A high quality raw material is well known to be required for premium winemaking. Therefore, the advancement in technology for must treatment is a key factor for progress in high quality wine production. When the vintage is poor, grape generally undergoes to different treatments to enhance sugar and acid contents and colour. Many concentration techniques can be used, including evaporative concentration, freeze concentration, and membrane processes. The membrane filtration works at a low temperature, preserving must components from degradation. The aim of the present work was to tailor the use of reverse osmosis and nanofiltration technology to different varieties from Southern Italy. Several membranes for reverse osmosis and nanofiltration were tested for several varieties. The main oenological parameters including sugar content, acidity, pH, colour 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.
Reverse osmosis and nanofiltration membranes for must enrichment.
CLODOVEO, MARIA LISA;
2012-01-01
Abstract
A high quality raw material is well known to be required for premium winemaking. Therefore, the advancement in technology for must treatment is a key factor for progress in high quality wine production. When the vintage is poor, grape generally undergoes to different treatments to enhance sugar and acid contents and colour. Many concentration techniques can be used, including evaporative concentration, freeze concentration, and membrane processes. The membrane filtration works at a low temperature, preserving must components from degradation. The aim of the present work was to tailor the use of reverse osmosis and nanofiltration technology to different varieties from Southern Italy. Several membranes for reverse osmosis and nanofiltration were tested for several varieties. The main oenological parameters including sugar content, acidity, pH, colour 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.I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
