DE2827481A1 - Wine making process using screening centrifuge - to leave skins and seeds moisture free and maximising juice obtained - Google Patents

Abstract

Wine is manufactured commercially by (a) subjecting wine grapes to a destemmer and crusher (b) subjecting grapes from the crusher to a screening centrifuge to separate the grape must from the skins and seeds so that the skins and seeds are left free of moisture (c) sepg. the insoluble colloids from the grape must to provide a juice suitable for fermenting and (d) fermenting the grape juice.

Description

"Separation by centrifugation at the

Winemaking "The present invention relates to manufacturing of wine and especially on the commercial, economical production of large Amounts of wine.

In the commercial production of large quantities of wine are normally used the grapes first through a stalk removal and quetsoh device and then sent through pressing, which the crushed grapes in grape must with grape pulp, Transfer the juice, some remaining parts of the skin and grains. The Grape must contains insoluble colloidal substances such as pectins, proteins, microorganisms and even dust, as well as remains of leaves and stems. The grape must then becomes wine fermented. When making white wine, the grape must is made as good as possible freed from skin parts and grains of the grapes; in the production of red wine fermentation takes place in the presence of the skins and grains instead, since the parbe must be extracted from the skins. When fermenting will be pectin enzymes are added to the grape must to break down the pectin.

When pressing the grape must from the grapes, compromises have to be made to be made in terms of goodness. If the squeezing is too strong, they will The seeds are crushed and the oil that comes from them gives the wine a rough, hard texture Taste. If the pressing is too weak, there will be too much wine in the pulp lost. Even using the best presses the moisture content is the marc usually between 500 and 60%. To increase the yield when pressing many winemakers give commercial pectin enzymes to the crusher and let the porridge stand for several hours to break down the pectins before the pulp is sent through the presses.

The grape must then goes through one of a large number of possible Separation process with the aim of removing the insoluble ones before or during the permentation Separate colloids from the pure beetroot juice and thus a cleaner, less grape juice to gain. The success of this separation depends heavily on the details of the respective winemaking process, taking into account that the wine in general, the cleaner the juice, the better.

If the separation process that is used on the grape must does not virtually all insoluble colloids removed (in the case of procedures for less expensive wines usually do not remove all of the insoluble colloids), the juice contains significant amounts of biological contaminants that can be found in increase their number during fermentation. If you can see the free multiplication of these impurities let them spoil the wine. Cheaper in commercial winemaking processes Wine will therefore typically increase bacterial contamination delayed by treating the fermenting wine with sulfur dioxide.

This method has two major disadvantages.

First, the bouquet of the wine goes for the most part in the unpleasant Smell of sulfur dioxide lost. Second, the full maturity of the Wine-promoting yeast cells are poisoned and lose much of their strength and character, as a result of which an imbalance develops in the wine, which affects the quality of the End product adversely affected.

The known methods also produce waste products that are a mixture are made up of seeds, skin parts and other insoluble colloids. The waste materials are worthless and present difficulties in their disposal as garbage.

In addition, the grains crushed in the presses made them rough Taste and fermentation are undesirable in the presence of large quantities Foreign substances instead.

Separation by centrifuging off the grains and skin parts from the Grape must was considered instead of pressing in winemaking, but this type of processing was abandoned because it was an efficient, economical one Separation could not be achieved and the resulting grape must as too was considered cloudy for its further use. In the case of red wines, they had to Skins are left in the grape must to achieve the desired color.

As an effective, economical separation of the grains and skin parts from grape must with the help of centrifugation zaSteiche economic advantages and quality improvements result, for example an increased juice volume, Avoiding the harsh taste from the crushed grains, fermentation without biological impurities and the value of the retained grains and skin parts, There has long been a need for an economically feasible separation process with centrifugation.

A main object of the present invention is therefore to provide a winemaking process to create in which the skin parts and grains from the grape must in practical and be separated economically by centrifugation.

It is also an important object of the present invention to provide a To create a method of winemaking in which the skins and grains are removed from the Grape must can be separated by centrifugation before depectinization is carried out and unwanted insoluble colloids and Microorganisms be separated, so that a must of greater homogeneity for further processing provided.

Another important object of the present invention is to provide a To create a process of the kind specified, in which the hides and grains according to their Separation from the grape must by centrifugation was easily separated from one another and can be obtained as useful by-products, Another object of the present invention The invention is to provide a method of the type described above in which a juice of higher quality and cleanliness for fermentation without compared to earlier known method is obtained at increased cost.

