Experimental Evaluation of Functional and Energy Performance of Pneumatic Oenological Presses for High Quality White Wines

Round 1

Reviewer 1 Report

In this paper, the functional and energy efficiency of two different kinds of pneumatic oenological presses are evaluated by the pressing programs, must molding, flows, and energetic consumption. In particular, the research on energy consumption is highly innovative. The results show that both have their own advantages, and further research is needed on the single component design and the pressing cycles. This paper needs to improve its experimental design, research content, experimental results and article writing specifications. It is recommended to supplement and improve the following issues:

(1) Introduction paragraph distribution could be adjusted as needed, and paragraphs with similar information can be merged.

(2) Lines 49–71 primarily describe energy loss during the fermentation process, which has little to do with the article's study topic, and it is suggested that the energetic consumptions during de-stemming and crushing of the press be utilized.

(3) The degree of grape crushing and the duration of grape crushing have a significant impact on the wine's final quality. It is suggested that the effects of the two presses on grape crushing and oxidation be studied and compared.

(4) The flow rate calculation method is suggested in Materials and Methods.

(5) Lines 337–339 are similar to lines 33–336, and it is recommended to delete or modify them.

Author Response

(1) Introduction paragraph distribution could be adjusted as needed, and paragraphs with similar information can be merged.

Thank you for the suggestion. The introduction has been adjusted and implemented.

(2) Lines 49–71 primarily describe energy loss during the fermentation process, which has little to do with the article's study topic, and it is suggested that the energetic consumptions during de-stemming and crushing of the press be utilized.

Thank you for the comment. It is true, but this confirms the scarcity of studies on the energy consumption of oenological presses. However, the lines 49-71 (original version) have been better relocated in the introduction.   

(3) The degree of grape crushing and the duration of grape crushing have a significant impact on the wine's final quality. It is suggested that the effects of the two presses on grape crushing and oxidation be studied and compared.

Thanks to reviewer for the suggestion, but this is not in the aims of the paper that is to compare for the first time (to our knowledge) two different presses with particular regard to both global and specific power consumption during all the operating phases without considering quality aspects which would divert reader attention from the main aim of the paper.

 

(4) The flow rate calculation method is suggested in Materials and Methods.

A sentence was added at the end of paragraph 2.1 – experimental plan

 

(5) Lines 337–339 are similar to lines 33–336, and it is recommended to delete or modify them.

Lines 337-339 (original version) were deleted.

Author Response File: Author Response.docx

Reviewer 2 Report

In this paper, an experimental study was carried out with the main aim of comparing the pressing programs, must molding, flows and energetic consumptions of two different oenological pneumatic presses used in the processing of same variety destemmed- crushed grapes. This study is useful to evaluate the mechanical and energy aspects of these machines, with the aim of optimizing the extraction process. 

Several issues need to be solved before further consideration.
-    the conclusions must be improved. 
-    the framework and detailed algorithm for the proposed method should be provided.
-    please provide the statistical test results
-    please indicate how many rounds of trials were conducted? Please also report their variances.
-   please validate the proposed method on multiple datasets.

- however, my main concern is the novelty of the work, which the authors have not highlighted well enough. Perhaps the authors could make a few conclusions based on their results or otherwise express the importance of the results in a relevant context, instead of just presenting them and stating that they agree with those reported earlier by others.

Author Response

Comments and Suggestions for Authors

In this paper, an experimental study was carried out with the main aim of comparing the pressing programs, must molding, flows and energetic consumptions of two different oenological pneumatic presses used in the processing of same variety destemmed- crushed grapes. This study is useful to evaluate the mechanical and energy aspects of these machines, with the aim of optimizing the extraction process. 

Several issues need to be solved before further consideration.
-    the conclusions must be improved. 
-    the framework and detailed algorithm for the proposed method should be provided.

•  
• As said below (novelty and main aim of the paper) this is a pure experimental work and no algorithm nor method was proposed for this study.

-    please provide the statistical test results

Statistical test results were added were needed (of course, as well known, no statistical calculation was carried out as regards the time trend of power consumption)

-    please indicate how many rounds of trials were conducted? Please also report their variances.

Trials were conducted in triplicate but only one time power consumption trend for each press to help readability of the paper.

-   please validate the proposed method on multiple datasets.

As said above no method was proposed (this is a pure experimental work)

 

- however, my main concern is the novelty of the work, which the authors have not highlighted well enough.

Introduction was improved by better specifying the aim of the work. Also the conclusions have been improved.

 

Perhaps the authors could make a few conclusions based on their results or otherwise express the importance of the results in a relevant context, instead of just presenting them and stating that they agree with those reported earlier by others.

Conclusions Have been improved.

duction).

Author Response File: Author Response.docx

Reviewer 3 Report

The article focuses on the comparison of two different oenological pneumatic presses evaluated in terms of mechanical and energy aspects.

Despite the manuscript contains novel aspects, it is not suitable for publication in Sustainability in the current form.

-        In the Introduction section authors affirm that different pressing systems affect the oenological parameters of Sauvignon wine. I suggest to include also this aspect in the current study, thus providing novel information for Bombino Nero must/wine quality.

Author Response

Comments and Suggestions for Authors

The article focuses on the comparison of two different oenological pneumatic presses evaluated in terms of mechanical and energy aspects.

Despite the manuscript contains novel aspects, it is not suitable for publication in Sustainability in the current form.

-        In the Introduction section authors affirm that different pressing systems affect the oenological parameters of Sauvignon wine. I suggest to include also this aspect in the current study, thus providing novel information for Bombino Nero must/wine quality.

 

The results in the scientific literature concern the performance of oenological presses in terms of quantity and quality of extracted must. They were obtained only on specific grape varieties: Albana, Trebbiano, Listan Blanco, Sauvignon Blanc and Zweigeltrebe [14, 19, 20, 22], which are not very common cultivars in the wine production of the Apulian Region (Italy). This article focuses on the purely energy performance of two types of pneumatic presses, in relation to the quantity of obtained must and their pressure working cycles, as they influence the performance of the machines in terms of sustainability and production economy. The qualitative aspects are marginal with respect to the purpose of the study. (this concept was better specified in the introduction).

Author Response File: Author Response.docx

Round 2

Reviewer 1 Report

In this paper, the functional and energy efficiency of two different kinds of pneumatic oenological presses are evaluated by the pressing programs, must molding, flows, and energetic consumption. In particular, the research on energy consumption is innovative. 

Reviewer 2 Report

Thank you for accepting my comments, the contribution has been improved and I agree with its publication in the submitted form.

Reviewer 3 Report

The manuscript has been revised according to the suggestions