PXG WINE Controller
Winery Application
April 2006
Fuji Electric France SA.
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The Report Constat

Since several years, the permanent concern for improve the quality
of wine has force winery exploitations to be equipped with measure
and control instruments.
An investigation realized in 2004 has shown that although many
wine storehouses or cooperative cellars are partially or totally
equipped, it existed a potential still important of structures more
interested by this problem. This interest especially emanates from
exploitations of 10-20 hectares, but also of structures more
important who want renew their equipment in end of race or
technically exceeded.
More and more vats, so more and more controllers: in order to
answer to the competition, each vine is converted separately
according to its own degree of maturity in thermo-controlled vats in
stainless still or in concrete with epoxy coating.
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The French Winery Market
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The Steps of the Wine Making
Cas of Red Wine
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The Steps of the Wine Making
Cas of Red Wine
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Precondition: the making of a red wine is doing from red grapes. It can be
surprising, but in reserve way, we can realize white wine with red grapes. It’s the case
of the Champagne!
Pressing: consist in making burst grapes in order to put quickly in contact of the
juice, peels and yeasts.
Picking off: consist in separating grains of the grape-stalk. This operation is not
systematic. If we pick out, the wine will be more flexible, less astringent and slightly
more alcoholised.
Fermenting: essential phase of the wine making in red during which will take place
the alcoholic fermentation and the soaking.
Vats can be:
Opened to floating hat: rapid fermentation, hard coloration, risks of diseases;
Opened to immerged hat : fermentation longer, easier coloration, less of risks of
diseases
Closed: fermentation longer, few risks of diseases and less of alcohol loss
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The Steps of the Wine Making
Cas of Red Wine

During the fermentation, it’s necessary to do
some operations :


- The sulphating : addition of sulphur dioxide, as a result selects
yeasts, destroy bacteria, avoid oxidation;
- The control of the temperature: Heating or cooling of the
must to allow a fast departure of the fermentation; under the
10°C, yeasts stop working, beyond 35°C, they die. Low
temperatures favour the production of primary aroma and are
then used for drinking young wines. For noble wines of keep, we
choose a temperature more higher (until 28°C at 30°C), what
contributes to extract tannins and colouring elements
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The Steps of the Wine Making
Cas of Red Wine
Improvements of the must: chaptalization, addition of yeast, correction
of acidity, addition of tannins.
Duration of maceration
The must (mix of pulp, of juice and of grape seed) stays in vat from 36
hours to 4 weeks depending on the type of wine wanted ; in general a few
days for light wines; a longer fermentation (10 to 30 days) for more
concentrated wines

Remounting : operation the purpose of which is to air the must for the
survival of yeasts. The lower part of the must is tapped, then using
pumps, transferred on the hat.
There is control of fermentation with increase in the maceration (profit of
colour, of tannins…)
In Bordeaux we practise the remounting : the juice is going up at the top,
with a pump, to sprinkle the hat (parts solid of the must, peels, grape seeds,
sometimes grape-stalk) that goes up on the surface;
In Bourgogne (Burgundy): it’s the pigeage, solid in immersing the hat in
the juice.
Remounting or pigeage, it does not matter the way, the result is the same:
increased extraction of tannin.
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


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The Steps of the Wine Making
Cas of Red Wine
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The fermentation in vats lasts from one night too many weeks
according to the temperature, the region, and the type of wine
wanted .
The racking : when the fermentation in vats is finished, we do :
- The draining : we obtain the first pressing which runs out of the vat.
It’s rich in alcohol;
- The pressing of marcs which remain at the bottom of the vat. We
obtain the wine of press. Bitterer, less alcoholic than the first
pressing, it will be mixed with this one or used with other ends
(distilling).
After the racking, the wine stores in vat or barrels of oak. It is quickly
in bottle for the young wines. For the wines which must age, the
barrels are stored in cellar for during for a few months to two years.
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Control of temperature
in the wine making– Why ?

The control of temperatures doesn’t create news conditions of wine making or
breeding of the wines : it is satisfied to reproduce the best aspects of them .

