WineLines - Amazon Web Services...Mb. 0417 597 956 [email protected] Speaker Coordinator & WineLines Editor David Clark Ph. 03 5358 2059 Mb. 0412 518 685 [email protected] In

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The Winery Engineering Association proudly acknowledges the support of its Patron Sponsor Founding Sponsor Gold Sponsor

By now we should all be in the thick of vintage and hopefully everything is running as smooth as possible from an engineering and process perspective. The season to date has been challenged with hot, cold, dry and wet conditions so it will be interesting to see what impact, if any, this will have on the size of the vintage and quality of the wine produced. Once again, I would like to remind members of the upcoming conferences and encourage members to join our social media sites to receive up to date posts (is that what they are still called) on activities surrounding the conferences. Good luck for the remainder of vintage and also with your planning for the next financial year. Cheers, Ben. Ben McDonald – WEA President

www.wea.org.au

WineLines February 2018 Issue

Newsletter of the Winery Engineering Association

President Ben McDonald

Treasury Wine Estates [email protected]

Treasurer

Peter Stone Best Bottlers

[email protected]

Secretary Ray Pender

Australian Vintage Limited [email protected]

Postal Address

PO Box 433 BURONGA NSW 2739

Phone

03 5022 5100

Facsimile 03 5022 5135

Conference Organizer Trevor Leighton

PO Box 432 Buronga

NSW 2739 Ph. 03 5024 8611 Fx. 03 5024 8925 Mb. 0417 597 956

[email protected]

Speaker Coordinator & WineLines Editor

David Clark Ph. 03 5358 2059 Mb. 0412 518 685 [email protected]

In This Issue • Presidents Report – Ben McDonald • WEA Sponsorship • WEA Membership • 2018 WEA Conferences • AS 1528 Review • AWRI – Membrane Contactors for Management of Dissolved Oxygen

& Carbon Dioxide • Rockwell Automation – Energy Savings with Adjustable Frequency

Drives • Pall Corporation – Rapid Microbiology

WEA Presidents Report

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WEA Sponsorship Opportunities Given that the WEA has been supported by a good number of industry suppliers over many years we have developed a range of sponsorship options (Gold, Silver & Bronze) each of which have significant benefits for those companies taking on such sponsorship ranging from exposure to the wine industry via WEA publications, complementary WEA memberships and conference registrations through to the allocation of exhibition booths at our conferences. New WEA Sponsors We are pleased to be able to advise that during the last couple of months two additional companies have come on board as WEA sponsors being as follows: - TWA Group (Thermowrap Australia) who have committed to being a Gold sponsor for a period of three years.

JMA Engineering who have taken on a Bronze sponsorship for a period of two years.

In turn we are most grateful for the ongoing support from both companies with whom the WEA has had a close relationship over many years. For more information on these great opportunities please contact either David Clark – [email protected] / 03 5358 2059 or Trevor Leighton - [email protected] / 0417 597 956 _______________________________________________________________________________________

Just a reminder that your WEA membership falls due for renewal on April 1st, we would be most grateful if you could attend to your membership renewal as close as possible to April 1st in order to ensure that you are kept up to date with WEA events and news plus continued access to the members only section of the WEA website therefore allowing you to access presentation materials from previous WEA conferences. Please note that membership renewals are now handled separately from the conference registrations with the objective being to try and ensure that your membership does not lapse and that in turn you are kept fully informed of all WEA events well in advance of them taking place. If you know of any colleagues who you believe would benefit by becoming a member of the WEA, application for membership can be made by either going to our website www.wea.org.au or contacting Trevor Leighton on 0417 597 956 / [email protected]

- WEA Membership -

- WEA Sponsorship -

3 The annual cost of being a member is currently only $65 which not only entitles members to receive the newsletter and other updates but also entitles you to reduced registration fees to our conferences which can result in savings of at least $50 / year _______________________________________________________________________________________

AUSTRALIA - BAROSSA VALLEY - JULY 25 -26

NEW ZEALAND - HAWKES BAY - OCTOBER 17 – 18

The National Conference and Exhibition of the WEA

Progress is well underway with the planning of both our Australian and New Zealand 2018 conferences with the dates and venues being as follows: -

• 2018 Australian Conference Date: Wednesday 25th & Thursday 26th July Venue: Vine Inn – Nuriootpa – Barossa Valley – South Australia

• 2018 New Zealand Conference Date: Wednesday 17th & Thursday 18th October Venue: Napier Conference Centre – Napier – Hawkes Bay Region – New Zealand North Island

