Novozymes & Gusmer Enterprises WINE ENZYMES

SOLUTIONS

Flotation and

VinoClear Classic Presented by Adam Vart and Bill Merz

What is Flotation

Originally developed for Water treatment 1st applications in wine industry began in

the 1990’s It is a method for clarifying white and

rosé musts. It can also be used on thermally vinified red grape musts as well. It can best be described as a simple

process that resembles reverse static settling. Gas bubbles are introduced and rise

through the juice. As they do, they fix to the solid particles making them lighter than the liquid so they float to the top. Once on the top, the solids can be

removed

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Why are Enzymes Necessary for Flotation?

Must depectinization prior to flotation is essential for a number of reasons: To reduce the viscosity of the must To promote faster migration of solids

to the top of the vessel in order to increase flotation yields

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Floc formation via electrostatic interactions

Flotation Pluses and Minuses

Advantages

Very quick Efficient Less lees (3-5%) Allow Thermo treated must

clarification (difficult in static stabilization) May help reduce DE

consumption (RDV filter volume decrease)

Disadvantages

Separation tank cleaning might be difficult Risk of fermentation

starting in the separation tank Depending on the variety

and solids levels some juice may be more difficult to float than others

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Flotation Systems

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There are two flotation systems types commercially available Continuous flotation Batch (Discontinuous) flotation

Continuous Flotation - equipment

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Continuous Flotation: Operation

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Continuous Flotation - Summary

Advantages

Processing speed works well with large and medium size wineries The cost to operate and

maintain a flotation device can be much less than centrifugation/decanting

Disadvantages

Risk of fermentation in separation tank (fermenting juice will not float) Complete depectinization is

necessary in order to achieve effective solids removal

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Batch (Discontinuous) Flotation - Equipment

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Batch (Discontinuous) Flotation: Operation

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Must to clarify Dosage unit for gas and

gelatin injection

Clarified must racking

Lees

The Must Know for a Good Flotation

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Flotation based on Stokes law:

V= 𝐷𝐷x∆ρ𝒏∗18

.𝑔

• V: speed • D: diameter • ∆ρ: density difference between particle and liquid • 𝑛: viscosity

The Keys to Good Flotation

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D: diameter ∆ρ: density

difference between particle and liquid 𝑛: viscosity

Increase particles diameter

Increase density difference

Reduce viscosity

Fining agent injection

Gas Injection Depectinization

Importance of Lees Management

The lees are then filtered on a RDV or Lees Filter and returned to the fermenter It is important to reduce their amount to reduce use of DE filtration needed

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Flotation: Challenges that can occur

Risk of alcoholic fermentation in the separation tank Incomplete depectinization Particle size of solids to be removed Botrytis glucan (rot - limited in CA)

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Viscosity is a Very Important Parameter

A high viscosity juice will float slow The viscosity depends on: Colloid content (pectin) Temperature (warmer must has lower viscosity and will float faster) Particle size of the solids in the Must (larger particles float better) Higher % solids must are more difficult to float

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Determining Enzyme Dose Rates

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The Pecticin Polysaccharide content of grapes depends on: • The Grape Maturity • The Grape Variety • The Vintage Some grape varieties have higher pectin contents than others – Muscat is a good example of this

Rules to Live by with Enzymes

R

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Remember: - With Enzymes you always need to consider: Enzymatic Activity Level and side activity levels (strength) Contact Time (resonance) Temperature of must/juice pH of must/juice Proper Enzyme Dispersement Fruit Quality For very ripe fruit you can decrease dosage and/or shorten

resonance time.

If the temperature is low › increase the dosage If you have less resonance time › increase dosage If the fruit is warm or very ripe ‹ decrease dosage

ENZYME ACTIVITY LEVELS

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Enzyme activity levels differ greatly from supplier to supplier examples – PL/g, PGNU/ml, PE/g, PECTU/ml There is no industry wide activity reporting system. Enzyme compositions also differ greatly from supplier to supplier. Dose levels will vary based on this and the other factors named previously on “Rules to Live by with Enzymes” Factors that need to be considered are: Enzyme Composition Enzyme Purity Additional side activities of the enzyme

VinoClear Classic Good Addition Practice : Adding/Mixing

The enzyme must be properly distributed throughout the volume Use of a Venturi Or enzyme into bottom of the tank volume and then stirred

Ex harvest 2011: the enzyme was not properly introduced in several wineries leading to underperforming situation

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Enzymes must be properly distributed throughout the Must This can be achieved by: Adding at the crusher Use of a Venturi in-line going from the

crusher to the crush tank Spreading the enzyme over the grapes

in the truck at the sugar stand

VinoClear Classic addition good practice : Dose Validation with the Alcohol Pectin Test

The pectin test validates VinoClear Classic dose to be added according vintage, conditions and grape varieties. The dose may vary between 4 ml and 30 ml per ton of fruit A good starting point for additions is 8 ml per ton and adjust up or down depending on the results of the Alcohol Pectin test results

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Reminder about pectin test: quick and easy

Acidified alcohol preparation:

• Pour 250 ml of alcohol (ethanol industry) in a vial

• add 2.5 ml of concentrated hydrochloric acid and mix.

