Comparative study of red grape must nanofiltration: Laboratory and pilot plant scales

Salgado, Camila Mariana; Palacio, Laura; Prádanos, Pedro; Hernández, Antonio; González-Huerta, Carlos; Pérez‐Magariño, Silvia

doi:10.1016/j.fbp.2014.08.007

Cited by 19 publications

(7 citation statements)

References 42 publications

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“…The sugar reduction in must was carried out using a nanofiltration process with a SR3 membrane (Koch Membrane System Wilmington, Massachusetts, USA) . To reduce the probable alcohol degree, the initial must was mixed with the membrane permeate obtained in the filtration process, in adequate proportions, aiming for a reduction of two probable alcohol degrees.…”

Section: Methodsmentioning

confidence: 99%

Effects of different oenological techniques on the elaboration of adequate base wines for red sparkling wine production: phenolic composition, sensory properties and foam parameters

et al. 2019

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BACKGROUND In red sparkling winemaking it is essential to obtain base wines with moderate alcohol content, adequate mouthfeel and color intensity. The aim of this work was to study oenological techniques to obtain adequate base wines for production of red sparkling wine by traditional methods: pre‐fermentative cold maceration with dry ice and délestage with premature grapes; and sugar reduction in must and partial dealcoholisation of wine with mature grapes. The effect on oenological parameters, e.g. phenolic content, foam and sensory characteristics, was studied in sparkling wines aged on the lees in bottles for 9 months followed by aging for12 months in bottles after disgorging. RESULTS Pre‐fermentative cold maceration was the only treatment that increased the content of anthocyanins in sparkling wines at both stages of aging. Sparkling wines elaborated using délestage showed the highest mean values of the degree of polymerization of proanthocyanidins. Sparkling wines from mature grapes were given higher valuation in the gustatory phase. Sparkling wines elaborated using pre‐fermentative cold maceration were given the highest valuation for foam quality. CONCLUSIONS Pre‐fermentative cold maceration is a viable alternative to common techniques for increasing the anthocyanin content in wines from premature grapes. It would therefore be a good option to obtain adequate base wines. © 2019 Society of Chemical Industry

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Section: Methodsmentioning

confidence: 99%

Effects of different oenological techniques on the elaboration of adequate base wines for red sparkling wine production: phenolic composition, sensory properties and foam parameters

et al. 2019

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“…For this reason, research has focused on controlling the sugar content in grape must. The concept was proven by Salgado et al, who showed the successful reduction in sugar content of red must, using flat-sheet NF membranes [164].…”

Section: Beverage Industrymentioning

confidence: 99%

Advances and Applications of Hollow Fiber Nanofiltration Membranes: A Review

Sewerin¹,

Elshof²,

Matencio

et al. 2021

Membranes

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Hollow fiber nanofiltration (NF) membranes have gained increased attention in recent years, partly driven by the availability of alternatives to polyamide-based dense separation layers. Moreover, the global market for NF has been growing steadily in recent years and is expected to grow even faster. Compared to the traditional spiral-wound configuration, the hollow fiber geometry provides advantages such as low fouling tendencies and effective hydraulic cleaning possibilities. The alternatives to polyamide layers are typically chemically more stable and thus allow operation and cleaning at more extreme conditions. Therefore, these new NF membranes are of interest for use in a variety of applications. In this review, we provide an overview of the applications and emerging opportunities for these membranes. Next to municipal wastewater and drinking water processes, we have put special focus on industrial applications where hollow fiber NF membranes are employed under more strenuous conditions or used to recover specific resources or solutes.

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“…First extraction, corresponds to the aromas according to its volume [19,20,25], and the fact is that it presents the lowest refractive index (1.345, which corresponds to an alcoholic degree of 23.4% vol.). Therefore the content of this rst extraction will be added later to the nal wine.…”

Section: Pervaporationmentioning

confidence: 99%

“…Several studies have successfully studied a pre-fermentation approach by membrane processes, speci cally nano ltration (NF) for sugar control in beverages such as grape must [8,[18][19][20][21]. Results showed that the best NF technique was a two-stage NF process [20]..…”

mentioning

confidence: 99%

Comparison of Nanofiltration+Pervaporation, Pervaporation and Dialysis Processes for Partial Dealcoholization of White Wines

Calvo

Asensio

Sainz

et al. 2022

Preprint

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Membrane dialysis is studied as a promising technique for partial dealcoholization of white wines. The performance of three membrane processes applied for the partial dealcoholization of white wines of the Verdejo variety has been studied in the present work. Combination of Nanofiltration with Pervaporation, single step Pervaporation and, finally, Dialysis, have been applied to White wines from same variety and different vintages. The resulting wines have been chemically and sensorially analyzed and results have been compared with initial characteristics of the wines. From the results obtained, we can conclude that the best procedure consists in the application of Dialysis to the wines which resulted in a reasonable alcohol content reduction while maintaining organoleptic properties and consumer acceptability of the original wine. Therefore, membrane dialysis, as a method of partial dealcoholization of white wines, has undoubted advantages over other techniques based on membranes, which must be confirmed in subsequent studies under more industrial conditions.

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Comparative study of red grape must nanofiltration: Laboratory and pilot plant scales

Cited by 19 publications

References 42 publications

Effects of different oenological techniques on the elaboration of adequate base wines for red sparkling wine production: phenolic composition, sensory properties and foam parameters

Effects of different oenological techniques on the elaboration of adequate base wines for red sparkling wine production: phenolic composition, sensory properties and foam parameters

Advances and Applications of Hollow Fiber Nanofiltration Membranes: A Review

Comparison of Nanofiltration+Pervaporation, Pervaporation and Dialysis Processes for Partial Dealcoholization of White Wines

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