Reverse osmosis and nanofiltration membranes for the improvement of must quality
When the vintage is poor, different must concentration techniques are used for overcoming grape compositional deficiency, such as evaporative or freeze concentration, and membrane processes. The membrane filtration works at low temperature, preserving must components from degradation. The aim of the present work was to tailor reverse osmosis and nanofiltration technologies applied to grape juice testing several membranes for different grape varieties from southern Italy. The main oenological parameters, including sugar content, acidity, pH, color and total phenol content, were evaluated in comparison with the addition of rectified concentrated must. Quality characteristics of all musts showed to be improved by means of membrane processes, which could be successfully implemented in the cases of premature harvest carried out for obtaining wines with enhanced acidity.
KeywordsReverse osmosis Nanofiltration Membrane Must Wine
- 1.Daufin G, Escudier J-P, Carrère H, Bérot S, Fillaudeau L, Decloux M (2001) Recent and emerging applications of membrane processes in the food and dairy industry. Trans IChemE 79:89–102Google Scholar
- 11.Moresi M, Lo Presti S (2003) Present and potential applications of membrane processing in the food industry. Ital J Food Sci 15:3–34Google Scholar
- 24.Versari A, Ferrarini R, Parpinello GP, Galassi S (2003) Concentration of grape must by nanofiltration membranes. Trans IChemE 81:75–278Google Scholar