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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
Published on 01/11/2005
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