Food and Bioprocess Technology

, Volume 5, Issue 6, pp 2529–2539

Aroma Recovery in Wine Dealcoholization by SCC Distillation

  • Yulissa Y. Belisario-Sánchez
  • Amaury Taboada-Rodríguez
  • Fulgencio Marín-Iniesta
  • Asunción Iguaz-Gainza
  • Antonio López-Gómez
Original Paper

DOI: 10.1007/s11947-011-0574-y

Cite this article as:
Belisario-Sánchez, Y.Y., Taboada-Rodríguez, A., Marín-Iniesta, F. et al. Food Bioprocess Technol (2012) 5: 2529. doi:10.1007/s11947-011-0574-y

Abstract

The aroma recovery in wine dealcoholization by spinning cone column (SCC) distillation technique has been studied, with the analysis of the influence of the process factors: raw wine flow rate and aromatic extraction percentage. This aroma recovery has been measured in terms of aromatic richness (number of peaks obtained in the chromatogram) and aromatic intensity (total peaks area of the chromatogram) using the parameters global aromatic intensity (Iga) and aromatic concentration factor. The headspace solid-phase microextraction method and gas chromatography have been used for the determination of the aromatic compounds in raw wine and in the corresponding dealcoholized wine and the aromatic fraction separated during the SCC distillation. The optimal conditions for SCC distillation process were selected as the ones that separate the aromatic fraction with the highest Iga and the highest aromatic richness (percentage of recovered peaks) as well as with the lowest ethanol content.

Keywords

SCC distillation Dealcoholized wine Aroma recovery 

Copyright information

© Springer Science + Business Media, LLC 2011

Authors and Affiliations

  • Yulissa Y. Belisario-Sánchez
    • 1
  • Amaury Taboada-Rodríguez
    • 2
  • Fulgencio Marín-Iniesta
    • 2
  • Asunción Iguaz-Gainza
    • 1
  • Antonio López-Gómez
    • 1
  1. 1.Department of Food Engineering and Agricultural EquipmentTechnical University of CartagenaCartagenaSpain
  2. 2.Department of Food Technology, Nutrition and BromatologyUniversity of MurciaMurciaSpain

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