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WINERY & VINEYARD EQUIPMENT July 2017 WINES&VINES 51 The wine industry has trusted Kennedy/Jenks Consultants for professional environmental engineering services since the 1950s. We specialize in providing cost-saving, sustainable solutions to meet winery needs. Wastewater Water Supply Storm Water Solid Waste Facility Planning Design Construction Management Hazardous Materials Water/Energy Audits Air Emissions and Odors Regulatory Compliance Land-Use Permitting/CEQA e: BobChrobak@KennedyJenks.com t: 415.243.2150 www.KennedyJenks.com/wine OUR SERviCES inCLUDE: Gomberg, Fredrikson & Associates Market Research For e Wine Industry Products include: · The Gomberg-Fredrikson Report: "The Executive Marketing Report of the Wine Industry" · WineData Wine Pricing Report: Competitive supplier pricing for more than 13,400 products · Distributor Market Service: Gain a competitive advantage by analyzing your position in the wholesale market www.gfawine.com • 707.940.3922 • inquiry@gfawine.com We perform extensive market research and data collection to create the wine industry's leading databases and reports WINESECRETS Winesecrets' primary business is reverse os- mosis and ultrafiltration services for the wine industry, primarily on the West Coast. They also have a technical arrangement with GE Water and Process Technologies. They use GE membranes in their systems and will build systems for wineries using those mem- branes. Their reverse osmosis services in- clude VA removal, Brett removal, alcohol adjustment and fixing stuck fermentations. Ultrafiltration (UF) is another crossflow fil- tration service provided. This is an "old" new technology. With this filtration technique, a careful crossflow treatment can balance the negative impact of the removal of too many of a wine's critical components while remov- ing compounds imparting a negative impact on the wine. UF is used as a molecular sieve, separating certain ranges of molecules. Winesecrets offers a test track system where a small amount of wine can be sent for a trial, and the wine you get back can be analyzed or- ganoleptically to assure that the desired results will come to fruition once the full-scale treat- ment is done. It can also save wineries a costly expense if the trial does not meet their needs. winesecrets.com last two ranges for crossflow filtration were defined for convenience and the equipment it takes to do these jobs. In the wine industry, there is a small overlap in the process requirements of NF and RO filtration. The equipment for both these processes and the compounds that they separate is essentially the same, regard- less of the classification under which the equipment is sold. In the wine industry, it is important to know what is being separated and what may be passing through the membrane that a winery may actually want to retain. While the goal of both NF and RO is the removal of selected molecules, NF and RO differ in the molecular weight of the compounds removed and the pressure levels required to achieve that removal. The range for nanofiltration is defined as 100-1,000 daltons, while reverse osmosis is below 100 daltons. Equipment for process- ing 1,000-dalton products is different from 150-dalton products, but the difference in the equipment processing 150-dalton products is not that much different from processing 100-dalton products. Tight RO is the term for true RO of 100 daltons, and loose RO describes processing at about 150 daltons. Compounds within the tight RO category include ethanol and volatile acidity, and the equipment must produce 70-bar pressures (1022 psi). To remove 4-ethyl- phenol (4-EP) and 4-ethylguiacol (4-EG), a 150-dalton membrane will be better than a 100-dalton product, but the equipment and pressures required to run those are virtually the same. Nanofiltration equip- ment operates at 40 to 60 bars and may allow compounds with a higher molecular weight including sucrose to pass through the membrane. When making a decision about filtration, wineries must be clear about what they want the filtration to do to their wine. Don't look at flux rates. Ask the MWCO or what number of daltons the membrane is rated for on the equipment being considered. The higher the MWCO of a membrane, the more the important wine compounds will pass the membrane. Remember that modifica- tion or loss of these valuable compounds can materially affect a wine.