Innovative regenerable polyamide particles as new filter aids for wine lees filtration

Abstract

In oenology, the conventional dead-end filtration with filter aids, used for the processing of wine lees, consumes a high quantity of diatomaceous earth and brings serious environmental, sanitary and economic implications. In a real concern to improve wine quality and to decrease pollution, the “ecological filtration” concept based on the utilisation of a regenerative filter aid is proposed in this study. Polyamide particles were investigated as innovative filter aids for wine lees filtration. Trials were performed with two grades of polyamide particles D80 (D50 = 91.8 µm) and D100 (D50 = 111 µm). Filtration was carried out with wine added with two concentrations of lees (10.8 % and 20.2 %). The impact on wine quality was determined with oenological analyses, showing that the filtration made with polyamide particles did not modify wine organoleptic characteristics, improved turbidity and the filtrate fluxes are higher in comparison to the usual precoat filtration. Then, polyamide particle regeneration experiments proved that these particles could be reused as filter aids several times after cleaning.

Effects of ultrasound and microwave treatments on oenological yeast microbiota: comparison with a flash pasteurisation

“…Apart from the energy loaded in the system, temperature increase following a MW treatment could strongly affect the anti‐yeast activity, as stated by Breniaux et al . (2023), who performed different MW treatments at several temperatures and found an increase of the anti‐yeast effect on S. cerevisiae and B. bruxellensis following temperature increase, although the correlation was not strictly linear and a critical temperature for inactivation was found to be 50 °C. Other effects related to MW could be linked to the destabilisation of the membrane, with a consequent increase in its permeability (Ahortor et al ., 2020), as well as the synergistic effects of ethanol and phenols (Leāo & van Uden, 1982; Adams et al ., 1989).…”

Innovative approach to predict the fouling propensity of orange juice suspended particles through relevant physical characterisation

“…To the authors' knowledge, even if the technological productivity of fruit juice microfiltration has been well addressed in many studies, very few works focus on the development of efficient tools to evaluate and to predict the fouling propensity of fruit juices (Dahdouh et al, 2016a(Dahdouh et al, , 2015a(Dahdouh et al, , 2015b, while such tool is investigated for other beverages. For example for wine filtration, the filter bomb, a laboratory-scale filtration device, is often used for optimising and predicting wine assisted-filtration and constitutes a relevant instrument to orientate the choice of the filtration adjuvant (Dubourdieu et al, 1976;Matteson, 2017;Breniaux et al, 2021). In the case of beer, a simple device using a vacuum filtration has also been designed to estimate filterability (Goerth & Radola, 1981), and more recently, an efficient tool based on the particlesize distribution determination has been developed in order to predict the filterability (Kupetz et al, 2019(Kupetz et al, , 2018.…”