Video clip from Enoforum Web Conference - Presentations by Ana Hranilovic and Antonio Castro Marin
Two research presentations, one from Australia and one from Italy, propose interesting and sustainable oenological solutions to combat the lack of acidity in wines and microbial threats.
MEMBRANE FILTRATION EFFECTS ON AROMATIC AND PHENOLIC QUALITY OF CABERNET SAUVIGNON WINES
J.P. Arriagada-Carrazana, C. Sáez-Navarrete E. Bordeu Journal of Food Engineering 2005, 68 (3) 363-368
The effects to membrane filtration (using a pilot system with a 1.2 ìm prefilter and a 0.65 ìm final filter system) on the aromatic profile and phenolic quality of a Cabernet Sauvignon wine was studied. A statistically significant decrease (p < 0.05) was observed in the colour intensity and polyphenolic profile, with the exception of the HCl index which remained stable. In more than a hundred aromatic compounds measured, a significant difference (p < 0.05) was observed in only 12 of them. This difference caused by filtration was corroborated sensorially by a Triangle Test performed by an inexpert panel. The results obtained show that the probable cause of the observed differences is a membrane adsorptive phenomenon. We advise you to read the full article, titled Membrane filtration effects on aromatic and phenolic quality of Cabernet Sauvignon wines
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