1. Concentration with nanofiltration of red wine Cabernet Sauvignon produced from conventionally and ecologically grown grapes: effect on volatile compounds and chemical composition
- Author
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Dubravko Pichler, Josip Mesić, Jasmina Obhođaš, Andrija Vinković, Anita Pichler, Mirela Kopjar, and Ivana Ivić
- Subjects
Filtration and Separation ,TP1-1185 ,02 engineering and technology ,Cabernet Sauvignon red wine ,ecological wine ,conventional wine ,nanofiltration ,volatile compounds ,chemical composition ,elements concentration ,Article ,chemistry.chemical_compound ,Acetic acid ,Chemical engineering ,0404 agricultural biotechnology ,Chemical Engineering (miscellaneous) ,Chemical composition ,Wine ,Ethanol ,Chemical technology ,Process Chemistry and Technology ,04 agricultural and veterinary sciences ,021001 nanoscience & nanotechnology ,Pulp and paper industry ,040401 food science ,Membrane ,chemistry ,Food Technology ,TP155-156 ,Composition (visual arts) ,Nanofiltration ,Viticulture ,0210 nano-technology - Abstract
Ecological viticulture represent an upward trend in many countries. Unlike conventional viticulture, it avoids the use of chemical fertilizers and other additives, minimizing the impact of chemicals on the environment and human health. The aim of this study was to investigate the influence of nanofiltration (NF) process on volatiles and chemical composition of conventional and ecological Cabernet Sauvignon red wine. The NF process was conducted on laboratory Alfa Laval LabUnit M20 (De Danske Sukkerfabrikker, Nakskov, Denmark) equipped with six NF M20 membranes in a plate module, at two temperature regimes, with and without cooling and four pressures (2.5, 3.5, 4.5 and 5.5 MPa). Different processing parameters significantly influenced the permeate flux which increased when higher pressure was applied. In initial wines and obtained retentates, volatile compounds, chemical composition and elements concentration were determined. The results showed that the higher pressure and retentate cooling was more favourable for total volatiles retention than lower pressure and higher temperature. Individual compound retention depended on its chemical properties, applied processing parameters and wine composition. Nanofiltration process resulted in lower concentrations of ethanol, acetic acid (>, 50%), 4-ethylphenol and 4-ethylguaiacol (>, 90%). Different composition of initial feed (conventional and ecological wine) had an important impact on retention of elements.
- Published
- 2021