Pregled bibliografske jedinice broj: 1229660
Influence of the Processing Parameters on the Aroma Profile and Chemical Composition of Conventional and Ecological Cabernet Sauvignon Red Wines during Concentration by Reverse Osmosis
Influence of the Processing Parameters on the Aroma Profile and Chemical Composition of Conventional and Ecological Cabernet Sauvignon Red Wines during Concentration by Reverse Osmosis // Membranes, 12 (2022), 10; 1008, 23 doi:10.3390/membranes12101008 (međunarodna recenzija, članak, znanstveni)
CROSBI ID: 1229660 Za ispravke kontaktirajte CROSBI podršku putem web obrasca
Naslov
Influence of the Processing Parameters on the
Aroma Profile and Chemical Composition of
Conventional and Ecological Cabernet Sauvignon Red
Wines during Concentration by Reverse Osmosis
Autori
Ivić, Ivana ; Kopjar, Mirela ; Obhođaš, Jasmina ; Vinković, Andrija ; Babić, Jurislav ; Mesić, Josip ; Pichler, Anita
Izvornik
Membranes (2077-0375) 12
(2022), 10;
1008, 23
Vrsta, podvrsta i kategorija rada
Radovi u časopisima, članak, znanstveni
Ključne riječi
conventional and ecological Cabernet Sauvignon ; reverse osmosis ; aroma profile ; chemical composition ; processing parameters ; retention
Sažetak
Wine aroma represents one of the most important quality parameters and it is influenced by various factors, such as climate conditions, viticulture and vinification techniques, storage conditions, etc. Wines produced from conventionally and ecologically grown grapes of the same variety have different chemical compositions and aroma profiles. The composition of wine can also be influenced by the additional treatment of wine, such as the concentration of wine by reverse osmosis (RO). The aim of this study was to investigate the influence of four different pressures (2.5, 3.5, 4.5 and 5.5 MPa) and two temperature regimes (with and without cooling) on the aroma profile and chemical composition of conventional and ecological Cabernet Sauvignon red wine during concentration by reverse osmosis. The results showed that different processing parameters influenced the permeate flux, the retentate temperature and the compounds retention. Higher working pressures (4.5 and 5.5 MPa) and the regime, with cooling, resulted in a higher retention of the total aroma compounds than the opposite processing parameters. The retention of individual compounds depended also on their chemical properties and their interactions with the membrane surface. The reverse osmosis membranes proved to be permeable for ethanol, acetic acid or undesirable 4-ethylphenol and 4- ethylguaiacol that made them applicable for their correction or removal.
Izvorni jezik
Engleski
Znanstvena područja
Prehrambena tehnologija
POVEZANOST RADA
Projekti:
NadSve-UNIOS-ZUP 2018-8 - Membranski procesi: Utjecaj koncentriranja na aromatične i fenolne spojeve u crnom vinu (Pichler, Anita, NadSve ) ( CroRIS)
HRZZ-IP-2019-04-5749 - Formuliranje, priprema i testiranje biopolimernih gelova kao nositelja bioaktivnih i hlapljivih komponenata u inovativnim funkcionalnim proizvodima (bioACTIVEgels) (Kopjar, Mirela, HRZZ ) ( CroRIS)
Ustanove:
Institut "Ruđer Bošković", Zagreb,
Prehrambeno-tehnološki fakultet, Osijek,
Fakultet turizma i ruralnog razvoja u Požegi
Profili:
Josip Mesić
(autor)
Ivana Ivić
(autor)
Anita Pichler
(autor)
Mirela Kopjar
(autor)
Jurislav Babić
(autor)
Andrija Vinković
(autor)
Jasmina Obhođaš
(autor)
Citiraj ovu publikaciju:
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