2018 Australian Conference Planning for the Australian conference and exhibition is particularly well advanced with the program outline being as follows: -

- 2018 WEA Conferences

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WEA AUSTRALIAN CONFERENCE & EXHIBITION 2018

PROGRAM OUTLINE (Detailed program information will be updated on our website www.wea.org.au)

Wednesday July 25th 8:30am Registration commences - coffee and view exhibition

9:30 am Conference Opens inc Keynote Address 10.30 am COFFEE BREAK in exhibition area 11.00 am Conference Resumes – Winery Practices & Scheduling

12.45 pm LUNCH in exhibition area (AGM will be held during the lunch break) 2.15 pm Conference Resumes – Cross Industry Oxygen Management Forum 4.00 pm COFFEE BREAK in exhibition area 4.30 pm Conference Resumes – Cooperage Session 5.30 pm Conference ends for day. 5.30 pm Networking and Stress Relief (drinks) 6.00pm Free Time

Thursday July 26th

9:00 am Coffee in Exhibition Area 9:30am Conferences Resumes – Back to Basics Session 11:00am COFFEE BREAK in exhibition area 11:30 am Conference Resumes – Energy & Automation Session 1.00 pm LUNCH in exhibition area including Sponsors prize draws 2:30 pm Conference Resumes – TBA 3.30 pm COFFEE BREAK in exhibition area 4.00 pm Conference Resumes – Educational Tasting 5.00 pm End 6:30 pm Pre-Dinner drinks 7.00pm CONFERENCE DINNER including conclusion of the conference

Australian Conference Sessions & Speakers Each session will focus on a particular winery resources area with many of the speakers for each session already being confirmed.

1 Day One Following the opening of the conference the first session will firstly deal with the results from the AWRI Winery Practices Survey recently conducted by the AWRI, this presentation will be followed by two others, one dealing with production scheduling from grape resourcing through to bottling and packaging and the other dealing with problem solving through a structured analysis approach. The next session planned is a cross industry oxygen management forum that will be chaired/convened by Dr Simon Nordestgaard from the Australian Wine Research Institute (AWRI) and will include a panel made up of representatives from a number of major wine companies plus hopefully brewing representatives each of which will give a short talk (10 to 15 mins) outlining the following: -

• What their company does to manage dissolved oxygen • QC process in place to monitor & control D.O • Steps taken, and innovations put in place to improve control and results achieved • Future steps being considered

The forum will then open up to discuss the different approaches being taken and different measurement technologies being used plus conference delegates in attendance will be encouraged to participate with the objective being to understand the differences and similarities between both wineries and other beverage industries and see if we can learn from each other. The final session for day one will be associated with cooperage looking at history, sourcing and selection of oak, the manufacturing process inc toasting, impact on different maturation styles and the future challenges for oak. Day Two Session one will comprise of a number of short 15-minute presentations each of which will deal with a particular winery resource / process and cover some of the basic criteria that needs to be considered when going through the process of determining the most suitable solution for the task under consideration. The next session will comprise of two presentations dealing with renewable energy issues including storage and solar pumping options plus a third presentation dealing with energy usage and automation. Following lunch, the third session will take place the content of which is as yet to be determined. The final session of the conference will be an educational tasting the details of which are currently being firmed up. Speakers Speakers confirmed to date and the titles of their presentations are as follows: - 25 Min Technical Presentations

• Dr Simon Nordestgaard – AWRI – Senior Engineer – “How many people are doing what? – Technology adoption in Australian wineries” – Talk based on the results from the AWRI Winery Practices Survey recently conducted by the AWRI.

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• Mr. James Balzary – Ailytic – Founder & CEO – “Optimal Resources Assignment and Integration from Winery Operations to Packaged Product” – Talk on production scheduling and planning inc case studies.

• Mr. Alex John – A.P. John Coopers – Cooper, Chief Toaster, Production Planning, Sales Interface – “Oak: Past, present and future” – Talk on cooperage inc history, sourcing and selection of oak, manufacturing process inc toasting, impact on different maturation styles and the future challenges for oak.

• Mr. Peter Goss – Archer Environmental – Director – “Structured Problem Solving” – Talk on problem

solving through a structured analysis approach.

• Mr. Craig Durrheim – Danfoss drives – “Solar Pumping Solutions and Considerations when Installing VSD’s”.

• Mr. Scott Wooldridge – Rockwell Automation – Managing Director, South Pacific – “Energy Usage &

Automation”.

