Evaluation of several ultra- and nanofiltration membranes for sugar control in winemaking

García-Martín, Noemi; Palacio, Laura; Prádanos, Pedro; Hernández, Antonio; Ortega-Herás, Miriam; Pérez‐Magariño, Silvia; González-Huerta, D.C.

doi:10.1016/j.desal.2009.02.020

Cited by 28 publications

(12 citation statements)

References 4 publications

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“…Previously to the choice of the HL membrane, a series of other membranes, in fl at confi guration, from GE Water & Process Technologies, were tested by using isomolecular mixtures of glucose and fructose at a total concentration of 249.58 g/l (similar to that usually found in musts) and commercial musts. Results were shown previously [20].…”

Section: Methodsmentioning

confidence: 68%

Sugar reduction in white and red musts with nanofiltration membranes

García-Martín

Pérez‐Magariño

Ortega-Herás

et al. 2011

Desalination and Water Treatment

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2011) Sugar reduction in white and red musts with nanofiltration membranes, Desalination and Water Treatment,[167][168][169][170][171][172][173][174] To link to this article: http://dx. A B S T R AC TIn recent years the alcohol content of wine increases mainly due to climate change. Moreover, at present, consumers are increasingly demanding more aromatic and less alcoholic wines, it is due to the greater social awareness in the alcohol consumption and the regulations of the alcoholic products. The aim of this work is the reduction of sugar in the grape must to obtain wines with a slight reduction of their alcoholic degree. A reduction of sugar has been by performing two successive stages of nanofi ltration. To this end, we have worked with two types of musts: one from the Verdejo variety of white grapes and the other from red grapes of the Tinta de Toro variety. Each must has been fermented both after treatment and, to be used as control, without any fi ltration in order to check the effectiveness of the process. Once fermentation is completed, wide-ranging analysis have been used to study all possible changes in the characteristics of the wine from a chemical point of view. The alcohol reduction reached by the wines obtained after nanofi ltration and mixing of both white and red musts has been satisfactory.

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Section: Methodsmentioning

confidence: 68%

Sugar reduction in white and red musts with nanofiltration membranes

García-Martín

Pérez‐Magariño

Ortega-Herás

et al. 2011

Desalination and Water Treatment

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“…This fraction has to be clarified and treated by the two-step process to avoid color and tannin losses. This pre-clarified fraction is then reduced in sugar content and finally added to the original red wine mash [25,26,57].…”

Section: Viticulturementioning

confidence: 99%

Alcohol Reduction by Physical Methods

Schmitt¹,

Christmann²

2019

Advances in Grape and Wine Biotechnology

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Alcohol reduction of wine has gained significance worldwide. There are several technologies available to reduce the alcohol content in a targeted way. This chapter explains the principles of alcohol reduction by physical methods. Different membrane processes such as osmotic distillation and the two-step dealcoholization process of reverse osmosis combined with osmotic distillation are compared with distillation processes such as vacuum rectification and spinning cone column. An alternative approach the membrane coupling of ultra-and nanofiltration is described as well. All those technologies appear more or less suitable to reduce the alcohol content in a targeted way. Nevertheless improper handling can cause severe quality losses for the wine. Therefore, enologists should have a thorough understanding of the technologies to avoid negative impact on wine quality through the treatment.

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“…This includes the fruit juice industry where researchers have evaluated NF for both the concentration of juices prior to packaging [163][164][165] and recovery of bioactive compounds such as polyphenols [166,167]. Signifi cant recent interest has also been given to NF in the wine-and beer-making industry for sugar control and dealcholization due to high ethanol passage and rejection of aroma and taste compounds [168][169][170]. Signifi cant recent interest has also been given to NF in the wine-and beer-making industry for sugar control and dealcholization due to high ethanol passage and rejection of aroma and taste compounds [168][169][170].…”

Section: Sugar and Beverage Industrymentioning

confidence: 99%

Nanofiltration – Theory and Application

Bellona

2014

Desalination

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Nanofi ltration (NF) represents a relatively recent development in membrane technology with characteristics that fall between ultrafi ltration (UF) and reverse osmosis (RO). NF membranes capable of ion and small uncharged solute separation (i.e., loose NF) represent a unique membrane process that can be used for a variety of applications. With effective pore sizes in the range of 1 nm, solute removal is believed to be a function of steric hindrance, and Donnan and dielectric exclusion which, allows for manipulation of the NF process to achieve preferential removal of multi-valent ions, separation of uncharged solutes based on size, and demineralization of process streams containing valuable constituents. Signifi cant recent interest in the use of NF for a wide variety of separation processes indicates that further membrane development will lead to increased use of NF in the near future. This chapter provides an overview of NF technology including history, theory and application.

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Evaluation of several ultra- and nanofiltration membranes for sugar control in winemaking

Cited by 28 publications

References 4 publications

Sugar reduction in white and red musts with nanofiltration membranes

Sugar reduction in white and red musts with nanofiltration membranes

Alcohol Reduction by Physical Methods

Nanofiltration – Theory and Application

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