Aroma Profile and Chemical Composition of Reverse Osmosis and Nanofiltration Concentrates of Red Wine Cabernet Sauvignon

Wine aroma represents one of the main properties that determines the consumer acceptance of the wine. It is different for each wine variety and depends on a large number of various chemical compounds. The aim of this study was to prepare red wine concentrates with enriched aroma compounds and chemical composition. For that purpose, Cabernet Sauvignon red wine variety was concentrated by reverse osmosis (RO) and nanofiltration (NF) processes under different operating conditions. Different pressures (2.5, 3.5, 4.5 and 5.5 MPa) and temperature regimes (with and without cooling) were applied on Alfa Laval LabUnit M20 equipped with six composite polyamide RO98pHt M20 or NF M20 membranes. Higher pressure increased the retention of sugars, SO2, total and volatile acids and ethanol, but the temperature increment had opposite effect. Both membranes were permeable for water, ethanol, acetic acid, 4-ethylphenol and 4-ethylguaiacol and their concentration decreased after wine filtration. RO98pHt membranes retained higher concentrations of total aroma compounds than NF membranes, but both processes, reverse osmosis and nanofiltration, resulted in retentates with different aroma profiles comparing to the initial wine. The retention of individual compounds depended on several factors (chemical structure, stability, polarity, applied processing parameters, etc.).

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Influence of Reverse Osmosis Process in Different Operating Conditions on Phenolic Profile and Antioxidant Activity of Conventional and Ecological Cabernet Sauvignon Red Wine

Membranes ◽

10.3390/membranes12010076 ◽

2022 ◽

Vol 12 (1) ◽

pp. 76

Author(s):

Ivana Ivić ◽

Mirela Kopjar ◽

Ivana Buljeta ◽

Dubravko Pichler ◽

Josip Mesić ◽

...

Keyword(s):

Antioxidant Activity ◽

Reverse Osmosis ◽

Red Wine ◽

Chemical Properties ◽

Processing Parameters ◽

Negative Influence ◽

Operating Conditions ◽

Cabernet Sauvignon ◽

Phenolic Profile ◽

Wine Polyphenols

Red wine polyphenols are responsible for its colour, astringency, and bitterness. They are known as strong antioxidants that protect the human body from the harmful effects of free radicals and prevent various diseases. Wine phenolics are influenced by viticulture methods and vinification techniques, and therefore, conventionally and ecologically produced wines of the same variety do not have the same phenolic profile. Ecological viticulture avoids the use of chemical adjuvants in vineyards in order to minimise their negative influence on the environment, wine, and human health. The phenolic profile and antioxidant activity of wine can also be influenced by additional treatments, such as concentration by reverse osmosis. The aim of this study was to investigate the influence of four different pressures (2.5, 3.5, 4.5, and 5.5 MPa) and two temperature regimes (with and without cooling) on the phenolic profile and antioxidant activity of conventional and ecological Cabernet Sauvignon red wine during concentration by reverse osmosis. The results showed that retention of individual phenolic compounds depended on the applied processing parameters, chemical composition of the initial wine, and chemical properties of a compound. Higher pressure and retentate cooling favoured the retention of total polyphenols, flavonoids, and monomeric anthocyanins, compared to the opposite conditions. The same trend was observed for antioxidant activity.

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Concentration with Nanofiltration of Red Wine Cabernet Sauvignon Produced from Conventionally and Ecologically Grown Grapes: Effect on Volatile Compounds and Chemical Composition

Membranes ◽

10.3390/membranes11050320 ◽

2021 ◽

Vol 11 (5) ◽

pp. 320

Author(s):

Ivana Ivić ◽

Mirela Kopjar ◽

Jasmina Obhođaš ◽

Andrija Vinković ◽

Dubravko Pichler ◽

...

