Evolution of quality parameters during red wine dealcoholization by osmotic distillation

2013 ◽  
Vol 140 (1-2) ◽  
pp. 68-75 ◽  
Author(s):  
Loredana Liguori ◽  
Paola Russo ◽  
Donatella Albanese ◽  
Marisa Di Matteo
Keyword(s):  
Red Wine ◽  
Quality Parameters ◽  
Osmotic Distillation

scholarly journals Reducing SO2 content in wine by combining High Pressure and glutathione addition

OENO One ◽  
2021 ◽  
Vol 55 (1) ◽  
pp. 235-252
Author(s):  
Stefania Christofi ◽  
George Katsaros ◽  
Athanasios Mallouchos ◽  
Valeriu Cotea ◽  
Stamatina Kallithraka
Keyword(s):  
High Pressure ◽  
Acetic Acid ◽  
Sensory Analysis ◽  
Red Wine ◽  
Quality Parameters ◽  
Volatile Acidity ◽  
Long Duration ◽  
Pressure Time ◽  
Antimicrobial Protection ◽  
Total Anthocyanins

The aim of this work was to examine the potential of High Pressure (HP) technology as an alternative technique to SO2 addition for red wine preservation. It focused on producing wines with reduced added SO2 and the simultaneous addition of glutathione (GSH) as a natural antioxidant. Selected quality parameters of red wine samples from Mouchtaro grapes treated by HP using various pressure parameters were tested. HP processing studied was applied at 200, 400 and 600 MPa for 0, 5 and 15 min. The application of HP for a long duration resulted in a significant reduction in phenolic compound concentrations (TP) due to both extended polymerisation and reduced volatile acidity (VA) and acetic acid concentrations (AAC), which in turn was mainly due to better antimicrobial protection. Based on the changes to the contents of all TP, VA and AAC groups, processing for 5 min at 400 MPa was selected as the optimum HP condition. Red wine samples from Mouchtaro grapes containing 0, 20, 40, 60, 80 and 100 mg/L of SO2 and 10 mg/L of GSH were HP-treated under the selected pressure/time conditions. Untreated samples containing the same concentrations of SO2 and GSH were used as control samples. Indices such as AAC, Antioxidant activity (AOA), total anthocyanins, TP, mean Degree of Tannin Polymerisation (mDP) and the composition of volatiles was determined over a period of 12 months. Sensory analysis of the samples took place during the 12th month of storage. After the 12-month period, the pressurised samples with GSH showed higher content of total aldehyde/ketone and higher-alcohols, consistently lower concentrations of acetic acid, ethyl acetate and total esters, and lower VA values. Finally, based on the results obtained from the sensory analysis, untreated samples were characterised by "Red fruits" odours, whereas treated samples were distinguished by their "chocolate" aroma. These results suggest that HP could be used for the production of more "mature" wines. A reduced SO2 concentration of up to 40 or 60 mg/L may be sufficient for wine stabilisation when combining HP treatment and GSH additions, depending on grape variety.

scholarly journals The impact of different commercial yeasts on quality parameters of Montenegrin red wine – Vranac and Kratošija

2016 ◽  
Vol 1 (1) ◽  
Author(s):  
Sanja ŠUĆUR ◽  
Vesna MARAŠ ◽  
Vesna KODŽULOVIĆ ◽  
Jovana RAIČEVIĆ ◽  
Milena MUGOŠA ◽  
...  
Keyword(s):  
Red Wine ◽  
Quality Parameters ◽  
The Impact

scholarly journals Osmotic distillation and quality evaluation of sucrose, apple and orange juices in hollow fiber membrane contactor

2017 ◽  
Vol 23 (2) ◽  
pp. 217-227 ◽  
Author(s):  
Waheed Rehman ◽  
Waheed Zeb ◽  
Amir Muhammad ◽  
Wajid Ali ◽  
Mohammad Younas
Keyword(s):  
Hollow Fiber Membrane ◽  
Sucrose Solution ◽  
Water Flux ◽  
Quality Parameters ◽  
Hollow Fibre ◽  
Fruit Juices ◽  
Membrane Contactor ◽  
Flow Configuration ◽  
Osmotic Distillation ◽  
Start Up

Sucrose solution, apple and orange juices were concentrated through osmotic distillation (OD) process using a mini-module Liqui-CelTM hollow fibre membrane contactor. Mass transport characteristics of water molecules from feed to stripping solution were studied. Process parameters such as feed temperature, feed flow rate and concentration of stripping solution (CaCl2) were varied. Sucrose solution was concentrated from 135 to 510 g TSS kg-1 in 340 min using feed-in- -lumen flow configuration at a start-up water flux of 0.250 L m-2 h-1 and a temperature of 30?C. Similarly, it was concentrated up to 510 g TSS kg-1 in 200 min using feed-in-shell flow configuration at a start-up water flux of 0.505 L m-2 hr1 and a temperature of 30?C. In a total recycle time of 340 min, clarified apple and orange juices were concentrated up to 500 g TSS kg-1 using feed-in-lumen flow configuration at a start-up water flux of 0.204 and 0.294 L m-2 hr1, respectively. It was found that quality parameters of fruit juices were well improved after the osmotic distillation process. The process therefore has good potential for application in the fruit processing industry for concentration of fruit juices.

scholarly journals Effect of high hydrostatic pressure on selected red wine quality parameters

2019 ◽  
Vol 12 ◽  
pp. 02015
Author(s):  
S. Christofi ◽  
D. Malliaris ◽  
Y. Kotseridis ◽  
E. Panagou ◽  
N. Proxenia ◽  
...  
Keyword(s):  
Acetic Acid ◽  
Hydrostatic Pressure ◽  
High Hydrostatic Pressure ◽  
Red Wine ◽  
Quality Parameters ◽  
Wine Industry ◽  
Wine Quality ◽  
Yellow Colour ◽  
Total Anthocyanin ◽  
Phenolic Contents

The aim of this work was to examine the possible use of High Hydrostatic Pressure (HHP) as an alternative method for wine preservation, which could also lead to the production of wines with reduced amounts of SO2. For this purpose, red wine samples containing 0 ppm, 30 ppm, 60 ppm and 100 ppm of sulphur dioxide (SO2) were subjected to pressure of 350 MPa for 10 min at 8 ∘C. A second set of samples containing only SO2 was used as control. Colour parameters, acetic acid, total anthocyanin and phenolic contents and antioxidant activity were determined over a period of twelve months. During the first four months, most of the differences observed regarding the chemical composition of the pressurized and unpressurized wines were not statistically significant. However, after the period of six months, the pressurized samples in general were characterized by higher average values % yellow colour and acetic acid and lower of % red colour, total anthocyanin and phenolic content compared to the non-pressurized ones. The results obtained could be a possible indication that HHP could accelerate the polymerization reactions reducing the time needed for wine ageing. HHP combined with reduced SO2 contents might be a promising technology for wine industry.

scholarly journals Theoretical and practical approach to the dealcoholization of water-ethanol mixtures and red wine by osmotic distillation

2021 ◽  
pp. 118793
Author(s):  
Javier Esteras-Saz ◽  
Óscar de la Iglesia ◽  
Cristina Peña ◽  
Ana Escudero ◽  
Carlos Téllez ◽  
...  
Keyword(s):  
Red Wine ◽  
Practical Approach ◽  
Osmotic Distillation
Sign in / Sign up

Export Citation Format

Share Document