Membrane separation technology for the reduction of alcoholic degree of a white model wine

Labanda, Jordi; Vichi, Stefania; Llorens, Joan; López-Tamames, Elvira

doi:10.1016/j.lwt.2009.03.008

Cited by 81 publications

(59 citation statements)

References 19 publications

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“…Ultrafiltration to clarify white wine from must, nanofiltration for sugar concentration and removal, reverse osmosis for the purpose of sugar concentration of must and alcohol removal from wine are the most used membrane filtration methods in wine production [20,21,22]. All membrane processes based on fractionalization of the sample into permeate (passes through the membrane), and retentate (retained in the feed) streams [23].…”

Section: Pre-fermentation Applicationsmentioning

confidence: 99%

Different techniques for reducing alcohol levels in wine: A review

Öztürk

Anlı

2014

BIO Web of Conferences

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Abstract. Both the increasing interest on healthy life and the legal limitations of each country for a specific wine style make the adjustment of the wine alcohol content essential. Especially the increase of the average weather temperature around the world gives rise to the grapes grown into high sugar content and low acidity. The wines produced from such grapes have consequently high alcohol content. High alcohol levels can negatively influence wine aroma balance in conjunction with the consumer acceptance. Furthermore excessive alcohol in wine may increase costs in countries where taxes are levied according to alcohol concentration. Several techniques have been developed for the reduction of ethanol content in wines with excessive alcohol content. The techniques at issue are applied on different stages of wine making process. Implementation of different viticulture techniques including reducing leaf area, monitoring maturity and aroma profiles, winemaking practices consist of utilisation of enzymes, different yeast strains and post fermentation practices such as distillation, blending and membrane based systems applications form a basis for the adjustment of elevated alcohol levels in wine. The aim of this review is to provide technical and practical information covering the outstanding techniques that may be used to adjust elevated alcohol concentration in wine and their effect on wine from the point of organoleptic characteristics.

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Section: Pre-fermentation Applicationsmentioning

confidence: 99%

Different techniques for reducing alcohol levels in wine: A review

Öztürk

Anlı

2014

BIO Web of Conferences

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“…Red wine consumption has higher antioxidant and cardiovascular protection benefits than other common alcoholic beverages (Szmitko, 2005). This high protective effect is related to the high concentration of polyphenolic compounds such as flavonoids (Assunção et al, 2007;Labanda, Vichi, Llorens, & López-Tamames, 2009;Szmitko, 2005;Zenebe & Pechanova, 2002). Despite health benefits of red wine, the alcoholic beverages consumption has been reduced due to civil restrictions and also health reasons.…”

Section: Introductionmentioning

confidence: 99%

Dealcoholizing wine by membrane separation processes

Catarino

Mendes

2011

Innovative Food Science & Emerging Technologies

121

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“…In order to dealcoholize alcoholic beverages without reducing the aroma and flavor contents, researchers consider the usage of membrane methods which are permeable only for alcohol such as osmotic membrane distillation (Varavuth http Gostoli, 1999;Liguori et al, 2013a,b), dialysis membrane (Branyik et al, 2012), pervaporation membrane (Tan et al, 2005;Takacs et al, 2007;Catarino and Mendes, 2011a,b;del Olmo et al, 2014), nanofiltration membrane (Labanda et al, 2009;Catarino and Mendes, 2011a,b), reverse osmosis (Branyik et al, 2012;Catarino et al, 2006;Gil et al, 2013;Pilipovik and Riverol, 2005), and membrane contactor (Liguori et al, 2010;Diban et al, 2008Diban et al, , 2013.…”

Section: Introductionmentioning

confidence: 99%