Improvement of wine crossflow microfiltration by a new hybrid process

F. N. Salazar; J. P.F. de Bruijn; L. Seminario; C. Güell; F. López

doi:10.1016/j.jfoodeng.2006.04.035

Improvement of wine crossflow microfiltration by a new hybrid process

F. N. Salazar, J. P.F. de Bruijn, L. Seminario, C. Güell, F. López

Research output: Contribution to journal › Article › peer-review

35 Scopus citations

Abstract

A hybrid process comprising column adsorption and crossflow microfiltration was applied to reduce the unstable proteins of Pinot Noir wine and improve the permeate flux during wine microfiltration. The process was performed using a packed column with zirconium oxide and a ceramic membrane. Proteins and polyphenols were reduced by bentonite and activated carbon addition in order to evaluate their influence on permeate flux decline. The column adsorption process achieved a better protein stability and increased the permeate flux by 15-20%. The molecular weight range of 20-70 kDa could be related to unstable proteins or cause membrane fouling. The phenolic composition of wine was not affected by adsorption with zirconium oxide or the microfiltration process.

Original language	English
Pages (from-to)	1329-1336
Number of pages	8
Journal	Journal of Food Engineering
Volume	79
Issue number	4
DOIs	https://doi.org/10.1016/j.jfoodeng.2006.04.035
State	Published - Apr 2007
Externally published	Yes

Keywords

Adsorption
Crossflow microfiltration
Fouling
Protein stabilization
Wine clarification

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10.1016/j.jfoodeng.2006.04.035

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title = "Improvement of wine crossflow microfiltration by a new hybrid process",

abstract = "A hybrid process comprising column adsorption and crossflow microfiltration was applied to reduce the unstable proteins of Pinot Noir wine and improve the permeate flux during wine microfiltration. The process was performed using a packed column with zirconium oxide and a ceramic membrane. Proteins and polyphenols were reduced by bentonite and activated carbon addition in order to evaluate their influence on permeate flux decline. The column adsorption process achieved a better protein stability and increased the permeate flux by 15-20%. The molecular weight range of 20-70 kDa could be related to unstable proteins or cause membrane fouling. The phenolic composition of wine was not affected by adsorption with zirconium oxide or the microfiltration process.",

keywords = "Adsorption, Crossflow microfiltration, Fouling, Protein stabilization, Wine clarification",

author = "Salazar, {F. N.} and {de Bruijn}, {J. P.F.} and L. Seminario and C. G{\"u}ell and F. L{\'o}pez",

note = "Funding Information: This work has been funded by AECI (Agencia Espa{\~n}ola de Cooperaci{\'o}n Internacional), No. A/0212/03 and Alβan programme (European Union Programme of High Level Scholarships for Latin America), No. LX-3769-80-DKPXAHWUYT.",

year = "2007",

month = apr,

doi = "10.1016/j.jfoodeng.2006.04.035",

language = "English",

volume = "79",

pages = "1329--1336",

journal = "Journal of Food Engineering",

issn = "0260-8774",

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TY - JOUR

T1 - Improvement of wine crossflow microfiltration by a new hybrid process

AU - Salazar, F. N.

AU - de Bruijn, J. P.F.

AU - Seminario, L.

AU - Güell, C.

AU - López, F.

N1 - Funding Information: This work has been funded by AECI (Agencia Española de Cooperación Internacional), No. A/0212/03 and Alβan programme (European Union Programme of High Level Scholarships for Latin America), No. LX-3769-80-DKPXAHWUYT.

PY - 2007/4

Y1 - 2007/4

N2 - A hybrid process comprising column adsorption and crossflow microfiltration was applied to reduce the unstable proteins of Pinot Noir wine and improve the permeate flux during wine microfiltration. The process was performed using a packed column with zirconium oxide and a ceramic membrane. Proteins and polyphenols were reduced by bentonite and activated carbon addition in order to evaluate their influence on permeate flux decline. The column adsorption process achieved a better protein stability and increased the permeate flux by 15-20%. The molecular weight range of 20-70 kDa could be related to unstable proteins or cause membrane fouling. The phenolic composition of wine was not affected by adsorption with zirconium oxide or the microfiltration process.

AB - A hybrid process comprising column adsorption and crossflow microfiltration was applied to reduce the unstable proteins of Pinot Noir wine and improve the permeate flux during wine microfiltration. The process was performed using a packed column with zirconium oxide and a ceramic membrane. Proteins and polyphenols were reduced by bentonite and activated carbon addition in order to evaluate their influence on permeate flux decline. The column adsorption process achieved a better protein stability and increased the permeate flux by 15-20%. The molecular weight range of 20-70 kDa could be related to unstable proteins or cause membrane fouling. The phenolic composition of wine was not affected by adsorption with zirconium oxide or the microfiltration process.

KW - Adsorption

KW - Crossflow microfiltration

KW - Fouling

KW - Protein stabilization

KW - Wine clarification

UR - http://www.scopus.com/inward/record.url?scp=33750947830&partnerID=8YFLogxK

U2 - 10.1016/j.jfoodeng.2006.04.035

DO - 10.1016/j.jfoodeng.2006.04.035

M3 - Article

AN - SCOPUS:33750947830

SN - 0260-8774

VL - 79

SP - 1329

EP - 1336

JO - Journal of Food Engineering

JF - Journal of Food Engineering

IS - 4

ER -

Improvement of wine crossflow microfiltration by a new hybrid process

Abstract

Keywords

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