{"id":834,"date":"2024-07-17T12:10:00","date_gmt":"2024-07-17T10:10:00","guid":{"rendered":"https:\/\/w-platform.fr\/?p=834"},"modified":"2025-10-02T15:47:00","modified_gmt":"2025-10-02T13:47:00","slug":"less-alco-un-procede-pour-desalcooliser-le-vin","status":"publish","type":"post","link":"https:\/\/w-platform.fr\/pl\/2024\/07\/17\/less-alco-un-procede-pour-desalcooliser-le-vin\/","title":{"rendered":"LESS ALCO: Proces odalkoholizowania wina"},"content":{"rendered":"<p class=\"wp-block-paragraph\">Wraz z globalnym ociepleniem wzrost temperatury powoduje wzrost zawarto\u015bci alkoholu w winach. Winogrona, kt\u00f3re w okresie zbior\u00f3w zawieraj\u0105 wi\u0119cej cukru, daj\u0105 wina o wy\u017cszej zawarto\u015bci alkoholu. Wp\u0142ywa to na jako\u015b\u0107 wina, kt\u00f3ra nie spe\u0142nia ju\u017c oczekiwa\u0144 konsument\u00f3w.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Aby rozwi\u0105za\u0107 ten problem, firma W Platform opracowa\u0142a rozwi\u0105zanie LESS ALCO. Projekt ten, wspierany przez klaster Inno\u2019Vin, ma na celu opracowanie procesu pozwalaj\u0105cego na obni\u017cenie zawarto\u015bci alkoholu w winach o kilka stopni w trakcie fermentacji.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Serwis \u201cEchos de Bordeaux\u201d pisze o tym w artykule \u201cWsp\u00f3lny projekt Lessalco\u201d: \u201e<em>W pierwszej kolejno\u015bci przeprowadzono badanie wykonalno\u015bci technicznej w warunkach laboratoryjnych i p\u00f3\u0142przemys\u0142owych, polegaj\u0105ce na oddzielaniu CO\u2082 metod\u0105 strippingow\u0105. Badanie to pozwoli\u0142o potwierdzi\u0107 zasadno\u015b\u0107 zaproponowanego procesu, wst\u0119pnie okre\u015bli\u0107 parametry operacyjne w celu jego optymalizacji oraz <\/em><strong><em>oszacowa\u0107 wp\u0142yw na z\u0142o\u017cono\u015b\u0107 aromatyczn\u0105<\/em><\/strong><em> win wyprodukowanych pod koniec fermentacji poprzez analiz\u0119 win oraz uzyskanej mieszanki wody i alkoholu.<\/em><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Jean-Philippe Ricard, wsp\u00f3\u0142za\u0142o\u017cyciel W Platform, o\u015bwiadcza: <em>&nbsp;\u201cInno\u2019vin umo\u017cliwi\u0142o rozpocz\u0119cie projektu poprzez potwierdzenie jego warto\u015bci technicznej oraz u\u0142atwienie uzyskania dotacji od BPI France i regionu Nowa Akwitania. Inno\u2019vin umo\u017cliwi\u0142o nam r\u00f3wnie\u017c znalezienie wyk\u0142adowc\u00f3w b\u0119d\u0105cych ekspertami w tej dziedzinie w Instytucie Nauk o Winoro\u015bli i Winie, co umo\u017cliwi\u0142o nam zatrudnienie sta\u017cysty do przeprowadzenia pierwszych test\u00f3w laboratoryjnych pod kierunkiem R\u00e9my\u2019ego Ghidossiego, a tak\u017ce studentki do napisania pracy dyplomowej po\u015bwi\u0119conej temu projektowi\u201d<\/em>\u201d<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><em>W kolejnym etapie, w 2023 roku, firma wkroczy\u0142a w faz\u0119 rozwoju, polegaj\u0105c\u0105 na przeprowadzeniu demonstracji procesu w rzeczywistych warunkach oraz dopracowaniu dzia\u0142aj\u0105cego prototypu.<\/em><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><em>W trzeciej fazie, trwaj\u0105cej od 2024 do 2025 roku, system zostanie dostosowany poprzez produkcj\u0119 przedseryjn\u0105 i szereg test\u00f3w w rzeczywistych warunkach, aby dopracowa\u0107 protoko\u0142y u\u017cytkowania i zapewni\u0107 obni\u017cenie zawarto\u015bci alkoholu o 0,5 do 2 stopni, a jednocze\u015bnie <\/em><strong><em>zachowuj\u0105c aromaty<\/em><\/strong><em> \u201doraz przy bardzo niskim zu\u017cyciu energii\u201d.\u201d<\/em><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Metoda strippingowa wykorzystuj\u0105ca CO\u2082 do obni\u017cenia zawarto\u015bci alkoholu w winie to innowacyjny proces, kt\u00f3ry pozwala zachowa\u0107 w\u0142a\u015bciwo\u015bci organoleptyczne wina. Technika ta polega na wt\u0142oczeniu dwutlenku w\u0119gla do wina. CO\u2082, w postaci gazowej, tworzy p\u0119cherzyki, kt\u00f3re kr\u0105\u017c\u0105 w cieczy. Ze wzgl\u0119du na lotne w\u0142a\u015bciwo\u015bci etanolu p\u0119cherzyki CO\u2082 przyci\u0105gaj\u0105 i wychwytuj\u0105 alkohol obecny w winie.