• Inactivated yeasts: production and technological characteristics
    Piergiorgio Comuzzo, Di4A, Università di Udine; Federico Giotto, Giottoconsulting srl; Gianmaria Zanella, Enologica Vason
    The role of yeast derivatives in the activation of alcoholic fermentation is well known. However, the lack of knowledge about the composition of these products makes their use essentially based on ...
    Published on: 17/02/2020


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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