Naslov
INFLUENCE OF MEMBRANE FILTRATION ON QUALITY OF WHITE WINE “GRAŠEVINA”

Autori
Pozderović, Andrija ; Moslavac, Tihomir ; Vuković, Tatjana ; Šubarić, Drago

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

Izvornik
BOOK OF INVITED PAPERS AND ABSTRACTS / Pejić, Ivan ; Mirošević, Nikola - Zagreb : Agronomski fakultet Sveučilišta u Zagrebu, 2000

Skup
PROSPECTS FOR VITICULTURE AND ENOLOGY

Mjesto i datum
Zagreb, Hrvatska, 22.11.2000. - 24.11.2000

Vrsta sudjelovanja
Poster

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
Membrane filtration; ultrafiltration; microfiltration; white wine

Sažetak
Membrane processes microfiltration and ultrafiltration are more often used in wine technology today as a substitute for conventional clarification methods. New technological solutions of membrane processes, e.g. cross-flow micro- and ultrafiltration, Spiral wound module, Tubular module, Capillary module, Hollow fiber module, and new membrane materials made the application of these processes in winemaking possible. This paper deals with the influence of micro- and ultrafiltration and conventional filtration method on the quality of white wine. Research was carried out with high quality white wine “Graševina” produced in the Erduts winery, 1997 grape- gathering. A plate module and a single tube module for cross-flow filtration were used for micro- and ultrafiltration. Conventional clarification method was carried out with a plate filter and EK filtration. The plate module was a laboratory equipment Lab Unit 20 of DDS firm. Filtration was done with GR51PP membranes of DDS firm along with the membranes MAVIBRAN SP006A, FP055A and FE150A. A tube apparatus for cross-flow filtration was personally constructed. The ceramic single tube module of the SCT Membralox firm, type 1P19-40GL, 19 channels, pore size 100 nm, 1034 mm long was also used. Influence of filtration on wine quality at various process pressure and temperatures was investigated. Sugar content, total extract, ash content, tartaric acid, total and free SO2, total phenols, clarity, color intensity of wine were determined before and after filtration. Moreover, the sensory analysis of wine was carried. Research results showed that process pressure and temperature had a smaller efect on retention of certain wine components, namely on wine quality. The choice of the membrane type and pore sizes had a greater effect on wine quality.

Izvorni jezik
Engleski

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