Reverse osmosis and nanofiltration membranes for the improvement of must quality

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.

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

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Correspondence to Sandra Pati.

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Pati, S., La Notte, D., Clodoveo, M.L. et al. Reverse osmosis and nanofiltration membranes for the improvement of must quality. Eur Food Res Technol 239, 595–602 (2014). https://doi.org/10.1007/s00217-014-2255-3

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Keywords

  • Reverse osmosis
  • Nanofiltration
  • Membrane
  • Must
  • Wine