The main effort of the modern wine industry is addressed to maintaining quality during the filling process. Oxygen, contained in the air trapped inside the bottled product is the main cause of degradation of wine over time. A method for removing oxygen from bottles before the filling of wine takes place, involves the injection of inert gas, until all of the air is flushed out. In this paper, the thermo-fluid dynamics of the injection process of inert gas have been studied, with the aim of determining the optimal parameters for the best wine conservation, with minimum consumption of inert gas for bottles of different shapes. The paper shows good agreement between the results of CFD simulations and the experimental data of a devoted testing plant.

Fluid Dynamics Analysis and Experiments in Wine Bottling Technology

MASI, MASSIMO;NAVARRO, GIAMPAOLO;
2003

Abstract

The main effort of the modern wine industry is addressed to maintaining quality during the filling process. Oxygen, contained in the air trapped inside the bottled product is the main cause of degradation of wine over time. A method for removing oxygen from bottles before the filling of wine takes place, involves the injection of inert gas, until all of the air is flushed out. In this paper, the thermo-fluid dynamics of the injection process of inert gas have been studied, with the aim of determining the optimal parameters for the best wine conservation, with minimum consumption of inert gas for bottles of different shapes. The paper shows good agreement between the results of CFD simulations and the experimental data of a devoted testing plant.
2003
Proceedings of TCN-CAE 2003 International Conference on CAE and Computational Technologies for Industry
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/11577/2464841
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