Post on 16-Jan-2020
Oxygen management in the winery and packaging
July 2018
O2 through white winemaking
Harvest Crush PressClarification• Cold settle
• Centrifuge and flotation
Ferment• Stainless steel
• Oak barrels
Sulphur post ferment
Malo-lactic fermentation
Blending
Storage and treatments
Heat (protein) stabilisation
Filtration
Transfer to bottling
Cold (tartrate) stabilisation
O2 through white winemaking
Harvest Crush PressClarification• Cold settle
• Centrifuge and flotation
Ferment• Stainless steel
• Oak barrels
Sulphur post ferment
Malo-lactic fermentation
Blending
Storage and treatments
Heat (protein) stabilisation
Filtration
Transfer to bottling
Cold (tartrate) stabilisation
+ 0.08 – 0.18 mg/L
Catarino et al, Influence of Technological Operations in the Dissolved Oxygen Content of Wines, J. Chem. Chem. Eng. 8 (2014) 390-394
O2 through white winemaking
Harvest Crush PressClarification• Cold settle
• Centrifuge and flotation
Ferment• Stainless steel
• Oak barrels
Sulphur post ferment
Malo-lactic fermentation
Blending
Storage and treatments
Heat (protein) stabilisation
Filtration
Transfer to bottling
Cold (tartrate) stabilisation
Catarino et al, Influence of Technological Operations in the Dissolved Oxygen Content of Wines, J. Chem. Chem. Eng. 8 (2014) 390-394
+ 0.51 – 4.07 mg/L
O2 through white winemaking
Harvest Crush PressClarification• Cold settle
• Centrifuge and flotation
Ferment• Stainless steel
• Oak barrels
Sulphur post ferment
Malo-lactic fermentation
Blending
Storage and treatments
Heat (protein) stabilisation
Filtration
Transfer to bottling
Cold (tartrate) stabilisation
Catarino et al, Influence of Technological Operations in the Dissolved Oxygen Content of Wines, J. Chem. Chem. Eng. 8 (2014) 390-394
+ 0.33 – 0.69 mg/L
PRW results – white wine
Harvest Crush PressClarification• Cold settle
• Centrifuge and flotation
Ferment• Stainless steel
• Oak barrels
Sulphur post ferment
Malo-lactic fermentation
Blending
Storage and treatments
Heat (protein) stabilisation
Filtration
Transfer to bottling
Cold (tartrate) stabilisation
O2 through red winemakingHarvest Crush Press
Clarification• Cold settle
• Centrifuge and flotation
Ferment• Stainless steel
• Oak barrels
Sulphur post malo-lactic
Malo-lactic fermentation
Blending
Storage and treatments
Filtration
Transfer to bottling
Cold (tartrate) stabilisation
Centrifugation
Racking
O2 through red winemakingHarvest Crush Press
Clarification• Cold settle
• Centrifuge and flotation
Ferment• Stainless steel
• Oak barrels
Sulphur post malo-lactic
Malo-lactic fermentation
Blending
Storage and treatments
Filtration
Transfer to bottling
Cold (tartrate) stabilisation
Centrifugation
Racking+ 0.15 – 0.77 mg/L
Catarino et al, Influence of Technological Operations in the Dissolved Oxygen Content of Wines, J. Chem. Chem. Eng. 8 (2014) 390-394
O2 through red winemakingHarvest Crush Press
Clarification• Cold settle
• Centrifuge and flotation
Ferment• Stainless steel
• Oak barrels
Sulphur post malo-lactic
Malo-lactic fermentation
Blending
Storage and treatments
Filtration
Transfer to bottling
Cold (tartrate) stabilisation
Centrifugation
Racking
+ 0.04 – 0.16 mg/L
Catarino et al, Influence of Technological Operations in the Dissolved Oxygen Content of Wines, J. Chem. Chem. Eng. 8 (2014) 390-394
O2 through red winemakingHarvest Crush Press
Clarification• Cold settle
• Centrifuge and flotation
Ferment• Stainless steel
• Oak barrels
Sulphur post malo-lactic
Malo-lactic fermentation
Blending
Storage and treatments
Filtration
Transfer to bottling
Cold (tartrate) stabilisation
Centrifugation
Racking
Catarino et al, Influence of Technological Operations in the Dissolved Oxygen Content of Wines, J. Chem. Chem. Eng. 8 (2014) 390-394
+ 0 – 0.56 mg/L
PRW results – red wineHarvest Crush Press
Clarification• Cold settle
• Centrifuge and flotation
Ferment• Stainless steel
• Oak barrels
Sulphur post malo-lactic
Malo-lactic fermentation
Blending
Storage and treatments
Filtration
Transfer to bottling
Cold (tartrate) stabilisation
Centrifugation
Racking
O2 at packaging
In-line probe
Empty bottle
Filler bowl
Filling
Closure ApplicationIn-line
probe
Sample point
Sample point
Pump Filtration Pump Filtration
OUTSIDE INSIDE BOTTLING HALL
In-line probe
Turret
Gas knifeBottling linedirection
Bottlingtank
Cryotech liquid nitrogen system
Pre-fill LN2 dosing
Post-fill LN2 dosing
Cryotech liquid nitrogen system
0.0
0.5
1.0
1.5
2.0
2.5
3.0
3.5
4.0
No treatment Pre-fill only Post-fill only Pre-fill and post-fill
TPO
(mg/
L)
Headspace oxygen
Dissolved oxygen
Significant decrease in TPO levels
Relocation of the cap delivery chute
Relocation of the cap delivery chute
0.0
0.5
1.0
1.5
2.0
2.5
3.0
3.5
standard chute early chute
TPO
(mg/
L)
Headspace oxygen
Dissolved oxygen
Reduction in TPO levels
Deaeration turret
Deaeration turret
0.0
0.5
1.0
1.5
2.0
2.5
No treatment V-G G-V G-V-G V-G-V V-G-V-G Besttreatment
Head
spac
e ox
ygen
(mg/
L)
Turret settings affect headspace oxygen levels
Oxygen pickup reduced at each stage:• Bottling tank – 69%• Filler bowl – 53%• DO in bottle – 58%• Total package oxygen – 55%
Improvements to the bottling line have reduced oxygen pickup
Take-home messages
• Oxygen is essential to life, but can have a big impact• Oxygen management is critical to wine quality• Recent focus on winery to find out how much oxygen is
picked up at each process• Measurement and trouble-shooting at bottling also
critical• Bottling and packaging are also critical