Crossflow Microfiltration of Wine and Juice Lees Mr Garry Reeves WEA NZ
Recovering Higher Value Wine and Juice from Lees with the Pall OenoFlowTM Crossflow Microfiltration System
Winery Engineering Association Conference, Blenheim, NZ 7 September 2012 Gary Reeves © Pall Corporation 2012
Principles of dead-end and crossflow filtration
Application Oenoflow HS System
The Oenoflow HS System 3 Applications:
Main 1. Wine lees applications 2. Must lees 3. Wine clarification To increase cellar capacity when not processing lees
Traditional Methods Recovery of Wine and Juice from Lees
Rotary Vacuum Drum Filters Strong Points: • High solids capability • Dry cake discharge • Fairly automated
Weaknesses: • • • • • •
Large consumption of filter aid (DE, perlite) Costly disposal of solids/environmentally unfriendly Open system High oxygen pick up Poor wine quality (blends or downgraded) Large hold up volumes
RVD Filter
Why? Oenoflow HS System
Why? To overcome the drawbacks of traditional Diatomaceous Earth based Lees filters (RVD, chamber press) To reduce: • DE consumption with RVD • Disposal costs • Labour
To improve • • • •
Filtrate quality Oxygen pick up Wine value (higher value in recovered wine from crossflow) Working conditions
Application Recovery of Wine from Lees
Oenoflow HS System Applications
1. Wine lees
Application Recovery of Wine from Lees
Wine lees • The deposits of dead yeast and other particles that precipitate to the bottom of the tank after fermentation, fining and aging. • The solids concentration of wine lees typically varies from ~5% up to ~30%
Application Recovery of Wine from Lees
Application Recovery of wine from lees • Fermentation lees (1-2% of wine processed) • Bentonite/Fining lees (2-10% of wine treated) • Crossflow system concentrates
How? Recovery of Wine from Lees
How? Hollow Fibre Filtration System Hollow Fibre membranes: WUMW-553 – PVDF membrane • High mechanical strength for long service life
– 0.2 micron • Excellent filtrate quality (similar to standard Oenoflow systems)
– 2.6 mm fibre ID • High solids concentrations (up to 80%)
– 5 inch modules • 5 m2 modules, minimize ΔP across modules
– Food Contact Compliance • Documentation for audits and record keeping
How? Recovery of Wine from Lees
How? - Automated Systems • Easy to use, unattended operation
- Batch Processing • Process lees faster • Improved quality
- Enclosed Design • Maintains wine characteristics • Low oxygen pick up
Oenoflow HS Configuration
What? Recovery of Wine from Lees
Oenoflow HS - S Series • 3 to 6 WUMW-553 modules – Average flow rates from 300 to 1200 LPH
• Feed from bottom to top – Easier discharge of solids – Faster cleanings – Prevents module blinding
• External bleed to mother tank (Batch process) – To minimize solids in the re-circ loop
Oenoflow HS-4S System at Castellani in Italy
What? Recovery of Wine from Lees
Production – Batch Operation
Retentate
Filtrate
*backflush included but not shown
• Batch operation • External bleed • Run ends: - Concentration up to 75-80% solids - Maximum differential pressure (ΔP)
Bleed
What? Recovery of Wine from Lees
Oenoflow HS - A Series
• 6 to 24 WUMW-553 hollow fibre modules (larger fibre ID) – Average flow rates from 600 - 4800 LPH
• Feeds from bottom to top – Easier discharge of solids – Faster cleaning – Prevents module blinding
Front View
• Feed enters at middle of the manifold – To ensure uniform flow distribution Rear View
What? Recovery of Wine from Lees
Oenoflow HS - A Series • Extended batch operation (external bleed) – To achieve longer filtration cycles
• Pneumatic discharge in case of power failure – To prevent module plugging
• Colour touch screen with Cycle programming – Easy to program for unattended operation
• Customizable options – Flexibility to match winery requirements (dual pre-filter screens, turbidity meter, extra large water filter, conductivity meter, etc…)
What? Recovery of Wine from Lees
Production – Extended Batch Operation
Retentate
Filtrate Bleed
• Batch operation • Recirculation until ~75% solids or TMP ~1.8 bar *backflush included but not shown
What? Recovery of Wine from Lees
Production – Extended Batch Operation
Retentate
Filtrate Bleed
• Batch operation • Recirculation until ~75% solids or TMP ~1.8 bar *backflush included but not shown
•At TMP ~1.8 bar, external bleed begins -To run for long periods • Run until maximum differential pressure (ΔP)
Wine Lees Filtration
Wine Lees Filtration
Wine Lees Filtration
Application Recovery of Juice from Must Lees
Oenoflow HS System Applications
1. Wine lees 2. Must lees
Application Recovery of Juice from Must Lees
Must The freshly pressed grape juice that contains solids including skins, seeds, stems, etc..
