Pneumatic press equipped with the Vortex system for white grapes processing: First results

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Abstract

The interaction between mechanical, computer and electronic technologies offers nowadays highly innovative solutions to be applied to the oenological machinery industry. Grapes pressing for the extraction of must from the grapes has a fundamental role for obtaining wines with high quality. The pneumatic presses commonly used work with a discontinuous cycle, taking on average about 3 hours for the extraction of the juice from the grapes. During this period, the presence of oxygen in contact with grapes can modify the qualitative characteristics of the future wine. The aim of the research was to study the “Vortex System” applied to a pneumatic press and to evaluate the quality of wines obtained in reduction. The study was carried out in a modern winery in the province of Palermo (Italy) using cv. Catarratto lucido grapes. The machine used in the tests was a pneumatic press with a capacity of 1,900 / 2,500 kg by Puleo Srl company (Italy), equipped with the patent "Vortex System". It consists in the recovery of the inert gas by means of a passage and recirculation apparatus during grapes pressing allowing the must extraction in inert and controlled atmosphere, the non-oxidation of the product and a re-use of the gaseous component. Two operating modes were applied: AP (Air Pressing) mode, the traditional pressing mode in presence of oxygen, and NP (Nitrogen Pressing) mode with the Vortex System, performed under inert gas with nitrogen recovery. The following analytical determinations were performed on wines in triplicates: alcohol [%/vol], density [g/l], sugar [g/l], pH, total acidity [g/l], volatile acidity [g/l], malic acid [g/l], citric acid [g/l], tartaric acid [g/l], potassium [g/l], glycerin [g/l], ashes [g/l], absorbance at 420, 520 and 620 nm, polyphenols [mg/l], catechins [mg/l], free sulfur dioxide [mg/l], total sulfur dioxide [mg/l]. The use of the pneumatic press equipped with the Vortex System allowed to obtain excellent values of volatile acidity, absorbance at 420 nm, catechins in white wines and a rich aromatic component both in primary and secondary aromas.
Lingua originaleEnglish
pagine (da-a)73-78
Numero di pagine6
RivistaCHEMICAL ENGINEERING TRANSACTIONS
Volume75
Stato di pubblicazionePublished - 2019

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Wine
Pneumatics
Vortex flow
Acidity
Noble Gases
Processing
Sulfur Dioxide
Catechin
Sulfur dioxide
Inert gases
Ashes
Nitrogen
Oxygen
Recovery
Acids
Citric acid
Polyphenols
Glycerol
Citric Acid
Sugars

All Science Journal Classification (ASJC) codes

  • Chemical Engineering(all)

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title = "Pneumatic press equipped with the Vortex system for white grapes processing: First results",
abstract = "The interaction between mechanical, computer and electronic technologies offers nowadays highly innovative solutions to be applied to the oenological machinery industry. Grapes pressing for the extraction of must from the grapes has a fundamental role for obtaining wines with high quality. The pneumatic presses commonly used work with a discontinuous cycle, taking on average about 3 hours for the extraction of the juice from the grapes. During this period, the presence of oxygen in contact with grapes can modify the qualitative characteristics of the future wine. The aim of the research was to study the “Vortex System” applied to a pneumatic press and to evaluate the quality of wines obtained in reduction. The study was carried out in a modern winery in the province of Palermo (Italy) using cv. Catarratto lucido grapes. The machine used in the tests was a pneumatic press with a capacity of 1,900 / 2,500 kg by Puleo Srl company (Italy), equipped with the patent {"}Vortex System{"}. It consists in the recovery of the inert gas by means of a passage and recirculation apparatus during grapes pressing allowing the must extraction in inert and controlled atmosphere, the non-oxidation of the product and a re-use of the gaseous component. Two operating modes were applied: AP (Air Pressing) mode, the traditional pressing mode in presence of oxygen, and NP (Nitrogen Pressing) mode with the Vortex System, performed under inert gas with nitrogen recovery. The following analytical determinations were performed on wines in triplicates: alcohol [{\%}/vol], density [g/l], sugar [g/l], pH, total acidity [g/l], volatile acidity [g/l], malic acid [g/l], citric acid [g/l], tartaric acid [g/l], potassium [g/l], glycerin [g/l], ashes [g/l], absorbance at 420, 520 and 620 nm, polyphenols [mg/l], catechins [mg/l], free sulfur dioxide [mg/l], total sulfur dioxide [mg/l]. The use of the pneumatic press equipped with the Vortex System allowed to obtain excellent values of volatile acidity, absorbance at 420 nm, catechins in white wines and a rich aromatic component both in primary and secondary aromas.",
author = "Giuseppe Morello and Antonio Comparetti and Mariangela Vallone and Santo Orlando and Pietro Catania",
year = "2019",
language = "English",
volume = "75",
pages = "73--78",
journal = "CHEMICAL ENGINEERING TRANSACTIONS",
issn = "2283-9216",