Another object of the present invention is to provide a method of the kind described, which is used in red wines as well as in white wines can be even if the skins from the residue of the grape must before fermentation are separated, the dye being extracted from the skins after their separation and added back to the juice at a later point in the process.

Finally, a further aim of the present invention is to a process of the kind specified to create the highest possible quality wine results.

These and other objects and advantages of the present invention emerge can be derived from the following detailed description of a preferred embodiment the procedure, with reference to the attached drawing, the schematically represents the various process steps is explained.

In the arrangement shown in the drawing, preferably used 10 for the process, this begins in a grape input device 12 with stalking, in which the grapes are introduced at the beginning of the process and which they are removed from Separates leaves and stems in a manner known per se. The robbery input device 12 is not changed in the method according to the invention and known devices of all kinds, which can perform the corresponding functions, meet the requirements of the present proceedings.

The next step in the process is to crush the grapes in order prepare them for the separation of the juice. This process step also makes a difference not different from what is commonly used in commercial winemaking Crushing, and a known type of roller crusher 13, gives satisfactory results Results.

After squeezing, the grapes are not squeezed, but rather the skins and grains are centrifuged off from the residue of the grapes. This procedural step differs from the known ones used for the commercial production of wine Procedure. The stemmed, crushed grapes are passed through a centrifugal separator or fed to a centrifuge 14 which at the same time extracts the juice from the grapes and their skins and grains of the Separate the rest of the must. Different Machines are available that can perform this step with appropriate modifications can perform. One such machine is the 11Conturbex11 centrifugal screen, manufactured by Siebtechnik in Mühlheim, Federal Republic of Germany will. This machine has a large, conical stainless steel strainer basket, rotating at high speed. In this sieve is a spiral one Screw conveyor installed, which rotates at a slower speed than the screen basket, The screw conveyor just passes the sieve so that it is kept open at all times will.

By suitably setting the speed of the sieve basket and the size of the openings, the axial length and the inclination of the conical screen basket the grains and practically all larger skin parts are retained in the sieve and while the grape must is withdrawn and passed through the sieve in quantities so that only 5 - 10% moisture remains in the fruit mass (pomace).

A machine similar to the "Conturbex" is the "Merconi" centrifuge, those manufactured by Dorr-Oliver, Incorporated, of Stamford, Connecticut, U.S.A. will. The "Merconi" machine has, in contrast to the horizontal axis of the "Conturbex" machine a vertical axis, but with a rotating, conical sieve and a spiral core provided; these two parts rotate at different rates Speeds. Results comparable to those with the "Conturbex" machine obtained can be obtained again by correct choice of the parameters of the machine as described above.

Another machine that gives the desired result in this process step can deliver is the "Rietz RD Series Vertical Disintegrator" machine, which is made by manufactured by the Rietz Division of Bepex Corporation in Santa Rosa, California, U.S.A. will. The "Rietz" shredder has a stationary, cylindrical sieve with a vertical axis and a rotating core part with vorsprin ing in the radial direction Hammer. In a recent study at the San Martin Winery in San Martin, California, U.S. A. The experiment conducted were three tons of stalked, crushed Grape mass through a Rietz chopper at a rotor speed of 1200 Rpm and a 1.59 mm mesh screen.

A retaining ring was attached to the bottom of the screen to speed throughput to 6 tons per hour. A usable grape must resulted and grains and skins with a moisture content of only 8%. Samples of these grains and skins were then successfully air-stream divided into different classes.

It has been found that centrifuges of this type are very extensive Achieve separation of the skins and grains from the rest of the grape must, but the Liquid and small solid particles from the centrifuge chamber if held back of skins, grains and larger solid particles let out. The separation is so effective that the skins and grains have almost no moisture contain more when removed from the centrifuge. Further processing of the grains and skins after they have been removed from the centrifuge in the above Status is further below in the description of the corresponding procedural phase treated.

The skins, grains and larger particulate matter are covered with a appropriate line 16 removed from the centrifuge 14, while the remaining liquid Part of the grape must in line 18 is drained.

