Production of alcohol-free wine and grape spirit by pervaporation membrane technology

Sun, Xiaohong; Dang, G.-F.; Ding, Xiaobin; Shen, Chunxiang; Liu, Gongping; Zuo, Chengye; Chen, Xinjun; Xing, Weihong; Jin, Wanqin

doi:10.1016/j.fbp.2020.07.006

Cited by 23 publications

(23 citation statements)

References 18 publications

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“…This phenomenon contributes to the retention of the bioactive compounds, but at the end of the process, it will result in low permeate flux, low productivity, and membrane damage [6,40,48]. In addition, in several previous studies, during RO treatment of chokeberry juice [33], grape juice [35], beer [49], and red wine [6], similar results regarding permeate flux decline were obtained. In this study, the fouling index calculation showed that membrane fouling existed during red wine concentration.…”

Section: Discussionsupporting

confidence: 58%

Influence of Reverse Osmosis Process in Different Operating Conditions on Phenolic Profile and Antioxidant Activity of Conventional and Ecological Cabernet Sauvignon Red Wine

et al. 2022

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Red wine polyphenols are responsible for its colour, astringency, and bitterness. They are known as strong antioxidants that protect the human body from the harmful effects of free radicals and prevent various diseases. Wine phenolics are influenced by viticulture methods and vinification techniques, and therefore, conventionally and ecologically produced wines of the same variety do not have the same phenolic profile. Ecological viticulture avoids the use of chemical adjuvants in vineyards in order to minimise their negative influence on the environment, wine, and human health. The phenolic profile and antioxidant activity of wine can also be influenced by additional treatments, such as concentration by reverse osmosis. The aim of this study was to investigate the influence of four different pressures (2.5, 3.5, 4.5, and 5.5 MPa) and two temperature regimes (with and without cooling) on the phenolic profile and antioxidant activity of conventional and ecological Cabernet Sauvignon red wine during concentration by reverse osmosis. The results showed that retention of individual phenolic compounds depended on the applied processing parameters, chemical composition of the initial wine, and chemical properties of a compound. Higher pressure and retentate cooling favoured the retention of total polyphenols, flavonoids, and monomeric anthocyanins, compared to the opposite conditions. The same trend was observed for antioxidant activity.

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Section: Discussionsupporting

confidence: 58%

Influence of Reverse Osmosis Process in Different Operating Conditions on Phenolic Profile and Antioxidant Activity of Conventional and Ecological Cabernet Sauvignon Red Wine

et al. 2022

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“…The application of ceramic α-alumina membranes combined with silk sericin/polyvinylalcohol (PVA) non-porous membrane to treat fermented sugarcane by pervaporation to obtain cachaça was reported by Karp et al [ 17 ]. Sun et al [ 18 ] used a pilot-scale PDMS commercial composite membrane to produce grape spirits by pervaporation, which has better aroma and taste compared to traditional distilled spirits. However, the new separation technique has not been used in the production of peach spirits.…”

Section: Introductionmentioning

confidence: 99%

Characterization of Key Aroma-Active Compounds in Two Types of Peach Spirits Produced by Distillation and Pervaporation by Means of the Sensomics Approach

Wang

Guo

Sun

et al. 2022

Foods

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As a deep-processed product of peach, the aroma characteristics of peach spirit have not been systematically studied, and there has been no research on improving the aroma quality through process improvement. Pervaporation technology was used for the first time in the production of peach spirit instead of distillation, and its critical aroma compounds were analyzed compared with distilled peach spirit. Compared to the distilled peach spirit, pervaporation produced peach spirit presented stronger fruity, honey, and acidic aromas, and lighter cooked-apple aroma. Sixty-two and 65 aroma-active regions were identified in the distilled and pervaporation produced peach spirits, and 40 and 43 of them were quantified. The concentrations of esters, lactones, and acids were significantly higher in the pervaporation produced peach spirit than those in the distilled peach spirit, while terpenoids showed opposite tendency. Both of the overall aromas of distilled and pervaporation produced peach spirits were reconstituted successfully by the compounds with OAV ≥ 1. The omission tests identified 10 and 18 compounds as important aroma compounds for distilled and pervaporation-produced peach spirits, respectively. The differences in the key aroma compounds between the two types of peach spirits explained the differences in the aroma profiles.

