Difference between revisions of "Wine"

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Back to [[Information about wine & beverages production]]
 
Back to [[Information about wine & beverages production]]
  
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'''SOFT DRINKS'''
 
  
  
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;1. General Flowsheet of soft drink production:
 
;1. General Flowsheet of soft drink production:
  
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No information is aivalable.
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;2. Description of techniques, methods and equipment: (BAT for Food, Drink and Milk Industries, June 2005)
 
;2. Description of techniques, methods and equipment: (BAT for Food, Drink and Milk Industries, June 2005)
  
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Soft drinks can be categorised into two main types, i.e. carbonated and still. Soft drinks include spring waters, fruit and juice based drinks such as cordials, squashes and barley waters; flavoured drinks such as ginger beer; tonic waters and lemonades, as well as infusions such as tea and coffee. Ingredients typically found in most soft drinks include water, sweetener, acid and flavourings. Optional ingredients include fruit, carbon dioxide, preservatives and colour. Water is the main ingredient of all soft drinks and, as such, the quality of the water, in terms of its microbiological loading and other parameters which affect the final sensory qualities of the drink, are of paramount importance. All sparkling soft drinks require the addition of carbon dioxide. This may be sourced as a co-product from the petroleum, beer and whisky industries, or produced on site. The preservation of soft drinks can be achieved by a number of techniques including heating, chemical preservation and filtration. These methods, in combination with low pH, prevent microbiological spoilage.
 
  
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The basic processes for the manufacture of soft drinks involve the mixing of ingredients in the syrup room, followed by the addition of water that has been subjected to various water treatments. The mixture may be heat processed or chemically preserved at this stage. The product is carbonated if required. Alternatively, after the syrup and water are combined, the product may be filled into packaging and in-pack heat processed. Syrups may require filtration or homogenization and may be pasteurized. Most packaging is cleaned prior to filling, either by rinsing with water, possibly containing rinsing aids, or by air blasting.
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Wine is defined as the product that is recovered by partial or complete alcoholic fermentation of the fresh, treated grapes or the grapes must. If alcohol is added e.g. in the form of distillate of wine, dessert wine is obtained which contains alcohol between 15 and 22 % by volume.
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Champagne or sekt is produced when a second fermentation is carried out without the escape of the formed carbon dioxide. If carbon dioxide is artificially introduced the obtained product is simple sparkling wine or pearl wine. Wine, dessert wines, pearl wines and sparkling wines can be further processed to vinous beverages. These kinds of beverages have a proportion of wine in excess of 50%. The best known products of this category are the aromatized wines e.g. vermouth.
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If fruits or other sugar- or starch- containing raw materials are used in processing, the end product is not wine within the meaning of the pertinent wine legislation but a product similar to wine is obtained. Examples are fruit wines; the main representative product of this group is cider.
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[[Image:wine.JPG]]
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Figure 1: Different types of table wine
  
  
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Critical issues concerning the possible solar integration  
 
Critical issues concerning the possible solar integration  
  
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''Reference: Caballero, B., Finglas, P., Trugo, L.: Encyclopedia of food science and nutrition, Academic Pr. Inc., 2003, pages 6189-6202''
  
  

Latest revision as of 13:34, 20 February 2013

Back to EFFICENCY FINDER OF FOOD INDUSTRY

Back to Information about wine & beverages production


1. GENERAL DESCRIPTION:


1. General Flowsheet of soft drink production



2. Description of techniques, methods and equipment
(BAT for Food, Drink and Milk Industries, June 2005)


Wine is defined as the product that is recovered by partial or complete alcoholic fermentation of the fresh, treated grapes or the grapes must. If alcohol is added e.g. in the form of distillate of wine, dessert wine is obtained which contains alcohol between 15 and 22 % by volume.

Champagne or sekt is produced when a second fermentation is carried out without the escape of the formed carbon dioxide. If carbon dioxide is artificially introduced the obtained product is simple sparkling wine or pearl wine. Wine, dessert wines, pearl wines and sparkling wines can be further processed to vinous beverages. These kinds of beverages have a proportion of wine in excess of 50%. The best known products of this category are the aromatized wines e.g. vermouth. If fruits or other sugar- or starch- containing raw materials are used in processing, the end product is not wine within the meaning of the pertinent wine legislation but a product similar to wine is obtained. Examples are fruit wines; the main representative product of this group is cider.

Wine.JPG

Figure 1: Different types of table wine


3. Temperature ranges and other parameters (table)

No information is available.


4. Benchmark data

No information is available.


2. NEW TECHNOLOGIES:


a) Changes in the process
No information is available.
b) Changes in the energy distribution system
No information is available.
c) Changes in the heat supply system
No information is available.


3. SOLAR SYSTEMS INTEGRATION:


Critical issues concerning the possible solar integration


Reference: Caballero, B., Finglas, P., Trugo, L.: Encyclopedia of food science and nutrition, Academic Pr. Inc., 2003, pages 6189-6202


Back to EFFICENCY FINDER OF FOOD INDUSTRY

Back to Information about wine & beverages production

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