It is true that the grape must delivered by centrifuge 14 is more cloudy than the grape juice released by the cider press can still produce a clean one Result in high quality juice, as explained below. The centrifuge yields several important advantages over presses. The yield of the from the grapes Preserved must is almost one hundred percent and even the best presses can do not give better results. Perner no extract is pressed from the grains, as is always the case when using presses. The unwanted rough taste which is derived from the oil of the grains, is therefore not distributed in the grape must. In addition, the skins and grains are preserved in a state in which they are not are only separated from the rest of the grape must but also slightly separated from each other can be made to produce useful by-products from them place and to extract color and taste from the skins, as below explained.

After separating the skins and grains, the grape must is then made transferred via line 18 with a pump 22 to the tanks 20 for depectinization. In these, the grape juice is depectinized by treating it with depectinizing agents Enzymes treated; in doing so, the robbery sap is anti-oxidative and browning protected from a C02 atmosphere, as in the US patent issued June 26, 1973 van Olphen 3 741 770. As stated in this US patent, the carbon dioxide easily as a by-product from the fermentation bins by means of line 23 and Fan 24 can be obtained.

Other methods of depectinizing the must can be used and depectinization can be performed before centrifugation or omitted entirely, but the method just described is preferable0 After depectinization in the tanks 20, the grape must is transferred to a device that removes insoluble colloids and microorganisms from the juice. The im The flotation process used in U.S. Patent 3,741,770 is preferred, but can perform the separation in another way, e.g. with rotating drum filters, Sieve centrifuges, sediment removal devices and the like.

As mentioned above, that is made by the present process Grape juice initially more cloudy than that from the most of the presses preserved Grape must. In the present process, therefore, is an effective separation particularly meaningful. As mentioned above, various separation processes can be used can be used for this purpose, but that is described in U.S. Patent 3,741,770 Plotation method is preferable as it is particularly effective for the purpose at hand In this process, part of the grape must is removed from the depectinization tanks 20 via line 26 and control valve 28 into a tank 24 which is under O02 pressure directed. The resulting grape must containing C ° 2 is then mixed with the rest of the Grape must mixed again, which is fed via line 30 from the depectinization tank 20 was withdrawn; the renewed mixing takes place via line 32 and valve 34. The grape must is then passed via line 38 to flotation tank 36, in which the separation takes place and the insoluble colloids in the US patent cited can be removed in the manner described. A means is used to optimize the results for flocculation, e.g. gelatin, added before the juice is fed into the flotation tank will.

The flotation leads to a separation of the insoluble, in the depectinized Grape must contain particles from the juice and thus results in a clean juice high Quality that is free from the undesirable materials with the likewise undesirable ones Microorganisms is.

After separation, the purified juice is piped 42 and pump 43 supplied to fermentation tanks 40 in which the permeation takes place.

If cleaning methods are used that are less effective than the flotation process, the juice is not of that good quality, and more The SO2, which inhibits battery growth, is then required for fermentation.

8, however, it was found that the process is commercial production of wines of marketable quality and quantity allowed with the help of the centrifuge, which removes the skin parts and grains from the grape must; it was also found that with enough careful depectinization and cleaning of the juice the use of S02 can be completely avoided.

The following is the procedure for separating the main parts of the grains after the separation of the grape must and the experience in one condition suitable for commercial purposes. As mentioned before, come the skin parts and grains out of the centrifuge practically in the dry state. However, they are not completely dry because the skin parts and grains usually contain 5 - 10 weight percent moisture. They form a mixture of particles that are not stick to each other. If a fan 44 is used, the skin parts are air-sifted and grains possible. For this purpose, the skin parts and grains are introduced into an air channel 45, into which the blower 44 blows air and which has a conveying device 16. The lighter ones Skin parts are carried further away from the air flow than the grains. The skin parts are therefore collected by a filter at point 46 prior to the exit of the air stream, whereas the grains are collected at point 48 and transferred to a storage container 49. The separation can also be carried out using a sieving process that covers the skins separates from the grains by sieving, but the method described is preferable, To demonstrate the effectiveness of the process step, a sample of the the horns and skins obtained from the "Rietz" shredder using a cellar sieve device split in the experiment conducted at the San Martin winery. A pre-drying did not take place. There was an almost 100% separation with 80 percent by weight Grains and 20 percent by weight skin parts.

Once separated, the grains can be crushed and the oil can be extracted from them. Oil from grape seeds is of high quality Olive oil not after.

The skin parts, stems, and crushed grains can turn into compost processed and then used as covering material for gardening or other purposes will.

