355Ph: (08) 8562 1533 Fax: (08)
8562 2103 Email: [email protected] Website:
www.jfallandaust.com.au
New Zealand sales and distribution: KAURI NEW ZEALAND LIMITED
Ph: 04 476 0105 Fax: 04 476 0161 PO Box 17-385, Karori,
Wellington.
Conventional or Barrel Master
Fabricated20yearsagoandstillpopular
Over270,000madeforover1200wineries
Stackfivehighwithyourforklift
Lifetimegalvanizedfinish
Competitiveprices RegDesignNo117931
Superiorrackonrackstacksystem
Simple,uncluttereddesign
Visible&easyracklocatingsystem
Noweightonbarrels
Staticorbarrelrollingoptions
RegDesignNo154262
WINE BARREL RA
CK
S
Flexibility for stacking, handling and transport of wine
barrels
Further studies need to be done to better understand the
behaviour of the juices and finished wines over time after using
cross-flow filter technology.
ACKnoWLeDgeMents
The project was conducted as part of Davide De Georgis Bachelor
of Science thesis, which was supervised by Dr Julien Ducruet. We
greatly appreciated the technical assistance of M. Droz Frdrique
(Chteau dAuvernier, Switzerland) and M. Erik Dobrovolski (Bucher
Vaslin SA, France).
RefeRenCes
Cunat, P.; Lorenzini, F. and Bregy, C.A. (2003) Comparaison de
membranes en cramique et polysulfone pour la microfiltration
tangentielle des vins. Revue Suisse de Viticulture, Arboriculture,
Horticulture 35(6):110-119.
DeGiorgi, D. (2010) Etude de la filtration tangentielle des
bourbes compare aux techniques existantes. BS Thesis, Engineering
School of Enology in Changins, Switzerland.
Desenne, A. (2004) Les filtrations: une pollution diffrente
selon le typ de filtre. Chambre dagriculture de la Gironde service
vigne et vin.
http://www.matevi-france.com/welcome_menu.asp?tp=choix_experimentation
[accessed 10/02/2010]
Ducruet, J.; Silvestri, A.-C. and Hyppenmeyer, P. (2006) Etude
comparative de diffrents filtres
tangentiels en nologie. Revue Suisse de Viticulture,
Arboriculture, Horticulture 38(5):297-302.
Etienne, F. and Benestau, F. (2000) Filtration tangentielle:
impact sur la qualit des vins. Revue des nologues 27(96):13-15.
Montigaud, I. (2010) Les terres de filtration pourraient finir
en compost. Russir Vigne. N164: 35.
Riberau-Gayon, P.; Glories, Y.; Maujan, A. and Dubourdieu, D.
(1998) La clarification des vins par filtration et centrifugation.
Trait dnologie. Vol 2.
Chimie du vin stabilisation et traitements. Edition Dunod:
383-427.
Serrano, M. and Paetzold, M. (1998) Incidence des filtrations
sur la composition chimique et les qualits organoleptiques des
vins. Journal International des sciences de la vigne et du vin.
Traitements physiques des mots et des vins. Filtration. N hors
srie. pp 53-57.
Vernet, A.; Moutounet, M. and Escudier, J-L. (1998)
Microfiltration tangentielle des vins. Journal international des
sciences de la vigne et du vin. Traitements physiques des mots et
des vins. Filtration. N hors srie 45-52.
figure 3. Quantitative Descriptor Analysis profile (QDA) of the
final wines made with juice obtained by flotation (*, **, ***: Main
effects significant at P < 0.05, P < 0.01, P < 0.001).
WVJ