Wine Batonage Solutions for Large Conical Bottom Tanks

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Wine Batonage Solutions for Large Conical Bottom Tanks Deadline: 2014-06-10
Award: $1,000

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.


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