An inertizing and cooling process for grapes cryomaceration

Abstract

Background: With this research an inertizing and cooling process for grapes cryomaceration has been set up. The process in question has been performed by an innovative plant that cooled the grapes rapidly in about 8 sec until they reached the set cryo-maceration temperature, using direct injection of liquid CO2. It works with a grape flow of approximately 2-3 tons/h, with a maximum thermal gradient of 20 K between the grape inlet and outlet temperature. For this plant a vibrating device was set up that allowed that only one grape cluster layer to be formed on the ribbon conveyor after the grapes had been put into the feedbox. A numerical model was set up for the cooling tunnel, and numerical simulations were performed to investigate the operative parameters of the machine in question. The numerical results were validated by means of experimental tests

Comparison Between the Kinetics of Conventional Maceration and A Cyclic Pressurization Extraction Process for the Production of Lemon Liqueur Using A Numerical Model

“…For a better understanding of the extraction phenomenon, analytical and numerical approaches already available in the current literature were considered (Carillo et al 2011;Formato et al 2012Formato et al , 2014Naviglio et al 2013).…”

“…A similar approach has previously been used to determine the moisture and temperature fields during the cooling process in the cryomaceration of grapes (Carillo et al 2011). In a finite element approach, an estimated value for D is supplied in Eq.…”

“…For a certain value of the initial concentration content and for the proper diffusion coefficient of the material, the analysis evaluated the time-dependent concentration distribution at the nodes. A similar approach has previously been used to determine the moisture and temperature fields during the cooling process in the cryomaceration of grapes (Carillo et al 2011). In a finite element approach, an estimated value for D is supplied in Eq.…”

Effect of canopy management techniques on the nutritional quality of Montepulciano grapevine in Puglia (Southern Italy)

“…At harvest, the number and weight of clusters, berry weight and yield per vine were recorded, and the soluble solids concentration, pH and TA in berries were measured. The sampling and quantitative analyses were carried out by using methods described by other authors (Carillo et al, 2011), while the physical and chemical analyses on must were carried out by referring exclusively to official methods (Lotti and Galoppini, 1980). In the vineyard, the entire production of the plants from each treatment was weighed and the number of clusters counted.…”

Effect of Maceration Conditions on Chemical Composition and Colour Characteristics of Merlot Wines

“…Contrarily, in red vinification must and solid parts of grapes are maintained a defined time in contact, in order to extract the colouring substances (phenolic compounds) located in the skins (Llaudy et al, 2008) and volatile compounds (Coldea, 2014). The process of maceration-fermentation involves the marc classical maceration at environmental temperature, thermal maceration (microwave and thermal maceration) and two methods not often implemented in production scale -cryomaceration and ultrasound maceration (Carillo et al, 2011). By applying the appropriate maceration procedure, the colour and aroma compounds from then grapes' skins gave to red wine's a deep red colour, a complex bouquet, personality, typical variety and harmony in taste.…”