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February 2015 practical winery & vineyard 73 w i n e m a k i n g Summary Traditional cold stabilization methods to achieve KHT stability in wines involve considerable capital infrastructure for chilling systems that can involve safety risks and maintenance costs in addition to a very significant energy cost to oper- ate. Cold stabilization can be time-con- suming, unpredictable, labor-intensive in both set up and clean up after stabiliza- tion with water resource costs as well. In addition, the wine chemical compo- sition alterations that occur during the cold stabilization process can alter the sensory perception of a wine. While elec- trodialysis saves a good deal of energy compared to traditional cold stabiliza- tion, it can also incur some of the same drawbacks of cold stabilization such as capital costs, specialized operations training, wine chemistry alteration and water use. Electrodialysis is also limited in throughput. Paradigm-changing non-subtractive technologies such as CMC addition to achieve KHT stability in wines pres- ent many tangible benefits while over- coming many burdens of subtractive technologies. Initial acceptance of new technologies is a slow process, yet in the short time CMC has been available on the world market use has increased ex- ponentially each year. The benefits of CMC addition for KHT stabilization are varied and plentiful. From economic and environmental im- provements to ease of use and wine qual- ity advancement, every wine producer can benefit from CMC adoption. Elimination of cold stabilization has been documented to save considerable energy as shown quantitatively in the joint PG&E industry study by Steve Fok. 10 Based upon PG&E measurements using methods other than chilling, 80% or more energy can be saved. Since chiller operation can be a significant cost to a winery, this is a large and meaningful economic benefit. Estimates of $0.25 per gallon energy cost for cold stabilizing a wine can be reduced to $0.045 per gallon with CMC use. Visit us at miovigneto.com Email: dwightb@miovigneto.com Call Dwight Busalacchi at (415) 531-6450 Custom Tanks, Fermentors, and Winery Equipment "Excellent quality at reasonable prices with exceptional customer service built around an understanding of vintners' needs." ~ Jim Schultz, Windy Oaks Winery Mio Vigneto Products, Inc. Outstanding Tanks for Outstanding Wines Storage Tanks Rectangular Oval Cylindrical White Wine Fermentors Oval Cylindrical Red Wine Fermentors Automatic Pump-over Automatic Punch-down Convertible (Closed/Open) Open Top Open Top Rectangular Slovenian Oak Open & Closed Top Tanks Oval & Round Storage Casks Barrels Equipment Horizontal Membrane Presses from 6 to 100hl Semi Automatic Bottle Fillers Standard and Custom Valves Custom Adaptors CIP Balls & Adaptors P: 19 N: 20 P: 1 N: 0 H+ K+ Figure 6. size differential between hydrogen (h+) and potassium (K+) atoms (left). 15 Impact of carboxymethyl cellulos-Kht+ crystal surface interaction on Kht crystal size and shape (right).