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The influence of processing parameters on the retention of aroma compounds during wine concentration by reverse osmosis and nanofiltration (CROSBI ID 677774)

Prilog sa skupa u zborniku | sažetak izlaganja sa skupa | domaća recenzija

Ivić, Ivana ; Pichler, Anita The influence of processing parameters on the retention of aroma compounds during wine concentration by reverse osmosis and nanofiltration // Book of Abstracts: 2nd Young Scientists Days - Conference, Osijek, Croatia, May 23rd-24th 2019. 2019. str. 28-28

Podaci o odgovornosti

Ivić, Ivana ; Pichler, Anita

engleski

The influence of processing parameters on the retention of aroma compounds during wine concentration by reverse osmosis and nanofiltration

The reverse osmosis and nanofiltration are based on a selective membrane application. One sample fraction passes through the membrane as a permeate, and the other fraction is retained on the membrane as a retentate. Both processes can be used for the cleaning or demineralization of water and for the concentration of wine, must, milk and other beverages. In the wine industry, they are mostly used for must correction, must and wine concentration, or for the reduction of an alcohol content in wine. During wine concentration, water and ethanol are passing through the membrane as a permeate, but, depending on the processing parameters (pressure, temperature, and membrane type), some of the aroma compounds can also pass through (usually those with a lower molecular weight). Therefore, many studies on the retention of aroma compounds during wine concentration have been conducted. The aim of this study was to compare the influence of reverse osmosis and nanofiltration membranes on the retention of volatile compounds during a concentration of white wine, at two temperatures (20 °C and 30 °C), on a laboratory filter with a plate module. The results demonstrated that, during the wine concentration by a reverse osmosis, the retention of aroma compounds was higher (especially the retention of aldehydes and ketones) when compared to that by nanofiltration. Both processes resulted in a high terpene retention (almost 100%). An increase in temperature did not have a major effect on the aroma retention during a reverse osmosis, but during nanofiltration the retention of acids in wine was significantly lower at 30 °C. As for the ethanol in both processes, it passed through a membrane with water, but at the end of the process the ethanol content in the permeate and in the retentate was almost equal.

reverse osmosis, nanofiltration, wine concentration, retention of aroma compounds

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Podaci o prilogu

28-28.

2019.

objavljeno

Podaci o matičnoj publikaciji

Book of Abstracts: 2nd Young Scientists Days - Conference, Osijek, Croatia, May 23rd-24th 2019

Podaci o skupu

2. dani mladih istraživača = 2nd Young Scientists Days Conference

predavanje

23.05.2019-24.05.2019

Osijek, Hrvatska

Povezanost rada

Prehrambena tehnologija