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Article

Combined Experimental and CFD Approach of Two-Phase Flow Driven by Low Thermal Gradients in Wine Tanks: Application to Light Lees Resuspension

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Université de Reims Champagne-Ardenne, UFR Sciences Exactes et Naturelles, BP 1039, CEDEX 2, 51687 Reims, France
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LOCA-LVBE, Université de Reims Champagne-Ardenne, UFR Sciences Exactes et Naturelles, BP 1039, CEDEX 2, 51687 Reims, France
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Engineering and Materials Science Laboratory, LISM EA 4695, Université de Reims Champagne-Ardenne, BP 1039, CEDEX 2, 51687 Reims, France
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IRDL/UBO UMR CNRS 6027, Université de Bretagne Occidentale, Rue de Kergoat, 29238 Brest, France
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Equipe Effervescence, Champagne et Applications (GSMA/UMR CNRS 7331), Université de Reims Champagne-Ardenne, UFR Sciences Exactes et Naturelles, BP 1039, CEDEX 2, 51687 Reims, France
*
Author to whom correspondence should be addressed.
Foods 2020, 9(7), 865; https://doi.org/10.3390/foods9070865
Received: 29 May 2020 / Revised: 18 June 2020 / Accepted: 19 June 2020 / Published: 2 July 2020
(This article belongs to the Special Issue Application of Computational Fluid Dynamics in Food Processing)
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. View Full-Text
Keywords: wine; light lees; thermal gradient; two-phase flow; CFD wine; light lees; thermal gradient; two-phase flow; CFD
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MDPI and ACS Style

Bogard, F.; Beaumont, F.; Vasserot, Y.; Simescu-Lazar, F.; Nsom, B.; Liger-Belair, G.; Polidori, G. Combined Experimental and CFD Approach of Two-Phase Flow Driven by Low Thermal Gradients in Wine Tanks: Application to Light Lees Resuspension. Foods 2020, 9, 865. https://doi.org/10.3390/foods9070865

AMA Style

Bogard F, Beaumont F, Vasserot Y, Simescu-Lazar F, Nsom B, Liger-Belair G, Polidori G. Combined Experimental and CFD Approach of Two-Phase Flow Driven by Low Thermal Gradients in Wine Tanks: Application to Light Lees Resuspension. Foods. 2020; 9(7):865. https://doi.org/10.3390/foods9070865

Chicago/Turabian Style

Bogard, Fabien, Fabien Beaumont, Yann Vasserot, Florica Simescu-Lazar, Blaise Nsom, Gérard Liger-Belair, and Guillaume Polidori. 2020. "Combined Experimental and CFD Approach of Two-Phase Flow Driven by Low Thermal Gradients in Wine Tanks: Application to Light Lees Resuspension" Foods 9, no. 7: 865. https://doi.org/10.3390/foods9070865

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