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">W miar\u0119 jak p\u0119cherzyki CO\u2082 unosz\u0105 si\u0119 ku powierzchni, zabieraj\u0105 ze sob\u0105 cz\u0105steczki alkoholu, co pozwala na ich usuni\u0119cie z wina bez konieczno\u015bci podwy\u017cszania temperatury. Ta metoda niskotemperaturowa ma kluczowe znaczenie dla zachowania delikatnych aromat\u00f3w i wyj\u0105tkowych smak\u00f3w wina, zapobiegaj\u0105c w ten spos\u00f3b zmianom organoleptycznym, kt\u00f3re mog\u0105 powodowa\u0107 inne metody odalkoholizowania.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">CO\u2082 nasycony alkoholem jest nast\u0119pnie oddzielany od wina w kolumnie odparowuj\u0105cej. Proces ten powtarza si\u0119 do momentu osi\u0105gni\u0119cia po\u017c\u0105danej zawarto\u015bci alkoholu. Zu\u017cyty CO\u2082 mo\u017cna podda\u0107 recyklingowi i ponownie wprowadzi\u0107 do systemu, dzi\u0119ki czemu metoda ta jest bardziej ekonomiczna i ekologiczna.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Ta technika ekstrakcji CO\u2082 jest szczeg\u00f3lnie korzystna, je\u015bli chodzi o utrzymanie wina o tej samej zawarto\u015bci alkoholu lub nieco ni\u017cszej, pomimo globalnego ocieplenia, co pozwala zaspokoi\u0107 rosn\u0105ce zapotrzebowanie konsument\u00f3w na napoje o ni\u017cszej zawarto\u015bci alkoholu. Pozwala ona r\u00f3wnie\u017c na przestrzeganie obowi\u0105zuj\u0105cych przepis\u00f3w dotycz\u0105cych zawarto\u015bci alkoholu przy jednoczesnym zachowaniu jako\u015bci i charakterystycznego profilu wina. Metoda ta gwarantuje, \u017ce wina zachowuj\u0105 sw\u00f3j charakterystyczny profil i w\u0142a\u015bciwo\u015bci organoleptyczne, a tak\u017ce umo\u017cliwia winiarzom dalsz\u0105 produkcj\u0119 win wysokiej jako\u015bci w zmieniaj\u0105cych si\u0119 warunkach.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Korzy\u015bci p\u0142yn\u0105ce z tego projektu s\u0105 liczne i obiecuj\u0105ce. Projekt W Platform ma zasi\u0119g globalny i obejmuje inne istotne innowacje, kt\u00f3re umo\u017cliwiaj\u0105 ponowne wykorzystanie CO\u2082 powstaj\u0105cego w procesie fermentacji bezpo\u015brednio w piwnicach i winnicach. Podej\u015bcie to w pe\u0142ni wpisuje si\u0119 w koncepcj\u0119 gospodarki o obiegu zamkni\u0119tym, umo\u017cliwiaj\u0105c winiarzom ograniczenie zakup\u00f3w CO\u2082 pochodzenia kopalnego oraz przyczyniaj\u0105c si\u0119 do realizacji ich zobowi\u0105za\u0144 w zakresie spo\u0142ecznej odpowiedzialno\u015bci biznesu (CSR).&nbsp;<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Firma z siedzib\u0105 w Bordeaux prowadzi lokaln\u0105 produkcj\u0119 swoich g\u0142\u00f3wnych urz\u0105dze\u0144 i od roku odnotowuje dynamiczny wzrost. W ci\u0105gu najbli\u017cszych pi\u0119ciu lat przedsi\u0119biorstwo planuje zwi\u0119kszy\u0107 liczb\u0119 pracownik\u00f3w do oko\u0142o trzydziestu os\u00f3b.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Link do artyku\u0142u w \u201eEchos de Bordeaux\u201d: <a href=\"https:\/\/echos-bordeaux.com\/projet-collaboratif-lessalco\/\">https:\/\/echos-bordeaux.com\/projet-collaboratif-lessalco\/<\/a><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">INNO\u2019VIN pisze o tym: <a href=\"https:\/\/innovin.fr\/projets\/lessalco\/\">https:\/\/innovin.fr\/projets\/lessalco\/<\/a><\/p>","protected":false},"excerpt":{"rendered":"<p>W Platform wprowadza na rynek LESS ALCO \u2013 proces wykorzystuj\u0105cy CO\u2082, kt\u00f3ry zmniejsza zawarto\u015b\u0107 alkoholu w winie bez zmiany jego aromat\u00f3w.<\/p>","protected":false},"author":1,"featured_media":835,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"om_disable_all_campaigns":false,"_monsterinsights_skip_tracking":false,"_uf_show_specific_survey":0,"_uf_disable_surveys":false,"footnotes":""},"categories":[22],"tags":[],"class_list":["post-834","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-non-classe-fr"],"aioseo_notices":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.1 - 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