Dealcoholizing wine by membrane separation processes

Catarino, Margarida; Mendes, Adélio

doi:10.1016/j.ifset.2011.03.006

Cited by 121 publications

(72 citation statements)

References 22 publications

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“…For dealcoholisation purposes, the NF concentrate stream is the most important fraction, since it corresponds to the low alcohol content of wine. NF membranes present low rejection (and therefore preferential permeation) of ethanol and high rejection of aromatic compounds and of macromolecules such as polyphenols and polysaccharides, which allows partial dealcoholisation of wine without significant changes in its physicochemical composition (Gonçalves & De Pinho, 2003;Catarino & Mendes, 2011).…”

mentioning

confidence: 99%

Evaluating Nanofiltration Effect on Wine 87Sr/86Sr Isotopic Ratio and the Robustness of this Geographical Fingerprint

Moreira

Pinho

Curvelo-Garcia

et al. 2017

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confidence: 99%

Evaluating Nanofiltration Effect on Wine 87Sr/86Sr Isotopic Ratio and the Robustness of this Geographical Fingerprint

Moreira

Pinho

Curvelo-Garcia

et al. 2017

SAJEV

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“…This technique can be an alternative to conventional separation processes such as steam distillation, liquid solvent extraction, and vacuum distillation and has been successfully applied during the last years, for recovery of aroma compounds from fruits and fruit juices [11,39,47,70,73,78] and subsequent addition to the same juice after concentration by evaporation [41,51,92]. Pervaporation technique has also been applied for ethanol removal over the last few years [18,97,102] and aroma recovery from alcoholic beverages [14,17,19,50]. The most recent studies for the application of this technique, conducted by different researchers in food industry, are summarized in Table 1.…”

Section: Pervaporation Membrane Separation Techniquementioning

confidence: 99%

“…In the recent studies conducted by Catarino et al [17] and Catarino and Mendes [18] on aroma recovery from beer and Dealcoholization of wine, studying antioxidant activity and phenolic [9] Food Eng Rev …”

Section: Pervaporation Membrane Separation Techniquementioning

confidence: 99%

“…As a result, the ratio of higher alcohols/esters increased with the temperature and decreased with feed velocity and permeate pressure. A new industrial process was proposed in further studies for producing nonalcoholic beer [17,18]. The aroma compounds are obtained by pervaporation of the original beer using the same composite membrane, which they had tested in order to investigate the effect of operating conditions in their previous studies.…”

Section: Citrusmentioning

confidence: 99%

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Recent Advances in Techniques for Flavor Recovery in Liquid Food Processing

Saffarionpour

Ottens

2017

Food Eng Rev

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Recovery of volatile flavor-active aroma compounds which are key components of processed liquid food streams is of utmost concern to food industry, as these compounds contribute to the quality of the final product. This review paper highlights the recently published research on different techniques that can be applied for recovery of the key flavor components which all aim for minimizing the loss of volatile aromas and (re-) using them in process streams, in order to enhance the flavor profile of the liquid food product. Among the available techniques for flavor recovery in food industry, distillation or stripping, pervaporation, supercritical fluid extraction, and adsorption showed potential for selective recovery of the flavor components from liquid food streams. These techniques can be combined in different stages of the process or applied as an alternative to the other techniques for aroma recovery. Less attention has been paid to supercritical fluid extraction among the available techniques, especially for recovery of aroma components from alcoholic beverages. Since this technology demonstrated high selectivity for flavor recovery in fruit juices and can take profit from applying natural solvents like CO 2 , further research on the application of this technology combined with counter-current flow in a multi-stage contactor is recommended to optimize the recovery process. Adsorption also shows potential for flavor recovery that can be combined with thermal processing or applied as an alternative standalone technique.

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“…for ethanol content modulation but also for reduction of the sugar content in musts, volatile acidity correction a Corresponding author: sofiacatarino@isa.ulisboa.pt and to remove excess of ethyl-phenols [11]. NF effects on wine composition have been assessed, namely on alcoholic strength, total acidity and phenolic composition [12,13]. Nevertheless, to the best of our knowledge, its influence on mineral composition and wine 87 Sr/ 86 Sr is not known.…”

Section: Introductionmentioning

confidence: 99%

Effect of new and conventional technological processes on the terroir marker⁸⁷Sr/⁸⁶Sr

et al. 2016

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Abstract. Aiming to use the strontium isotopic ratio 87 Sr/ 86 Sr for traceability and authentication of wine, it is crucial to understand the impacts of anthropogenic factor and technological processes on this parameter. In this study the effect of two technologies: nanofiltration (NF), applied for wine dealcoholisation (1), and ageing with oak wood staves (2), on 87 Sr/ 86 Sr ratio of wines from Portuguese Designations of Origin (DO), was assessed. Control wines, NF processed wines and wooden aged wines were evaluated for chemical composition, multi-elemental composition and 87 Sr/ 86 Sr ratio by Q-ICP-MS. Regarding NF experiments, high rejections to mineral elements, including heavy metals, were observed. Bearing in mind the several roles played by these elements in wine, this knowledge is of strategic importance in order to guarantee that NF process does not adversely affect product quality. Concerning wood ageing experiment, results indicate the influence of this technological process on metal physical-chemical stability. In the experimental conditions of this study, no significant effect of NF process and wood ageing on 87 Sr/ 86 Sr ratio was observed, suggesting that the application of these technologies in wine production is not a limitative factor for the use of 87 Sr/ 86 Sr ratio as a geographical origin marker.

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Dealcoholizing wine by membrane separation processes

Cited by 121 publications

References 22 publications

Evaluating Nanofiltration Effect on Wine 87Sr/86Sr Isotopic Ratio and the Robustness of this Geographical Fingerprint

Evaluating Nanofiltration Effect on Wine 87Sr/86Sr Isotopic Ratio and the Robustness of this Geographical Fingerprint

Recent Advances in Techniques for Flavor Recovery in Liquid Food Processing

Effect of new and conventional technological processes on the terroir marker⁸⁷Sr/⁸⁶Sr

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Dealcoholizing wine by membrane separation processes

Cited by 121 publications

References 22 publications

Evaluating Nanofiltration Effect on Wine 87Sr/86Sr Isotopic Ratio and the Robustness of this Geographical Fingerprint

Evaluating Nanofiltration Effect on Wine 87Sr/86Sr Isotopic Ratio and the Robustness of this Geographical Fingerprint

Recent Advances in Techniques for Flavor Recovery in Liquid Food Processing

Effect of new and conventional technological processes on the terroir marker87Sr/86Sr

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Product

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Effect of new and conventional technological processes on the terroir marker⁸⁷Sr/⁸⁶Sr