}

TY - JOUR

T1 - Pneumatic press equipped with the Vortex system for white grapes processing: First results

AU - Morello, Giuseppe

AU - Comparetti, Antonio

AU - Vallone, Mariangela

AU - Orlando, Santo

AU - Catania, Pietro

PY - 2019

Y1 - 2019

N2 - The interaction between mechanical, computer and electronic technologies offers nowadays highly innovative solutions to be applied to the oenological machinery industry. Grapes pressing for the extraction of must from the grapes has a fundamental role for obtaining wines with high quality. The pneumatic presses commonly used work with a discontinuous cycle, taking on average about 3 hours for the extraction of the juice from the grapes. During this period, the presence of oxygen in contact with grapes can modify the qualitative characteristics of the future wine. The aim of the research was to study the “Vortex System” applied to a pneumatic press and to evaluate the quality of wines obtained in reduction. The study was carried out in a modern winery in the province of Palermo (Italy) using cv. Catarratto lucido grapes. The machine used in the tests was a pneumatic press with a capacity of 1,900 / 2,500 kg by Puleo Srl company (Italy), equipped with the patent "Vortex System". It consists in the recovery of the inert gas by means of a passage and recirculation apparatus during grapes pressing allowing the must extraction in inert and controlled atmosphere, the non-oxidation of the product and a re-use of the gaseous component. Two operating modes were applied: AP (Air Pressing) mode, the traditional pressing mode in presence of oxygen, and NP (Nitrogen Pressing) mode with the Vortex System, performed under inert gas with nitrogen recovery. The following analytical determinations were performed on wines in triplicates: alcohol [%/vol], density [g/l], sugar [g/l], pH, total acidity [g/l], volatile acidity [g/l], malic acid [g/l], citric acid [g/l], tartaric acid [g/l], potassium [g/l], glycerin [g/l], ashes [g/l], absorbance at 420, 520 and 620 nm, polyphenols [mg/l], catechins [mg/l], free sulfur dioxide [mg/l], total sulfur dioxide [mg/l]. The use of the pneumatic press equipped with the Vortex System allowed to obtain excellent values of volatile acidity, absorbance at 420 nm, catechins in white wines and a rich aromatic component both in primary and secondary aromas.

AB - The interaction between mechanical, computer and electronic technologies offers nowadays highly innovative solutions to be applied to the oenological machinery industry. Grapes pressing for the extraction of must from the grapes has a fundamental role for obtaining wines with high quality. The pneumatic presses commonly used work with a discontinuous cycle, taking on average about 3 hours for the extraction of the juice from the grapes. During this period, the presence of oxygen in contact with grapes can modify the qualitative characteristics of the future wine. The aim of the research was to study the “Vortex System” applied to a pneumatic press and to evaluate the quality of wines obtained in reduction. The study was carried out in a modern winery in the province of Palermo (Italy) using cv. Catarratto lucido grapes. The machine used in the tests was a pneumatic press with a capacity of 1,900 / 2,500 kg by Puleo Srl company (Italy), equipped with the patent "Vortex System". It consists in the recovery of the inert gas by means of a passage and recirculation apparatus during grapes pressing allowing the must extraction in inert and controlled atmosphere, the non-oxidation of the product and a re-use of the gaseous component. Two operating modes were applied: AP (Air Pressing) mode, the traditional pressing mode in presence of oxygen, and NP (Nitrogen Pressing) mode with the Vortex System, performed under inert gas with nitrogen recovery. The following analytical determinations were performed on wines in triplicates: alcohol [%/vol], density [g/l], sugar [g/l], pH, total acidity [g/l], volatile acidity [g/l], malic acid [g/l], citric acid [g/l], tartaric acid [g/l], potassium [g/l], glycerin [g/l], ashes [g/l], absorbance at 420, 520 and 620 nm, polyphenols [mg/l], catechins [mg/l], free sulfur dioxide [mg/l], total sulfur dioxide [mg/l]. The use of the pneumatic press equipped with the Vortex System allowed to obtain excellent values of volatile acidity, absorbance at 420 nm, catechins in white wines and a rich aromatic component both in primary and secondary aromas.

UR - http://hdl.handle.net/10447/360495

UR - https://www.aidic.it/cet/19/75/013.pdf

M3 - Article

VL - 75

SP - 73

EP - 78

JO - CHEMICAL ENGINEERING TRANSACTIONS

JF - CHEMICAL ENGINEERING TRANSACTIONS

SN - 2283-9216

ER -