• Mr. Theodore Strecker – The Solar Project – Director of Engineering & Projects – “Battery Applications for Wineries: Peak Looping, Load Shifting or Backup”

15 Min “Back to Basics” presentations

• Mrs. Jannie Howard – Gordon Brothers Ind – Marketing Manager – “Refrigeration Plant Options & Selection”

• Mr. Tom Mackerras – A&G Engineering – National Engineering Manager – “Understanding Stainless

Steel Grades & Applications”

• Mr. Chris Travers – Travhotec – Director – “Sanitation or Sterilisation and Your Application Conference Updates

Regular updates regarding the Australian conference program including speaker professional biography’s and presentation abstracts will be posted on the WEA website www.wea.org.au . 2018 New Zealand Conference Planning of the New Zealand conference program is currently in its early stages with feedback being received from a good number of NZ wine companies outlining what they would like to see covered in the program which is greatly appreciated and will assist significantly in ensuring that the conference program covers topics of significant relevance to the New Zealand wine industry. Should there be any topics that you would like to see covered in the NZ conference program please forward any suggestions to David Clark via email [email protected] 2018 Australian & New Zealand Conferences Exhibiting Suppliers interested in exhibiting at either the Australian or New Zealand events please contact Trevor Leighton at either [email protected] or 0417 597 956 to secure your preferred exhibitor booth. _______________________________________________________________________________________

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4 As advised in the May & November 2007 editions of ‘WineLines’ WEA member and project engineer at Treasury Wine Estates Gavin McMillan has been participating as part of a Standards Australia review committee who are reviewing AS1528 -2001 being the National Standard covering stainless steel tube and fittings. The review has now been submitted to Standards Australia for formatting and editing following which the review committee will have a final review before the proposed revised standard will be sent out for Public Comment. A further progress update regarding this review will be included in the May edition of ‘WineLines’

Automated dissolved gas management systems using membrane contactors for gas transfer have recently been introduced to the Australian wine industry. They potentially allow for faster and more precise dissolved gas adjustment and reduced gas consumption. In this article, AWRI Senior Engineer, Simon Nordestgaard reviews how they work and compares them with alternatives. Membrane contactors facilitate mass transfer between two fluids. For wine gas management, wine flows on one side of the membrane and a gas (or vacuum) flows on the other side. Wine doesn’t pass through the membrane because the membrane is hydrophobic (water-repelling) and has very small pores (0.03 μm). Gases diffuse through the membrane into or out of the wine depending on the operating conditions. The basic principles are illustrated in Figure 1. In Figure 1a there is more carbon dioxide (CO2), oxygen (O2) and nitrogen (N2) in the wine than in the vacuum stream, so these gases diffuse out of the wine through the membrane into the vacuum stream. In Figure 1b, there is more CO2 in the gas stream than in the wine, so the CO2 diffuses from the gas stream into the wine. O2 and N2 are still removed from the wine since they are at higher levels in the wine than in the gas stream. By using a combination of the approaches shown in Figure 1a and Figure 1b it is possible to adjust wine CO2 concentration down or up to a set level (including full carbonation) while removing a large proportion of O2 and N2, all in a single pass. Dissolved gas management systems for wine that use membrane contactors (e.g. Figure 2) are now being built by K+H, PTI Pacific (which builds systems for 3M) and Juclas. While there are differences between the systems, they all use Liqui-Cel membrane contactors (Figure 3). Liqui-Cel membrane contactors are manufactured by Membrana, which was purchased in 2015 by 3M. The membranes are in the form of very thin hollow fibres (microporous tubes with an outer diameter of 300 μm) knitted together in an array that is wrapped around a central distribution/collection tube. The gas or vacuum flows through the inside of the fibres and the wine flows across the outside of them. The arrangement of tightly bundled thin hollow fibres provides a large surface area for efficient gas transfer without a large wine pressure drop. History and adoption Membrane contactors suitable for industrial gas transfer applications were introduced in the mid-1990s. They have been trialled in wine applications by German and French research organisations since the mid-2000s.

