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|Title:||Impact of commercial scale ultrafiltration on the composition of white and rosé wine|
|Other Titles:||Impact of commercial scale ultrafiltration on the composition of white and rose wine|
|Citation:||Separation and Purification Technology, 2022; 284:120227-1-120227-8|
|Yihe Sui, David Wollan, Jacqui McRae, Richard Muhlack, Jonathan Tuke, Kerry Wilkinson|
|Abstract:||Ultrafiltration (UF) was performed on six white and ros´e wines, at commercial scale (5400–71,000 L), to remove phenolic compounds associated with astringency. Dynamic UF parameters (permeate flux, transmembrane pressure, temperature) were monitored during filtration, and wine composition compared before and after treatment. Over 90% wine permeation was achieved although flux declined progressively throughout UF and dropped significantly after 80% fractionation. Wine macromolecules, especially phenolics and proteins, were substantially concentrated in retentate, such that the resulting permeate achieved clarification and heat stabilization specifications eliminating the need for fining. Other wine compositional properties (pH, free and total SO2, volatile acidity, and viscosity) were not significantly affected. Membrane fouling resulted in the rejection of small wine constituents (sugars, acids, and low molecular weight phenolics) suggesting complex membrane/ solute interactions. To our knowledge, this is the first study to demonstrate the efficacy of UF in producing clarified and stabilized permeate, which reduced the negative effects of excess phenolics and proteins in wine.|
|Keywords:||Wine clarification; Stabilization; Membrane filtration; Wine phenolics; Wine proteins|
|Description:||Available online 4 December 2021|
|Rights:||© 2021 Elsevier B.V. All rights reserved.|
|Appears in Collections:||Agriculture, Food and Wine publications|
ARC Training Centre for Innovative Wine Production publications
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