Nanofiltration and reverse osmosis in winemaking

Massot, Arnaud; Mietton‐Peuchot, Martine; Peuchot, C.; Milisic, Vuk

doi:10.1016/j.desal.2007.10.032

Cited by 79 publications

(53 citation statements)

References 6 publications

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“…Semi-permeable membranes by which alcohol can be separated from wine have found field of application in winemaking for many years. Especially 0,65 μm and 0,45 μm filtration cartridges made from membrane have been used in oenology [41]. Among membrane filtration techniques reverse osmosis (RO) is the most utilized technique for the purpose of reducing the alcohol content of wine with the advantage of working at low temperatures of approximately 5-10°C having minimal negative effect on taste.…”

Section: Post 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: Post 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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“…the preparation of milk (Glover 1971) and fruit juice concentrates (Paulsen et al 1985, Kane et al 1995. Within the wine industry, reverse osmosis has been used to manipulate wine alcohol content, volatile acidity and acidification through concentration of grape must (Duitschaever et al 1991) and wine (Bui et al 1988, Massot et al 2008. Reverse osmosis has also been coupled with solid phase adsorption to remove 4-ethylguaiacol and 4-ethylphenol from Brettanomyces-affected wine (Ugarte et al 2005).…”

Section: Introductionmentioning

confidence: 99%

Amelioration of smoke taint in wine by reverse osmosis and solid phase adsorption

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Ristić

Wollan³

et al. 2011

Australian Journal of Grape and Wine Research

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Background and Aims: Wines made from grapes harvested from vineyards exposed to bushfire smoke can exhibit objectionable 'smoky', 'cold ash', 'medicinal' and 'ashy' aroma and flavour characters. This study evaluated a combined reverse osmosis and solid phase adsorption process as a potential amelioration method for the treatment of smoke-tainted wines. Methods and Results: Smoke-tainted wines were treated using either pilot or commercial scale reverse osmosis systems and the chemical composition and sensory properties of wine compared before and after treatment. The concentrations of smoke-derived volatile phenols, including marker compounds, guaiacol and 4-methylguaiacol, decreased significantly with treatment. As a consequence, diminished smoke-related sensory attributes enabled treated wines to be readily differentiated from untreated wines. However, the taint was found to slowly return with time, likely because of hydrolysis of glycoconjugate precursors, which were not removed during the treatment process. Conclusions: Reverse osmosis and solid phase adsorption reduced the concentration of smoked-derived volatile phenols and improved the sensory attributes of smoke-tainted wines. Significance of the Study: This is the first study to evaluate the amelioration of smoke taint in wine using reverse osmosis and solid phase adsorption.

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“…Although NF effects on wine physicochemical characteristics have been studied, namely effects on the main analytical parameters such as alcoholic strength and total acidity, polyphenols and anthocyanins (Massot et al, 2008;Gonçalves et al, 2013), to the best of our knowledge there is no information concerning its influence on multi-elemental composition and on the 87 Sr/ 86 Sr isotopic ratio. Considering the use of the Sr isotopic ratio as a marker of geographical origin and its increasing NF application in the wine industry, the study of the influence of NF on 87 Sr/ 86 Sr is essential.…”

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confidence: 99%