Treatment of grape juice by osmotic evaporation

Journal of Food Science

Volumn 69, Issue 8, 2004, Pages

  Versari, A ^a   Ferrarini, R ^b   Tornielli, G B ^b   Parpinello, G P ^a   Gostoli, C ^a   Celotti, E ^c  

^a UNIVERSITY OF BOLOGNA   (Italy)

^b UNIVERSITY OF VERONA   (Italy)

^c UNIVERSITY OF UDINE   (Italy)

Author keywords

Concentration; Grape juice; Membrane processing; Osmotic evaporation; Wine

Indexed keywords

VITIS SP.;

EID: 7444250200     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2004.tb18019.x     Document Type: Article

References (28)

1. Antonelli A, Amati A. 1989. Determination of higher alcohols in alcoholic beverages. Vignevini 7-8:35-8.
2. Barillere JM, Bernard P. 1986. Exemples d'interpretation de risultats de degustation. Conn Vigne Vin 3:137-54.
3. Boulton R. 1980. The quantitative evaluation of juice and wine filtration. In: Webb AD, editor. Proceedings of the Symposium Celebrating the Centennial of Teaching and Research in Grapes and Wines in the Univ. of California; 15-18 June; Univ. of California, Davis, CA. p 16-19.
4. Celere M, Gostoli C. 2004a. Osmotic distillation with propylene glycol, glycerol and glycerol-salt mixtures. J Membr Sci 229:159-70.
5. Celere M, Gostoli C. 2004b. Heat and mass transfer in osmotic distillation with brines, glycerol and glycerol-salt mixtures. J Membr Sci (Forthcoming).
6. Correa A, Comesana JF, Correa JM, Sereno AM. 1997. Measurement and prediction of water activity in electrolyte solutions by modified ASOG group contribution method. Fluid Phase Equilibr 129:267-83.
7. Courel M, Dornier M, Rios GM, Reynes M. 2000. Modelling of water transport in osmotic distillation using asymmetric membrane. J Membr Sci 173:107-22.
8. Drioli E, Todisco S. 1999. I processi a membrana nella moderna enologia (Membrane processes in modern enology). Vignevini 1-2:31-45.
9. Di Stefano R, Cravero M, Gentilizi N. 1989. Metodi per lo studio dei polifenoli nei vini. Enotecnico 5:83-90.
10. Ferrarini R. 1997. Techniques for the auto-enrichment of sugar content in grape musts. Alcologia 1:43-54.
11. Ferrarini R, Versari A, Galassi S. 2001. A preliminary comparison between nanofiltration and reverse osmosis membranes for grape juice treatment. J Food Eng 50:113-6.
12. Filippin R, Calabresi F. 1995. Guida alle Esercitazioni di Chimica. Bologna, Italy: Patron.
13. Girard B, Fukumoto LR. 2000. Membrane processing of fruit juices and beverages: A review. Crit Rev Food Sci Nutr 2:91-157.
14. Glories Y. 1984. Le couleur des vins rouges. 2 Partie. Mesure, origine et interpretation. Conn Vigne Vin 18:253-71.
15. Gostoli C, Cervellati AG. Zardi G. 1998. Gas membrane extraction: a new technique for the production of high quality juices. Fruit Process 10:417-21.
16. Gostoli C. 1999. Thermal effects in osmotic distillation. J Membr Sci 163:75-91.
17. GUCE Metodi di Analisi Comunitari da Utilizzare nel Settore del Vino. Gazzetta Ufficiale delle Comunità Europee, No 2676/90, 17.09.1990, L272, 3.10.1990.
18. Hogan PA, Canning RP, Peterson PA, Johnson RA, Michaels AS. 1998. A new option: osmotic distillation. Chem Eng Prog 7:49-61.
19. Jiao B, Cassano A, Drioli E. 2004. Recent advances on membrane processes for the concentration of fruit juices: a review. J Food Eng 63:303-24.
20. Kunz W, Benhalibes A, Ben-Aim R. 1996. Osmotic evaporation through macroporous hydrophobic membranes: a survey of current research and applications. J Membr Sci 121:25-36.
21. Moresi M, Lo Presti S. 2003. Present and potential applications of membrane processing in the food industry. Ital J Food Sci 1:3-34.
22. Paronetto L. 1982. L'Analisi Spettrofotometrica in Enologia e nell'Industria delle Bevande. Centro Studi Alessandrini, Milano, Italy.
23. Peres AM, Macedo EA. 1996. Thermodynamic properties of sugar in aqueous solutions: correlation and prediction using a modified UNIQUAC model. Fluid Phase Equilibr 123:71-95.
24. Pompei C, Peri C. 1975. Concentrazione del mosto d'uva per osmosi inversa (Concentration of grape must by inverse osmosis). Vini d'Italia 3:179-85.
25. Ribereau-Gayon P. 1995. Arricchimento: i possibili usi dell'osmosi inversa e della evaporazione sottovuoto (Enrichment: a possible role of reverse osmosis and vacuum evaporation). Enotecnico 9:95-103.
26. Singleton VL, Rossi JA. 1965. Colorimetry of total phenolics with phosphomolibdic-phosphotungstic acid reagents. Am J Enol Vitic 16:144-59.
27. Ubigli M. 1998. I Profili del Vino. Edagricole, Bologna, Italy.
28. Versari A, Ferrarini R, Parpinello GP, Galassi S. 2003. Concentration of grape must by nanofiltration membranes. Trans IChemE, Part C 81:275-8.