SMART WINELYSE
MANAGE ALCOHOL CONTENT, RESPECT THE TERROIR
Dealcoholisation as a simple oenological stage in the winemaking process is an innovation. This dealcoholisation is both judicious and measured when is implemented as early as possible in the traditional winemaking process, while respecting its traditions, its varietal typicity and its terroir. Developed in collaboration with INRAe and IFV, the patented PELLENC innovation acts both on the fermenting must, and on finished wines.
Using this dealcoholisation process, I was pleasantly surprised by the respect for the fruit when we worked on the must. We have produced a true wine, familiar to those our buyers appreciate when they come to us. In the liquid phase, the wines are well preserved. And what most impressed us was the quality and flavour of the alcohol produced at the same time. Yes, this is indeed an innovative technology!
Paul OUI
Technical Director Tutiac - Bordeaux
RESPECTING THE ORGANOLEPTIC PROFILE OF THE WINE
• Smart WineLyse dealcoholisation does not denature the wine obtained
• Adjust the desired alcohol content with confidence and quality
• No preparation prior to dealcoholisation
• No need to adjust after dealcoholisation
• Exogenous inputs not specifically required
• Typicity, colours and aromas preserved
NEW EXTRACTIONS LINKED TO PARTIAL YEAST LYSIS
Increased liberation of polysaccharides and molecules responsible for the wine's sensations of fullness and roundness.
Easy completion of alcoholic fermentation, particularly at higher degrees
• Nutrients from endogenous yeasts, retained
• Detoxification of the medium during alcoholic fermentation
Positive regeneration of amyl compounds (aromatics) after dealcoholisation, while alcoholic fermentation continues.
EXTRACTED ALCOHOL IS HIGHLY QUALITATIVE*.
• Native alcohol (45-55°) is very aromatic, fatty, due to evaporation at low temperature.
• Alcohol that can be used as ‘wine alcohol’, provided that the production complies with the regulations of the country of production.
*production and storage of alcohol is subject to local legislation and declarations with which the producer must comply
SMART CONTROL
• Compact, mobile module dedicated to dealcoholisation
• Simple automation: the operator enters the initial titration, target titration and volume to process
• Real-time display: volumes extracted, progression
• Energy optimisation of heat and vacuum pumps
• Connected: Monitoring via PELLENC CONNECT
• Automatic batch sequencing (option)
TECHNICAL PRINCIPLE
The fermenting must is moderately heated and continuously fed into the high-vacuum tank, where the water/ ethanol mixture evaporates instantaneously.
This is condensed to a liquid containing 45 to 55%vol of alcohol, then extracted from the medium. With must in fermentation, the alcoholic content is lowered by 2 to 5%vol. Only part of the tank is processed, depending on the desired level of alcohol reduction. The treated part is reintroduced into the original tank to complete fermentation, via the bottom of the tank containing the intact yeasts.
With finished wine, the wine is moderately heated to a maximum of 36°C/96.8°F and introduced into the tank under high vacuum. The alcoholic content is effectively reduced to 6%vol, adjustable according to the desired objective.
WORKING IN A PARTIAL VACUUM SAVES ENERGY:
The system applies evaporation under partial vacuum. The boiling temperature of ethanol, 78.3°C/172.94°F at 1013 hPa, is reduced to 17.2°C/62.96°F in an atmosphere of 49 hPa. The same is true of water, whose boiling temperature falls from 100.0°C/212.0°F at 1013 hPa to 33°C/91.4°F at 49 hPa.
By working in a partial vacuum, the process saves considerable energy and preserves organoleptic qualities.
OPTIMISE ENERGY EFFICIENCY WITH A HEAT PUMP:
• The vacuum evaporation system is optimised to reduce energy consumption to a minimum (COP = 5.0).
The reversible heat pump simultaneously generates: o the hot water needed to heat the product to a temperature sufficient for the two-phase evaporation of ethanol and water,
o the cold water needed to feed the condenser, which liquefies the water/ethanol mixture and reduces the alcohol content of the treated product.
• Heat pump energy efficiency COP 5.0: with a power consumption of 18.5 kW, generation of up to 40 kW for cooling and 55 kW for heating.
• 3.0 kW vacuum screw pump
o Pump cooling without water waste and by cold water produced by the heat pump (consumption less than 100L/H (or 22 gal/H) of water at 20°C to 30°C / 68°F to 86°F)
o Variable speed drive on the vacuum pump to adapt the pump's suction flow to requirements in real time
• Suitable for processing cloudy, CO2-laden, must during fermentation.
