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Combined Experimental and CFD Approach of Two-Phase Flow Driven by Low Thermal Gradients in Wine Tanks: Application to Light Lees Resuspension
In winemaking, clarification and stabilization are the processes by which insoluble matter suspended in the wine (called lees) is removed before bottling. The light lees represent 2–4% of the total wine volume. Under certain circumstances, resuspension of lees may occur. The resuspension of lees has...
Autores principales: | , , , , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
MDPI
2020
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7404562/ https://www.ncbi.nlm.nih.gov/pubmed/32630621 http://dx.doi.org/10.3390/foods9070865 |
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author | Bogard, Fabien Beaumont, Fabien Vasserot, Yann Simescu-Lazar, Florica Nsom, Blaise Liger-Belair, Gérard Polidori, Guillaume |
author_facet | Bogard, Fabien Beaumont, Fabien Vasserot, Yann Simescu-Lazar, Florica Nsom, Blaise Liger-Belair, Gérard Polidori, Guillaume |
author_sort | Bogard, Fabien |
collection | PubMed |
description | In winemaking, clarification and stabilization are the processes by which insoluble matter suspended in the wine (called lees) is removed before bottling. The light lees represent 2–4% of the total wine volume. Under certain circumstances, resuspension of lees may occur. The resuspension of lees has been attributed to temperature variations between the wine stored in tanks and the environment of the cellar. From in situ, laboratory-scale studies involving laser tomography techniques, it was shown that low (positive or negative) thermal gradients between a wine tank containing light lees and its external environment induce mass transfer by natural convection. To extrapolate these findings to full-scale tanks, an Eulerian-Eulerian multiphase CFD model was applied to simulate the two-phase flow behavior as a function of temperature variations on a 24–h cycle. Numerical temperature and time-dependent flow patterns of both wine and lees confirm that low thermal gradients induce sufficient fluid energy to resuspend the lees, thus showing that the laboratory results can be extrapolated to full-scale tanks. |
format | Online Article Text |
id | pubmed-7404562 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2020 |
publisher | MDPI |
record_format | MEDLINE/PubMed |
spelling | pubmed-74045622020-08-11 Combined Experimental and CFD Approach of Two-Phase Flow Driven by Low Thermal Gradients in Wine Tanks: Application to Light Lees Resuspension Bogard, Fabien Beaumont, Fabien Vasserot, Yann Simescu-Lazar, Florica Nsom, Blaise Liger-Belair, Gérard Polidori, Guillaume Foods Article In winemaking, clarification and stabilization are the processes by which insoluble matter suspended in the wine (called lees) is removed before bottling. The light lees represent 2–4% of the total wine volume. Under certain circumstances, resuspension of lees may occur. The resuspension of lees has been attributed to temperature variations between the wine stored in tanks and the environment of the cellar. From in situ, laboratory-scale studies involving laser tomography techniques, it was shown that low (positive or negative) thermal gradients between a wine tank containing light lees and its external environment induce mass transfer by natural convection. To extrapolate these findings to full-scale tanks, an Eulerian-Eulerian multiphase CFD model was applied to simulate the two-phase flow behavior as a function of temperature variations on a 24–h cycle. Numerical temperature and time-dependent flow patterns of both wine and lees confirm that low thermal gradients induce sufficient fluid energy to resuspend the lees, thus showing that the laboratory results can be extrapolated to full-scale tanks. MDPI 2020-07-02 /pmc/articles/PMC7404562/ /pubmed/32630621 http://dx.doi.org/10.3390/foods9070865 Text en © 2020 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/). |
spellingShingle | Article Bogard, Fabien Beaumont, Fabien Vasserot, Yann Simescu-Lazar, Florica Nsom, Blaise Liger-Belair, Gérard Polidori, Guillaume Combined Experimental and CFD Approach of Two-Phase Flow Driven by Low Thermal Gradients in Wine Tanks: Application to Light Lees Resuspension |
title | Combined Experimental and CFD Approach of Two-Phase Flow Driven by Low Thermal Gradients in Wine Tanks: Application to Light Lees Resuspension |
title_full | Combined Experimental and CFD Approach of Two-Phase Flow Driven by Low Thermal Gradients in Wine Tanks: Application to Light Lees Resuspension |
title_fullStr | Combined Experimental and CFD Approach of Two-Phase Flow Driven by Low Thermal Gradients in Wine Tanks: Application to Light Lees Resuspension |
title_full_unstemmed | Combined Experimental and CFD Approach of Two-Phase Flow Driven by Low Thermal Gradients in Wine Tanks: Application to Light Lees Resuspension |
title_short | Combined Experimental and CFD Approach of Two-Phase Flow Driven by Low Thermal Gradients in Wine Tanks: Application to Light Lees Resuspension |
title_sort | combined experimental and cfd approach of two-phase flow driven by low thermal gradients in wine tanks: application to light lees resuspension |
topic | Article |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7404562/ https://www.ncbi.nlm.nih.gov/pubmed/32630621 http://dx.doi.org/10.3390/foods9070865 |
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