- AS 1528 Review -

- Membrane Contactors for Management of Dissolved Oxygen and Carbon Dioxide -

5 There has been significant commercial adoption of the technology recently, with more than 50 new installations for wine gas management in Europe, most of them in Germany. In Australia, while the use of membrane contactors for wine gas management is new, the same membranes have been used here for dealcoholisation since the mid-2000s. Membrane contactors are used in the Memstar process to remove alcohol from the permeate stream coming from a reverse osmosis separation of wine. The membrane contactor step is referred to as evaporative perstraction and is performed against strip water instead of against a gas/vacuum. It is also possible to dealcoholise wine directly with a membrane contactor without prior RO separation, albeit with some loss of volatiles, particularly when larger reductions in alcohol are made (Diban et al. 2008)

Figure 1. Illustration of gas transfer in a membrane contactor

Figure 2. Automated dissolved gas management system using a membrane contactor (K+H)

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Figure 3. Liqui-Cel membrane contactor module cut-away showing the flow path of liquid/wine (Membrana/3M)

Theory Partial pressure: The pressure exerted by a single component of a gas mixture. Dalton’s law: The total pressure exerted by a gas mixture is equal to the sum of the partial pressures of the individual gases in the mixture.

P = pCO2 + pO2 + pN2 Henry’s law: Each gas dissolved in a wine exerts a partial pressure proportional to its concentration, at equilibrium.

p*CO2 = HCO2 . x*CO2 p*O2 = HO2 . x*O2 p*N2 = HN2 . x*N2 The driving force for addition or removal of each gas from a wine in a membrane contactor is the difference between the partial pressure exerted by the gas species in the wine (according to Henry’s law) and the partial pressure of that same gas species in the gas/vacuum strip stream. The direction of diffusion being from the side with the higher partial pressure to the side with the lower partial pressure. Henry’s law constants (H) are temperature dependent. They have higher values at higher temperatures meaning that the same concentration of a dissolved gas exerts a higher partial pressure at higher temperatures (i.e. it is less soluble and can be more easily removed).

7 Sensory and chemical impacts Carbon dioxide concentration has a major impact on wine taste irrespective of the technology used to add or remove it. Red wines are typically bottled with lower levels than white wines, and semi-sparkling and sparkling wines have much higher concentrations. The method of introduction of CO2 with membrane contactors is quite different from other carbonation techniques. It involves bubble less diffusion. There have been suggestions that this technique results in bubbles that are finer and more like those in a bottle-fermented sparkling wine than with other in-line carbonation methods. This is questionable. While there may be bubble differences immediately after carbonation conducted using a membrane contactor compared to another in-line carbonator, it seems likely that the bubble dynamics will be the same after CO2 equilibration in a bottle for weeks or months prior to consumption (unless there is some influence of different N2 concentrations – see later section). Finer bubbles in high quality Champagne wines are mainly a consequence of these wines having lost CO2 during ageing (Liger-Belair 2004); bottle-fermented wines may also have higher levels of surface-active chemicals that influence bubble dynamics. Loss of aromatic compounds is a potential issue occasionally raised in discussions about gas management. Blank and Vidal (2012) demonstrated that there were negligible losses of esters and some other aroma compounds during treatment of a model wine solution with a membrane contactor and verified this further using theoretical analysis. This suggests that loss of desirable aroma is unlikely to be an issue when adjusting wine dissolved gas concentrations with a membrane contactor. Some very volatile reductive aroma compounds like hydrogen sulfide may be removed to some extent. Oxygen levels in wine after processing with membrane contactors can sometimes be quite low. There is anecdotal evidence that if they are used in conjunction with some new bottling lines that achieve very low O2 pick-up, the low overall O2 level could lead to reductive characters developing in-bottle for some wines. To counteract this risk, the K+H system has a mode where O2 can be added to a target level. Membrane contactors are being used successfully in Europe for dissolved gas adjustment, but as with any relatively new technology, it would be prudent for Australian wine companies to perform side-by-side trials against existing treatment methods to assess the sensory effects prior to adoption. Automation Sensors to measure CO2 and O2 concentration in the exiting wine are a typical feature of automated membrane contactor systems. They facilitate control to a set-point (e.g. Figure 4). Optical O2 sensors are relatively cheap but CO2 sensors can contribute significantly to overall system cost. CO2 sensors can also sometimes overstate the CO2 concentrations at low concentrations, depending on the concentrations of residual O2 and N2 and whether the sensor compensates for the partial pressures that these gases exert. If a unit is to be used in a single pass it is important that the CO2 and O2 in the wine exiting the system are always at the correct concentration irrespective of fluctuations in wine flow rate, temperature or other conditions, particularly if the system is installed directly on a bottling line. Fast CO2 sensors are important in this regard. Systems sometimes also employ other control features to manage feed fluctuations. For example, the K+H system employs a mathematical model of gas exchange so that it can adapt to changing feed conditions before the sensors on the wine outlet would detect them. A common criticism of many traditional carbonators is their poor ability to react to changes in conditions. Membrane contactors with advanced control systems seem to offer an alternative and perhaps lend themselves better to CO2 sensors because gases are dissolved immediately without bubbles, and they remove N2 and O2 that can influence CO2 sensor accuracy. Other aspects of some membrane contactor systems are also automated. These include verification of membrane condition, and membrane cleaning, drying and conservation. Flow meters, pressure sensors and temperature probes are amongst the other instrumentation included to automate operation. It is possible to buy much cheaper membrane contactor systems with less automation, but given some of the complexities of working with membranes manually, this may be a false economy.

