WO2002092754A1 - Processus et appareil permettant de combiner la maceration thermiquement assistee et l'auto-enrichissement dans la production de vins roses et de vins rouges - Google Patents

Processus et appareil permettant de combiner la maceration thermiquement assistee et l'auto-enrichissement dans la production de vins roses et de vins rouges Download PDF

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Publication number
WO2002092754A1
WO2002092754A1 PCT/IT2001/000236 IT0100236W WO02092754A1 WO 2002092754 A1 WO2002092754 A1 WO 2002092754A1 IT 0100236 W IT0100236 W IT 0100236W WO 02092754 A1 WO02092754 A1 WO 02092754A1
Authority
WO
WIPO (PCT)
Prior art keywords
phase
heat
medium
temperature
grapes
Prior art date
Application number
PCT/IT2001/000236
Other languages
English (en)
Inventor
Mario Niero
Original Assignee
Velo Spa
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Velo Spa filed Critical Velo Spa
Priority to PCT/IT2001/000236 priority Critical patent/WO2002092754A1/fr
Priority to EP01936795A priority patent/EP1387883A1/fr
Publication of WO2002092754A1 publication Critical patent/WO2002092754A1/fr

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Classifications

    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
    • C12G1/00—Preparation of wine or sparkling wine
    • C12G1/02—Preparation of must from grapes; Must treatment and fermentation
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B01—PHYSICAL OR CHEMICAL PROCESSES OR APPARATUS IN GENERAL
    • B01D—SEPARATION
    • B01D1/00—Evaporating
    • B01D1/0094—Evaporating with forced circulation
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B01—PHYSICAL OR CHEMICAL PROCESSES OR APPARATUS IN GENERAL
    • B01D—SEPARATION
    • B01D1/00—Evaporating
    • B01D1/26—Multiple-effect evaporating
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B01—PHYSICAL OR CHEMICAL PROCESSES OR APPARATUS IN GENERAL
    • B01D—SEPARATION
    • B01D5/00—Condensation of vapours; Recovering volatile solvents by condensation
    • B01D5/0057—Condensation of vapours; Recovering volatile solvents by condensation in combination with other processes
    • B01D5/0072—Condensation of vapours; Recovering volatile solvents by condensation in combination with other processes with filtration
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
    • C12G1/00—Preparation of wine or sparkling wine
    • C12G1/02—Preparation of must from grapes; Must treatment and fermentation
    • C12G1/0213—Preparation of must from grapes; Must treatment and fermentation with thermal treatment of the vintage

