Contest

The Challenge:

In wine production, at the end of the alcoholic fermentation stage, the wine quality can be improved by continued contact with the yeast cells (lees). This process called sur-lies wine maturation. This enhances the wine’s complexity and texture.

During the sur-lies wine maturation, the lees must be kept in suspension by very frequent stirring (bâtonage). This is performed daily for the first 30 days and then twice a week subsequently.

Conical bottom tanks are typically used, which makes bâtonage challenging to do effectively. Standard pumping methods used in wine mixing are not efficient and the lees tend to agglomerate on the bottom of the conical surfaces. This causes chemical reductions and an off-flavor.

Hence, this contest is to identify a simple method for improved stirring in large conical tanks to ensure that the lees are readily re-suspended for increased contact with the wine.

The proposed solutions must meet these criteria:

• The solution must use food grade mobile equipment, made with stainless steel or plastic that is compatible with acidic solutions (pH 3).
• The solution must be suitable for conical bottom tanks 3 to 9 meters in height; with a capacity of 5000 up to 60000 litres; and a tank design with a bottom valve, a medium valve above the cone, and a door at the top that is 40-60 cm diameter.
• There can be no oxygen addition.
• Nitrogen use is allowed.

This contest is open to everyone, except where prohibited by law.
There will be one $1,000 USD prize awarded for the best idea.
Winner will be declared 30 days after the close of the contest.