RESUMEN
During the manufacturing process of white wine, various physicochemical reactions can occur and can affect the quality of the finished product. For this reason, it is necessary to apply different treatments to minimize distinct factors such as protein instability and pinking phenomenon, which can affect the organoleptic properties of wines and their structure. In this work, a new method for the preparation of a sorbent-type material is presented through the fractional purification of native bentonite in three fractions (Na-BtF1, Na-BtF2, and Na-BtF3). Furthermore, the influence of the prepared sorbents on pH, conductivity, and amino nitrogen level was analyzed. The absorbents prepared and tested in wine solutions were characterized using the following physico-chemical methods: Brunauer-Emmett-Teller and Barrett-Joyner-Halenda (BET-BJH) method, X-ray diffraction (XRD) technique, and transform-coupled infrared spectroscopy Fourier with attenuated total reflection (FTIR-ATR). Following the analyses carried out on the retention of protein content and polyphenolic compounds, it was found that materials based on natural clay have suitable adsorption properties.
RESUMEN
The presence of phthalic acid esters in wines presents a major risk to human health due to their very toxic metabolism. In this paper, aluminosilicate materials were used, with the aim of retaining various pollutants and unwanted compounds in wine. The pollutants tested were di-butyl and di-ethyl hexyl phthalates. They were tested and detected using the gas chromatography-mass spectrometry (CG-MS) analytical technique. Nanomaterials were prepared using sodium bentonite, and were chemically modified via impregnation using three types of Boltron dendrimers of second, third and fourth generations (NBtH20, NBtH30 and NBtH40). The synthesized nanomaterials were characterized using the Brunauer-Emmett-Teller (BET) method, Fourier-transform infrared spectroscopy (FTIR) and X-ray diffraction (XRD) analysis. In this paper, two aspects were addressed: the first related to the retention of phthalate-type pollutants (phthalic acid esters-PAEs) and the second related to the protein and polyphenol levels in the white wine of the Aligoté grape variety. The results obtained in this study have a major impact on PAEs in wine, especially after treatment with NBtH30 and NBtH40 (volumes of 250-500 µL/10 mL wine), with the retention of the pollutants being up to 85%.
RESUMEN
Catalytic ozonation of Methylene Blue, Methyl Green, Methyl Orange and Methyl-thymol Blue was investigated in the presence of ion-exchanged montmorillonite (NaMt and Fe(II)Mt), crude bentonite and acid-activated counterparts. An original approach never tackled so far consisted in correlating the basicity and hydrophilic character to the dye-catalyst interactions occurring on the catalyst surface. This was achieved through CO2 and water thermal programmed desorption. Kinetics study revealed that ozonation starts in the bulk solution, and dye adsorption turns out to be an essential requirement for high catalytic effectiveness. On NaMt, dye molecules appear to adsorb mainly via hydrophobic interaction. On Fe(II)Mt, the contributions of hydrophobic interaction, cation-exchange and Fe2+ mobility to the catalytic activity prevail. Acid activated clay catalysts exhibited lowest hydrophilic character favoring adsorption through organophilic interaction and affording thorough and fast dye mineralization. This was explained in terms of increased number of silanols and -Si-O-Si- groups. For all catalysts, short ozonation of all dye molecules resulted in similar end-chain products, which were totally eliminated after prolonged reaction times. This result is of great importance because it provides valuable theoretical findings that allow envisaging total mineralization of organic molecules by recyclable metal-free clay catalysts.
RESUMEN
Batch fermentation of milk inoculated with lactic acid bacteria was conducted in the presence of hydrotalcite-type anionic clay under static and ultrasonic conditions. An experimental study of the effect of fermentation temperature (t=38-43 °C), clay/milk ratio (R=1-7.5 g/L) and ultrasonic field (ν=0 and 35 kHz) on process dynamics was performed. A mathematical model was selected to describe the fermentation process kinetics and its parameters were estimated based on experimental data. A good agreement between the experimental and simulated results was achieved. Consequently, the model can be employed to predict the dynamics of batch lactic acid fermentation with values of process variables in the studied ranges. A statistical analysis of the data based on a 23 factorial experiment was performed in order to express experimental and model-regressed process responses depending on t, R and ν factors.