After separating the skin parts from the grains, the dye can be used and additional flavors from the skin parts of red grapes and even white ones Grapes can be extracted in an economical way. A mixing device is used for this 50 used, in which the grape skins after their separation from filled with the grains and with 10 - 20% of fed via line 52 Wine and mixed with cellulase enzymes. The enzymes close the skins and the dyes are then easily released. The added wine is absorbed the red coloring and additional flavoring from the skins. After separation from the skins by means of the rollers 54 and reuniting with the remainder of the make-up Via line 55, the red dye and the flavor are substances from the skin parts transferred to the entire approach. The skins go from the rollers to a storage container 56. Other methods may be used experimentally for the extraction of colors and flavors can be used from the hides. From heating or the use of sulfur dioxide however, it is not advisable. The fermentation of the wine in the presence of the skin parts can also effective for the extraction of Sarb and flavor substances lead.

Another characteristic of the present method is that at the end of the fermentation the wine can be drawn off and that the settled The yeast and the tartaric acid (tartrate) are then separated from each other with a machine can, z * S, with the F.R. Dorr Clone Machine, which was developed by Dorr-Oliver in Stamford, Connecticut, U.S, A. will be produced. The yeast can be dried by spraying and for the production of vitamins, vegetarian meat products and the like be used. A part of the recovered yeast can be used in winemaking for inoculation Fresh juices are used to help fermentation to promote. The recovery of the yeast is described in U.S. Patent 3,741,770 been.

From this description of a preferred embodiment of the invention Method results in that centrifuging the crushed grapes in more effective Way can be used to obtain a wine juice with good yields. Of the Juice can then be depectinized and purified to make a quality wine can be obtained. At the same time, the skin parts and grains can be recovered, Color and flavor can be extracted from the skin parts for red wines, and salable materials can be obtained from the by-products. The inventive The process thus provides the advantages attributed to it and enables the Realize invention goals.

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Claims (9)

P a t e n t a n s p r u c h e 1. Process for commercial production of wine, characterized by the following procedural steps: first, treatment the grapes in a stalking and crushing device, secondly, treatment grapes coming from the crushing device in a sieve centrifuge, in which the Grape must is separated from the skins and grains so far that the lozenges and grains remain almost completely free of moisture, thirdly, applying one Separation process on the grape must to separate the insoluble colloids from the grape must and to obtain a juice suitable for fermentation, and fourthly, fermentation of the grape juice. 2. The method according to claim 1, characterized in that the third Process step comprises: depectinizing of the grape must, mixing a significant part of the depectinized grape must with a gas under one Pressure of about 28 kg / cm2, with a high proportion of the gas going into solution, again Mixing of the pressurized must with everything remaining, not yet pressurized must, subsequent separation of the clear juice from the solids of the must by flotation under atmospheric pressure, the gas out of solution is excreted as small bubbles that go up through the grape must, which carry practically all insoluble solids with them, and removal of the separated ones Solids from the juice. 3. The method of claim 1, further characterized by a fifth Process step in which the skin parts and grains are separated from one another. 4. The method according to claim 3, characterized in that in the fifth Step the skin parts are separated from the grains after this Components from the grape must have been separated by passing them through a blown Air flow drops, in which the skin parts, which are lighter than the grains, continue as the grains are evacuated from the air. 5. The method of claim 3, further characterized by the extraction Parbe from the skin parts after their separation from the grape must and the grains, by putting at least part of the fermenting juice with the skin parts mixed the liquid is extracted from the mixture, and then again with the rest of the fermenting juice is mixed. 6. The method of claim 1 further characterized by the following Process steps: Removal of 3% to 30% of the wine base after fermentation, Mixing the wine with cellulase enzymes, soaking parts of the skin of red grapes in the mixture until the color coming from the skin parts is completely absorbed into the mixture peeling off the resulting colored mixture and squeezing out the mixture from the skin parts and its addition to the rest of the wine set. 7, method according to claim 1, characterized in that the sieve centrifuge is designed and operated in such a way that it separates the skin parts and grains with a moisture content of less than 20 percent by weight. 8, method according to claim 1, characterized in that the sieve centrifuge is operated in such a way that it removes the grape must from the grains and parts of the skin separates that the grains and skin parts have a moisture content of at most 10 Have percent by weight after separation. 9. The method according to claim 7, characterized in that in the third Process step the grape must is centrifuged again in a second sieve centrifuge whereby larger particles and insoluble colloids are separated from the grape must to obtain a clear juice that can be fermented into wine. 10, method according to claim 9, characterized in that the grape must is depectinized by centrifugation before further separation.