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Figure 4. Control screen on a dissolved gas management system (K+H)

Process timing, unit sizing and cost Wine must be well filtered before it is introduced into a membrane contactor. Pre-filtration to at least 5 μm particle size is the absolute minimum requirement specified by the membrane manufacturer (Membrana/3M 2016), but system suppliers generally specify tighter limits. For example, K+H specifies a minimum pre-filtration requirement of 1 μm . The tight filtration requirements are understandable given that the membrane module consists of an expensive tightly wrapped bundle of 300 μm microporous fibres. The pre-filtration requirements of membrane contactor systems limit when the technology can be used to late in the winemaking/packaging process. Systems are generally designed to be used in a single-pass (as opposed to during recirculation on a tank). To avoid creating an extra step and to get the most use out of the machine it may be best to place the system in-line with another process, such as on the outlet of a cross-flow filter or on a bottling line. For dedicated packaging facilities receiving wines from off-site, the best place to put a system may be directly on the bottling line as opposed to at the point of tanker off-load. Off-loads are typically performed at higher flow rates than bottling lines, which would require larger systems. Furthermore, facilities may not be certain of the clarity of the wine until after unloading. Gas management systems should be sized by suppliers based on specific processing requirements (e.g. desired wine flow rates, temperatures, inlet and outlet CO2 and O2 concentrations). In Australian trials, it was observed that the K+H unit shown in Figure 2 could carbonate a white wine from 0.95 up to 1.7 g/L (9°C) at >18,700 L/hr and could carbonate a base white wine up to 9.1 g/L (0°C) at 8,000 L/hr but was only able to decarbonate a still red wine from 1.3 to 0.5 g/L (12°C) at 4,000 L/hr. These examples illustrate that if a system is not designed around the required application, it may be over-, or more importantly under-sized. It also suggests that larger systems may generally be required for removal of gases to low levels as might be common in red wine production or in preparation for bag-in-box packaging or bulk flexitank filling.

