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Título: Alcohol reduction in red and white wines bynanofiltration of musts before fermentation
Autor: Salgado, Camila M.
Fernández Fernández, Encarnación
Palacio Martínez, Laura
Hernández, Antonio
Prádanos del Pico, Pedro
Año del Documento: 2015
Editorial: Elsevier
Descripción: Producción Científica
Documento Fuente: Food and Bioproducts Processing, 2015, vol. 96, p. 285–295
Resumen: One of the consequences of global warming is the early ripening of grapes which promotes a sugar content increase. Fermentation of their must leads to wines with an alcoholic degree higher than desired. The scope of this study is to select a nanofiltration (NF) technique to reduce the alcohol content of wines approximately 2 degrees by controlling the sugar content of grape must before its fermentation. For this purpose the performance of single-stage and two-stage NF processes using a spiral wound membrane unit were compared for white must (Spanish Verdejo) while for red must (Spanish Garnacha) a two-stage procedure was tested. During the singlestage NF intermittent backflush due to the osmotic pressure effect was tested. Results showed that backflushing had an undesirable effect because it increased the flux decay by disturbing the cake stabilization on the membrane. The corresponding wines obtained by adequate mixing of permeated and retained or control musts showed a 1 to 2 degrees alcohol reduction. Sensory evaluation and principal component analysis (PCA) revealed that there were no significant differences between the control and the filtered wines. Among the processes studied, the best NF technique was the two-stage process without backflush.
Materias (normalizadas): Alcohol reduction
Revisión por Pares: SI
DOI: 10.1016/j.fbp.2015.09.005
Patrocinador: Junta de Castilla y León (programa de apoyo a proyectos de investigación – Ref. VA248U13)
Version del Editor:
Idioma: eng
Derechos: info:eu-repo/semantics/openAccess
Aparece en las colecciones:DEP31 - Artículos de revista

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