engleski

The influence of pressure and temperature on aroma profile of red wine during concentration by reverse osmosis

Wine aroma represents one of the most important quality parameter. It develops through all stages of grape and wine production process: from grape ripening to fermentation process and wine aging. The aroma profile of final product will depend on many factors during each stage. However, sometimes a wine aroma profile does not meet the standards and improvement is required. For that purpose, membrane filtration can be used. The aim of this study was to determine the retention of volatile compounds in Cabernet Sauvignon red wine variety during its concentration by reverse osmosis. Concentration was carried out on Alfa Laval RO98pHt membranes at four different pressures (25, 35, 45 and 55 bar) and two temperature regimes (with and without cooling). The results showed that higher pressures (45 and 55 bar) and lower temperatures (with cooling regime) resulted in higher retention of total aroma compounds. The retention of individual compound depended also on its chemical composition (molecular weight, volatility, activity coefficient etc.). Reverse osmosis membranes proved to be permeable for low molecular weight compounds like water, ethanol and acetic acid. As a result, obtained retentates had higher concentration of desirable aroma compounds, especially the one obtained at 55 bar with cooling.

red wine ; aroma compounds ; reverse osmosis ; concentration ; retention

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