Three membranes are analyzed attending to their retention, flux and
fouling when used to nanofiltrate sugars in red grape musts. With high
molecular weight compounds, fouling develops from initial pore blocking to final
cake deposition. A decrease of resistance appears due to a decrease of the
effective transmembrane pressure and cake compaction. The final effective
pore size corresponds to that of the compacted cake.
Attending to flux decay and sugar retention, two membranes, HL and
SR3, are appropriate to reduce the content of sugar of red must. Specifically
SR3 shows the best passage of sugar and less fouling
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