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  • UniKL MICET CPB 30103 Biochemical Engineering Mini Project (Poster A3) : Fermentation of Wine

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    Siti Hajar Mohamed
    97 vizualizări1 pagină
    Grapes, yeast, sulfur dioxide, and sugar are the raw materials used to ferment wine. The process involves mixing the materials together in a fermenter along with warm water. Yeast converts the sugars to alcohol and carbon dioxide in a fed-batch fermentation process. The fermented wine is then purified through fining, filtration, and flotation steps to remove solid particles. Finally, the wine undergoes recovery processes like membrane filtration, centrifugation, and ejecting centrifuges to further separate solids from the liquid wine.

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    UniKL MICET CPB 30103 Biochemical Engineering Mini Project (poster A3) Fermentation of wine

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    UniKL MICET CPB 30103 Biochemical Engineering Mini Project (poster A3): Fermentation of wine

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    Grapes, yeast, sulfur dioxide, and sugar are the raw materials used to ferment wine. The process involves mixing the materials together in a fermenter along with warm water. Yeast converts the sugars to alcohol and carbon dioxide in a fed-batch fermentation process. The fermented wine is then purified through fining, filtration, and flotation steps to remove solid particles. Finally, the wine undergoes recovery processes like membrane filtration, centrifugation, and ejecting centrifuges to further separate solids from the liquid wine.

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    © All Rights Reserved
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    97 vizualizări1 pagină

    UniKL MICET CPB 30103 Biochemical Engineering Mini Project (Poster A3) : Fermentation of Wine

    Încărcat de

    Siti Hajar Mohamed
    Grapes, yeast, sulfur dioxide, and sugar are the raw materials used to ferment wine. The process involves mixing the materials together in a fermenter along with warm water. Yeast converts the sugars to alcohol and carbon dioxide in a fed-batch fermentation process. The fermented wine is then purified through fining, filtration, and flotation steps to remove solid particles. Finally, the wine undergoes recovery processes like membrane filtration, centrifugation, and ejecting centrifuges to further separate solids from the liquid wine.

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    din 1

    RAW

    FERMENTATION OF WINE
    STOCK SHAKE SEED RAW MATERIALS STEARILIZATION
    MATERIAL
    CULTURE FLASKS FERMENTER GRAPES 1. Boiling
    1. GRAPES YEAST 2. Chlorination
    2. YEAST Some microbes are SULFUR 3. Iodine
    3. SULFUR seeded into fed-batch DIOXIDE
    DIOXIDE fermenter CANE OR BEET
    4. CANE OR SUGAR
    BEET
    MEDIUM FORMULATION
    SUGAR
    1 GALLON OF GRAPES
    FERMENTATION
    1.5 GALLON OF WARM WATER
    1 CUP SUGAR
    10 g OF DRY YEAST
    Fed-Batch fermentation

    alternative mode of operation for


    fermentations leading with toxic
    PROCESS OF WINEMAKING substrates or low solubility
    compounds

    FERMENTER
    1. Mix the content with the
    rising bubbles which
    provide oxygen for the cell
    2. Do not require agitation
    3. Energy efficient

    3 STEPS OF PURIFICATION RECOVERY SECTION


    1. FINING 1. FILTRATION
    - fining agent is added to the wine to create - Membrane filter press. The cake
    an adsorbent to produce larger molecules that chambers are covered with a rubber
    will precipitate out of the wine more rapidly membrane that is inflated using air
    2. FILTRATION or water, allowing in situ compacting
    - series of filtering. the wine through a filter medium of the cake. These allow higher yield
    that captures particles larger than the medium's holes and drier cake
    3. FLOTATION 2. CENTRIFUGATION
    - small bubbles are injected at the bottom tank
    - As the bubbles rise through the must, grape Solids
    solids, including phenolic compounds prone to discharge
    oxidation and browning. This must be done centrifuge
    prior to fermentation, since yeast will inhibit the
    flocculation involved. Solids ejecting centrifuges have continuous
    or intermittent mechanisms to discharge
    solids and may be used for the recovery of
    mycelia or bacterial biomass

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