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: 223
PDF: 159
HTML: 8
HTML: 8
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
- Fang Huimin, Niu Mengmeng, Zhu Zhengbo, Zhang Qingyi, Experimental and numerical investigations of the impacts of separating board and anti-blocking mechanism on maize seeding , Journal of Agricultural Engineering: Vol. 53 No. 1 (2022)
- Pietro Catania, Filippa Bono, Claudio De Pasquale, Mariangela Vallone, Closed tank pneumatic press application to improve Sauvignon Blanc wine quality and nutraceutical properties , Journal of Agricultural Engineering: Vol. 50 No. 4 (2019)
- L. Vecchione, M. Moneti, S. Cocchi, M. Villarini, M. Sisinni, A. Micangeli, Parametric experimental tests of steam gasification of pine wood in a fluidized bed reactor , Journal of Agricultural Engineering: Vol. 44 No. s2 (2013): Proceedings of the 10th Conference of the Italian Society of Agricultural Engineering
- Wei Wang, Yuanjuan Gong, Xuewei Bai, Rui Tan, Real-time straw moisture content detection system for mobile straw granulator , Journal of Agricultural Engineering: Vol. 55 No. 2 (2024)
- Angelo Fabbri, Chiara Cevoli, Estimation of semolina dough rheological parameters by inversion of a finite elements model , Journal of Agricultural Engineering: Vol. 46 No. 3 (2015)
- Fabrizio Mazzetto, Pasqualina Sacco, Aldo Calcante, Algorithms for the interpretation of continuous measurement of the slurry level in storage tanks , Journal of Agricultural Engineering: Vol. 43 No. 1 (2012)
- G. Riva, E. Foppa Pedretti, G. Toscano, D. Duca, G. Rossini, C. Mengarelli, Torrefaction of residues and by-products from sunflower chain , Journal of Agricultural Engineering: Vol. 44 No. s2 (2013): Proceedings of the 10th Conference of the Italian Society of Agricultural Engineering
- Gabriele Mattachini, Elisabetta Riva, Francesca Perazzolo, Ezio Naldi, Giorgio Provolo, Monitoring feeding behaviour of dairy cows using accelerometers , Journal of Agricultural Engineering: Vol. 47 No. 1 (2016)
- Niccolò Pampuro, Alessio Facello, Eugenio Cavallo, Energy and pressure requirements for compression of swine solid fraction compost , Journal of Agricultural Engineering: Vol. 44 No. s2 (2013): Proceedings of the 10th Conference of the Italian Society of Agricultural Engineering
- D. Statuto, A. Tortora, P. Picuno, A GIS approach for the quantification of forest and agricultural biomass in the Basilicata region , Journal of Agricultural Engineering: Vol. 44 No. s2 (2013): Proceedings of the 10th Conference of the Italian Society of Agricultural Engineering
<< < 21 22 23 24 25 26 27 28 29 30 > >>
You may also start an advanced similarity search for this article.
