Energetic Comparison between Pneumatic and Traditional Disintegration in the Vinification of Negroamaro Grapes
Round 1
Reviewer 1 Report
Comments and Suggestions for AuthorsSThe manuscript “Energetic comparison between pneumatic and traditional disintegration in the vinification of Negroamaro grapes” is a very interested manuscript because cost reduction and energy saving is one of the main topics today, and this results can be of great interest for wine producers. This is well-structured manuscript with good hypothesis and goals. The methodology is good explained, results appropriately interpreted. The conclusion is supported by given results.
Specific comments:
1) Table 1. orizontal or horizontal chrusher-stemmer?
2) Please standardize the writing of measurements units through the paper : hl; hL; space before units (for example: 10ml-10 ml)
3) Line 196 dronk-drink
Author Response
On behalf of all authors, we express our sincere gratitude to the reviewerfor this revision. We addressed all comments suggested. We hope this new version fulfils all requirements.
Specific comments:
1) Table 1. orizontal or horizontal chrusher-stemmer?
Done
2) Please standardize the writing of measurements units through the paper : hl; hL; space before units (for example: 10ml-10 ml)
Done
3) Line 196 dronk-drink
Done
Reviewer 2 Report
Comments and Suggestions for AuthorsThe manuscript is a contribution to evaluating two different wine production processes. This is a very specific job since it is applied to a very specific production and flow. This limits your interest.
The work should indicate whether the proposed new system is well established or is quite experimental. It seems that there are already studies carried out.
In both systems there are common elements; To facilitate the analysis of conclusions I think a table indicating only the differences.
An analysis of how the quantity processed influences should also be included.
Author Response
On behalf of all authors, we express our sincere gratitude to the reviewerfor this revision. We addressed all comments suggested. We hope this new version fulfils all requirements.
1) The manuscript is a contribution to evaluating two different wine production processes. This is a very specific job since it is applied to a very specific production and flow. This limits your interest.
2) The work should indicate whether the proposed new system is well established or is quite experimental. It seems that there are already studies carried out.
Answer to comments 1 and 2: In this paper, we carried out an experimental study to compare from the energetic point of view the two systems. In particular, there is no other study about this aspect (energy has great impact on the sustainability of food processing and specifically on wine making). The only one was published by the authors and it has been cited in literature. In this cited paper a very first evaluation was done on a primitive, while in the present research we tested Negramaro grapes, known for having some of the thickest skins among the Apulian culti-vars. This, of course, influences energy consumption.
3) In both systems there are common elements; To facilitate the analysis of conclusions I think a table indicating only the differences.
Answer to comment 3: Done: we have separated the common characteristics in table 1 and key characteristics of the two lines in tables 1 and 2
4) An analysis of how the quantity processed influences should also be included.
Answer to comment 4: As highlighted in the new tables 2 and 3 we used two industrial scaled vinifiers having the same capacity (2000 hl) which is the most used capacity for ready-to-drink wines (main aim of this research) for these grapes (Negroamaro). Therefore, it is possible to carry out energy analysis only on this quantity.
Reviewer 3 Report
Comments and Suggestions for AuthorsThe paper titled "ENERGETIC COMPARISON BETWEEN PNEUMATIC AND TRADITIONAL DISINTEGRATION IN THE VINIFICATION OF NEGROAMARO GRAPES" presents an interesting comparison between two different disintegration methods in winemaking, with a focus on their energetic and functional aspects. The topic is highly relevant given the increasing importance of sustainability and energy efficiency in the wine industry.
However, there are a few areas that could be improved.
Firstly, the abstract provides a good summary of the paper, but it could be more concise and focused on the main findings and contributions of the study.
Secondly, while the methods section details the experimental procedures, it could benefit from a more thorough description of the statistical analysis used to interpret the data. This would enhance the reliability and reproducibility of the results.
Author Response
On behalf of all authors, we express our sincere gratitude to the reviewer for this revision. We addressed all comments suggested. We hope this new version fulfils all requirements
1) Firstly, the abstract provides a good summary of the paper, but it could be more concise and focused on the main findings and contributions of the study.
It is very difficult to reduce the abstract without cancelling important information. Moreover, the abstract is of less than 1000 characters.
2) Secondly, while the methods section details the experimental procedures, it could benefit from a more thorough description of the statistical analysis used to interpret the data. This would enhance the reliability and reproducibility of the results.
Energetic analysis does not require statistical analysis and the only case regards alcohol content for which (see lines 195 to 197 of the revised paper) three sampling was performed and the Tukey multiple range test was carried out with a significance level of 0.05. This is why we limited the statistical analysis to a simplified exposure.
Round 2
Reviewer 2 Report
Comments and Suggestions for AuthorsAfter the reform I consider it suitable for publication, but I still consider that 7/20 is an excessive number of self-citations
Author Response
Dear Editor and Reviewers,
We are so grateful for your kind comments and considerate suggestions on our manuscript (ID: sustainability-2962463). The comments are highly valuable and very supportive for revising and improving our content. Based on the suggestions, we tried our best to modify the original manuscript. We marked the changes with red coloured text. It is our hope that the revisions are satisfactory, and the revised version will meet the threshold for publication.
