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Concentration of grape must by nanofiltration membranes

Author:
Versari, A  Ferrarini, R  Parpinello, GP  Galassi, S  


Journal:
FOOD AND BIOPRODUCTS PROCESSING


Issue Date:
2003


Abstract(summary):

In this study the selectivity of two nanofiltration (NF) membranes was tested with the aim of increasing the sugar content of grape must used for wine production. The composition of grape must, concentrate, permeate and the rejection values for selected physicochemical parameters is presented. In particular, the NF membranes provided a high rejection for sugars (range 77-97%), whereas the malic acid was retained to a low extent (range 2-14%). A two-stage NF process of grape must remove a permeate volume of 14%, thus allowed concentration of the sugars, i.e. the potential alcohol, to ca. 16%. The wine obtained from a grape must treated by NF membrane was high in total plyphenols and DO (optical density) at 420 nm.


Page:
275---278


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