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“…Dealcoholization methods such as osmotic distillation [16,19,24], reverse osmosis [23,[25][26][27][28], pervaporation [29,30], vacuum distillation [13,14,31], and the spinning cone column [26,32] are most commonly used because they can partially or completely reduce the alcohol content (<0.5% v/v) of wines and beverages [15,17,33,34]. Dealcoholization methods, especially reverse osmosis and vacuum distillation, have been shown to have minimal impact on wine aroma and sensory quality after dealcoholization [35,36].…”

Section: Introductionmentioning

confidence: 99%

Comparison between Membrane and Thermal Dealcoholization Methods: Their Impact on the Chemical Parameters, Volatile Composition, and Sensory Characteristics of Wines

et al. 2021

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Over the last few years, the dealcoholization of wine has piqued the interest of winemakers and researchers. Physical dealcoholization methods are increasingly used in the dealcoholization of wines because they can partially or completely reduce the alcohol content of wines. This study aimed to compare the chemical parameters, volatile composition and sensory quality of white, rosé and red wines dealcoholized by two physical dealcoholization methods: reverse osmosis (RO) and vacuum distillation (VD) at 0.7% v/v ethanol. RO and VD effectively reduced the ethanol concentration in all wines to the required 0.7% v/v, but also significantly affected most chemical parameters. The pH, free sulfur dioxide, total sulfur dioxide, and volatile acidity decreased significantly due to dealcoholization by RO and VD, while reducing sugars and total acidity increased significantly. VD resulted in higher color intensity, which was perceptible in dealcoholized rosé and red wines, while RO caused notable color differences in dealcoholized white and red wine fractions. RO were richer in esters (more ethyl esters and isoamyl acetate), higher alcohols, organic acids, terpenics and C13-norisoprenoids, and carbonyl compounds, while wines dealcoholized with VD had lower levels of these volatile compounds, which may reflect both the loss of esters into the distillate during evaporation and condensation (in the case of VD) and a shift in the chemical equilibrium responsible for ester formation and hydrolysis after ethanol removal. β-damascenone exhibited the highest OAV in all wines, however, losses equal to 35.54–61.98% in RO dealcoholized fractions and 93.62% to 97.39% in VD dealcoholized fractions were observed compared to the control wines. The predominant aroma series in the original and dealcoholized wines were fruity and floral but were greatly affected by VD. Sensory evaluation and PCA showed that dealcoholization by RO improved the fruity and floral notes (in rosé and red wines), color intensity, sweetness, viscosity, and aroma intensity better than dealcoholization by VD, while VD mainly enhanced the color of the dealcoholized wines. Both methods increased the acidity of the respective dealcoholized wines. Nevertheless, RO dealcoholized wines achieved higher acceptance by the panelists than VD dealcoholized wines. Therefore, RO may be a better method for producing dealcoholized (0.7% v/v) wines with minimal impact on aroma and sensory quality.

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Production of alcohol-free wine and grape spirit by pervaporation membrane technology

Cited by 23 publications

References 18 publications

Influence of Reverse Osmosis Process in Different Operating Conditions on Phenolic Profile and Antioxidant Activity of Conventional and Ecological Cabernet Sauvignon Red Wine

Influence of Reverse Osmosis Process in Different Operating Conditions on Phenolic Profile and Antioxidant Activity of Conventional and Ecological Cabernet Sauvignon Red Wine

Characterization of Key Aroma-Active Compounds in Two Types of Peach Spirits Produced by Distillation and Pervaporation by Means of the Sensomics Approach

Comparison between Membrane and Thermal Dealcoholization Methods: Their Impact on the Chemical Parameters, Volatile Composition, and Sensory Characteristics of Wines

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