Influence of the Processing Parameters on the Aroma Profile and Chemical Composition of Conventional and Ecological Cabernet Sauvignon Red Wines during Concentration by Reverse Osmosis

Ivić, Ivana; Kopjar, Mirela; Obhođaš, Jasmina; Vinković, Andrija; Babić, Jurislav; Mesić, Josip; Pichler, Anita (2022) Influence of the Processing Parameters on the Aroma Profile and Chemical Composition of Conventional and Ecological Cabernet Sauvignon Red Wines during Concentration by Reverse Osmosis. Membranes, 12 (10). ISSN 2077-0375

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Abstract

Wine aroma represents one of the most important quality parameters and it is influenced by various factors, such as climate conditions, viticulture and vinification techniques, storage conditions, etc. Wines produced from conventionally and ecologically grown grapes of the same variety have different chemical compositions and aroma profiles. The composition of wine can also be influenced by the additional treatment of wine, such as the concentration of wine by reverse osmosis (RO). 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 aroma profile and chemical composition of conventional and ecological Cabernet Sauvignon red wine during concentration by reverse osmosis. The results showed that different processing parameters influenced the permeate flux, the retentate temperature and the compounds retention. Higher working pressures (4.5 and 5.5 MPa) and the regime, with cooling, resulted in a higher retention of the total aroma compounds than the opposite processing parameters. The retention of individual compounds depended also on their chemical properties and their interactions with the membrane surface. The reverse osmosis membranes proved to be permeable for ethanol, acetic acid or undesirable 4-ethylphenol and 4-ethylguaiacol that made them applicable for their correction or removal.

Item Type:	Article
Uncontrolled Keywords:	conventional and ecological Cabernet Sauvignon; reverse osmosis; aroma profile; chemical composition; processing parameters; retention
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- Anita Pichler UNIOS-ZUP 2018-8 NadSve Formuliranje, priprema i testiranje biopolimernih gelova kao nositelja bioaktivnih i hlapljivih komponenata u inovativnim funkcionalnim proizvodima-bioACTIVEgels Mirela Kopjar IP-2019-04-5749 HRZZ
Depositing User:	Diana Mikoč Radešić
Date Deposited:	30 Jan 2024 12:41
URI:	http://fulir.irb.hr/id/eprint/8422
DOI:	10.3390/membranes12101008

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