9 The cost of a membrane contactor system is dependent on the specific design, but as an indication, the unit shown in Figure 2 was approximately $180,000. A similar capacity unit from another manufacturer was a similar price. Membrane cleaning and lifespan There are some restrictions on the chemicals that can be used for cleaning membrane contactors. For example, caustic solutions can be used but some common proprietary cleaning solutions cannot be because they contain additives that would damage the membranes. Solvents and surfactants need to be avoided as they can wet-out the membrane (remove its hydrophobic nature) and oxidising agents like chlorine, hydrogen peroxide and peracetic acid will also shorten membrane life if used too frequently. Water temperature must never exceed 85°C during hot water sanitisation. System suppliers should be consulted for specific cleaning procedures. Guidelines can also be found on the Liqui-Cel website (Membrana/3M 2016). Membrane life will depend on the specifics of use, including cleaning procedures, but a typical lifespan of 3-5 years has been suggested in discussions with suppliers. Nitrogen, ‘fobbing’ and bottling line speed Membrane contactors remove N2 at the same time as they remove O2 and add/remove CO2 (except when N2 is used as the strip gas, in which case N2 is added not removed). K+H has suggested that this N2 removal may reduce ‘fobbing’ (foaming over) during bottling. It advises that a German customer has been able to increase its average bottling line speed by 10% by installing a membrane contactor system on its vacuum fill line because of reduced fobbing. The customer is bottling large quantities of white wine at 15°C to a specification of 1.5 g/L CO2 to meet the requirements of a major retailer. Prior to installation of the membrane contactor the company had to add CO2 in tank to a slightly higher level than 1.5 g/L to counteract losses during bottling and fobbing was experienced (1.5 g/L is close to the solubility limit of CO2). K+H believes that this is not just due to the bubble less introduction of CO2 with membrane contactors but also due to N2 removal Nitrogen is mentioned in Australian wine packaging guidelines (WFA 2015) as being one cause of fobbing during filling and the issue is also recognised in soft drink manufacture, where the water used is de-aerated for this and other reasons. Air (N2 and O2) provides nucleation sites on which CO2 bubbles can form (Steen 2006, Molony 2014). N2 is commonly used in wine production for sparging so it is conceivable that it may be present in wine at reasonably high concentrations relative to its solubility. For bubble less CO2 introduction and/or N2 removal to have an influence on bottling line speed, fobbing needs to currently be speed limiting. From discussions with a couple of Australian bottlers, it appears that fobbing does not generally limit line speed for nominally still wines, but that it does for semi-sparkling and sparkling wines, so there may be an opportunity for improvement when packaging those wine types. It would be good to independently verify whether these improvements can be realised. From a research perspective, dissolved N2 is interesting because there does not appear to even be basic data published on typical N2 concentrations in wine, let alone whether these concentrations can influence bubble dynamics during packaging or consumption. Comparison with existing sparging/gas injection practices Introduction of N2 and CO2 via sinters is the current method of making small adjustments to O2 and CO2 concentration. The sinter surface area is much smaller than with a membrane contactor and the pore size is much higher (typically around 15 μm, compared with 0.03 μm in a membrane contactor). Bubbles of gas are injected and gas exchange occurs at the surface of the bubbles as opposed to in the pores of a membrane. When wine is sparged with N2 to remove O2 and CO2, the dissolved O2 and CO2 diffuse into the N2 bubbles and leave in the bubbles at the top of the tank. Just as with a membrane contactor, removal of dissolved gases is faster at higher temperatures. Sparging can be performed in-line during transfers and during pumping recirculation of a tank or it can be performed directly in tank via the tank valve or a drop-in sparger.

10 Sparging directly in a tank is easier to set up since no pump and hoses are needed, but it is likely to be slower. The increased agitation that occurs in-line (during transfer or recirculation) tends to create and distribute a larger number of small bubbles with a greater bubble surface area for gas transfer. A typical in-line sparger that costs around $300 is illustrated in Figure 5a. Another in-line sparger design with a larger sinter surface area and elements to create turbulence is illustrated in Figure 5b. Designs like that shown in Figure 5b are more expensive (and therefore not used as often), but still cost less than $1,000 and allow for faster gas adjustment and lower gas consumption (Allen 1991). Wilson (1985) showed that sinter pore size also influences sparging efficiency with 2 μm being more efficient than 15 μm at the same gas flow rate, presumably due to smaller bubbles being released with the 2 μm sinter. However, 15 μm sinters are most commonly used in the wine industry. This may relate to difficulties in achieving sufficient gas flow rate through finer sinters, either due to the size of the pores or clogging of those pores. In support of this theory, staff at one winery noted that they had removed the sinters in many of their sparging fittings altogether because of difficulties in getting enough gas through. Sinters do have some advantages over membrane contactors for gas adjustment. They are much cheaper to buy and can work with turbid wine. Generally, gas usage with a sinter is higher (Blank and Vidal 2012) and the time to reach the desired level of CO2 and/or O2 can be long and/or hard to predict. It can also involve separate steps of injection of N2 and CO2 to achieve specifications for both CO2 and O2.

Figure 5. In-line spargers/gas injectors: (a) standard, and (b) with elements to promote turbulence prior to a large surface area sinter tube and gas supply from the outside (simplified concept drawings only - partly based on models sold by W.E. Ware & Co. and WEMS) Automated sparging/gas injection systems More sophisticated approaches to using sinters for gas management have also been developed. Around 2012, Parsec introduced a system with an O2 sensor that is used to control gas injection via a sinter and achieve a set O2 level. At the end of 2017 it introduced a system with two sinters and both CO2 and O2 sensors (Figure 6, CO2 and O2 sensors not shown). These systems can be operated in recirculation mode on a tank or in a single-pass arrangement. For recirculation on a tank, the CO2 and O2 and sensors are placed on the wine inlet to the machine. CO2 and N2 are injected via the sinters and the system automatically stops once the set-point for the tank has been reached. When the device is used in a single pass, the CO2 and O2 sensors are placed on the wine outlet from the machine and these measurements are used to manipulate the injection of CO2 and N2. The obvious question when using a machine like this in a single pass with O2 and CO2 sensors on the outlet only a short distance after injection of bubbles of CO2 and N2 is how representative will the dissolved gas concentrations measured at that point be? Will more gas exchange occur after the sensors and will the sensor measurements be influenced by the bubbles? Parsec advises that its system has an auto-compensation mode that takes into account post-sensor gas transfer. It also employs at least 10 m of hose between the two gas injection sinters and in some instances an additional valve to improve dissolution of CO2 before passing to the second sinter for N2 injection. The Parsec systems are cheaper than the membrane based contactor system. The single sinter O2-only adjustment system costs around $40,000 and the two-sinter system that can adjust both CO2 and O2 costs approximately $100,000. How well these systems perform in comparison with a membrane contactor based system could only be definitively determined by independent trials.

