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 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.

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100% automatic

Smart control, 0 consumables, 0 wine preparation

  • Compact, mobile module dedicated to dealcoholisation
  • Simple automation: the operator enters three control variables: 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 (optional)

Respect for the profile of the wine

  • Aromatic benefits: fresh fruit, clarity
  • Taste benefits: freshness and body
  • Does not denature the wine obtained
  • Positive regeneration of aromatic compounds during subsequent alcohol fermentation
  • No preparation prior to dealcoholisation
  • No need to adjust after dealcoholisation
  • Exogenous inputs not specifically required
  • Typicity, colours and aromas preserved

Partial dealcoholisation

During fermentation or on finished wines.

Easy completion of alcohol fermentation, particularly at higher alcohol contents:

  • Nutrients from endogenous yeasts, retained
  • Detoxification of the medium during alcohol fermentation

Release of polysaccharides responsible for the wine's sensations of fullness and roundness.
Correction of the desired alcohol level, with peace of mind and quality.

Qualitative extracted alcohol* (%)

  • 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 WineLyse

The fermenting must is moderately heated and continuously fed into the high-vacuum tank, where the water/ethanol mixture evaporates instantaneously. The condensate with an alcoholic strength of between 45-55%vol is extracted, and the alcoholic strength is lowered by 2 to 5%vol.

Only part of the tank is processed, depending on the objective, and then reintroduced into the initial tank to complete fermentation.

With moderately heated finished wine, the alcoholic strength is reduced to 6%vol, depending on the objective.

The system applies evaporation under partial vacuum.

The boiling temperature of ethanol, 78.3°C/172.94°F at 1,013 hPa, falls to 17.2°C/62.96°F in an atmosphere of 49 hPa. The same is true of water: the boiling temperature falls from 100.0°C/212.0°F to 33°C/91.4°F.

Under partial vacuum, the process saves energy and preserves organoleptic qualities.

The vacuum evaporation system is optimised. The reversible heat pump (COP = 5.0) generates:

  • The hot water to heat the product to a temperature sufficient for evaporation
  • The cold water needed for the condenser, which liquefies the water/ethanol mixture and reduces the alcohol content of the treated product.

 

 MODEL M
Extracted pure alcohol flow rate
Must undergoing fermentation		25-35 l/h - 5.5-7.7 gal/h*
Extracted pure alcohol flow rate
Finished wines		45-55 l/h - 9.9-12.1 gal/h*
Power supply2 x 32A; Power consumption: 30 KW
Automated alcohol reduction•
Automatic CIP cleaning•
Mobile skid trailer / container•

 

• Standard equipment
* depending on alcohol content of the wine treated

 

"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
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