1,721,037 research outputs found
Vineyards Mechanical Pruning
No full textIt has been adopted in different wine regions for various economic, labour and winemaking reason. In this paper the results of the research activity on mechanized pruning of three wineyards (and their economic aspects): Sangiovese by spur pruned cordon, Cabernet Sauvignon trained by simple curtain and Trebbiano Romagnolo trained by GDC are presented. A mechanical pruning with only the shortening of vine-shoots, and a combined system comprising mechanical pruning (shortening of the vine-shoot) followed by manual labour (spurs were thinned out manually), were compared to the manual pruning. The mechanized pruning presents some advantages in the working times as well as in the operations costs with a reduction of times of over 90%, and a reduction of costs of 80% in respect to the manual pruning. Generally, the completely mechanical pruning allows to increase, in a considerable way, spurs and buds; it, also, allows to control the production by the cut height and it is characterized by the high presence of small bunches. This research activity results show the advantages of mechanical pruning in respect to that manual, allowing to obtain good results. In addition, the different mechanization levels allow to satisfy the requirements of different vineyards conditions
An Innovative System for Mechanical Harvested Grape Fruit Transport to avoid Must Chemical and Microbiological Modifications
No full textThe mechanical gathering of grapes presents some negative aspects due to the must leakage from
the grape damage, often stressed by the long period elapsing from harvesting and processing the product, as well as by the high temperature. In addition, the must presence in the harvested product, sometimes reaching 25-30% of the total product, causes inevitable drawbacks. For that reason, an innovative system of handling and grapes transporting was developed in order to separate, once harvested, the liquid part (must) from the solid one (bunch of grapes and single grape), thus to apply different working process on each of them. Thanks to this system, it was possible to isolate the must in a closed tank and thus, immediately, preserve it by dry ice or liquid carbon dioxide, with the addition of enological chemicals to avoid (sulphur dioxide, ascorbic acid and tannin) chemical and microbiological modifications. The evaluation of wines throughout tests and sensorial analysis, highlighted the better quality of the wines obtained by the proposed technique compared to the traditional one cause of higher presence of primary fragrances, better color, and a better balanced structure of the wine preserved by oxidation action
Evaluation of Two grapes Harvesting Machine with Horizontal and Vertical Shaking
No full textHere the research results are presented whit the aim of comparing two types of grape harvesting machines, one using horizontal shaking (SO) and another using vertical shaking (SV). Both machines have been tested for the mechanical harvesting of Trebbiano Romagnolo trained by Casarsa and by GDC. The attention was focused on the extent of the vibrations transferred from the shaker, on the effects on the products and on the plants and on the final features of the wine.
The results have shown differences between the two grape harvesting machines and to a lesser extent between the adjustments used with each machine. The extent and the duration of the vibrations transmitted have affected the mistreatment on the vegetation, the harvest’s characteristics and the results of the enological transformation. Thanks to a closer interaction between the plant and the machine, the vertical shaking system has allowed for an overall better performance
Vendemmiatrice con battitore a bassa frequenza con sistema di misura del grado di ammostamento
No full textViene descritta una vendemmiatrici a scuotimento orizzontale allestita con due innovazioni finalizzate a ridurre il danneggiamento dell’uva raccolta: un battitore che opera a bassa frequenza e un sensore per la misura in tempo reale del grado di ammostamento provocato.
Il battitore, oltre ad essere regolabile come altri modelli utilizzati nell’apertura delle due serie di aste contrapposte e nella frequenza del movimento, è studiato per poter modificare la l’ampiezza dell’escursione. Questa regolazione, ottenuta variando idraulicamente la dimensione del manovellismo, consente di adattarsi alle differenti condizioni operative (vitigno, grado di maturazione, ecc.) e di utilizzare la frequenze di battitura più bassa. Come emerso da prove preliminari effettuate nella scorsa vendemmia, l’impiego di una bassa frequenza di battitura favorisce l’integrità dell’uva raccolta, riduce il danneggiamento delle piante e delle strutture di sostegno del vigneto e non penalizza la produttività del lavoro. L’efficienza del battitore viene migliorata anche dalla conformazione e dalla dimensione delle aste, che vengono azionate nei due due punti di fissaggio.