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Figure 6. Automated dissolved gas management systems using sinters instead of a membrane contactor (Parsec)

Conclusions Automated dissolved gas management systems are new options for the Australian wine industry that potentially offer gains in speed, labour, and gas consumption. This paper provides a summary based on observations at initial Australian winery trials of one membrane contactor system and from discussions with several suppliers. The Australian industry will no doubt learn more about the technology as equipment is trialled and adopted further. Future trials could further study performance and investigate topics like the influence of removing N2 on fobbing. To discuss the technology or share thoughts or experiences please contact Simon Nordestgaard ([email protected], 08 8313 6600). Acknowledgements The author thanks the staff of K+H, 3M, PTI Pacific, Winequip, W.E. Ware & Co., WEMS, Parsec, Wine Energy, Romfil, MEP Instruments, and the wineries/bottlers involved with trials of the K+H system for their help and advice. In particular, Dr Andreas Blank of K+H is thanked for his technical advice. The AWRI’s communications are supported by Australia’s grapegrowers and winemakers through their investment body Wine Australia, with matching funds from the Australian Government. The AWRI is a member of the Wine Innovation Cluster in Adelaide. Disclaimer Readers should undertake their own specific investigations before purchasing equipment or making major process changes. This article should not be interpreted as an endorsement of any of the products described. Manufacturers should be consulted on correct operational conditions for their equipment, including cleaning procedures. References and further reading Allen, D.B. 1991. A new twist in sparging. Aust. N.Z. Grapegrower Winemaker (334): 55-57. Blank, A., Vidal, J-C. 2012. Gas management by membrane contactor: Ester and higher alcohol losses, and comparison with porous injector. Bulletin de l’OIV 85: (971-973): 5-14. Blank, A., Schmidt, O., Vidal, J-C. 2012. Anleitung zum gasmanagement bei wein. Das Deutsche Weinmagazin (12): 22-27. Blank, A., Schmidt, O., Vidal, J-C. 2013. Knoff hoff: Membrananlagen zum gasmanagement. Das Deutsche Weinmagazin (20): 14-19. Date, S. 1990. Mathematical model for CO2 stripping using sparging. Williams, P.J., Davidson, D.M., Lee, T.H. (eds). Proceedings of the 7th Australian Wine Industry Technical Conference: Adelaide: Winetitles: 268-269.

12 Diban, N., Athes, V., Bes, M., Souchon, I. 2008 Ethanol and aroma compounds transfer study for partial dealcoholization of wine using membrane contactor. J. Mem. Sci. 311: 136-146. Gill, C.B., Menneer, I.D. 1997. Advances in gas control technology in the brewery. The Brewer 83(2): 77-84. Liger-Belair, G. 2004. Uncorked: the science of champagne. Princeton, NJ, USA: Princeton University Press. Membrana/3M. 2016. Design & operating conditions for Liqui-Cel extra-flow membrane contactors + Cleaning guidelines. http://www.liquicel.com/technical-resources/startup-operating-guides.cfm. Molony, R.H. 2014. Carbonation and bottling debugged. http://www.molab.co.nz/images/pdf/cbktot5.pdf. Sander, R. 1999. Compilation of Henry’s law constants for inorganic and organic species of potential importance in environmental chemistry. Version 3. http://www.henrys-law.org/henry-3.0.pdf. Schmidt, O., Ulbrich, J., Waidelich, G. 2008. Verfahren zur optimierung der gehalte an gelösten gasen sowie der alkoholreduzierung: Völlig losgelöst. Das Deutsche Weinmagazin (5): 20-25. Steen, D.P. 2006. Carbon dioxide, carbonation and the principles of filling technology. In: Steen, D.P., Ashurst, P.R. (eds). Carbonated soft drinks: Formulation and manufacture. Blackwell Publishing. Waidelich, G. Vidal, J-C. 2014. Eight years of experiences in gas management in wine with membrane contactors. Proceedings of Mempro 5, 9-11 April 2014,Toulouse, France. WFA. 2015. Wine packaging guidelines. https://www.wfa.org.au/assets/technical-and-packaging/WFA-Wine-Packaging-Guidelines-May-2015.pdf. Wiesler, F. 1996. Membrane contactors: An introduction to the technology. Ultrapure Water May/June: 27-31. Wilson, D.L. 1985. Sparging with inert gas to remove oxygen and carbon dioxide. Aust. N.Z. Grapegrower Winemaker (256): 112-114. Wollan, D. 2010. Membrane and other techniques for management of wine composition. Reynolds, A.G. (ed). Managing wine quality, volume 2: Woodhead Publishing: 133-163. _______________________________________________________________________________________________ oud – based

