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

Autori
Ivić, Ivana ; Pichler, Anita

Vrsta, podvrsta i kategorija rada
Sažeci sa skupova, sažetak, znanstveni

Izvornik
Book of Abstracts: 2nd Young Scientists Days - Conference, Osijek, Croatia, May 23rd-24th 2019 / - , 2019, 28-28

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

Mjesto i datum
Osijek, Hrvatska, 23.05.2019. - 24.05.2019

Vrsta sudjelovanja
Predavanje

Vrsta recenzije
Domaća recenzija

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

Sažetak
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.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija

POVEZANOST RADA