Environmental Impacts of Tartaric Stabilisation Processes for Wines using Electrodialysis and Cold Treatment

  • A. Bories INRA, UE 0999, Unité Expérimentale de Pech Rouge, 11430 Gruissan, France
  • Y. Sire INRA, UE 0999, Unité Expérimentale de Pech Rouge, 11430 Gruissan, France
  • D. Bouissou INRA, UE 0999, Unité Expérimentale de Pech Rouge, 11430 Gruissan, France
  • S. Goulesque INRA, UE 0999, Unité Expérimentale de Pech Rouge, 11430 Gruissan, France
  • M. Moutounet INRA, UE 0999, Unité Expérimentale de Pech Rouge, 11430 Gruissan, France
  • D. Bonneaud EURODIA INDUSTRIE S.A., ZI Saint Martin, 84120 Pertuis, France
  • F. Lutin EURODIA INDUSTRIE S.A., ZI Saint Martin, 84120 Pertuis, France
DOI: https://doi.org/10.21548/32-2-1377

Abstract

The environmental impacts of the two tartaric stabilisation methods used for wines, electrodialysis and
cold treatment, were studied by determining water consumption (for the process and cleaning), waste
produced (organic load and the composition of wastewater and residues) and energy consumption, at
the pilot stage and in wineries. Thanks to an online treatment of electrodialysis brines by reverse osmosis
(industrial facility that treats 30 hL wine/h), the recycling of permeates led to a 65% reduction in water
consumption, the volume of which represented only 3.9% of the wine treated. When washing and cleaning
water from the ED-RO system was taken into account, overall water consumption was 5.5 L/hL wine. The
presence of ethanol, due to an osmotic phenomenon with no loss of wine volume, and tartaric acid in the
brines contributes to the organic load of the brine, with a COD of close to 8.4 g O2/L. Overall electrical
energy consumption for stabilisation by electrodialysis (0.21 kWh/hL) turned out to be eight times lower
than that of cold stabilisation. An evaluation of cold stabilisation effluents revealed that 66.6% of the COD
discharged came from the diatomaceous earth (DE), 21.8% from the washing of the filter and 11.4% from
the washing of the cold treatment tank. The production of used DE was 2.64 g (wet weight)/L of wine, and
the ethanol present in the DE waste represented a loss in wine volume of 0.14 L/hL.

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Published
2016-12-07
Issue
Vol. 32 No. 2 (2011)
Section
Articles

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