Analysis of Smoak Tannins A Project Report for E&J Gallo Winery and Worcester Polytechnic Institute Submitted to the Faculty of the Department of Chemical Engineering Worcester Polytechnic Institute Worcester, MA 01609 And Modesto, CA 95354 April 4, 2017 CONFIDENTIAL TRADE SECRET MATERIAL LIMITED ACCESS AND DISTRIBUTION Table of Contents Table of Contents ............................................................................................................................ 1 List of Tables .................................................................................................................................. 4 List of Figures ................................................................................................................................. 5 List of Equations ............................................................................................................................. 6 Acknowledgements ......................................................................................................................... 7 Abstract ........................................................................................................................................... 8 Executive Summary ........................................................................................................................ 9 Background ................................................................................................................................... 12 History of Winemaking............................................................................................................. 12 Process of Winemaking ............................................................................................................ 13 Sensory Evaluation ................................................................................................................... 15 Tannins Being Observed ........................................................................................................... 16 Purpose .......................................................................................................................................... 18 Expected Benefits ......................................................................................................................... 19 Experimental Background & Methodology .................................................................................. 20 Separation and Extraction Techniques...................................................................................... 21 Cooking Conditions .............................................................................................................. 21 Column Chromatography...................................................................................................... 24 Distillation............................................................................................................................. 25 Steam Stripping ..................................................................................................................... 29 Falling Film Evaporator ........................................................................................................ 31 Liquid-Liquid Extraction ...................................................................................................... 33 Lab Tests at Gallo ..................................................................................................................... 36 Results ........................................................................................................................................... 37 Cooking ..................................................................................................................................... 37 Effect of Total Suspended Solids and Alcohol Content ........................................................... 37 Acetic Acid Production ............................................................................................................. 38 Sensory Testing ......................................................................................................................... 39 Analytical Lab Results .............................................................................................................. 40 Effects of Alkaline on Methoxyphenol Production .................................................................. 41 Liquid-Liquid Extraction (LLE) ............................................................................................... 44 CONFIDENTIAL TRADE SECRET MATERIAL 4/2/2017 LIMITED ACCESS AND DISTRIBUTION 1 of 189 CONFIDENTIAL TRADE SECRET MATERIAL LIMITED ACCESS AND DISTRIBUTION Scale-Up ................................................................................................................................ 47 Batch Distillation ...................................................................................................................... 49 Steam Stripping ......................................................................................................................... 57 Sequential Distillation ............................................................................................................... 60 Column Chromatography.......................................................................................................... 60 Wine Dosing ............................................................................................................................. 66 Aspen Simulation Results ............................................................................................................. 69 Distillation................................................................................................................................. 69 Falling Film ............................................................................................................................... 70 Liquid-Liquid Extraction .......................................................................................................... 70 Conclusions and Recommendations ............................................................................................. 72 References ..................................................................................................................................... 76 Appendices .................................................................................................................................... 78 Appendix I: Experimental Procedures ...................................................................................... 78 I.A Cooking: ......................................................................................................................... 78 I.B Liquid-Liquid Extraction: ............................................................................................... 78 I.C Column Chromatography: .............................................................................................. 78 I.D Rotary Evaporator (Rotovap): ........................................................................................ 79 I.E Liquid-Liquid Extraction ................................................................................................ 79 I.F Steam Stripping ............................................................................................................... 79 Appendix II: Important Data/Graphs/Pictures .......................................................................... 82 II.A Cooking ......................................................................................................................... 82 II.B Liquid-Liquid Extraction ............................................................................................... 90 II.C Batch Distillation ........................................................................................................... 94 II.D Steam Stripping ........................................................................................................... 101 II.E Wine Dosing ................................................................................................................ 106 Appendix III: Aspen Results ................................................................................................... 107 III.A: Distillation Column ................................................................................................... 107 III.B: Liquid-Liquid Extraction .......................................................................................... 124 Appendix IV: Raw Data.......................................................................................................... 128 IV.A Cooking ...................................................................................................................... 128 IV.C Batch Distillation ....................................................................................................... 130 IV.D Steam Stripping.......................................................................................................... 132 CONFIDENTIAL TRADE SECRET MATERIAL 4/2/2017 LIMITED ACCESS AND DISTRIBUTION 2 of 189 CONFIDENTIAL TRADE SECRET MATERIAL LIMITED ACCESS AND DISTRIBUTION IV.E Column Chromatography ........................................................................................... 146 IV.F Dosing........................................................................................................................