MAY 4-5, 2021 | Online Event
    ENOFORUM, the largest technical-specific wine industry event in Europe, takes place every other year attracting over 2,000 attendees from Italy, Spain, and Portugal and brings together over 1,900 t...
    Published on: 03/01/2021

Dealcoholizing wine by membrane separation processes.

Catarino, M.; Mendes, A. ; Innovative Food Science and Emerging Technologies 2011 ; 12 (3) 330–337

The present work studies the use of membrane separation processes for producing wine with low alcohol content. Several membranes of reverse osmosis (CA995PE from Alfa Laval) and nanofiltration (NF99 HF, NF99, NF97 from Alfa Laval and YMHLSP1905 from Osmonics) were used for removing ethanol from a 12 vol.% red wine, in diafiltration mode, whereas pervaporation membranes of polyoctylmethylsiloxane supported in polyetherimide (POMS/PEI) from GKSS were used to recover the aroma compounds before the dealcoholization step, and adding them back to the dealcoholized wine. YMHLSP1905, NF99 and NF99 HF nanofiltration membranes showed higher effectiveness in alcohol removal from wine, due to their good permeability to ethanol and high aroma compounds' rejection, resulting in dealcoholized wine samples with promising organoleptic properties. The addition of pervaporated aroma compounds to the dealcoholized wine samples increased the flavour sensations during the wine tasting, making this combined process the one that originates the best dealcoholized wine samples. Industrial relevance: The alcohol removal from wines has a great importance in the beverages industry due to the increasing demand on the non-alcoholic drinks market and also due to the increase of ethanol content of wine. This fact results namely from global warming or oenological practices and some winemakers have to pay taxes if ethanol content overcomes 14.5 vol.%. Membrane processes can be used for removing the ethanol from a regular wine. The results of this study indicate that nanofiltration and pervaporation are effective for dealcoholizing wine and preserving its original characteristics. (We recommend that you consult the full text of this article)
Published on 01/15/2013
Related sheets
© 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 : 2,171875