Below, please find our responses:
The self-cited papers are listed below: numbers correspond to the references list in the paper. Some sentences were modified and visible as “word revisions”.
- Bianchi, B.; Molino, B.; Catalano, F.; Giametta, F.; Molino, A.J.; Ambrosone, L. A Novel Approach to Optimize the Industrial Process of Membrane Concentration of Grape Musts. ChemEngineering 2023, 7, 48. https://doi.org/10.3390/chemengineering7030048
Cancelled as not cited in the text.
- Catalano F.; Perone C.; Iannacci V; Leone A; Tamborrino A.; Bianchi B. 2020. Energetic analysis and optimal design of a CHP plant in a frozen food processing factory through a dynamical simulation model. Energy Conversion and Management, Volume 225,2020, 113444, ISSN 0196-8904, https://doi.org/10.1016/j.enconman.113444.
We cited this paper together with another one in the Introduction: “Furthermore, the adoption of renewable energies like solar power can help mitigate overheating during Summer and reduce electrical load peaks (Catalano F. et al., 2020, Kasaeian, A., 2018, Malvoni et al., 2017).” as they represent, together with the other two cited papers, three ways of affording the problem of using renewable energies in food industries. In particular, combination of CHP with solar photovoltaic plants represents an optimal compromise between cost and efficiency also in wineries. The sentence was modified as
“Furthermore, the adoption of renewable energies like solar power can help mitigate overheating during Summer and reduce electrical load peaks (Catalano F. et al., 2020, Kasaeian, A., 2018, Malvoni et al., 2017). In particular, combination of CHP with solar photovoltaic plants represents an optimal compromise between cost and efficiency also in wineries.”
- Bianchi B., Catalano F., Oliveto R. and Ricciardi R. 2019. Dynamic simulation driven design and management of production facilities in agricultural/food industry.Acta Hortic. 1311. ISHS 2021. DOI 10.17660/ActaHortic.2021.1311.30 Proc. VI Int. Symp. on Applications of Modelling as an Innovative Technology in the Horticultural Supply Chain - Model-IT 2019.
- Catalano F., Leone A., Bianchi B., Tamborrino A., 2021a, A New Tool for Food Industrial Plant Simulation and IoT Control, Chemical Engineering Transactions, 87, 367-372 DOI:10.3303/CET2187062.
- Catalano F., Bianchi B., Berardi A., Leone A., Tamborrino A., 2021b, Experimental Trials and Dynamical Simulation of the Potential Biogas Production in a Frozen Food Industry, Chemical Engineering Transactions, 87, 295-300 DOI:10.3303/CET2187050
Self-cited papers are cited in “Several mathematical models have been developed to simulate both plant working (Bianchi B. et al., 2019, Catalano F. et al., 2021a) and the thermal behavior of grape must during fermentation to optimize the energy required for cooling (Colombié S. et al., 2007; le Roux J.M.W. et al., 2017)” together with other papers: all these papers cite many other papers on energy and simulation of food plants, it becomes a very short way to cite the wide literature on this subject. To enhance this aspect the sentence was modified as
“Several mathematical models have been developed to simulate both plant working and the thermal behaviour of grape must during fermentation to optimize the energy required for cooling, see among others some comprehensive papers on this subject: (Bianchi B. et al., 2019, Catalano F. et al., 2021a; Colombié S. et al., 2007; le Roux J.M.W. et al., 2017. However, the practical application of these models is still limited. Energy efficiency can be assessed by considering various factors, such as climatic conditions, production technology, and the use of renewable energies (Catalano F. et al., 2021b).”
- Catalano F.; Romaniello R.; Orsino M.; Perone C.; Bianchi B.; Giametta F. 2023. Experimental Tests in Production of Ready-to-Drink Primitive Wine with Different Modes of Circulation of the Fermenting Must. Appl. Sci. 2023, Volume 13, Issue 10, 5941. doi.org/10.3390/app13105941.
We cited this paper three times (“Various factors influence a winery's energy consumption, including local climatic conditions, production technology (Catalano et al., 20222023), product mix, and the use of different bottling technologies (Kubule A. et al., 2016).”; “Another study by Catalano et al., 2023, compared two circulation systems during the fermentation of Primitivo grapes with thin skins.” and “These results are consistent with a previous study conducted on Primitivo grapes, which have thinner skins (Catalano et al., 2023).”) as it represents the very first paper on this subject.
- Perone, C., Bianchi, B., Catalano, F., Orsino, M. Experimental Evaluation of Functional and Energy Performance of Pneumatic Oenological Presses for High Quality White Wines (2022) Sustainability (Switzerland), 14 (13), art. no. 8033. doi: 10.3390/su14138033
We cited this paper together with another one in the Introduction: “Improving energy efficiency is a critical objective for reducing costs and environmental impact (Genc, M. et al. 2017, Perone C., 2022).”, as they represent the two papers strictly concerning the highlighted problem. The sentence was modified as
“Improving energy efficiency is a critical objective for reducing costs and environmental impact in wineries: see Genc, M. et al. 2017, Perone C., 2022, two papers strictly concerning the highlighted problem.”
Author Response File: 
Author Response.pdf
