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Pregled bibliografske jedinice broj: 1109801

Aroma profile and chemical composition of reverse osmosis and nanofiltration concentrates of red wine Cabernet Sauvignon


Ivić, Ivana; Kopjar, Mirela; Jukić, Vladimir; Bošnjak, Martina; Maglica, Matea; Mesić, Josip; Pichler, Anita
Aroma profile and chemical composition of reverse osmosis and nanofiltration concentrates of red wine Cabernet Sauvignon // Molecules, 26 (2021), 4; 874, 19 doi:10.3390/molecules26040874 (međunarodna recenzija, članak, znanstveni)


CROSBI ID: 1109801 Za ispravke kontaktirajte CROSBI podršku putem web obrasca

Naslov
Aroma profile and chemical composition of reverse osmosis and nanofiltration concentrates of red wine Cabernet Sauvignon

Autori
Ivić, Ivana ; Kopjar, Mirela ; Jukić, Vladimir ; Bošnjak, Martina ; Maglica, Matea ; Mesić, Josip ; Pichler, Anita

Izvornik
Molecules (1420-3049) 26 (2021), 4; 874, 19

Vrsta, podvrsta i kategorija rada
Radovi u časopisima, članak, znanstveni

Ključne riječi
Cabernet Sauvignon red wine ; aroma compounds ; reverse osmosis ; nanofiltration ; retention ; chemical composition

Sažetak
Wine aroma represents one of the main properties that determines the consumer acceptance of the wine. It is different for each wine variety and depends on a large number of various chemical compounds. The aim of this study was to prepare red wine concentrates with enriched aroma compounds and chemical composition. For that purpose, Cabernet Sauvignon red wine variety was concentrated by reverse osmosis (RO) and nanofiltration (NF) processes under different operating conditions. Different pressures (2.5, 3.5, 4.5 and 5.5 MPa) and temperature regimes (with and without cooling) were applied on Alfa Laval LabUnit M20 equipped with six composite polyamide RO98pHt M20 or NF M20 membranes. Higher pressure increased the retention of sugars, SO2, total and volatile acids and ethanol, but the temperature increment had opposite effect. Both membranes were permeable for water, ethanol, acetic acid, 4-ethylphenol and 4-ethylguaiacol and their concentration decreased after wine filtration. RO98pHt membranes retained higher concentrations of total aroma compounds than NF membranes, but both processes, reverse osmosis and nanofiltration, resulted in retentates with different aroma profiles comparing to the initial wine. The retention of individual compounds depended on several factors (chemical structure, stability, polarity, applied processing parameters, etc.).

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija



POVEZANOST RADA


Projekti:
NadSve-Sveučilište J. J. Strossmayera u Osijeku-UNIOS-ZUP 2018-8 - Membranski procesi: Utjecaj koncentriranja na aromatične i fenolne spojeve u crnom vinu (Pichler, Anita, NadSve ) ( POIROT)

Ustanove:
Fakultet agrobiotehničkih znanosti Osijek,
Prehrambeno-tehnološki fakultet, Osijek,
Veleučilište u Požegi

Profili:

Avatar Url Vladimir Jukić (autor)

Avatar Url Josip Mesić (autor)

Avatar Url Ivana Ivić (autor)

Avatar Url Anita Pichler (autor)

Avatar Url Mirela Kopjar (autor)

Citiraj ovu publikaciju

Ivić, Ivana; Kopjar, Mirela; Jukić, Vladimir; Bošnjak, Martina; Maglica, Matea; Mesić, Josip; Pichler, Anita
Aroma profile and chemical composition of reverse osmosis and nanofiltration concentrates of red wine Cabernet Sauvignon // Molecules, 26 (2021), 4; 874, 19 doi:10.3390/molecules26040874 (međunarodna recenzija, članak, znanstveni)
Ivić, I., Kopjar, M., Jukić, V., Bošnjak, M., Maglica, M., Mesić, J. & Pichler, A. (2021) Aroma profile and chemical composition of reverse osmosis and nanofiltration concentrates of red wine Cabernet Sauvignon. Molecules, 26 (4), 874, 19 doi:10.3390/molecules26040874.
@article{article, year = {2021}, pages = {19}, DOI = {10.3390/molecules26040874}, chapter = {874}, keywords = {Cabernet Sauvignon red wine, aroma compounds, reverse osmosis, nanofiltration, retention, chemical composition}, journal = {Molecules}, doi = {10.3390/molecules26040874}, volume = {26}, number = {4}, issn = {1420-3049}, title = {Aroma profile and chemical composition of reverse osmosis and nanofiltration concentrates of red wine Cabernet Sauvignon}, keyword = {Cabernet Sauvignon red wine, aroma compounds, reverse osmosis, nanofiltration, retention, chemical composition}, chapternumber = {874} }
@article{article, year = {2021}, pages = {19}, DOI = {10.3390/molecules26040874}, chapter = {874}, keywords = {Cabernet Sauvignon red wine, aroma compounds, reverse osmosis, nanofiltration, retention, chemical composition}, journal = {Molecules}, doi = {10.3390/molecules26040874}, volume = {26}, number = {4}, issn = {1420-3049}, title = {Aroma profile and chemical composition of reverse osmosis and nanofiltration concentrates of red wine Cabernet Sauvignon}, keyword = {Cabernet Sauvignon red wine, aroma compounds, reverse osmosis, nanofiltration, retention, chemical composition}, chapternumber = {874} }

Časopis indeksira:


  • Current Contents Connect (CCC)
  • Web of Science Core Collection (WoSCC)
    • Science Citation Index Expanded (SCI-EXP)
    • SCI-EXP, SSCI i/ili A&HCI
  • Scopus
  • MEDLINE


Uključenost u ostale bibliografske baze podataka:


  • CAB Abstracts
  • EMBASE (Excerpta Medica)
  • FSTA: Food Science and Technology Abstracts
  • Chemical Abstract
  • DOAJ


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