Keyword(s):

Chemical Composition ◽

Volatile Compounds ◽

Red Wine ◽

Chemical Properties ◽

Processing Parameters ◽

Cabernet Sauvignon ◽

Individual Compound ◽

Permeate Flux ◽

Temperature Regimes ◽

The Impact

Ecological viticulture represent an upward trend in many countries. Unlike conventional viticulture, it avoids the use of chemical fertilizers and other additives, minimizing the impact of chemicals on the environment and human health. The aim of this study was to investigate the influence of nanofiltration (NF) process on volatiles and chemical composition of conventional and ecological Cabernet Sauvignon red wine. The NF process was conducted on laboratory Alfa Laval LabUnit M20 (De Danske Sukkerfabrikker, Nakskov, Denmark) equipped with six NF M20 membranes in a plate module, at two temperature regimes, with and without cooling and four pressures (2.5, 3.5, 4.5 and 5.5 MPa). Different processing parameters significantly influenced the permeate flux which increased when higher pressure was applied. In initial wines and obtained retentates, volatile compounds, chemical composition and elements concentration were determined. The results showed that the higher pressure and retentate cooling was more favourable for total volatiles retention than lower pressure and higher temperature. Individual compound retention depended on its chemical properties, applied processing parameters and wine composition. Nanofiltration process resulted in lower concentrations of ethanol, acetic acid (>50%), 4-ethylphenol and 4-ethylguaiacol (>90%). Different composition of initial feed (conventional and ecological wine) had an important impact on retention of elements.

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Influence of Processing Parameters on Phenolic Compounds and Color of Cabernet Sauvignon Red Wine Concentrates Obtained by Reverse Osmosis and Nanofiltration

Processes ◽

10.3390/pr9010089 ◽

2021 ◽

Vol 9 (1) ◽

pp. 89

Author(s):

Ivana Ivić ◽

Mirela Kopjar ◽

Lidija Jakobek ◽

Vladimir Jukić ◽

Suzana Korbar ◽

...

Keyword(s):

Antioxidant Activity ◽

Phenolic Compounds ◽

Reverse Osmosis ◽

Membrane Fouling ◽

Red Wine ◽

Color Change ◽

Applied Pressure ◽

Operating Conditions ◽

Membrane Properties ◽

Cabernet Sauvignon

In this study, Cabernet Sauvignon red wine was subjected to reverse osmosis and nanofiltration processes at four different pressures (25, 35, 45, and 55 bar) and two temperature regimes (with and without cooling). The aim was to obtain concentrates with a higher content of phenolic compounds and antioxidant activity and to determine the influence of two membrane types (Alfa Laval RO98pHt M20 for reverse osmosis and NF M20 for nanofiltration) and different operating conditions on phenolics retention. Total polyphenol, flavonoid, monomeric anthocyanin contents, and antioxidant activity were determined spectrophotometrically. Flavan-3-ols and phenolic acids were analyzed on a high-performance liquid chromatography system and sample colour was measured by chromometer. The results showed that the increase in applied pressure and decrease in retentate temperature were favorable for higher phenolics retention. Retention of individual compounds depended on their chemical structure, membrane properties, membrane fouling, and operating conditions. Both types of membranes proved to be suitable for Cabernet Sauvignon red wine concentration. In all retentates, phenolic compounds content was higher than in the initial wine, but no visible color change (ΔE* < 1) was observed. The highest concentrations of phenolic compounds were detected in retentates obtained at 45 and 55 bar, especially with cooling.

