VEN124 Section II Grape and Must Processing. Lecture 4: Grape Processing.
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Transcript of VEN124 Section II Grape and Must Processing. Lecture 4: Grape Processing.
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VEN124 Section II
Grape and Must Processing
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Lecture 4:
Grape Processing
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Reading Assignment:
Text, Chapter 3, pages 65-79; 91-99.
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In this lecture we will cover the processing steps of crushing/destemming and pressing. The lecture will include a detailed discussion of the issues to be considered when purchasing a crusher/ destemmer
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Definition
We generally refer to “must” as the material that contains juice, skins and seeds and reserve the term “juice” for the material pressed off of skins and seeds.
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Grape Processing:
Crushing/Destemming
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To Crush or Not Crush?
A Matter of Style
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Crushing/Destemming
• Purpose
• Stylistic Options
• Equipment Choices
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Purpose of Crushing
• Better extraction of juice
• Better maceration of skins
• Opportunity to remove stems
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Crushing: Stylistic Options
• No crushing– Direct to Press– Whole Berry Fermentation– Carbonic Maceration
• Crushing– Temperature– Percentage of Intact Berries
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Direct to Press
• Minimizes extraction from skins
• Used for white and blush wines
• Used to reduce/manipulate varietal character
• May be used for cryoextraction/
cyroconcentration
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Whole Berry Fermentation
Clusters are suspended in juice/ethanol
Slower fermentation
Retains fruit characteristicsJuice
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Carbonic Maceration
Juice
CO2 Atmosphere
Vessel Sealed
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Carbonic Maceration
• Berries asphyxiate• Lose some characters due to continued
berry enzymatic activity• No ethanol extraction but ethanol is
produced by fruit• Develop characteristic flavors of silage
and strawberry• Wines do not age well
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Whole Berry Fermentation vs. Carbonic Maceration
In whole berry fermentation the ethanol produced by yeast penetrates berry inhibiting “decay” reactions seen with carbonic maceration
Presence of whole berries during most active phase of fermentation traps volatile aroma characters and prevents loss due to CO2 entrainment, increasing the varietal character of the finished wine
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Whole Berry Fermentation vs. Carbonic Maceration
In carbonic maceration, the slow process of asphyxiation of the fruit leads to loss of varietal character and the appearance of new characters due to both loss of masking as well as de novo synthesis
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Cryoextraction/Cryoconcentration
• Use principle behind ice wine production
• Freeze grapes to remove water as ice
• Freeze grapes to damage skins and improve extraction
• Grapes must be processed at low (below 0°C)
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Location of Crushing Operation
• In the field – as fruit is being mechanically harvested
• At winery – raises issues of delivery of undamaged fruit
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Types of Crushers• Crusher/Stemmer
– Separates stems from crushed fruit– Desirable when:
• Stems impart a negative or undesired character to wine• Early stem removal facilitates downstream processing
• Crusher/Stem Disintegrator– Breaks up stems along with fruit– Desirable when:
• Stems impart positive character• Stems increase yield upon pressing
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Crushing: Choice of Equipment
We will now consider the factors that should be considered when choosing a crusher/destemmer to purchase
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Choice of Crusher
• Ease of Inspection/Cleaning– Microbial populations build up on crusher:
want little to no juice “reservoirs”– Source of inoculation of entire production– Ease of taking apart/putting back together
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Choice of Crusher
• Ease of Inspection/Cleaning
• Qualities of Must
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Qualities of Must
• Hole size: amount of berry damage
• Hole surface (smooth or rough?): amount of berry damage
• Type of paddle: plastic might not hold up like stainless steel
• Clearance between basket surface and paddles: amount of shearing
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Qualities of Must (continued)
• Rollers: Adjustable? Can they be bypassed?
• What % breakage of berries do you want and can crusher deliver that reproducibly?
• How much clearance of stems do you want and can crusher deliver that reproducibly?
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Choice of Crusher
• Ease of Inspection/Cleaning
• Qualities of Must
• Rate of Feed vs. Capacity of Winery
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Rate of Feed vs. Capacity of Winery
• Is crushing rate-limiting?– Slow press/tank fill allows:
• Oxygen exposure• Growth of aerobes• Loss of volatiles• Slows processing of harvest
• Is flow rate from crusher too fast?– Heat from friction– Over shoot tank
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Choice of Crusher
• Ease of Inspection/Cleaning
• Qualities of Must
• Rate of Feed vs. Capacity of Winery
• Dependability– Breakdown frequency– Ease of mechanics/repair– Type of materials/construction
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Choice of Crusher
• Ease of Inspection/Cleaning
• Qualities of Must
• Rate of Feed vs. Capacity of Winery
• Dependability
• Overbuilt?
