https://doi.org/10.4081/jae.2024.1577
Testing of ultrasonic vibration to speed up the remuage operation in sparkling wine production
Published: 16 April 2024
Abstract Views: 399
PDF: 224
HTML: 26
HTML: 26
Publisher's note
All claims expressed in this article are solely those of the authors and do not necessarily represent those of their affiliated organizations, or those of the publisher, the editors and the reviewers. Any product that may be evaluated in this article or claim that may be made by its manufacturer is not guaranteed or endorsed by the publisher.
All claims expressed in this article are solely those of the authors and do not necessarily represent those of their affiliated organizations, or those of the publisher, the editors and the reviewers. Any product that may be evaluated in this article or claim that may be made by its manufacturer is not guaranteed or endorsed by the publisher.
Authors
In order to expedite the remuage process, the research tests the application of ultrasonic vibrations directly induced into the bottles with the goal of offering a novel method. This ultrasonic method creates vibrations that speed up the lees’ movement down the slanted bottle’s slope, accelerating their accumulation in the bottleneck. Additionally, image analysis was used to gauge the method’s effectiveness, and sensory analysis was used to assess how the procedure affected the wine. The tested system was put into practice, and it saved a lot of time (2.5 hours) during the remuage process without affecting the wine’s sensory qualities (no statistically significant differences were found at 99.9% when compared to traditional remuage methods). Moreover, the manuscript addressed the advantages and disadvantages, both external and internal, that the research outputs face during the possible implementation of the prototype for ultrasonic for ultrasonic remuage. One can envision a future replacement prototype – a conversion kit for current riddling machines, for example – that is capable of handling several batches of bottles. This would provide wineries aiming to maximize their production of sparkling wine with a practical and economical solution.
Alexandre, H. (2019). Yeasts and sparkling wine production. Yeasts in the Production of Wine, 395-432.
DOI: https://doi.org/10.1007/978-1-4939-9782-4_13
Bassi, F., Pennoni, F., & Rossetto, L. (2021). Market segmentation and dynamic analysis of sparkling wine purchases in Italy. Journal of Wine Economics, 16(3), 283-304.
DOI: https://doi.org/10.1017/jwe.2021.20
Baudino, C., Giuggioli, N. R., Briano, R., Massaglia, S., & Peano, C. (2017). Integrated methodologies (SWOT, TOWS, LCA) for improving production chains and environmental sustainability of kiwifruit and baby kiwi in Italy. Sustainability, 9(9), 1621.
DOI: https://doi.org/10.3390/su9091621
Casson, A., Zambelli, M., Giovenzana, V., Tugnolo, A., Pampuri, A., Vignati, S., ... & Guidetti, R. (2023). Simplified environmental impact tools for agri-food system: A systematic review on trends and future prospective. Environmental Impact Assessment Review, 102, 107175.)
DOI: https://doi.org/10.1016/j.eiar.2023.107175
Cruz, R. M., Khmelinskii, I., & Vieira, M. C. (2013). Ultrasound Applications in Food Technology: Equipment, Combined Processes and Effects on Safety and Quality Parameters. Advances in Food Science and Nutrition, 413-444.
DOI: https://doi.org/10.1002/9781118865606.ch13
Fernández-Fernández, E., Rodríguez-Nogales, J. M., Vila-Crespo, J., & Falqué-López, E. (2022). Application of Immobilized Yeasts for Improved Production of Sparkling Wines. Fermentation, 8(10), 559.
DOI: https://doi.org/10.3390/fermentation8100559
Gallo, M., Ferrara, L., & Naviglio, D. (2018). Application of ultrasound in food science and technology: A perspective. Foods, 7(10), 164.
DOI: https://doi.org/10.3390/foods7100164
Giovenzana, V., Baroffio, S., Beghi, R., Casson, A., Pampuri, A., Tugnolo, A., ... & Guidetti, R. (2021). in the winery addressing oenology 4.0: Testing of an automated system for the alcoholic fermentation management. Journal of Agricultural Engineering, 52(4), 1-10.
DOI: https://doi.org/10.4081/jae.2021.1213
Guidetti R., Ferrari E., Civelli R., Marai S.V., Ancellotti G., Salghetti D., Beghi R., Giovenzana V., inventors; European Patent Office assignee. Remuage apparatus and method. EU patent EP3078734B1. 2019 June 12.
Lucas, M., Gachagan, A., & Cardoni, A. (2009). Research applications and opportunities in power ultrasonics. Proceedings of the Institution of Mechanical Engineers, Part C: Journal of Mechanical Engineering Science, 223(12), 2949-2965.
DOI: https://doi.org/10.1243/09544062JMES1671
Moyat A., inventor; French Patent Office assignee. Apparatus using ultrasound and replacing champagnisation of sparkling wine. FR patent FR2687409A1. 1993 August 20.
Pampuri, A., Tugnolo, A., Bianchi, D., Giovenzana, V., Beghi, R., Fontes, N., … & Guidetti, R. (2021). Optical specifications for a proximal sensing approach to monitor the vine water status in a distributed and autonomous fashion. Biosystems Engineering, 212, 388-398.
DOI: https://doi.org/10.1016/j.biosystemseng.2021.11.007
Pozo-Bayón, M. Á., Martínez-Rodríguez, A., Pueyo, E., & Moreno-Arribas, M. V. (2009). Chemical and biochemical features involved in sparkling wine production: from a traditional to an improved winemaking technology. Trends in Food Science & Technology, 20(6-7), 289-299.
