Your browser doesn't support javascript.
loading
Compositional Consequences of Ultrafiltration Treatment of White and Red Wines.
Angela, Stephanie; Wollan, David; Muhlack, Richard; Bindon, Keren; Wilkinson, Kerry.
Afiliación
  • Angela S; Discipline of Wine Science and Waite Research Institute, The University of Adelaide, PMB 1, Glen Osmond, SA 5064, Australia.
  • Wollan D; The Australian Research Council Training Centre for Innovative Wine Production, PMB 1, Glen Osmond, SA 5064, Australia.
  • Muhlack R; The Australian Research Council Training Centre for Innovative Wine Production, PMB 1, Glen Osmond, SA 5064, Australia.
  • Bindon K; VAF Memstar, P.O. Box 794, Nuriootpa, SA 5355, Australia.
  • Wilkinson K; Discipline of Wine Science and Waite Research Institute, The University of Adelaide, PMB 1, Glen Osmond, SA 5064, Australia.
Foods ; 13(12)2024 Jun 13.
Article en En | MEDLINE | ID: mdl-38928792
ABSTRACT
Clarification and stabilisation processes are routinely performed post-fermentation to 'finish' wines, but traditional methods are slow and energy intensive, create waste, and can affect wine volume and quality. New methods that 'finish' wine rapidly, with higher recovery rates, and reduced waste and input costs, are therefore needed. Ultrafiltration is a separation process that fractionates liquids, nominally, according to molecular weight. By comparing the composition of permeate and retentate derived from pilot-scale fractionation of white and red wine using 75, 20, or 10 kDa membranes and different degrees of permeation (50, 80, 90, or 95%), this study sought to evaluate ultrafiltration as an innovative approach to the clarification and stabilisation of wine. Mass balance analysis confirmed that titratable acidity and alcohol were fractionated according to the degree of permeation; however, proteins, polysaccharides, and phenolic compounds (including anthocyanins for red wine) were concentrated in retentate due both to the membrane molecular weight cut-off (MWCO) specifications and degree of permeation. The retention of wine constituents smaller than the nominal MWCO suggests that interaction with other macromolecules or the membrane surface occurred. Red wine permeates were stripped of much of their essential character and were no longer considered commercially acceptable. In contrast, the removal of protein and phenolic compounds from white wine demonstrated the potential for ultrafiltration to remediate heat unstable or excessively phenolic wines. Findings enabled the identification of other winemaking applications of ultrafiltration technology that could enhance wine quality, process efficiency, and profitability.
Palabras clave
Texto completo
Añadir a Mi BVS
Imprimir
XML
PubMed Links
Buscar en Google

Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Idioma: En Revista: Foods Año: 2024 Tipo del documento: Article País de afiliación: Australia Pais de publicación: Suiza
Texto completo
Añadir a Mi BVS
Imprimir
XML
PubMed Links
Buscar en Google

Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Idioma: En Revista: Foods Año: 2024 Tipo del documento: Article País de afiliación: Australia Pais de publicación: Suiza