Grape at glass, each period of its life, each wine deserve to be prepared, vinified,
stabilized, consumed at an optimal temperature with weak acceptable variations. At
every moment, this ideal temperature contributes to improve the various aspects of
the quality of the wine.
· Development of the flavours of the grape and fermentation
· Clarification of musts and wines
· Optimal development then inhibition of yeasts and bacteria
· Extraction of the pellicular compounds: tannins, anthocyanes
· Optimization of the phenomena of oxydo-reduction and etherification
· BLOOMING OF THE OLFACTIVE AND GUSTATORY CHARACTERS
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Notice: In the majority of the cases, a good control of temperatures allows also to
optimize the use vats of wine making like that the buildings of breeding of the wines
or storage of the bottles.
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Control of temperature
in the wine making – Why ?

Control and temperature control in the process of wine making are very
importance. All biological, physical and chemical processes being held in
the grape or in the must and determining the final character of the wine,
depend on the temperature.

The system cooling or heating allows the user to intervene in an active way
in the processes being held in the vat during the wine making, to modify
them if necessary and to direct them in the desired direction .
 Different systems of cooling or heating are available, and can be automated
in a great measure using electronics control component and temperature
controllers.

The control and the temperature control has an influence on :
•
•
•
•
•
The beginning of the fermentation (initial temperature)
The intensity of fermentation
The stabilization of wine
The temperature of stored wine
etc.
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Control of temperature
in the wine making– the Steps
DRY WHITE WINE
LIQUEUR-LIKE WHITE
Pellicular maceration
PINK WINE
Initiale maceration cool
Wine racking and stalling
Wine racking and
stalling
Alcoholic fermentation
Alcoholic fermentation
" Fermentation of
completion”
RED WINE
Chemical sterilization
of must
Wine racking and stalling
Cuvaison and extraction
Alcoholic fermentation
" Fermentation of
completion” "
" Fermentation of
completion” "
Pre biological
stabilization
Pre biological
stabilization
Pre biological
stabilization
Pre biological
stabilization
Tartaric stabilization
Stabilisation tartrique
Stabilisation tartrique
Stabilisation tartrique
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Control of temperature
in the wine making – the Steps

Initial maceration cool

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

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STABILIZATION OF WINES BY TREATMENT FOR HEAT


The technique consists in delaying the departure in fermentation of the red vintage to favorise the
exchanges between berry skins and juices and bring colour and aroma. The wines are more
structured, rounder (aqueous medium, thus the grape seeds are not attacked by alcohol and don’t
release their too hard tannins). The I.M.C is carried during the encuvage by contribution of dry ice
and lasts 10 to 15 days.
Temperature, the vintage is cooled at a temperature near to 41,00°F maintained by daily
contributions of dry ice .
The cooling must be fast to induce a thermal shock which involves a bursting of the cell by deep
freezing of the strips.
It’s necessary to heat the vintage for the starting in fermentation .
The heating of wines at high temperature allows the destruction of yeasts and bacteria and ensures
their biological stability: we speak then about pasteurization, thermolisation…
TARTARIC STABILIZATION OF WINES BY THE COOL

