BETTER QUALITY, HIGHER YIELD
The Benefits of Juice and Wine Recovery
While harvest size and wine production can change significantly from one year to the next, overall global wine production has grown only slightly over the last decade. Maximizing yield from wine and juice lees is becoming a significant financial benefit to winery owners around the world. - (OIV Global Economic Viniviticulture Data October 26th 2018)
Lees, the sediment at the bottom of wine and juice tanks, can represent up to 15% of a winery’s total production volume. Types of lees generated during the winemaking process include:
- Juice lees (10 -15% of juice production): pre-fermentation solids generated during harvest
- Fermentation lees (1-2% of wine production): mainly yeast cells and other particles left after fermentation
- Fining lees (2-10% of wine production): solids resulting from wine treatment with additives like bentonite
- Crossflow system concentrates (less than 1% of wine production): the residual solids left over after wine clarification crossflow filtration
With solids concentrations in the range of 20 to 30% there is still a high potential for valuable product recovery.
Recovery of high quality wine and juice from lees represents one of the most challenging forms of filtration faced by wineries. The high concentration and variability of the suspended solids limits the suitable filtration technologies, while strict environmental regulations and sustainability programs are increasingly adding pressure to reduce waste volumes.