Must lees • The settled solids typically found in white grape juice (reds typically fermented with skins) • Represents about 6-10% of must/juice volume • Solids Concentrations typically between 5 and 30% v/v
Application Recovery of Juice from Must Lees
Oenoflow HS System For Must Lees Application • Fresh lees • Press lees Must lees varies considerably depending on customer (process, additives, racking, etc..) Limitations • Initial solids greater than 50% • Flotation lees – High solids – Gas can be a problem to maintain system operation
How? Recovery of Juice from Must Lees
Oenoflow HS System How? Must lees feed supply: •5-30% solids typical •Should be no more than 30 metres from system •Must have capability to agitate before filtration (stir or pump over) Customer supply
Customer supply
How? Recovery of Juice from Must Lees
Oenoflow HS System How? Rotary Screen Filter •450 micron rotating sieve filter •Inlet and outlet pumps •Level/flow sensors •Automatic or manual air/water injection •On wheels Customer supply
Customer supply
How? Recovery of Juice from Must Lees
Connections: Oenoflow HS System How?
Customer supply
•Flexible hose connection between units •Tee piece for easier cleaning •Software interface
Customer supply
How? Recovery of Juice from Must Lees
Screen Shot Example
Application Wine Clarification
Oenoflow HS System Applications
1. Wine lees 2. Must lees 3. Wine clarification
Application Wine Clarification
Oenoflow HS System For Wine Clarification When the Oenoflow HS system is not filtering lees it can be used in the cellar to increase wine filtration capacity: Wine clarification • After fermentation and racking • After treatment with fining agents • After cold stabilization
Wine polishing prior to bottling
How? Wine Clarification
Wine Clarification Friendly • Menu to select wine or lees filtration – Easy operator programming – Settings optimized for wine clarification
• LCV (Low Concentration Volume) Option – To minimize losses during post fermentation clarification operation – Fast return on investment
Application Wine Clarification
Screen Shot
In Wine mode, you can enable LCV In Lees mode, LCV is not an option
Performance Oenoflow HS System
Typical Performance: • Average flux rates: – Lees: 20-35 LMH – Wine clarification: 50-90 LMH • Solids concentration up to 75 - 80% v/v • Typical permeate turbidity < 1 NTU • Less oxygen pick up than traditional RVD
Example Results Oenoflow HS System
Trial with white wine lees Analytical Parameters
Unit of measure
Untreated lees
RVD Filtrate
Oenoflow HS Filtrate
Oenoflow HS Retentate
Free Alcohol
% volume
12.36
10.90
11.95
14.8
Reducing sugars
g/l
1.80
1.30
1.70
2.00
Total alcohol
% volumes
12.47
10.98
12.05
15.02
3.26
3.30
3.31
-
pH Total acidity
g/l
5.71
4.95
5.48
-
Volatile acidity
g/l
0.23
0.18
0.21
-
Tartaric acid
g/l
2.10
2.00
2.00
-
Malic acid
g/l
2.10
1.70
1.80
-
Lactic acid
g/l
0.50
0.30
0.40
-
Total polyphenols
mg/l
Winery Engineering Association Conference, Blenheim, NZ 7 September 2012 Gary Reeves © Pall Corporation 2012
Principles of dead-end and crossflow filtration
Application Oenoflow HS System
The Oenoflow HS System 3 Applications:
Main 1. Wine lees applications 2. Must lees 3. Wine clarification To increase cellar capacity when not processing lees
Traditional Methods Recovery of Wine and Juice from Lees
Rotary Vacuum Drum Filters Strong Points: • High solids capability • Dry cake discharge • Fairly automated
Weaknesses: • • • • • •
Large consumption of filter aid (DE, perlite) Costly disposal of solids/environmentally unfriendly Open system High oxygen pick up Poor wine quality (blends or downgraded) Large hold up volumes
RVD Filter
Why? Oenoflow HS System
