Articles producció científica> Enginyeria Química

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

  • Datos identificativos

    Identificador: imarina:5990458
    Autores:
    Prodanov, MarinAznar, MargaritaCabellos, Juan M.Vacas, VisitacionLopez, FranciscoHernandez, Maria T.Estrella, Maria I.
    Resumen:
    © 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.
  • Otros:

    Autor según el artículo: Prodanov, Marin; Aznar, Margarita; Cabellos, Juan M.; Vacas, Visitacion; Lopez, Francisco; Hernandez, Maria T.; Estrella, Maria I.;
    Departamento: Enginyeria Química
    Autor/es de la URV: López Bonillo, Francisco
    Palabras clave: Volatile composition Tangential-flow filtration Phenol composition Malvar wine Clarification Chromatography
    Resumen: © 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.
    Áreas temáticas: Horticulture Food science & technology Food science
    Acceso a la licencia de uso: https://creativecommons.org/licenses/by/3.0/es/
    ISSN: 24941271
    Direcció de correo del autor: francisco.lopez@urv.cat
    Identificador del autor: 0000-0001-5280-8018
    Fecha de alta del registro: 2024-06-08
    Versión del articulo depositado: info:eu-repo/semantics/publishedVersion
    Enlace a la fuente original: https://oeno-one.eu/article/view/2480
    Referencia al articulo segun fuente origial: Oeno One. 53 (4): 725-739
    Referencia 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 Documento de licencia: https://repositori.urv.cat/ca/proteccio-de-dades/
    DOI del artículo: 10.20870/oeno-one.2019.53.4.2480
    Entidad: Universitat Rovira i Virgili
    Año de publicación de la revista: 2019
    Tipo de publicación: Journal Publications
  • Palabras clave:

    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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