In low temperature- near 0°C and under- the potassium bitartrate in super saturation in wines
precipitate and is eliminated by filtration; we remove the risks of tartaric precipitations in
bottle .
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Control of temperature
in the wine making – the Steps
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Each oenological operation must be carrying out to a precise temperature in climatic
conditions or practices very variables. Example: In Gironde, average monthly
temperatures vary from 5°C in January TO 20°C in July and daily extreme
temperatures of vintage are spread out from 0°C to 32°C on 12 countryside. For the
same year “Millesime”, the variations can be about 20°C during the period of vintage
and wine making.
At a few hours or days of interval, the same must or wine must change several
degrees or tens degrees for follow an ideal THERMIC CYCLE. By way of illustrations,
figures 1, 2, 3 and 4 schematize these cycles for four types of wines. In each case,
the total thermic amplitude is of a few tens of degrees, with a tolerance, at a given
moment, a few degrees only. Sometimes, it is imperatively necessary to respect
limited temperatures (tartaric stabilization, pasteurization…). Moreover, these cycles
can very largely change, in a same company, from one vat to another, from one year
to another, according to the oenological choices .
Finally, it’s the most known but not always the best controlled, at the time of the
alcoholic fermentation the wine has tendency to deviate all the time to the
temperature wished under the influence of the heat of fermentation or exchanges with
the atmosphere .
To obtain at each moment the IDEAL TEMPERATURE, it’s necessary to be able,
at each moment, to control HEAT OR COOL separately.
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Control of temperature
in the wine making – the Steps
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Control of temperature
in the wine making – the Steps
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Control of temperature
in the wine making – the Steps
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Control of temperature
in the wine making – the Steps
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Control of temperature
in the wine making – the Steps
Heat (H)
Oenological operation
Oenological interest
Cool (C)
Optimum temperature
F
-5 à -10°C
F
15 à 5°C
F
≤7°C
F
≤7°C
C
≥15°C
C
20 à 25°C
Bl Rg
Aim of the operation
Oenological constraints
Cryo-extraction
+ /
Concentrate the must by the water elimination in the form of ice
Refroidissement des moûts
+++ /
Facilitate the wine racking of musts of white
Initial cool maceration
(++) (++)
+++ /
Release the fixed aroma and the precursors of aroma
Heating of white musts
(+) /
Accelerate the departure in fermentation after a cooling
Heating red vintage
Accelerate the departure in fermentation
PXG WINE Controller
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XXX
***
X
Reduce the dissolution of tannins, support the extraction
Liquid stalling cool
Necessary power
/ +++
***
XXX
**
X
*
X
**
X
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Control of temperature
in the wine making– the Steps
Oenological interest
Heat (H)
Cool (C)
Optimum temperature
C
60 à 70°C
F
16 à 20°C
F
28 à 32°C
C
18 à 22°C
F
28 à 32°C
F
40 à 50°C
Oenological operation
Bl Rg
Aim of the operation
Thermo wine making
Oenological constraints
/ (+++)
Extraction of the colour and of the tannins
Cooling of the fermentations BL
+++ /
/ +++
(++) /
Avoid ends of trailing fermentations
Heating of the fermentations RG
/ +++
/ (++)
Extraction of the tannins after alcoholic fermentation
PXG WINE Controller
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X
*
X
Support the extraction of the colour, tannins, aroma
Heating post fermentation
**
X
Prevents the stops of fermentation and the bacteria accidents
Heating of the fermentations BL
***
XXX
Develop aroma of fermentation
Cooling of the fermentation RG
Necessary power
**
X
***
XXX
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Control of temperature
in the wine making – the Steps
Heat (H)
Oenological operation
Interêt Œnologique
Cool (C)
Bl Rg
Optimum temperature
F
30 à 35°C
C
20 à 22°C
F
10°C
C
50 à 70°C
F
5 à 10°C
F
5 à 10°C
Contraintes
Œnologiques
But de l'opération
Maintenance in maceration
/ (++)
Extraction of the tannins after alcoholic fermentation
Malolactical fermentation
/ +++
Support the development of lactic bacteria
Chemical sterilization of must of white wines
+++ /
++ /
Destroy yeasts (before/after SO2)
Biological prestabilization
Precipitate the unstable coloured matter
PXG WINE Controller
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*
**
XX
**
XX
++ ++
Destroy and precipitate yeasts and bacteria
Colloidal stabilization
**
X
Slow down the activity of yeasts (before/after SO2)
idem
Puissance nécessaire
**
X
/ +++
**
X
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Control of temperature
in the wine making – the Steps
Oenological operation
Heat (H)
Oenological interest
Cool (C)
Bl Rg
Optimum temperature
Aim of the operation
F
F
Oenological constraints
Tartaric stabilization
-5 à 0°C
+++ (+++)
***
Precipitate the potassium bitartrate
C
15 à 20°C
Necessary power
Breeding of wines
XX
+++ +++
*
Control the oxyreduction and bacterial development
C
Bottling
40 à 60°C
X
(+) (+)
***
Destroy yeasts and bacteria
XXX
Oenological interest
Necessary power
Necessary power
/ without interest
* weak
X Weak
+ not very interesting
** average
XX average
++ intersting
*** important
XXX important
+++ very interesting
LEGENDE :
() relative interest, apply only under certain
conditions
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The micro-oxygenation of the
wines

The micro-oxygenation of red wines in the course of wine making and
breeding developed much these last ten years following work illustrating the
interest of the oxygen contribution proportioned on the evolution and the
structuration of phenolic components .

