oxygen management in the winery and packaging · storage and treatments. heat (protein)...

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