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Concentration with Nanofiltration of Red Wine Cabernet Sauvignon Produced from Conventionally and Ecologically Grown Grapes: Effect on Phenolic Compounds and Antioxidant Activity

Membranes ◽

10.3390/membranes11050322 ◽

2021 ◽

Vol 11 (5) ◽

pp. 322

Author(s):

Ivana Ivić ◽

Mirela Kopjar ◽

Dubravko Pichler ◽

Ivana Buljeta ◽

Anita Pichler

Keyword(s):

Antioxidant Activity ◽

Phenolic Compounds ◽

Chemical Properties ◽

Processing Parameters ◽

Operating Conditions ◽

Total Phenolic ◽

Cabernet Sauvignon ◽

Temperature Regimes ◽

Colour Parameters ◽

Membrane Type

The aim of this study was to investigate the influence of different operating conditions (four pressures: 2.5, 3.5, 4.5 and 5.5 MPa; two temperature regimes: with and without cooling) and wine type on phenolic compounds retention during the nanofiltration process of two Cabernet Sauvignon red wines (conventionally and ecologically produced). The nanofiltration process was conducted on Alfa Laval LabUnit M20 with plate module and six NF M20 membranes. In initial wines and obtained retentates, total polyphenol and flavonoid contents, monomeric anthocyanins content, antioxidant activity, individual phenolic compounds and CIELab colour parameters were determined. A loss of total phenolic compounds and decrease in antioxidant activity was observed in all retentates comparing to initial wine. However, retentate cooling and higher pressure increased their retention. Besides processing parameters, individual phenolic compound retention depended on several factors, such as the wine type, chemical properties of compounds and membrane type, and their combinations. Different chemical composition of initial conventional and ecological wine influenced the retention of individual compounds.

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Prediction of Aged Red Wine Aroma Properties from Aroma Chemical Composition. Partial Least Squares Regression Models

Journal of Agricultural and Food Chemistry ◽

10.1021/jf026115z ◽

2003 ◽

Vol 51 (9) ◽

pp. 2700-2707 ◽

Cited By ~ 95

Author(s):

Margarita Aznar ◽

Ricardo López ◽

Juan Cacho ◽

Vicente Ferreira

Keyword(s):

Chemical Composition ◽

Least Squares ◽

Partial Least Squares ◽

Regression Models ◽

Partial Least Squares Regression ◽

Red Wine ◽

Wine Aroma ◽

Least Squares Regression ◽

Aroma Chemical

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Recovery of Aromatics from Orange Juice Evaporator Condensate Streams by Reverse Osmosis

Membranes ◽

10.3390/membranes10050092 ◽

2020 ◽

Vol 10 (5) ◽

pp. 92

Author(s):

Fitim Destani ◽

Attilio Naccarato ◽

Antonio Tagarelli ◽

Alfredo Cassano

Keyword(s):

Reverse Osmosis ◽

Orange Juice ◽

Volume Concentration ◽

Solid Phase ◽

Aromatic Polyamide ◽

Aroma Compounds ◽

Operating Conditions ◽

Transmembrane Pressure ◽

Operating Pressure ◽

Permeate Flux

The aim of this work was to analyze the potential of reverse osmosis (RO) membranes in the recovery and concentration of aroma compounds from orange juice evaporator condensate (EC) streams. Concentration experiments were performed by using three RO spiral-wound aromatic polyamide membranes (SG1812C-34D, SC1812C-34D and SE1812) with different NaCl rejections. The effect of transmembrane pressure, axial feed flowrate and volume concentration ratio (VCR) on permeate flux was studied. Rejections of the investigated membranes towards specific aroma compounds (octanol, α-terpineol, terpinen-4-ol, cis-carveol, karvon, linalool) in selected operating conditions were also evaluated. The concentrations of the aroma compounds were determined by gas chromatography coupled with mass spectrometry (GC-MS) using headspace solid-phase microextraction (HS-SPME) as a sample preparation approach. For all selected membranes, the permeate flux increased linearly by increasing the operating pressure from 5 to 25 bar; on the other hand, the feed flowrate did not have any significant effect on the permeate flux. High retention values towards aroma compounds (>80%) were measured for all selected membranes. However, the SC membrane showed the highest rejection values (>96%) and the best correlation between concentration factor of aroma compounds and VCR.