Why? To overcome the drawbacks of traditional Diatomaceous Earth based Lees filters (RVD, chamber press) To reduce: • DE consumption with RVD • Disposal costs • Labour
To improve • • • •
Filtrate quality Oxygen pick up Wine value (higher value in recovered wine from crossflow) Working conditions
Application Recovery of Wine from Lees
Oenoflow HS System Applications
1. Wine lees
Application Recovery of Wine from Lees
Wine lees • The deposits of dead yeast and other particles that precipitate to the bottom of the tank after fermentation, fining and aging. • The solids concentration of wine lees typically varies from ~5% up to ~30%
Application Recovery of Wine from Lees
Application Recovery of wine from lees • Fermentation lees (1-2% of wine processed) • Bentonite/Fining lees (2-10% of wine treated) • Crossflow system concentrates
How? Recovery of Wine from Lees
How? Hollow Fibre Filtration System Hollow Fibre membranes: WUMW-553 – PVDF membrane • High mechanical strength for long service life
– 0.2 micron • Excellent filtrate quality (similar to standard Oenoflow systems)
– 2.6 mm fibre ID • High solids concentrations (up to 80%)
– 5 inch modules • 5 m2 modules, minimize ΔP across modules
– Food Contact Compliance • Documentation for audits and record keeping
How? Recovery of Wine from Lees
How? - Automated Systems • Easy to use, unattended operation
- Batch Processing • Process lees faster • Improved quality
- Enclosed Design • Maintains wine characteristics • Low oxygen pick up
Oenoflow HS Configuration
What? Recovery of Wine from Lees
Oenoflow HS - S Series • 3 to 6 WUMW-553 modules – Average flow rates from 300 to 1200 LPH
• Feed from bottom to top – Easier discharge of solids – Faster cleanings – Prevents module blinding
• External bleed to mother tank (Batch process) – To minimize solids in the re-circ loop
Oenoflow HS-4S System at Castellani in Italy
What? Recovery of Wine from Lees
Production – Batch Operation
Retentate
Filtrate
*backflush included but not shown
• Batch operation • External bleed • Run ends: - Concentration up to 75-80% solids - Maximum differential pressure (ΔP)
Bleed
What? Recovery of Wine from Lees
Oenoflow HS - A Series
• 6 to 24 WUMW-553 hollow fibre modules (larger fibre ID) – Average flow rates from 600 - 4800 LPH
• Feeds from bottom to top – Easier discharge of solids – Faster cleaning – Prevents module blinding
Front View
• Feed enters at middle of the manifold – To ensure uniform flow distribution Rear View
What? Recovery of Wine from Lees
Oenoflow HS - A Series • Extended batch operation (external bleed) – To achieve longer filtration cycles
• Pneumatic discharge in case of power failure – To prevent module plugging
• Colour touch screen with Cycle programming – Easy to program for unattended operation
• Customizable options – Flexibility to match winery requirements (dual pre-filter screens, turbidity meter, extra large water filter, conductivity meter, etc…)
What? Recovery of Wine from Lees
Production – Extended Batch Operation
Retentate
Filtrate Bleed
• Batch operation • Recirculation until ~75% solids or TMP ~1.8 bar *backflush included but not shown
What? Recovery of Wine from Lees
Production – Extended Batch Operation
Retentate
Filtrate Bleed
• Batch operation • Recirculation until ~75% solids or TMP ~1.8 bar *backflush included but not shown
•At TMP ~1.8 bar, external bleed begins -To run for long periods • Run until maximum differential pressure (ΔP)
Wine Lees Filtration
Wine Lees Filtration
Wine Lees Filtration
Application Recovery of Juice from Must Lees
Oenoflow HS System Applications
1. Wine lees 2. Must lees
Application Recovery of Juice from Must Lees
Must The freshly pressed grape juice that contains solids including skins, seeds, stems, etc..