Il sensore per la misura del grado d’ammostamento (mosto che fuoriesce dagli acini a seguito delle sollecitazioni provocate dalla vendemmia meccanica) è uno strumento di controllo che può fornire all’operatore una valutazione in tempo reale del corretto uso della macchina
Carro con sistema di separazione e trattamento per preservare la qualità delle uve vendemmiate a macchina durante il trasporto in cantina
No full textViene descritto un carro per il trasporto dell’uva raccolta a macchina, modificato per mantenere la qualità del prodotto.
Il sistema si basa sulla separazione sul carro, utilizzato per il trasporto dal campo alla cantina, della componente liquida da quella solida per poter applicare tecniche enologiche differenziate per le due frazioni già prima dell’arrivo in cantina. In particolare il mosto, che rappresenta la parte più pregiata e delicata, viene raccolta in un serbatoio chiuso dove è possibile eseguire interventi quali il raffreddamento, la modifica dell’atmosfera con gas inerti (CO2 o N2) e l’iniezione di prodotti enologici. Inoltre all’arrivo in cantina il mosto può essere immesso direttamente in vasca, senza dover passare nella sequenza operativa normalmente prevista per la lavorazione delle uve (scarico in tramoggia, diraspapigiatura, pressatura, ecc.), che può facilmente causare ossidazione o aumento di fecciosità
Assessment of the EU target on renewable energy for transport in the framework of the European vegetable oil sector
No full textCynara cardunculus exploitation for energy applications : development of a combine head for theshing and concurrent residues collecting and utilization
Full text linkThe CRA-ING took part to the Cynara cardunculus harvesting tests organized in Spain in 2007, where UPM has experimental cultivations in the Instituto Madrileño de Investigación y Desarrollo Rural, Agrario y Alimentario (IMIDRA) de la Consejería de Economía y Innovación Tecnológica de la Comunidad de Madrid in El Encìn, near
Alcalà De Henarez. The harvesting tests were carried out in week 33 (August 13th-17th); the cultivation was found
part in good condition of maturity, part still not ready for harvesting. The project concept, supplied to a firm that already
builds heads for maize, wheat, sunflower, soybean and so on, included the upper devices of a maize head and a
classic wheat head (without the paddle wheel) in the lower part, to obtain capitula detachment and effective threshing
and, at the same time, the stalk cut. The basic concept of the machine, to separate and thresh the capitula and to drop
in windrow the biomass and then pick it up with a baler with a minimum soil presence, was proved to be feasible. The effective working capacity was good, so the costs should be sustainable
Il pioppo conservato intero è fra i migliori in caldaia
No full textSe l'utilizzo finale del pioppo è la conversione energetica in caldaia la forma di stoccaggio preferibile rispetto a cippatura e pezzatura è la pianta intera, che raggiunge un livello di umidità finale del 17,8
Farm machinery conversion to energy crops
No full textThe recent Common Market Organization “sugar” has provoked deep changes to the single actors of the sugar
chain (productive means producers, machineries renters, sugar industries, seeds and chemicals suppliers).
The modifications of other Common Market Organization, as well as tobacco, are attended with the effects that they will
produce on the respective agroindustrial chains.
With the aim to reduce the costs of conversion of the agricultural farms it is necessary to preview the adaptation of
productive means to the new cultural addresses.Among the productive means, same are easily adaptable to different crops, others such as farming machineries have great
difficulties of adaptation.Among the farming machineries, the generic ones are easy adaptable to other productions or sellable, those specialized for a single crop (such as sugar beet or tobacco harvesters) do not find spaces on the market of the used one and therefore it is necessary to verify the possibility of adaptation to new cultivations
- …
