engleski

The influence of processing parameters on retention of phenolic compounds in red wine concentrated by nanofiltration

Many studies suggest that moderate consumption of red wine has beneficial effects on our health, due to its polyphenol content and antioxidant activity. Concentration of red wine by nanofiltration process can be used to lower its ethanol content, but it can also alter its levels of phenolic compounds, depending on processing parameters. Therefore, the aim of this study was to determine the influence of processing parameters of nanofiltration process on retention of phenolic compounds in Cabernet Sauvignon red wine variety. Concentration was carried out on a laboratory plate and frame filter equipped with Alfa Laval NF M20 membranes. Four different operating pressures (25, 35, 45 and 55 bar) and two temperature regimes (with cooling and without cooling) were applied. Total polyphenols, anthocyanins, polymeric colour and antioxidant activity were analyzed in obtained retentates and permeates. The nanofiltration membranes had the ability to retain over 97% of phenolic compounds in retentate. The increase of operating pressure resulted in higher retention of phenolic compounds, but the increase of temperature had opposite effect. Hence, the retentate obtained by nanofiltration at 55 bar with cooling had the highest polyphenol content, and the highest loss of those compounds occurred during concentration at 25 bar without cooling.

red wine ; phenolic compounds ; nanofiltration ; concentration ; retention

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