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Título
Alcohol reduction in red and white wines bynanofiltration of musts before fermentation
Autor
Año del Documento
2015
Editorial
Elsevier
Descripción
Producción Científica
Documento Fuente
Food and Bioproducts Processing, 2015, vol. 96, p. 285–295
Abstract
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
Nanofiltration
Revisión por pares
SI
Patrocinador
Junta de Castilla y León (programa de apoyo a proyectos de investigación – Ref. VA248U13)
Version del Editor
Idioma
eng
Derechos
openAccess
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