Definitions

  • the present invention refers to a process for combining heat-assisted maceration and self-enrichment in the production of red and rose wines, as well as an apparatus for carrying out such a process.
  • — A is used to indicate the pressed grapes, inclusive of all solid parts of the same grapes (i. e. skin, pulp, grape-stones);
  • - B is used to indicate the must which is obtained from the removal from the pressed grapes (medium A) of all of the above-mentioned solid parts through a draining operation;
  • — D is used to indicate steam as produced from water by a steam generator;
  • - E is used to indicate a coolant or refrigerant medium;
  • — F is used to indicate the air that is removed in view of keeping some parts of the apparatus in a state of negative pressure, i. e. at a pressure below the atmospheric one
  • a first heat exchanger 20 in which the media A and B are heated up by the medium C, wherein such a heat exchanger comprises:
  • a first evaporation vessel 40 (generally known in the art under the French wording "boule") for the evaporation of the water contained in the medium B, with:
  • a second tank 50 (acting as a dwelling reservoir), on the top portion 51 of which there is provided the above mentioned mouth 42 for connection to the first evaporation vessel 40, with: • a filter 52 for the separation of the solid parts of the medium A (pressed grapes) so as to obtain the medium B (must);
  • the afore mentioned fourth heat exchanger 90 in which the medium A that flows in from the bottom of the second evaporation vessel 60 via the piping 92 connected to the pump 86, is cooled down to the alcoholic fermentation temperature by the action of the coolant medium E (which may also consist of chilled water) and is introduced via a first piping 88 and let out via a second piping 89). Downstream of the heat exchanger 90, and before reaching the fermentation equipment (not shown) there are provided appropriate devices (not shown, either) for the separation, by pressing, of all residual solid contents in the medium A as the latter flows out of the heat exchanger 90 through the piping 93.
  • the coolant medium E which may also consist of chilled water
  • the apparatus further includes:
  • a second drain pump 91 which through a piping 95 conveys outside of the apparatus the liquid phase of the medium C flowing in from the phase separator 29 which is located at the outlet 28 of the first heat exchanger 20.
  • a liquid phase can be mixed up with the medium C, subsequent to condensation in the third heat exchanger 70, and discharged by the pump 80 through the piping 94;
  • a vacuum pump 81 which, via a conduit 82 connected to that portion of the third heat exchanger 70 (outside the tube bundle 71) through which the medium C flows, sucks and removes the medium F (air) from the apparatus, so as to keep the heat exchangers 20, 30, as well as the evaporation vessels 40, 60 and the tanks 10, 50, in a state of negative pressure, i. e, at a pressure below the atmospheric one.
  • the apparatus is a continuous-duty one, i. e. of the type operating in a continuous manner, so that the described phases follow each other indefinitely without any solution of continuity.
  • the medium A (pressed grapes) is brought from its initial temperature t A o in the inlet conduit 11 into the first tank 10 (acting as a buffer storage) up to the temperature t AM (typically approx. 70° C) at which the heat-assisted maceration phase takes place in the second tank 50, by: - having the medium A pre-heated in the first heat exchanger 20 from t A o to t i by the action of the medium C, generated in the first evaporation vessel 40, i. e.
  • t AM typically approx. 70° C
  • the stirrer 58 ensures a uniform mixing of the liquid part with the solid parts of the pressed grapes (medium A) so as to extract from these parts as much as possible of colour and other substances, e. g. tannin, as needed in view of appropriately enhancing the quality of the wine to be produced, while obviously taking into due account the specificity of the latter.
  • this vapour i. e. the medium C, which most clearly is at a temperature tco that is equal to the temperature t of the medium A during heat- assisted maceration (i. e. approx. 70° C), is not wasted but delivered to the first heat- exchanger 20 via the piping 44.
  • the medium B i. e. the must obtained from the filtration of the pressed grapes by means of the filter 52, owing to its loss of water contents caused by the evaporation process that has generated the medium C, has a higher concentration of sugar as compared with the pressed grapes (medium A).
  • the medium B itself is conveyed to the inlet manifold 42 of the second heat-exchanger 30 along the piping 50 in order to be kept at a temperature t ⁇ 2 which is equal to the heat-assisted maceration temperature t AM by the live steam (medium D).
  • the medium B is brought back to the first evaporation vessel 40, and therefore also to the same second tank 50, along the piping 41 coming from the outlet manifold 33 of the second heat exchanger 30.
  • a further evaporation process i. e. production of medium C by the medium B, of course at a temperature tc2 that is lower than the evaporation temperature tco in the first evaporation vessel 40, i. e. practically at a temperature of approx. 35° C.
  • the temperature tso of the medium B (which derives from the medium A owing to the action of the filter 61) flowing out of the second evaporation vessel 60 through the mouth 63 and the piping 65, is of course equal to the temperature tc 2 of the vapour, i. e. approx. 35° C.
  • the medium C generated inside the second evaporation vessel 60 is in turn transferred to the third heat exchanger 70 through the piping 77, which starts off the top portion 69 of the said vessel 60, in view of being condensed by the coolant flowing through the tubes 71, as this has already been explained earlier in this description. Since a calculation of the heat balance of an apparatus according to the present invention leads to following final equation
  • G A mass flow of the medium A at the inlet 11 of the first tank 10
  • Gci mass flow of the water evaporated in the first evaporation vessel 40
  • Gc 2 mass flow of the water evaporated in the second evaporation vessel 60
  • rc 2 latent heat of the vapour coming from the second evaporation vessel 60, with the given temperature values, following final result is obtained
  • Gc G cl + Gc2 « 0,l * G A which in other words means that the overall amount of vapour (medium C) that is obtained in the apparatus during the two phases of evaporation in the first evaporation vessel 40 and in the second evaporation vessel 60, respectively, amounts to approx. 10%. In practice this translates into an increase by not less than 1 alcoholic degree in the wine being produced.
  • the afore described process and/or apparatus may be implemented according to other embodiments.
  • the addition of a thermal compressor may be provided downstream of the upper mouth 43 of the first evaporation vessel 40 in order to mix part of the mass flow of the medium C with the medium D before the latter is fed into the second heat exchanger 30 through the upper inlet 37.
  • a variant of this kind is certainly more expensive, but is effective in increasing the efficiency of the apparatus.

