The Potential Use Of Green Thinned Grape Clusters For Ethanol production

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  1. The potential use of green-thinned grape clusters for ethanol production<br /> 2. A few things I am not here to argue about<br /> 3. Quality wine is made…
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  • 1. The potential use of green-thinned grape clusters for ethanol production<br />
  • 2. A few things I am not here to argue about<br />
  • 3. Quality wine is made in the winery<br />
  • 4. Quality wine is made in the wineryQuality depends on yield<br />
  • 5. Quality wine is made in the wineryQuality depends on yieldThe maximum profit is being obtained from current viticultural practice in Hawke’s Bay<br />
  • 6. X<br />Quality wine is made in the wineryQuality depends on yieldThe maximum profit is being obtained from current viticultural practice in Hawke’s Bay<br />
  • 7. We all know<br />Great wine is grown in the vineyard <br />Quality depends on vine balance<br />And there is always potential for more profit<br />
  • 8.
  • 9. Producing area Yield ( t )<br />200725355 205000<br />2008 29310 285000<br />2009 31000 285000<br />NZ wine growers statistics (2008)<br />
  • 10. Bio-fuel<br />Food versus feedstock<br />Waste product is already being produced <br />
  • 11. An investigation of<br /><ul><li>The effect of fermentation temperature
  • 12. Di ammonium phosphate addition</li></li></ul><li>Trial<br /><ul><li>Grapes collected from under vines
  • 13. Crushed De-stemmed and Pressed
  • 14. pH adjusted from 2.6 to 3.5
  • 15. DAP added at 1.1g/L
  • 16. Juice divided into 250ml aliquots</li></li></ul><li>Trial <br /><ul><li>Water baths maintained at 26, 31 & 36o C
  • 17. o Brix, Temperature & Weight </li></li></ul><li>Results <br />
  • 18. Results <br />
  • 19. Results <br />
  • 20. Results <br />
  • 21. Results <br />
  • 22. Results <br />
  • 23. Conclusion <br /><ul><li> Rate of fermentation was significantly effected by temperature
  • 24. DAP addition significantly increased the rate of fermentation
  • 25. Fermentation of green harvested grapes at veraison does not yield sufficient ethanol for a net energy benefit</li></li></ul><li>Further research <br /><ul><li>The use of grape thinnings from veraison to harvest for ethanol production.
  • 26. Higher temperature fermentation to test upper limit and maximum rate.
  • 27. Higher inoculation rate vs high temperature to increase fate of fermentation.
  • 28. Methods of picking grape thinnings up from under vines.
  • 29. Fermentation of low pH/low Brix juice.
  • 30. Distillation by solar radiation.
  • 31. Methods for dehydration before fermentation of low pH/low Brix grapes.
  • 32. Fermentation of grape thinnings with rachis included to reduce costs and need for nutrient.
  • 33. Extraction of acid for commercial application from winery waste.
  • 34. Fermentation of grape thinnings without the removal of gross lees.
  • 35. Continuous fermentation from veraison until the end of thinning.
  • 36. Timing of thinning for maximum concentration of sugar in thinnings whilst achieving price point wines.
  • 37. Various yeast strains and low pH/low Brix high temperature fermentation.
  • 38. Identification of total thinnings available in Hawke’s Bay post veraison.
  • 39. The identification of all reducing sugar fruit waste crops in Hawke’s Bay.</li></li></ul><li>References<br />New Zealand winegrowers statistical annual (2008) Retrieved November 5, 2009, from http://www.nzwine.com/statistics/<br />
  • 40. Blessing’s and salutations<br /><ul><li>Kaia Hawkins ~ The light that guides me on
  • 41. Koru McClellan ~ Love
  • 42. Ra McClellan ~ Love
  • 43. Michel Meunier ~ For beginning the process with me
  • 44. Malcolm Reeves ~ So much technical knowledge and guidance
  • 45. Evan Jones ~ Statistical Supremo
  • 46. Melissa Annand ~ GC mistress
  • 47. Petra King ~ Methodology friendship companionship leadership general captain of the ship
  • 48. Diane Rowsell ~ Access and consumables with a smile
  • 49. Rod Chittenden ~ Methodology
  • 50. Marion Earwicker ~ Typing skills beyond compare and commitment without falter
  • 51. Gerard Logan ~ My editor</li></li></ul><li>Thank you.<br />Questions?<br />
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