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Overbuilt?
• Will be running at sub-optimal conditions• May not meet specifications/expectations• Increases chances of equipment failure• If remove berries in first third of crusher then
the rest of the time the stems are simply being whacked about which will result in the appearance of stem fragments in the must
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Choice of Crusher
• Ease of Inspection/Cleaning
• Qualities of Must
• Rate of Feed vs. Capacity of Winery
• Dependability
• Overbuilt?
• Compatibility with Other Equipment
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Compatibility with Other Equipment
• Using auger, conveyer belt, forklift or hand delivery of fruit to crusher?
• How key is uniformity of feed for optimal performance of crusher?
• Capacity of must pump
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Choice of Crusher
• Ease of Inspection/Cleaning
• Qualities of Must
• Rate of Feed vs. Capacity of Winery
• Dependability
• Overbuilt?
• Compatibility with Other Equipment
• Is Adjustment Possible While Running?
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Adjustment While Running
• Allows for adjustment of must quality without stopping and restarting operation – Berry loss with stems– Seeds being crushed– Stems cracked
• Allows for non-uniform juice composition which may increase desirability of final product
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Choice of Crusher
• Ease of Inspection/Cleaning• Qualities of Must• Rate of Feed vs. Capacity of Winery• Dependability• Overbuilt?• Compatibility with Other Equipment• Is Adjustment Possible While Running?• Service
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Service
• Spare parts accessibility• Availability of service personnel
– Technical expert vs. salesperson
• Speed of response• Cost• Operating manual clearly written
– Wiring diagram– Trouble shooting guide
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Choice of Crusher• Ease of Inspection/Cleaning• Qualities of Must• Rate of Feed vs. Capacity of Winery• Dependability• Overbuilt?• Compatibility with Other Equipment• Is Adjustment Possible While Running?• Service• Portability
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Portability
• Can Crusher/Destemmer be moved?
• How well can it be leveled?
• How sturdy is it?
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Grape Processing:
De-juicing
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De-juicing
In some cases, it may be desirable to separate the juice from the skins and seeds using a de-juicing tank. This process can occur prior to pressing in white and blush wine production to yield a juice with minimal extraction.
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De-juicer tanksSkins and Juice
Juice
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De-juicing
Once de-juicing is complete, the tank is then moved over the press and the must dumped into the press.
Continuous de-juicers based on must traveling over a screen are also available.
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Grape Processing:
Pressing
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Pressing
• Purpose
• Stylistic Considerations
• Equipment Options
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Purpose of Pressing
• To recover juice/wine associated with pulp, skins and seeds that would not be released by simple draining
• Can separate press fractions to manipulate juice/wine composition
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To Press or Not Press?
A Matter of Timing.
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Timing of the Pressing OperationMaceration/Skin Contact first: To allow greater extraction of materials from skins
prior to removal by pressingFermentation first:
To enhance extraction by ethanol, CO2, and heat of fermentation
Stylistic reasons for late pressing: Whole Berry Fermentation Carbonic Maceration
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Pressing: Equipment Options
• Batch
Basket Press
Cylindrical Press
• Continuous
Screw Press
Belt Press
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Basket Press
• Ideal for small volumes
• Low yields/High volume loss
• Low damage to seeds and skins (minimize extraction)
• Uniform pressure difficult
• Messy to clean
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Basket Press
Piston
Juice
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Cylindrical Presses
• Piston• Air Bladder• Vacuum• Easy to control pressure uniformly• Elaborate pressing cycles and
separation of juice lots possible• Moderate yield• Somewhat messy to clean
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Cylindrical Presses
Piston
Juice
Air Bladder
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Vacuum Presses
• Apply vacuum to extract liquid• Compatible with very low
temperatures
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Screw Press
• High yield
• High tissue (seed and skin) damage
• High solids content of juice
• Higher astringency of wines
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Dry Pomace
Wine/Juice
Screw Press
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Belt Presses
• Juice can be drained at different levels of pressure
• Low to moderate to high yield: fully adjustable
• May break seeds due to shear forces
• Microbial population build up can be a problem
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Belt Press
Juice can be removed at different pressures
Dry Pomace
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Choice of Press
• Yield vs. Quality
• Affects juice composition: phenolics, tannins, pH
• Stylistic considerations
• Cost
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Pressing Aids
• Inert material that can be used as a hard surface against which to press must
• Increases yield of juice