From a practical point of view, the micro-oxygenation is generally practised at two key
times of the wine making, before malolactic fermentation to contribute to formation of
ethanol bridges between on the one hand anthocyanes and tannins, after malolactic
fermentation on the other hand, with a triple objective of structuration, of
polymerization of the phenolic compounds and of contribution to the aromatic
expression of the wines in the course of breeding .
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PXG WINE Controller
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Developpement : PXG Wine
 Develop
in close cooperation with an
oenological cabinet at Bordeaux
Fuji partner of the oenology research
 Fuji listening to winemakers
 The power of an electronic international
group at the oenology service.
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Basic Caracteristics
as Standard
Input PT100 0/150°C
2 relay outputs (heat/cool)
AC/DC 24V Power Supply
1 relay output (remounting/pigeage)
1 relay output (oxygenation)
Format 48x96 depth 79mm
ON/OFF or PID control mode
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News Functions

Independant Heat/Cool Output

The controller can work according to 4 modes
•
•
•
•
Heat
Cool
Heat and Cool
Stop
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2 Types of Control

Mode West

1 set-point h-sv is available for
the heat and the cool
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2 Types of control

Mode Eurotherm
• 2 set-points are available :

1 set-point for the heat h-sv

1 set-point for the cool f-sv
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The Options

The controller PXG Wine could be equipped with
Modbus communication for a SCADA link.

3 logical inputs could be add as option to allow the
activation of different modes (oxygenation, remounting,
heat, cool) by external contacts.
1 additional alarm is available

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Compatibility PXG

The controller PXG Wine is a modified version of
the PXG controller.
 All functions of Standard PXG are available but
masked.
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Compatibility with the PXR manager software.
Compatibility with the Parameter Loader PXG software.
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Codification
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The News Functions

Remounting or Pigeage Functions
 This operation consists in going up the wine bottom of
the vat toward the top of the vat for an increased
extraction of tannin.
 We go up the wine while activing a remounting
thanks to a controller relay output.
 Adjustment of the remounting frequency and running
time to be set on the controller.
 It’s possible to use this function for mixing.
(Champagne…..)
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The News Functions

Remounting or Pigeage Functions
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The news functions

Oxygen Function
 This operation consists to add oxygen in the wine.
 We oxygenate the wine while activing a oxygenation
valve thanks to controller relay output.
 Adjustment of the oxygenation frequency and running
time to be set on the controller.
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The news functions

Oxygen Function
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PXG Wine : Convivial Controller

New design of front face makes
the controller more convivial and
more ergonomic.
 Limited access of parameters
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The Front Face Configuration
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Accessible Functions
Functions
Keys
Action
“Heat” Control Mode
Red
Push during 1 sec
“Cool” Control Mode
Blue
Push during 1 sec
“Heat” and “Cool” Control Mode
Red + Blue
Push during 1 sec
Activation mode “remounting”
Red + Blue +▲
Push during 2,5 sec
Activation mode “oxygen”
Red + Blue +▼
Push during 2.5 sec
Incrementing of the value of a parameter (in mode
adjustment only)
▲(UP)
Push
Decrementing of the value of a parameter (in mode
adjustment only)
▼(DOWN)
Push
Input in mode adjustment
▲+▼
Simultaneous Push
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The News Parameters
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Wiring
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Competition
 OMRON

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E5CN-W
Commercialisation : April 2006
Format 48x48
Display 3 colours
No pumping over
No oxygenation
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Concurrence
 EUROTHERM

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
VINITHERM
Commercialisation : 2003
Format 48x48 and 48 x96
No pumping over
No oxygenation
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Competition
 WEST

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
OENOREG
Commercialisation : 2001
Format 48x48 et 48x96
Sales 6000 units/5 years
No pumping over
No oxygenation
Special Version « Champareg »
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Competition
 Tecnologic


VITI2000
Model 48x48
Agressive Price
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