Membrane separation technology for the reduction of alcoholic degree of a white model wine

LWT

Volumn 42, Issue 8, 2009, Pages 1390-1395

  Labanda, Jordi ^a   Vichi, Stefania ^a   Llorens, Joan ^a   López Tamames, Elvira ^a  

^a UNIVERSITY OF BARCELONA   (Spain)

Author keywords

Aroma compounds; Ethanol reduction; Gas chromatography; Reverse osmosis; Wine

Indexed keywords

FUNCTIONS; GAS CHROMATOGRAPHY; MEMBRANE TECHNOLOGY; NANOFILTRATION; NANOFILTRATION MEMBRANES; ODORS; PERMEATION; REVERSE OSMOSIS; TEMPERATURE; WINE;

% REDUCTIONS; ALCOHOL CONTENTS; AROMA COMPOUNDS; AROMATIC PROFILES; CHARACTERISTIC AROMA COMPOUNDS; ETHANOL REDUCTION; LOWER ALCOHOLS; LOWS-TEMPERATURES; MEMBRANE SEPARATION TECHNOLOGY; RETENTATE;

ETHANOL;

EID: 67349251178     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2009.03.008     Document Type: Article

References (19)

1. Arriagada-Carrazana J.P., Sáez-Navarrete C., and Bordeu E. Membrane filtration effects on aromatic and phenolic quality of Cabernet Sauvignon wines. Journal of Food Engineering 68 (2005) 363-368
2. Banvolgyi A., Kiss I., Bekassy-Molnar E., and Vatai G. Concentration of red wine by nanofiltration. Desalination 198 (2006) 8-15
3. Bui K., Dick R., Moulin G., and Galzy P. A reverse osmosis for the production of low ethanol content wine. American Journal of Enology and Viticulture 37 (1986) 297-300
4. Catarino M., Mendes A., Madeira M., and Ferreira A. Beer dealcoholization by reverse osmosis. Desalination 200 (2006) 397-399
5. Cordova A.C., Jackson L.S., Berke-Schlessel D.W., and Sumpio B.E. The cardiovascular protective effect of red wine. Journal of the American College of Surgeons 200 (2005) 428-439
6. De Gaetano G., and Cerletti C. Wine and cardiovascular disease. Nutrition Metabolism and Cardiovascular Diseases 11 (2001) 47-50
7. Gómez-Plaza E., López-Nicolás J.M., López-Roca J.M., and Martínez-Cutillas A. Dealcoholization of wine. Behaviour of the aroma components during the process. Food Science and Technology-Lebensmittel-Wissenschaft and Technologie 32 (1999) 384-386
8. Kwiatkowski J., and Cheryan M. Performance of nanofiltration membranes in ethanol. Separation Science and Technology 40 (2005) 2651-2662
9. Lecour S., Blackhurst D., Marais D., and Opie L. Lowering the degree of alcohol in red wine does not alter its cardioprotective effect. Journal of Molecular and Cellular Cardiology 40 (2006) 997-998
10. Lee S.J., and Noble A.C. Characterization of odor-active compounds in californian chardonnay wines using GC-Olfactometry and GC-Mass Spectrometry. Journal of Agricultural and Food Chemistry 51 (2003) 8036-8044
11. Machado D.R., Hasson D., and Semiat R. Effect of solvent properties on permeate flow through nanofiltration membranes. Part I: investigation of parameters affecting solvent flux. Journal of Membrane Science 163 (1999) 93-102
12. Ortega-Heras M., González-San José M.L., and Beltrán S. Aroma composition of wine studied by different extraction methods. Analytical Chimica Acta 458 (2002) 85-93
13. Pérez-Coello M.S., González-Viñas M.A., García-Romero E., Díaz-Maroto, and Cabezudo M.D. Influence of storage temperature on the volatile compounds of young white wines. Food Control 14 (2003) 301-306
14. Pilipovik M.V., and Riverol C. Assessing dealcoholization system based on reverse osmosis. Journal of Food Engineering 69 (2005) 437-441
15. Pozderovic A., Moslavac T., and Pichler A. Concentration of aqua solutions of organic components by reverse osmosis. I: influence of trans-membrane pressure and membrane type on concentration of different ester and aldehyde solutions by reverse osmosis. Journal of Food Engineering 76 (2006) 387-395
16. Riu-Aumatell M., Bosch-Fusté J., López-Tamames E., and Buxaderas S. Development of volatile compounds of cava (Spanish sparkling wine) during long ageing time in contact with lees. Food Chemistry 95 (2006) 237-242
17. Schrier P. Flavour composition of wines: a review. CRC Critical Reviews in Food Science and Nutrition 12 (1979) 59-111
18. Takács L., Vatai G., and Korány K. Production of alcohol free wine by pervaporation. Journal of Food Engineering 78 (2007) 118-125
19. Tsui E.M., and Cheryan M. Characteristics of nanofiltration membranes in aqueous ethanol. Journal of Membrane Science 237 (2004) 61-69