Determination of rheological behaviour of wine lees

Lachman, J.; Rutkowski, K.; Trávníček, Petr; Vítěz, Tomáš; Burg, Patrik; Turán, Ján; Junga, Petr; Višacki, Vladimir

doi:10.1515/intag-2015-0036

Cited by 5 publications

(3 citation statements)

References 18 publications

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“…It is now becoming increasingly recognized as a valuable commodity for the production of added value products 3 . Oil from grape seeds is an attractive raw material in the food industry for its dietary value as well as a substance for cosmetic and pharmaceutical applications 4 , 5 . It has a high content of essential fatty acids and tocopherols 6 .…”

Section: Introductionmentioning

confidence: 99%

Chemometric approach to characterization of the selected grape seed oils based on their fatty acids composition and FTIR spectroscopy

Mašán

Matwijczuk

Niemczynowicz

et al. 2021

Sci Rep

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Addressing the issues arising from the production and trade of low-quality foods necessitates developing new quality control methods. Cooking oils, especially those produced from the grape seeds, are an example of food products that often suffer from questionable quality due to various adulterations and low-quality fruits used for their production. Among many methods allowing for fast and efficient food quality control, the combination of experimental and advanced mathematical approaches seems most reliable. In this work a method for grape seed oils compositional characterization based on the infrared (FTIR) spectroscopy and fatty acids profile is reported. Also, the relevant parameters of oils are characterized using a combination of standard techniques such as the Principal Component Analysis, k-Means, and Gaussian Mixture Model (GMM) fitting parameters. Two different approaches to perform unsupervised clustering using GMM were investigated. The first approach relies on the profile of fatty acids, while the second is FT-IR spectroscopy-based. The GMM fitting parameters in both approaches were compared. The results obtained from both approaches are consistent and complementary and provide the tools to address the characterization and clustering issues in grape seed oils.

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Section: Introductionmentioning

confidence: 99%

Chemometric approach to characterization of the selected grape seed oils based on their fatty acids composition and FTIR spectroscopy

Mašán

Matwijczuk

Niemczynowicz

et al. 2021

Sci Rep

Self Cite

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“…Fluid movement arises from differences in the fluid density in the vicinity of the reservoir walls due to the aforementioned temperature gradients between the wine and the cellar environment [5,6]. As a consequence, wine flow initiates a redistribution of deposited light lees, the size of which varies from a few to ten microns.…”

Section: Introductionmentioning

confidence: 99%

Passive wine macromixing from 3D natural convection for different winery tank shapes: application to lees resuspension

Bogard

Beaumont

Murer

et al. 2020

Mechanics & Industry

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The works presented in this paper aim at investigating the problems related to the clarification of wines when random passive resuspension of lees occurs. More precisely, resuspension is addressed when temperature variations occur between the wine stored in tanks and the external surroundings of the tanks. From in situ laboratory studies involving laser tomography techniques, it is shown that low temperature gradients between a wine containing light lees and its external environment induce mass transfer by natural convection, generating enough fluid energy to resuspend the light lees in the liquid phase. The experiments are then complemented by numerical, CFD-based simulations focused on the role played by the geometry of different commercial tanks in the intensity of internal mixing. Finally, the groundwork for a study on a new internal design of the tanks by helical grooving is presented. To the best of the authors' knowledge, no literature study mentions the influence of thermal gradients on the resuspension of light lees and the influence of winery tank shapes on the internal fluid mixing intensity.

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“…Under a low thermal gradient, free convection in tanks or wooden vats is the result of differences in wine density in the close vicinity of the reservoir walls, due to the thermal gradients between the wine and the cellar environment [ 9 , 10 ]. Under such circumstances, free convection in wine may bring the fine lees into suspension within the wine bulk.…”

Section: Introductionmentioning

confidence: 99%

Combined Experimental and CFD Approach of Two-Phase Flow Driven by Low Thermal Gradients in Wine Tanks: Application to Light Lees Resuspension

Bogard

Beaumont

Simescu-Lazar

et al. 2020

Foods

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In winemaking, clarification and stabilization are the processes by which insoluble matter suspended in the wine (called lees) is removed before bottling. The light lees represent 2–4% of the total wine volume. Under certain circumstances, resuspension of lees may occur. The resuspension of lees has been attributed to temperature variations between the wine stored in tanks and the environment of the cellar. From in situ, laboratory-scale studies involving laser tomography techniques, it was shown that low (positive or negative) thermal gradients between a wine tank containing light lees and its external environment induce mass transfer by natural convection. To extrapolate these findings to full-scale tanks, an Eulerian-Eulerian multiphase CFD model was applied to simulate the two-phase flow behavior as a function of temperature variations on a 24–h cycle. Numerical temperature and time-dependent flow patterns of both wine and lees confirm that low thermal gradients induce sufficient fluid energy to resuspend the lees, thus showing that the laboratory results can be extrapolated to full-scale tanks.

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Determination of rheological behaviour of wine lees

Cited by 5 publications

References 18 publications

Chemometric approach to characterization of the selected grape seed oils based on their fatty acids composition and FTIR spectroscopy

Chemometric approach to characterization of the selected grape seed oils based on their fatty acids composition and FTIR spectroscopy

Passive wine macromixing from 3D natural convection for different winery tank shapes: application to lees resuspension

Combined Experimental and CFD Approach of Two-Phase Flow Driven by Low Thermal Gradients in Wine Tanks: Application to Light Lees Resuspension

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