Improvement of wine crossflow microfiltration by a new hybrid process

Effects of fining with different bentonite labels and doses on colloidal stability and colour of a Valpolicella red wine

“…Bentonite is widely used for limiting the risk of protein haze in white wines, but it is still little used for the clarification of red wines because the spontaneous combination of proteins with tannins is considered sufficient for their colloidal stabilisation (Rib ereau-Gayon et al, 2006). Moreover, bentonite may bind large phenolic compounds, such as anthocyanins, and may also bind phenolic compounds complexed with proteins (Salazar et al, 2007;Stankovic et al, 2012). As a consequence, the bentonite treatment can modify both the concentration and composition of phenolic compounds and affect the colour intensity and hue of red wines (Stankovic et al, 2012;Tom ankov a et al, 2012;Gonz alez-Neves et al, 2014).…”

Analyses of hydrodynamic resistances and operating parameters in the ultrafiltration of grape must

“…Membrane processes play today an important role in the treatment of musts and wines. In particular, cross-flow microfiltration (MF) and ultrafiltration (UF) represent a valid answer to the problem of the must clarification (Güell, 1999;Rektor et al, 2004;Salazar et al, 2007). These processes can be operated at low temperatures, do not require a high energy consumption and permit to separate bacteria cells and spores, to reduce the SO 2 addition, to remove totally the suspended solids, to reduce remarkably the pectin content, proteins and colloids giving a sterilised and clear product (without modifications of the sugar content) in one single continuous operation (Czekaj et al, 2000).…”

Effects of particle size and its distribution on specific cake resistance during rice wine microfiltration

“…The product may be pasteurized by heat to limit harmful bacteria, although the heat may affect the product characteristics. Microfiltration has been shown to be useful for removing unwanted microorganisms, and helping to clarify the final beverage (Carneiro et al, 2002;Czekaj et al, 2000Czekaj et al, , 2001Fukumoto et al, 1998;Gan et al, 2001;Salazar et al, 2007;Urkiaga et al, 2002;Vaillant et al, 1999). Limiting factors are the rate at which product can be filtered, and the effects that suspended particles have on resistance to filtration.…”

“…Microfiltration performance is affected by feed characteristics, operating conditions, and membrane properties (Baker et al, 1985;Bowen and Jenner, 1995;De Bruijn et al, 2003;Fillaudeau and Carrere, 2002;Gan et al, 2001;Nandi et al, 2009;Salazar et al, 2007;Urkiaga et al, 2002). Feed constituents and suspended solid size, concentration and structure affected the permeate flux and permeate characteristics of wine and other colloidal systems (Bowen and Jenner, 1995;Guell et al, 1999;Lee et al, 2003a;Madaeni, 2001;Vernhet and Moutounet, 2002).…”