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European Food Research and Technology

, Volume 239, Issue 4, pp 595–602 | Cite as

Reverse osmosis and nanofiltration membranes for the improvement of must quality

  • Sandra PatiEmail author
  • Domenico La Notte
  • Maria Lisa Clodoveo
  • Giuseppe Cicco
  • Marco Esti
Original Paper
First Online:

Abstract

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.

Keywords

Reverse osmosis Nanofiltration Membrane Must Wine 
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Notes

Conflict of interest

None.

Compliance with Ethics Requirements

This article does not contain any studies with human or animal subjects.

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Copyright information

© Springer-Verlag Berlin Heidelberg 2014

Authors and Affiliations

  • Sandra Pati
    • 1
    Email author
  • Domenico La Notte
    • 2
  • Maria Lisa Clodoveo
    • 2
  • Giuseppe Cicco
    • 3
  • Marco Esti
    • 4
  1. 1.Department of the Sciences of Agriculture, Food and EnvironmentUniversity of FoggiaFoggiaItaly
  2. 2.DISAAT - Department of Environmental and Territorial SciencesUniversity of BariBariItaly
  3. 3.ItestCoratoItaly
  4. 4.Department for Innovation in Biological, Agro-food and Forest systems (DIBAF)Tuscia UniversityViterboItaly

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