Partial Concentration of Red Wine by Reverse Osmosis

Bui, K.; Dick, Richard I.; Moulin, G.; Galzy, P.

doi:10.1111/j.1365-2621.1988.tb07776.x

Cited by 13 publications

(14 citation statements)

References 2 publications

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“…4). These values confirmed those reported by Bui et al (1988) who increased the concentration of alcohol in wine from 11.5 to 12.5% ethanol, noting an 85% rejection of ethanol.…”

Section: Initial Analysis Of Pressure and Temperaturesupporting

confidence: 94%

“…Sheu and Wiley (1983) concentrated 10"Brix apple juice (at 25°C) to 20-25"Brix with high retention of volatiles and showed that lower operating temperatures gave better recovery of volatiles. Experiments with wine showed no loss of color with membrane concentration at 14.3% ethanol (Bui et al, 1988). Matsuura et al (1974) evaluated concentration of apple juice and showed that, as concentration increased, the osmotic pressure of the juice increased and the flux, or production of permeate, decreased.…”

Section: Introductionmentioning

confidence: 99%

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Lemon Juice Aroma Concentration by Reverse Osmosis

Kane

Braddock

Sims

et al. 1995

Journal of Food Science

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Ethanol, a major component of lemon juice, was analyzed to indicate degree of lemon juice aroma concentration. Aroma solution was concentrated from 12.2 to 23.4% ethanol at 8.3 MPa and 19'C by reverse osmosis. Ethanol rejected by the membrane decreased from the initial 87.7% to 78% at the final aroma concentration of 23.4% ethanol. Membrane rejection of neral, geranial, and terpinene-4-01 was > 96% while rejection of the alcohols, n-propanol, 2-methyl-3-buten-2-01, and 3-methyl-2-buten-l-01, ranged from 6.9% to 83.5%. Sensory analysis indicated no difference between initial aroma and aroma concentrated by reverse osmosis. Mass balance determined the true recovery of total volatiles was 79.7%. Loss of volatiles was attributed to adsorption in the polymeric matrix of the membrane and some loss was attributed to cleaning.

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“…4). These values confirmed those reported by Bui et al (1988) who increased the concentration of alcohol in wine from 11.5 to 12.5% ethanol, noting an 85% rejection of ethanol.…”

Section: Initial Analysis Of Pressure and Temperaturesupporting

confidence: 94%

Section: Introductionmentioning

confidence: 99%

Lemon Juice Aroma Concentration by Reverse Osmosis

Kane

Braddock

Sims

et al. 1995

Journal of Food Science

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“…Most other constituents were found at trace levels in the permeate except methanol, which can cross the membrane freely. 187,188 In this manner, it is possible to take a low-acid, light-colored, and light-bodied red wine and, by RO concentration, produce a full-bodied, dark-colored, high-acid product.…”

Section: G Ro Applications In Enologymentioning

confidence: 99%

Membrane Processing of Fruit Juices and Beverages: A Review

Girard

Fukumoto

2000

Critical Reviews in Food Science and Nutrition

171

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Membrane technology for the processing of fruit juices and beverages has been applied mainly for clarification using ultrafiltration and microfiltration, and for concentration using reverse osmosis. The effects of product preparation, membrane selection, and operating parameters are important factors influencing filtration rate and product quality. Technological advances related to the development of new membranes, improvement in process engineering, and better understanding of fruit beverage constituents have expanded the range of membrane separation processes. Developments in novel membrane processes, including electrodialysis and pervaporation, increased the array of applications in combination with other technologies for alternate uses in fruit juices and beverages.

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“…the preparation of milk (Glover 1971) and fruit juice concentrates (Paulsen et al 1985, Kane et al 1995. Within the wine industry, reverse osmosis has been used to manipulate wine alcohol content, volatile acidity and acidification through concentration of grape must (Duitschaever et al 1991) and wine (Bui et al 1988, Massot et al 2008. Reverse osmosis has also been coupled with solid phase adsorption to remove 4-ethylguaiacol and 4-ethylphenol from Brettanomyces-affected wine (Ugarte et al 2005).…”

Section: Introductionmentioning

confidence: 99%

Amelioration of smoke taint in wine by reverse osmosis and solid phase adsorption

Fudge

Ristić

Wollan³

et al. 2011

Australian Journal of Grape and Wine Research

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Background and Aims: Wines made from grapes harvested from vineyards exposed to bushfire smoke can exhibit objectionable 'smoky', 'cold ash', 'medicinal' and 'ashy' aroma and flavour characters. This study evaluated a combined reverse osmosis and solid phase adsorption process as a potential amelioration method for the treatment of smoke-tainted wines. Methods and Results: Smoke-tainted wines were treated using either pilot or commercial scale reverse osmosis systems and the chemical composition and sensory properties of wine compared before and after treatment. The concentrations of smoke-derived volatile phenols, including marker compounds, guaiacol and 4-methylguaiacol, decreased significantly with treatment. As a consequence, diminished smoke-related sensory attributes enabled treated wines to be readily differentiated from untreated wines. However, the taint was found to slowly return with time, likely because of hydrolysis of glycoconjugate precursors, which were not removed during the treatment process. Conclusions: Reverse osmosis and solid phase adsorption reduced the concentration of smoked-derived volatile phenols and improved the sensory attributes of smoke-tainted wines. Significance of the Study: This is the first study to evaluate the amelioration of smoke taint in wine using reverse osmosis and solid phase adsorption.

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Partial Concentration of Red Wine by Reverse Osmosis

Abstract: A reverse osmosis process using membranes with a specific ethanol exclusion rate of 85% was effective in concerning red wines. In order to increase 1% wine ethanol content, a loss of only 2% total pure ethanol was observed. The permeate flow rate was about 2 L/hr/mz.

Cited by 13 publications

References 2 publications

Lemon Juice Aroma Concentration by Reverse Osmosis

Lemon Juice Aroma Concentration by Reverse Osmosis

Membrane Processing of Fruit Juices and Beverages: A Review

Amelioration of smoke taint in wine by reverse osmosis and solid phase adsorption

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