Landscapes

  • Chemical & Material Sciences (AREA)
  • Organic Chemistry (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • General Engineering & Computer Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Biochemistry (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • General Health & Medical Sciences (AREA)
  • Genetics & Genomics (AREA)
  • Health & Medical Sciences (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Physics & Mathematics (AREA)
  • Thermal Sciences (AREA)
  • General Preparation And Processing Of Foods (AREA)

Abstract

La présente invention concerne un processus et un appareil destinés au traitement des grappes pressées. Ce processus comprend dans une séquence une phase de macération thermiquement assistée des grappes pressée (A) de façon à extraire les substances souhaitées des parties solides de ces grappes, une phase de drainage destinée à retirer les parties solides des grappes (A) pressées afin d'obtenir le moût (B) et une phase d'évaporation partielle de l'eau contenue dans le moût de façon à augmenter la concentration des sucres dans ce dernier. Cette phase d'évaporation se déroule en deux étapes à deux températures (tc0, tc2) différentes et la chaleur latente de la vapeur (C) obtenue du moût (B) dans l'étape à une température plus élevée (tc0) est utilisée pour monter les grappes (A) pressées à une température intermédiaire (tA1) entre la température d'entrée (tA0) et la température (tAM) requise par la phase de macération.
PCT/IT2001/000236 2001-05-15 2001-05-15 Processus et appareil permettant de combiner la maceration thermiquement assistee et l'auto-enrichissement dans la production de vins roses et de vins rouges WO2002092754A1 (fr)

Priority Applications (2)

Application Number Priority Date Filing Date Title
PCT/IT2001/000236 WO2002092754A1 (fr) 2001-05-15 2001-05-15 Processus et appareil permettant de combiner la maceration thermiquement assistee et l'auto-enrichissement dans la production de vins roses et de vins rouges
EP01936795A EP1387883A1 (fr) 2001-05-15 2001-05-15 Processus et appareil permettant de combiner la maceration thermiquement assistee et l'auto-enrichissement dans la production de vins roses et de vins rouges

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
PCT/IT2001/000236 WO2002092754A1 (fr) 2001-05-15 2001-05-15 Processus et appareil permettant de combiner la maceration thermiquement assistee et l'auto-enrichissement dans la production de vins roses et de vins rouges

Publications (1)

Publication Number Publication Date
WO2002092754A1 true WO2002092754A1 (fr) 2002-11-21

Family

ID=11133658

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/IT2001/000236 WO2002092754A1 (fr) 2001-05-15 2001-05-15 Processus et appareil permettant de combiner la maceration thermiquement assistee et l'auto-enrichissement dans la production de vins roses et de vins rouges

Country Status (2)

Country Link
EP (1) EP1387883A1 (fr)
WO (1) WO2002092754A1 (fr)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR3029208A1 (fr) * 2014-12-02 2016-06-03 Acel Energies Systeme de refroidissement et de chauffage pour la thermovinification

Citations (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR563184A (fr) * 1923-11-28
FR767397A (fr) * 1933-04-13 1934-07-17 Procédé et appareil pour la concentration des jus de raisin
FR779329A (fr) * 1933-12-22 1935-04-02 Perfectionnements aux appareils de concentration pour moûts de raisins
FR1576483A (fr) * 1968-05-02 1969-08-01
FR2311843A1 (fr) * 1975-05-22 1976-12-17 Carlin Georges Procede de vinification des vins rouges et dispositif mettant en oeuvre ce procede
FR2351171A2 (fr) * 1976-05-11 1977-12-09 Combacal Clement Procede et dispositif pour le traitement thermique de la vendange
US4976974A (en) * 1988-06-02 1990-12-11 Chateau Yaldara Pty. Ltd. Grape juice concentrate and drink
FR2665245A1 (fr) * 1990-07-27 1992-01-31 Entropie Sa Unite de concentration d'une solution thermosensible, notamment du mout de raisin.

Patent Citations (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR563184A (fr) * 1923-11-28
FR767397A (fr) * 1933-04-13 1934-07-17 Procédé et appareil pour la concentration des jus de raisin
FR779329A (fr) * 1933-12-22 1935-04-02 Perfectionnements aux appareils de concentration pour moûts de raisins
FR1576483A (fr) * 1968-05-02 1969-08-01
FR2311843A1 (fr) * 1975-05-22 1976-12-17 Carlin Georges Procede de vinification des vins rouges et dispositif mettant en oeuvre ce procede
FR2351171A2 (fr) * 1976-05-11 1977-12-09 Combacal Clement Procede et dispositif pour le traitement thermique de la vendange
US4976974A (en) * 1988-06-02 1990-12-11 Chateau Yaldara Pty. Ltd. Grape juice concentrate and drink
FR2665245A1 (fr) * 1990-07-27 1992-01-31 Entropie Sa Unite de concentration d'une solution thermosensible, notamment du mout de raisin.

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR3029208A1 (fr) * 2014-12-02 2016-06-03 Acel Energies Systeme de refroidissement et de chauffage pour la thermovinification
EP3029134A1 (fr) * 2014-12-02 2016-06-08 Acel Energies Systeme de refroidissement et de chauffage pour la thermovinification

Also Published As

Publication number Publication date
EP1387883A1 (fr) 2004-02-11

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