• the solution is now ready and stable.

• This amount of solution yields about 25 tests

How to perform the pectin test

• Take a sample of 10 ml of juice,

• Clarify – either by centrifuging or rough filtering to remove sediment

In a test tube

• Pour 4 ml of clarified juice into a test tube

• Pour 8 ml of acidified alcohol(see above)

• Mix gently and let stand samples of juice stand 5 minutes after mixing.

• In the presence of acidified alcohol, pectin precipitates and forms flakes or globs

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Pectin test interpretation

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Historical Facts

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Prior to the use of flotation for must clarification, winemakers were not as concerned about complete depectinization of must.

Low enzyme doses generally yielded

depectinized wines because the enzymes continues to work in the fermenter

With the acceptance of Flotation for must

clarification, quick depectinization of must becomes critical.

In many cases winemakers have turned to the use of gelatin and bentonite to overcome the higher viscosity levels of must that is not completely depectinized.

Can Flotation be done without Gelatin Bentonite or Silica?

But it depends on a few factors 1. The Must HAS TO BE COMPLETELY DEPECTINIZED 2. The condition of the grapes - too ripe, fermenting,

quality (rot) then probably not

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Yes!

Has It Been Done?

Since 2012 trials have done using VinoClear Classic to show flotation can be achieved with out the use of gelatin, bentonite and silica The Alcohol Pectin test was used to determine the degree of

depectinization In all situations the must was fully depectinized prior to starting

the float The trials were repeated 3 times and resulted in juice recovered

off the float with clarity ranging from 24 to 35 NTU’s

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Fruit Condition For One Trial

NOVOZYMES PRESENTATION 03/06/2015 27

Trial conditions Chardonnay grapes, average 23° Brix 2 truck loads (4 gondolas/truck)

Used a Bucher Press

Free run and Press were combined

Sample 1 – control no enzymes. Crush tank juice after 3 hrs Sample 2 – VinoClear. Crush tank juice treated at 20 ml/ton after 3 hrs

VinoClear Classic: trials results Vinoclear Classic degraded all of the pectin (Juice tested

pectin negative). The must is very well clarified. (Contact time 1.5 hours) Turbidity after flotation is very low (24 – 35 NTU).

03/06/2015 28

Sample 1: Control : 267 NTU Sample 2 : VinoClear: 30 NTU Sample 3 : VinoClear : 24 NTU Sample 4 : VinoClear : 35 NTU Juice samples were floated without gelatin

OTHER THINGS TO CONSIDER: ADD FINING AGENTS OR NOT?

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Here are the additional costs of using gelatin, bentonite and silica Figuring 200 gal/ton of unclarified juice Suggested dose rates per ton:

Product Dose rate Price/lb Labor cost $15/hr2hr/ton

Cost of treatment

Gelatin .05-.167lb /ton

$6.70/lb $0.30/ton $0.66-$1.52/ton

Bentonite .33-.67lb /ton

$0.20/lb $0.30/ton $0.37-$0.44/ton

Silica 0.167-0.5lb /ton

$1.15/lb $0.30/ton $0.49-$0.88/ton

total $1.52 – $2.84

Very quick depectinization time Heat resistant up to 55°C or 131°F Achieve fast clarification of must of any grape variety and quality, increasing throughput and the effectiveness of your clarification equipment by a factor of 2 to 5.

VinoClear® Classic Faster clarification and flotation

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How Novozymes Produces Enzymes

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FERMENTATION

Fermentation of one of a number of specifically selected production micro-organisms (bacteria or fungi) under sterile conditions Production of the desired enzyme by consumption of carbohydrates, proteins, salts, water and energy Transfer of the fermented broth to recovery

RECOVERY

Filtration of the fermentation broth Purification of the liquid phase containing the enzyme Concentration of the liquid enzyme to the desired enzymatic activity Stabilization and standardization of a liquid product - or Standardization of a liquid concentrate .

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