Compositional Consequences of Ultrafiltration Treatment of White and Red Wines

Foods Pub Date : 2024-06-13 DOI:10.3390/foods13121850
Stephanie Angela, David Wollan, R. Muhlack, K. Bindon, K. Wilkinson
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Abstract

Clarification and stabilisation processes are routinely performed post-fermentation to ‘finish’ wines, but traditional methods are slow and energy intensive, create waste, and can affect wine volume and quality. New methods that ‘finish’ wine rapidly, with higher recovery rates, and reduced waste and input costs, are therefore needed. Ultrafiltration is a separation process that fractionates liquids, nominally, according to molecular weight. By comparing the composition of permeate and retentate derived from pilot-scale fractionation of white and red wine using 75, 20, or 10 kDa membranes and different degrees of permeation (50, 80, 90, or 95%), this study sought to evaluate ultrafiltration as an innovative approach to the clarification and stabilisation of wine. Mass balance analysis confirmed that titratable acidity and alcohol were fractionated according to the degree of permeation; however, proteins, polysaccharides, and phenolic compounds (including anthocyanins for red wine) were concentrated in retentate due both to the membrane molecular weight cut-off (MWCO) specifications and degree of permeation. The retention of wine constituents smaller than the nominal MWCO suggests that interaction with other macromolecules or the membrane surface occurred. Red wine permeates were stripped of much of their essential character and were no longer considered commercially acceptable. In contrast, the removal of protein and phenolic compounds from white wine demonstrated the potential for ultrafiltration to remediate heat unstable or excessively phenolic wines. Findings enabled the identification of other winemaking applications of ultrafiltration technology that could enhance wine quality, process efficiency, and profitability.
白葡萄酒和红葡萄酒超滤处理的成分后果
葡萄酒发酵后通常要进行澄清和稳定处理,以 "完成 "葡萄酒,但传统方法速度慢、能耗高、浪费大,而且会影响葡萄酒的容量和质量。因此,我们需要能快速 "完成 "葡萄酒、提高回收率、减少浪费和投入成本的新方法。超滤是一种分离工艺,名义上是根据分子量对液体进行分馏。通过比较使用 75、20 或 10 kDa 膜和不同渗透度(50、80、90 或 95%)对白葡萄酒和红葡萄酒进行中试规模分馏所产生的渗透物和回流物的成分,本研究试图评估超滤作为葡萄酒澄清和稳定的创新方法的效果。质量平衡分析证实,可滴定酸度和酒精根据渗透度进行分馏;然而,蛋白质、多糖和酚类化合物(包括红葡萄酒中的花青素)由于膜的分子量截断(MWCO)规格和渗透度而集中在回流液中。截留分子量小于标称截留分子量的葡萄酒成分表明,与其他大分子或膜表面发生了相互作用。红葡萄酒渗透物被剥夺了大部分基本特性,不再被认为是商业上可接受的。相反,白葡萄酒中蛋白质和酚类化合物的去除表明,超滤具有修复热不稳定或酚类物质过多的葡萄酒的潜力。研究结果有助于确定超滤技术在酿酒中的其他应用,从而提高葡萄酒质量、加工效率和盈利能力。
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