2026-04-28T21:22:59Zhttps://uvadoc.uva.es/oai/request

oai:uvadoc.uva.es:10324/219042021-06-23T10:14:58Zcom_10324_1157com_10324_931com_10324_894col_10324_1298

Salgado, Camila Mariana Fernández Fernández, Encarnación Palacio Martínez, Laura Hernández Giménez, Antonio Prádanos del Pico, Pedro Lourdes Alcohol reduction Nanofiltration Producción Científica 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. 2016-12-22 2016-12-22 2015 info:eu-repo/semantics/article Food and Bioproducts Processing, 2015, vol. 96, p. 285–295 http://uvadoc.uva.es/handle/10324/21904 10.1016/j.fbp.2015.09.005 Food and Bioproducts Processing eng https://www.journals.elsevier.com/ info:eu-repo/semantics/openAccess http://creativecommons.org/licenses/by-nc-nd/4.0/ Attribution-NonCommercial-NoDerivatives 4.0 International Elsevier