RT info:eu-repo/semantics/article
T1 Alcohol reduction in red and white wines bynanofiltration of musts before fermentation
A1 Salgado, Camila Mariana
A1 Fernández Fernández, Encarnación
A1 Palacio Martínez, Laura
A1 Hernández Giménez, Antonio
A1 Prádanos del Pico, Pedro Lourdes
K1 Alcohol reduction
K1 Nanofiltration
AB One of the consequences of global warming is the early ripening of grapes whichpromotes a sugar content increase. Fermentation of their must leads to wines with analcoholic degree higher than desired. The scope of this study is to select ananofiltration (NF) technique to reduce the alcohol content of wines approximately 2degrees 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 aspiral wound membrane unit were compared for white must (Spanish Verdejo) while forred must (Spanish Garnacha) a two-stage procedure was tested. During the singlestageNF intermittent backflush due to the osmotic pressure effect was tested. Resultsshowed that backflushing had an undesirable effect because it increased the flux decayby disturbing the cake stabilization on the membrane. The corresponding winesobtained by adequate mixing of permeated and retained or control musts showed a 1to 2 degrees alcohol reduction. Sensory evaluation and principal component analysis(PCA) revealed that there were no significant differences between the control and thefiltered wines. Among the processes studied, the best NF technique was the two-stageprocess without backflush.
PB Elsevier
YR 2015
FD 2015
LK http://uvadoc.uva.es/handle/10324/21904
UL http://uvadoc.uva.es/handle/10324/21904
LA eng
NO Food and Bioproducts Processing, 2015, vol. 96, p. 285–295
NO Producción Científica
DS UVaDOC
RD 27-abr-2024