DOI: https://doi.org/10.1016/j.tifs.2009.03.011
Roessler, E. B., Pangborn, R. M., Sidel, J. L., & Stone, H., 1978. Expanded statistical tables for estimating significance in paired—Preference, paired-difference, duo-trio and triangle tests. J Food Sci 43:940-943.
DOI: https://doi.org/10.1111/j.1365-2621.1978.tb02458.x
Sarter, S., Sarter, G., & Gilabert, P. (2010). A Swot analysis of HACCP implementation in Madagascar. Food Control, 21(3), 253-259.),
DOI: https://doi.org/10.1016/j.foodcont.2009.05.015
Sartor, S., Burin, V. M., Caliari, V., & Bordignon-Luiz, M. T. (2021). Profiling of free amino acids in sparkling wines during over-lees aging and evaluation of sensory properties. LWT, 140, 110847.
DOI: https://doi.org/10.1016/j.lwt.2020.110847
Torresi, S., Frangipane, M. T., & Anelli, G. (2011). Biotechnologies in sparkling wine production. Interesting approaches for quality improvement: A review. Food chemistry, 129(3), 1232-1241.
DOI: https://doi.org/10.1016/j.foodchem.2011.05.006
Ubeda, C., Kania-Zelada, I., del Barrio-Galán, R., Medel-Marabolí, M., Gil, M., & Peña-Neira, Á. (2019). Study of the changes in volatile compounds, aroma and sensory attributes during the production process of sparkling wine by traditional method. Food Research International, 119, 554-563.
DOI: https://doi.org/10.1016/j.foodres.2018.10.032
Veliky, I. A., & Williams, R. E. (1981). The production of ethanol by Saccharomyces cerevisiae immobilized in polycation-stabilized calcium alginate gels. Biotechnology Letters, 3(6), 275-280.
DOI: https://doi.org/10.1007/BF00127394
How to Cite
Tugnolo, A. (2024) “Testing of ultrasonic vibration to speed up the remuage operation in sparkling wine production”, Journal of Agricultural Engineering, 55(2). doi: 10.4081/jae.2024.1577.
Copyright (c) 2024 the Author(s)
This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.
PAGEPress has chosen to apply the Creative Commons Attribution NonCommercial 4.0 International License (CC BY-NC 4.0) to all manuscripts to be published.
Similar Articles
- Valentina Giovenzana, Roberto Beghi, Riccardo Guidetti, Massimiliano Luison, Tiziana Nardi, Evaluation of energy savings in white winemaking: impact of temperature management combined with specific yeasts choice on required heat dissipation during industrial-scale fermentation , Journal of Agricultural Engineering: Vol. 54 No. 3 (2023)
- Xiwang Du, Xia Li, Fangtao Duan, Jiawei Hua, Mengchao Hu, Static laser weeding system based on improved YOLOv8 and image fusion , Journal of Agricultural Engineering: Vol. 55 No. 4 (2024)
- Bing Li, Jiyun Li, Key technology of crop precision sowing based on the vision principle , Journal of Agricultural Engineering: Vol. 54 No. 1 (2023)
- Remo Alessio Malagnino, Performance analysis of photovoltaic plants installed in dairy cattle farms , Journal of Agricultural Engineering: Vol. 46 No. 2 (2015)
- Fabiana Convertino, Ileana Blanco, Evelia Schettini, Giuliano Vox, A nature-based system for improving Mediterranean buildings’ performance: contribution to energy saving by heat transfer reduction and influence of climatic parameters , Journal of Agricultural Engineering: Vol. 54 No. 3 (2023)
- Lucio Brunetti, Ferruccio Giametta, Pasquale Catalano, Francesco Villani, Jonathan Fioralba, Flavio Fucci, Giovanna La Fianza, Energy consumption and analysis of industrial drying plants for fresh pasta process , Journal of Agricultural Engineering: Vol. 46 No. 4 (2015)
- Maria Elena Menconi, Massimo Chiappini, Jan L.M. Hensen, David Grohmann, Thermal comfort optimisation of vernacular rural buildings: passive solutions to retrofit a typical farmhouse in central Italy , Journal of Agricultural Engineering: Vol. 48 No. 3 (2017)
- Alvaro Marucci, Danilo Monarca, Massimo Cecchini, Andrea Colantoni, Andrea Cappuccini, Analysis of internal shading degree to a prototype of dynamics photovoltaic greenhouse through simulation software , Journal of Agricultural Engineering: Vol. 46 No. 4 (2015)
- Valentina Giovenzana, Stefano Baroffio, Roberto Beghi, Andrea Casson, Alessia Pampuri, Alessio Tugnolo, Diego De Filippi, Riccardo Guidetti, Technological innovation in the winery addressing oenology 4.0: testing of an automated system for the alcoholic fermentation management , Journal of Agricultural Engineering: Vol. 52 No. 4 (2021)
- Maria Lisa Clodoveo, Tiziana Dipalmo, Cristina Schiano, Domenico La Notte, Sandra Pati, What’s now, what’s new and what’s next in virgin olive oil elaboration systems? A perspective on current knowledge and future trends , Journal of Agricultural Engineering: Vol. 45 No. 2 (2014)
<< < 1 2 3 4 5 6 7 8 9 10 > >>
You may also start an advanced similarity search for this article.
