Regular Article

Passive wine macromixing from 3D natural convection for different winery tank shapes: application to lees resuspension

¹ Institut de Thermique, Mécanique, Matériaux, ITheMM, Université de Reims Champagne-Ardenne, Reims, France
² Research Group in Engineering Sciences, GRESPI EA4694, Université de Reims Champagne-Ardenne, Reims, France
³ Laboratory of Oenology, Université de Reims Champagne-Ardenne, Reims, France
⁴ Engineering and Materials Science Laboratory, LISM EA 4695, Université de Reims Champagne-Ardenne, Reims, France

^* e-mail fabien.bogard@univ-reims.fr

Received: 14 May 2019
Accepted: 7 January 2020

Abstract

The works presented in this paper aim at investigating the problems related to the clarification of wines when random passive resuspension of lees occurs. More precisely, resuspension is addressed when temperature variations occur between the wine stored in tanks and the external surroundings of the tanks. From in situ laboratory studies involving laser tomography techniques, it is shown that low temperature gradients between a wine containing light lees and its external environment induce mass transfer by natural convection, generating enough fluid energy to resuspend the light lees in the liquid phase. The experiments are then complemented by numerical, CFD-based simulations focused on the role played by the geometry of different commercial tanks in the intensity of internal mixing. Finally, the groundwork for a study on a new internal design of the tanks by helical grooving is presented. To the best of the authors' knowledge, no literature study mentions the influence of thermal gradients on the resuspension of light lees and the influence of winery tank shapes on the internal fluid mixing intensity.