Optimization of wine decolorization by microfiltration on polyurethane membranes

Author: Igor Cretescu 1, Alexandru Savin 1, Carmen Cimpeanu 2, Roxana Dana Bucur 3* and Maria Harja 1
Received 2 October 2012, accepted 19 January 2013.
Abstract

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.

Journal: Food, Agriculture and Environment (JFAE)
Online ISSN: 1459-0263Year: 2013, Vol. 11, Issue 1, pages 221-226. Publisher: WFL.


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