Concentration with nanofiltration of red wine Cabernet Sauvignon produced from conventionally and ecologically grown grapes: effect on volatile compounds and chemical composition

Ivić, Ivana; Kopjar, Mirela; Obhođaš, Jasmina; Vinković, Andrija; Pichler, Dubravko; Mesić, Josip; Pichler, Anita (2021) Concentration with nanofiltration of red wine Cabernet Sauvignon produced from conventionally and ecologically grown grapes: effect on volatile compounds and chemical composition. Membranes, 11 (5). ISSN 2077-0375

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Official URL: https://www.mdpi.com/2077-0375/11/5/320

Abstract

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.

Item Type:

Article

Uncontrolled Keywords:

Cabernet Sauvignon red wine ; ecological wine ; conventional wine ; nanofiltration ; volatile compounds ; chemical composition ; elements concentration

Subjects:

BIOTECHNICAL SCIENCES > Food Technology

Divisions:

Division of Experimental Physics

Projects:

Project title	Project leader	Project code	Project type
Membranski procesi: Utjecaj koncentriranja na aromatične i fenolne spojeve u crnom vinu	Pichler, Anita	UNIOS-ZUP 2018-8	NadSve
Formuliranje, priprema i testiranje biopolimernih gelova kao nositelja bioaktivnih i hlapljivih komponenata u inovativnim funkcionalnim proizvodima	Kopjar, Mirela	IP-2019-04-5749	HRZZ

Depositing User:

Jasmina Obhođaš

Date Deposited:

26 Jan 2022 08:31

URI:

http://fulir.irb.hr/id/eprint/6912

DOI:

10.3390/membranes11050320