Articles producció científica> Enginyeria Química

Tangential-flow membrane clarification of Malvar (Vitis vinifera L.) wine: incidence on chemical composition and sensorial expression

  • Dades identificatives

    Identificador: imarina:5990458
    Autors:
    Prodanov, MarinAznar, MargaritaCabellos, Juan M.Vacas, VisitacionLopez, FranciscoHernandez, Maria T.Estrella, Maria I.
    Resum:
    © 2019 IVES. Malvar white wine (Vitis vinifera L.) was cold settled (CSW) and clarified by tangential-flow membrane filtration (TFMF). A 500 kDa molecular mass cut-off membrane was used. Filtration flux of 49-48 L/hm2 was achieved at transmembrane pressure of 0.7 bar. The treatment produced a completely clarified wine with turbidity of 0.11 NTU, but also a 10.3 % loss of proteins, which could be related to the decrease of some flavour compounds. The CSW and the membrane filtered wines (MFW) were assessed by means of their aroma and phenolic composition, as well as their sensory properties. The results showed that the general physicochemical parameters and most of the analysed phenolic compounds were not or slightly (up to 7.6 %) affected by the TFMF process. Nevertheless, the treatment produced an important loss of some key aroma compounds: Up to 43 % of fatty acid and alcohol esters and up to 26 % of higher alcohols. Most affected were aroma species with higher molecular masses and lower polarities. Sensory analysis confirmed the global decrease in wine aroma. TFMF treatment produced also an increase of 52 % of the wine benzaldehyde content.
  • Altres:

    Autor segons l'article: Prodanov, Marin; Aznar, Margarita; Cabellos, Juan M.; Vacas, Visitacion; Lopez, Francisco; Hernandez, Maria T.; Estrella, Maria I.;
    Departament: Enginyeria Química
    Autor/s de la URV: López Bonillo, Francisco
    Paraules clau: Volatile composition Tangential-flow filtration Phenol composition Malvar wine Clarification Chromatography
    Resum: © 2019 IVES. Malvar white wine (Vitis vinifera L.) was cold settled (CSW) and clarified by tangential-flow membrane filtration (TFMF). A 500 kDa molecular mass cut-off membrane was used. Filtration flux of 49-48 L/hm2 was achieved at transmembrane pressure of 0.7 bar. The treatment produced a completely clarified wine with turbidity of 0.11 NTU, but also a 10.3 % loss of proteins, which could be related to the decrease of some flavour compounds. The CSW and the membrane filtered wines (MFW) were assessed by means of their aroma and phenolic composition, as well as their sensory properties. The results showed that the general physicochemical parameters and most of the analysed phenolic compounds were not or slightly (up to 7.6 %) affected by the TFMF process. Nevertheless, the treatment produced an important loss of some key aroma compounds: Up to 43 % of fatty acid and alcohol esters and up to 26 % of higher alcohols. Most affected were aroma species with higher molecular masses and lower polarities. Sensory analysis confirmed the global decrease in wine aroma. TFMF treatment produced also an increase of 52 % of the wine benzaldehyde content.
    Àrees temàtiques: Horticulture Food science & technology Food science
    Accès a la llicència d'ús: https://creativecommons.org/licenses/by/3.0/es/
    ISSN: 24941271
    Adreça de correu electrònic de l'autor: francisco.lopez@urv.cat
    Identificador de l'autor: 0000-0001-5280-8018
    Data d'alta del registre: 2024-06-08
    Versió de l'article dipositat: info:eu-repo/semantics/publishedVersion
    Enllaç font original: https://oeno-one.eu/article/view/2480
    Referència a l'article segons font original: Oeno One. 53 (4): 725-739
    Referència de l'ítem segons les normes APA: Prodanov, Marin; Aznar, Margarita; Cabellos, Juan M.; Vacas, Visitacion; Lopez, Francisco; Hernandez, Maria T.; Estrella, Maria I.; (2019). Tangential-flow membrane clarification of Malvar (Vitis vinifera L.) wine: incidence on chemical composition and sensorial expression. Oeno One, 53(4), 725-739. DOI: 10.20870/oeno-one.2019.53.4.2480
    URL Document de llicència: https://repositori.urv.cat/ca/proteccio-de-dades/
    DOI de l'article: 10.20870/oeno-one.2019.53.4.2480
    Entitat: Universitat Rovira i Virgili
    Any de publicació de la revista: 2019
    Tipus de publicació: Journal Publications
  • Paraules clau:

    Food Science,Food Science & Technology,Horticulture
    Volatile composition
    Tangential-flow filtration
    Phenol composition
    Malvar wine
    Clarification
    Chromatography
    Horticulture
    Food science & technology
    Food science
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