• Oxygen and SO2 in winemaking
    Vicente Ferreira , LAAE, Universidad de Zaragoza
    VIDEO SEMINAR ENOFORUM 2018: 70% of commercial wines contain, without it being evident, the aromas that will cause their aromatic degradation when free SO2 level decreases. Essentially there are tw...
    Price:15 €(Tax included)
    Published on: 17/01/2019

Bibliography on the dissolved gases management by membrane contactor in enology

Laura Mondot, Jean-Claude Vidal; Unitè Expérimentale de Peche Rouge, Montpellier, France

Bibliography on the dissolved gases management by membrane contactor in enology

The wine is the most consumed alcoholic beverage in the world. There are different winemaking methods, each one meeting the criteria desired by the producer and meeting consumer’s requirements and expectations.

One of the main difficulties of this winemaking process is to control the gas exchange during all the process and especially before the bottling. There are different methods to dose, adjust the amount of gas in the wine, which are more or less expensive and efficient. Introduced for ten years, membrane becomes an important tool in the food industry, especially for beer, soft drinks and fruit juice. 

Today there was a new interest in using the membrane contactor (MC) to optimize the gas exchange in wine. A MC is a module consisting of hydrophobic hollow fiber membranes. Usually, the gas circulates inside the fibers (lumenside) while the wine circulates outside the fibers (shellside) in the opposite direction. And it is by a difference in concentrations and partial pressures of the gases on either side of the membrane that the gas exchange is done.

Firstly, it is important to measure the oxygen (O2) and carbon dioxide (CO2) content and to define the levels to be achieved before to adjust dissolved gases. In most cases, O2 must be removed to prevent wine oxidation. On the contrary, CO2 must be adjusted to a concentration appropriate to the desired wine style. In rosé and white wines, the CO2 concentration is raised, while for the reds the CO2 is removed (but not totally), which is often in excess.

Also the interest of the use of MC in semi-sparkling and sparkling wines (not Champagne where the bubbling is caused by a second fermentation in bottle) is more and more important, because it allows to obtain a drink with very fine bubbles and significantly different from that which can be obtained by carbonizing a wine with a simple gas injector. 

So this bibliographic report aims to present MC technology allowing the control of dissolved gases in wine. It includes a whole theoretical part concerning the generalities on the gas exchanges, the flows of gas through the membrane, the resistance of the membrane, etc., then a more in-depth part on the MC and its use, on the various operating modes to follow depending on the desired objective. On the other hand, some generalities on the different applications and fields of action of MC will be mentioned, and finally a last part concerning the characteristics of the membrane.

This document is based on the bibliography of the Master thesis of Blank A., 2010 (European Master of Science in Viticulture & Enology, Montpellier SupAgro)

Published on 29/01/2019
Item available in italiano francais spagnolo
Related sheets
  • E. Aguera, J.M. Sablayrolles
    The seasonal character of harvests limits winemaking considerably, especially oenological research. Thus, conserving sterile musts during the whole year to carry out experiments is certainly a very...
    Published on:10/08/2005
  • A new device for stabilisation of white wines throughout a continous flow system
    Parpinello, G.P., Ricci, A., Serantoni, M., Balducci, A., Ragni, L., Versari, A.; University of Bologna, Italy
    Proteins occurring in wine originate from several sources during the winemaking process. Protein content in wines ranges from traces up to hundreds of mg/L, and may cause physical instability in wh...
    Published on:15/01/2020
  • A novel electrochemical approach for rapid analysis of white grapes polyphenols and monitoring of pre-fermentative operations
    M. UGLIANO, J. WIRTH, S. BÉGRAND, J. B. DIÉVAL, C. PASCAL, S. VIDAL; Università degli Studi di Verona - Vinventions, Francia
    The ability to rapidly quantify and characterize phenolic composition of grapes and must is critical in the optimization of winemaking practices. In the case of white wine production, measurement o...
    Published on:02/05/2019
  • Application of visible/near infrared spectroscopy to assess the grape infection at the winery
    A. Tugnolo, V.Giovenzana, R. Beghi, L. Brancadoro, R. Guidetti; DiSAA, Università degli Studi di Milano, Italy
    The aim of this work was to investigate the applicability of vis/NIR spectroscopy for rapid grape infection assessment in a view of a grape classification directly at the check point station enteri...
    Published on:09/10/2018
  • Most popular practices in Europe against FD
    Results of interviews in 10 winegrowing regions
    This document illustrate practices observed on field in the famework of interviews realized during Winetwork project. 219 interviews were realized in 10 european winegrowing regions with the object...
    Published on:06/12/2016
  • BIOVALE – Wine Waste Integrated Biorefinery
    Barbara Mecheri, Alessandra D’Epifanio, Cadia D’Ottavi, Silvia Licoccia; University of Rome Tor Vergata, Italy
    Scientific and technological innovation is increasingly playing a role for achieving the major breakthroughs for energy-saving solutions, waste valorization, and efficient integration of renewable ...
    Published on:01/07/2019
© All Right Reserved
ISSN 1826-1590 VAT: IT01286830334
powered by Infonet Srl Piacenza
Privacy Policy
This website and its related third-party services make use of cookies necessary for the purposes described in the cookie policy. If you want to learn more about cookies or how to disable them (either totally or partially), please see the cookie policy. By closing this banner, scrolling through this page, clicking on a link or continuing navigation in any other way, you consent to the use of cookies.
More informationOK

- A +
ExecTime : 3,359375