Must lees • The settled solids typically found in white grape juice (reds typically fermented with skins) • Represents about 6-10% of must/juice volume • Solids Concentrations typically between 5 and 30% v/v
Application Recovery of Juice from Must Lees
Oenoflow HS System For Must Lees Application • Fresh lees • Press lees Must lees varies considerably depending on customer (process, additives, racking, etc..) Limitations • Initial solids greater than 50% • Flotation lees – High solids – Gas can be a problem to maintain system operation
How? Recovery of Juice from Must Lees
Oenoflow HS System How? Must lees feed supply: •5-30% solids typical •Should be no more than 30 metres from system •Must have capability to agitate before filtration (stir or pump over) Customer supply
Customer supply
How? Recovery of Juice from Must Lees
Oenoflow HS System How? Rotary Screen Filter •450 micron rotating sieve filter •Inlet and outlet pumps •Level/flow sensors •Automatic or manual air/water injection •On wheels Customer supply
Customer supply
How? Recovery of Juice from Must Lees
Connections: Oenoflow HS System How?
Customer supply
•Flexible hose connection between units •Tee piece for easier cleaning •Software interface
Customer supply
How? Recovery of Juice from Must Lees
Screen Shot Example
Application Wine Clarification
Oenoflow HS System Applications
1. Wine lees 2. Must lees 3. Wine clarification
Application Wine Clarification
Oenoflow HS System For Wine Clarification When the Oenoflow HS system is not filtering lees it can be used in the cellar to increase wine filtration capacity: Wine clarification • After fermentation and racking • After treatment with fining agents • After cold stabilization
Wine polishing prior to bottling
How? Wine Clarification
Wine Clarification Friendly • Menu to select wine or lees filtration – Easy operator programming – Settings optimized for wine clarification
• LCV (Low Concentration Volume) Option – To minimize losses during post fermentation clarification operation – Fast return on investment
Application Wine Clarification
Screen Shot
In Wine mode, you can enable LCV In Lees mode, LCV is not an option
Performance Oenoflow HS System
Typical Performance: • Average flux rates: – Lees: 20-35 LMH – Wine clarification: 50-90 LMH • Solids concentration up to 75 - 80% v/v • Typical permeate turbidity < 1 NTU • Less oxygen pick up than traditional RVD
Example Results Oenoflow HS System
Trial with white wine lees Analytical Parameters
Unit of measure
Untreated lees
RVD Filtrate
Oenoflow HS Filtrate
Oenoflow HS Retentate
Free Alcohol
% volume
12.36
10.90
11.95
14.8
Reducing sugars
g/l
1.80
1.30
1.70
2.00
Total alcohol
% volumes
12.47
10.98
12.05
15.02
3.26
3.30
3.31
-
pH Total acidity
g/l
5.71
4.95
5.48
-
Volatile acidity
g/l
0.23
0.18
0.21
-
Tartaric acid
g/l
2.10
2.00
2.00
-
Malic acid
g/l
2.10
1.70
1.80
-
Lactic acid
g/l
0.50
0.30
0.40
-
Total polyphenols
mg/l
