Journal
SEPARATION AND PURIFICATION TECHNOLOGY
Volume 284, Issue -, Pages -Publisher
ELSEVIER
DOI: 10.1016/j.seppur.2021.120227
Keywords
Wine clarification; Stabilization; Membrane filtration; Wine phenolics; Wine proteins
Categories
Funding
- Australian Research Council Training Centre for Innovative Wine Production (ARC TC for IWP), ARC's Industrial Transformation Research program [IC170100008]
- Wine Australia
- Australia supplementary scholarship [Ph1911]
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This study demonstrates the effectiveness of ultrafiltration (UF) in removing astringent compounds from wines, resulting in clarified and stabilized permeate with reduced negative impacts from excess phenolics and proteins.
Ultrafiltration (UF) was performed on six white and rose & PRIME; wines, at commercial scale (5400-71,000 L), to remove phenolic compounds associated with astringency. Dynamic UF parameters (permeate flux, transmembrane pressure, temperature) were monitored during filtration, and wine composition compared before and after treatment. Over 90% wine permeation was achieved although flux declined progressively throughout UF and dropped significantly after 80% fractionation. Wine macromolecules, especially phenolics and proteins, were substantially concentrated in retentate, such that the resulting permeate achieved clarification and heat stabilization specifications eliminating the need for fining. Other wine compositional properties (pH, free and total SO2, volatile acidity, and viscosity) were not significantly affected. Membrane fouling resulted in the rejection of small wine constituents (sugars, acids, and low molecular weight phenolics) suggesting complex membrane/solute interactions. To our knowledge, this is the first study to demonstrate the efficacy of UF in producing clarified and stabilized permeate, which reduced the negative effects of excess phenolics and proteins in wine.
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