It is not uncommon for Boycet Affavance to participate in the development of the Della Toffler autonomous pressing device Ampelus for two consecutive years. “In 2018, we planted 60 hectares of vines to make base wines for sparkling wines in the Vine de France as part of a high-yielding vineyard project run by Anivine de France. The overall project covers 240 hectares. So we needed a new grape harvester, different from the Crements de Borgogon, which is cut manually. “Christophe Barbie, a Boitset Group affiliate, is the company’s technical director at Nuits-Saint-Georges. Instead of the conventional pneumatic press, Boiset sought affiliation “It is a qualitative system of constant pressure, so in 2020 and 2021 this method is used to develop and install Della Toffler as well as Ampoules.”He added.
Ampelos consists of three presses with 100 HL capacity, powered by software, “So that there is always a press available for loading grapes, the second at the pressing stage and the third at the empty and cleaning stage”, Explains Christophe Barb. More generally, from the reception of the crop to the eviction of the mark, everything is measured and manipulated continuously.
“We harvest 10-ton polytra, Details Christoph Barbe. Each poly tipper can be emptied at once into the receiving concussion. Then, the grapes are transferred to the press through a pump which loads the presses axially. It only takes 20 minutes to empty a container and take the next skip delivery. Each press is full at 1h15. At full capacity, the system allows us to process 30 tons per hour continuously. A
When filling the presses, the Ampelus algorithm boasts of the extraction space. Very good “There is only 12 tons left in the press when it is ready to start pressing, even though it has been filled with 40 tons of crop”, Christoph reassures Barbie. To optimize the extraction and loading of the press, the Ampelos software tilts the cage to distribute the crop mass in the press, considering the measurements made by the weight placed under the foot of the press.
A set of flowmeters measures inflow and outflow, but the highlight of the device is based on the flowing flow juice colormetry sensor, which can be distinguished according to the criteria of the seller manager. “It’s not a simple colormetric sensorDelina Toffler Wine and Process R&D Manager Yassin Amami explained. It is an artificial eye that measures the colormetry, turbidity and sanitary condition of the juice. This eye is connected to a network of neurons to predict what the juice will be like when it is still. A
Using a digital color chart in the Ampellos interface, the seller manager selects an acceptable color range for free-run juices and press juices. “Once I specify my specification, the system automatically separates the juices throughout the feeding day. Previously, we selected them based on pressure levels and visual observations. Many juices that had the potential to drop have ended up in shape, further oxidized. “Christoph Barbie reports that Mark also programmed the expected level of drying.
The separation of these juices is driven by a solenoid valve controlled by ampoules, “Maintain smooth and fast pressing cycles whenever possible, Yassin Amami added. With ampoules, it only ends up in the form of oxidized juice “.
In terms of architecture, the press has an open cage with a central membrane and a closed “over-KJ” for 360 ° juice extraction. “This large extrusion surface, combined with the pressure level control, halves the pressure time”, Christoph Barbie continues. To save even more time, Della Tofola went on to install a vacuum pump, which accelerates membrane deflation between the two phases of pressure. Another essential element in the quest to save time, is to empty the press with two doors. “Mark is emptied at each half-turn”, Emphasizes Boisset Effervescent’s technical manager. According to the manufacturer, each press is emptied within 7 minutes.
During the day, the presses are washed with 200 liters of water before any new filling. At the end of the day, they are washed thoroughly and in a closed cycle. This washing requires 1,200 liters of water for three presses To save this resource, “Used water has been completely recovered, which means five can be washed the next day, which is done with waste water”, Yassin Amami explains. Other rinses are carried with clear water. Washing with caustic soda or bluing solution is also automatic.
At Boisset, two wine merchants are enough to run this new workshop. “One of them is in charge of grape picking, sulfiting and pressing supervision, the other works in the winery.”Relieves Christopher’s beard.
In addition to the reliability and speed of the ampoules, Christoph Barbie praised the quality of the pressure with this system. “Two-thirds of the juice no longer needs to be disposed of, others are floated directly to the press outlet.”, He explains. Icing on the cake: Continuous improvement of the system. The Ampelos algorithm works in self-learning. “The system has learned from a variety of situations to adapt to bicycle micromodification. All current and future devices installed in the world are linked to Italy’s central Della Tofola server, so that some of the recorded evolutions are made available to everyone., Christopher Barbie praised. For him now “It’s hard to go back, because this artificial intelligence is more reliable than humans.”.