Rockwell Automation Article The demand for energy is increasing. Volatile energy prices, inconsistent supply and increasingly stringent environmental regulations directly impact the profitability of manufacturers. With electric motors as the driving force behind most production output, improved motor control performance and motor efficiency means greater overall production efficiency. Reducing a fan or pump operating load by only 20 percent can result in up to 50 percent energy savings. In today’s competitive environment, this is a saving that manufacturers simply cannot afford to ignore. Pumps are necessary to perform a variety of winemaking tasks, including filtration, bottling and wine transfer. Centrifugal pumps are frequently used in winemaking processes. They work by converting driver energy into kinetic energy in a liquid by accelerating it to the outer rim of a revolving device known as an impeller. The amount of energy given to the liquid corresponds to the velocity at the edge or vane tip of the impeller. The faster the impeller revolves or the bigger the impeller, then the higher the velocity of the liquid at the vane tip and the greater the energy imparted to the liquid. Creating a resistance to flow controls the kinetic energy of a liquid coming out of an impeller. The first resistance is created by the pump casing, which catches liquid and slows it down. When the liquid slows down in the pump casing, some of the kinetic energy is converted to pressure energy. Pressure is a measurement of the resistance to flow. Variable speed drives can deliver significant energy savings throughout the winemaking process by taking advantage of the change in pump characteristics that occur when the impeller speed in changed. Varying the speed requires less power. The energy savings will be dependent on the amount of time the pump is operated at each reduced speed point. Advances in technologies such as the Internet of Things, are enabling devices to get smarter and meet endusers networking, integration, diagnostics and intelligence demands. Energy monitoring and efficiency technologies are advancing their real time data capabilities and mobility. Motors and drives are gaining improved integration and connectivity.

- Energy Savings with Adjustable Frequency Drives -

13 Motor control devices such as variable speed drives and overload relays are becoming more intelligent. By connecting them over Ethernet, manufacturers can proactively monitor where their energy is being used, providing information that enables decisions to be made about where energy savings can be made. To help winemakers save energy, Rockwell Automation has prepared a whitepaper and online tool to calculate potential energy savings that could be achieved when using AC drives for pumps. To download the whitepaper, please visit: http://literature.rockwellautomation.com/idc/groups/literature/documents/wp/drives-wp010_-en-p.pdf

14 – monitoring now a gam e

Pall Corporation – Advertorial

Pall’s GeneDisc is an easy to use, modular system for rapid screening and identification of spoilage or pathogenic organisms in the food & beverage industries. Current applications include yeast, TAB spoilage, beer spoilage, and numerous pathogenic species. GeneDisc provides accelerated decision making (e.g. faster product release) along with rapid response troubleshooting / root cause analysis of contamination events. The Yeast Screening and Yeast ID plates are the most suitable applications for use in the wine industry. The Yeast Screening plate gives a simple Absence / Presence result for each sample, while the Yeast ID plate targets 12 major spoilage yeast. There are different testing options available to suit your priorities: - Direct monitoring protocols for fast results (~2 hours) - Enrichment protocols for high sensitivity (~30 – 74 hours) - Quantification of Brettanomyces (~2 hours) In wineries, we see benefits testing at the following points of the process:

• Monitoring fermentation for spoilage yeast with the ID plate • Aging – checking for any growth of spoilage yeast with the ID plate • Finished product – screening for faster product release with the screening plate • During investigations after a contamination event using the ID plate

GeneDisc System Benefits include; Accelerated Decision Making Fast decision making tool for;

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- Rapid Microbiology -