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Publications (20)
De par les propriétés physiques et chimiques particulières du bois de chêne, une barrique est le siège de phénomènes de transfert très complexes. Grâce au développement d'un perméamètre gaz/liquide innovant, les flux d’oxygène de part et d’autre de la cellule ont été mesurés et un bilan matière complet sur la barrique a pu être réalisé. Au cours de...
A new Test of Filterability has been developed. Measurements carried out with different types of wines indicate that the new filterability index is a useful tool for understanding and predicting the propensity to fouling of treated or untreated wines, e.g. with or without enzyme addition. The measurement method used in the Test of Filterability, re...
A detailed assessment of the content of high added-value compounds in grape pomace varieties was carried out following a subcritical water extraction method. High amounts of anthocyanins and tannins were recovered from fermented grape pomace at differential temperatures with high variability between the by-products observed. Contrary to anthocyanin...
This study aimed to evaluate the potential of membrane technology to improve polyphenol extraction during red wine alcoholic fermentation of the Pinot noir grape variety. The effect of adding permeate obtained from saignée nanofiltration onto grape pomace during alcoholic fermentation on wine phenolic extraction was investigated. The process consis...
The purpose of the current study is to investigate the use of ultrafiltration membrane for the fractionation of phenolic compounds from subcritical water grape pomace extract and the separation of these compounds from other co-extracted components. The extract was assayed in a cross-flow apparatus against eleven membranes with molecular weight rang...
Filtration experiments in batch concentration mode (with recycling of the retentate stream) of grape pomace extract were performed in laboratory filtration membrane equipment by using nine commercial nanofiltration (NF) membranes with an approximate molecular weight cut-off (MWCO) of 1000‒150 Da. The filtration experiments of the selected pomace ex...
Pendant la vinification, il peut être nécessaire de filtrer des liquides ayant plusieurs g.L-1 de matières en suspension jusqu’à quelques mg.L-1. Ces filtrations peuvent être mises en œuvre par des filtres à précouche où une couche de particules (adjuvants de filtration) permet la rétention des particules du vin. La structure cristalline des diatom...
During wine aging, several complex phenomena take place in barrels according to oak’s intrinsic physical properties. This research aims to better understand oxygen desorption and oxygen transfer phenomena through oak staves and especially through stave gaps in order to reevaluate the importance of barrel-making in barrel’s oxygen supply. Experiment...
Grape byproducts are today considered as a cheap source of valuable compounds since existent technologies allow the recovery of target compounds and their recycling. The goal of the current article is to explore the different recovery stages used by both conventional and alternative techniques and processes. Alternative pre-treatments techniques re...
The crystallization of organic compounds from solutions is responsible for the majority of organic solid materials produced by the chemical industry. A great deal of research carried out up to now, focused on batch crystallization modeling, simulation, optimization and control. This work aims to obtain the optimal cooling temperature strategy of a...
Pulsed electric field (PEF) treatment is an emerging technology that is arousing increasing interest in vinification processes for its ability to enhance polyphenol-extraction performance. The aim of this study was to investigate the effects of PEF treatment on grape-skin histo-cytological structures and on the organization of skin cell-wall polysa...
Precoat filtration with body‐feed is widely applied during wine‐making. This technique employs filter aids, such as diatomites (silica particles), to form the precoat layer. However, the spent diatomites, which retain organic matter, represent an important source of pollution and land disposal of this type of waste is forbidden. In addition, these...
This work discusses effects of PEF application on mechanical expression and characteristics of juice (absorbance A, and turbidity T) from different white grapes (Muscadelle, Sauvignon and Semillon), purchased from an experimental vineyard of Bordeaux region. The experiments were carried out using a laboratory filter-press cell, equipped with PEF tr...
In the present paper, the effect of liquid properties (surfactants) on bubble generation phenomenon, interfacial area and liquid-side mass transfer coefficient was investigated. The measurements of surface tension (static and dynamic methods), of critical micelle concentration (CMC) and of characteristic adsorption parameters such as the surface co...
The process of crossflow microfiltration is hindered by the significant problem of fouling due to a pore size which favours penetration of the solutes. This leads to an internal fouling (adsorption and pore obstruction) which reduces permeate flux and makes any regeneration difficult. This study outlines a method of choosing an appropriate microfil...
The cross-flow microfiltration of beer and wine shows the advantages over dead-end filtration in filtrate permeation rates.The results calculated on the basis of the chemical filtration laws and a newly developed hydrodynamic model are compared to the experimental data in order to determine the influence of cross-flow on deposit formation.The discr...
During the process of wine making, operation of cross-flow microfiltration allows a one-step clarification and sterilization of wine, with lower waste compared to the conventional processes of clarification and sterilization. Indeed, these processes are sources of voluminous waste (earth, Kieselguhr, additives), when discharges are becoming more an...
