Partial removal of colored compounds, responsible for wine properties (i.e. astringency), was studied in term of wine decolorisation, using microfiltration on modified polyurethane membrane. The microfiltration treatment process of the Cabernet Sauvignon red wine was investigated in order to improve the wine quality. The main influencing experimental factors on the wine microfiltration efficiency, taking into consideration in this study were the vacuum intensity (in term of microfiltration pressure) and initial intensity of wine colour (in term of optical density/colour intensity measured in absorbance units). A mathematical model was developed based on experimental design according to 22 second-order rotatable composite central design methodology. The optimal values corresponding to the maximum decolorization rate in terms of wine microfiltration efficiency and wine properties were found for a vacuum of 34 mm Hg and an initial wine optical density of 2.8.
Online ISSN: 1459-0263Year: 2013, Vol. 11, Issue 1, pages 221-226. Publisher: WFL.
If you like to purchase this specific document such as article, review or this journal issue, contact us.
Specify the title of the article or review, issue, number, volume and date of the publication.
Software and compilation, Science & Technology, all rights reserved.
Authors are invited to check from time to time news or information, read more>>>
Note to Users