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Phenolic and Aroma Changes of Red and White Wines during Aging Induced by High Hydrostatic Pressure

Foods ◽

10.3390/foods9081034 ◽

2020 ◽

Vol 9 (8) ◽

pp. 1034 ◽

Cited By ~ 1

Author(s):

Katarina Lukić ◽

Natka Ćurko ◽

Marina Tomašević ◽

Karin Kovačević Ganić

Keyword(s):

Chemical Composition ◽

Hydrostatic Pressure ◽

High Hydrostatic Pressure ◽

Room Temperature ◽

Red Wine ◽

White Wine ◽

Aroma Compounds ◽

Lower Content ◽

White Wines ◽

Wine Aging

The aim of this study was to investigate use of high hydrostatic pressure (HHP) along with different antioxidants (glutathione and SO2) as an alternative method for wine preservation and production of low-SO2 wines. In the first phase of the study, low-SO2, young red and white wines were pressurized at three pressure levels (200, 400 and 600 MPa) for 5, 15 and 25 min at room temperature, and analyzed immediately after treatments. Additionally, for the wine aging experiment, red and white wines with standard-SO2, low-SO2+glutathione and low-SO2 content were treated with HHP treatment (200 MPa/5 min) and stored for 12 months in bottles. Color parameters, phenolic and aroma compounds were determined. The sensory evaluation was also conducted. HHP showed very slight, but statistically significant changes in the chemical composition of both red and white wine right after the treatment, and the main variations observed were related to the different pressures applied. Furthermore, during aging, most of the differences observed in chemical composition of pressurized wines, both red and white, were statistically significant, and greater in wines with a lower content of antioxidants. However, after 12 months of aging, some differences between unpressurized and pressurized samples with standard SO2 content were lost, primarily in aroma compounds for red wine and in color and phenolics for white wine. Additionally, similar values were obtained for mentioned characteristics of red and white wines in pressurized samples with standard SO2 and low SO2+glutathione, indicating that HHP in combination with glutathione and lower doses of SO2 might potentially preserve wine. The sensory analysis confirmed less pronounced changes in the sensory attributes of pressurized wines with higher concentration of antioxidants. Furthermore, the treatments applied had a slightly higher effect on the sensory properties of white wine.

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Oral Release Behavior of Wine Aroma Compounds by Using In-Mouth Headspace Sorptive Extraction (HSSE) Method

Foods ◽

10.3390/foods10020415 ◽

2021 ◽

Vol 10 (2) ◽

pp. 415

Author(s):

María Pérez-Jiménez ◽

Carolina Muñoz-González ◽

María Angeles Pozo-Bayón

Keyword(s):

Red Wine ◽

Aroma Compounds ◽

Wine Aroma ◽

Release Behavior ◽

Aroma Release ◽

Sorptive Extraction ◽

Oral Environment ◽

Linear Alcohols ◽

Sampling Times ◽

Over Time

The oral release behavior of wine aroma compounds was determined by using an in-mouth headspace sorptive extraction (HSSE) procedure. For this, 32 volunteers rinsed their mouths with a red wine. Aroma release was monitored at three time points (immediately, 60 s, and 120 s) after wine expectoration. Twenty-two aroma compounds belonging to different chemical classes were identified in the mouth. Despite the large inter-individual differences, some interesting trends in oral release behavior were observed depending on the chemical family. In general, esters and linear alcohols showed rapid losses in the mouth over the three sampling times and therefore showed a low oral aroma persistence. On the contrary, terpenes, lactones, and C13 norisoprenoids showed lower variations in oral aroma release over time, thus showing a higher oral aroma persistence. Additionally, and despite their low polarity, furanic acids and guaiacol showed the highest oral aroma persistence. This work represents the first large study regarding in-mouth aroma release behavior after wine tasting, using real wines, and it confirmed that oral release behavior does not only depend on the physicochemical properties of aroma compounds but also on other features, such as the molecular structure and probably, on the characteristics and composition of the oral environment.

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