| Title: | Aroma Profile and Chemical Composition of Reverse Osmosis and Nanofiltration Concentrates of Red Wine Cabernet Sauvignon |
| Author(s): | Ivic I; Kopjar M; Jukic V; Bosnjak M; Maglica M; Mesic J; Pichler A; |
| Address: | "Faculty of Food Technology Osijek, Josip Juraj Strossmayer University, F. Kuhaca 18, 31000 Osijek, Croatia. Faculty of Agrobiotechnical Sciences Osijek, Josip Juraj Strossmayer University, V. Preloga 1, 31000 Osijek, Croatia. Polytechnic in Pozega, Vukovarska 17, 34000 Pozega, Croatia" |
| DOI: | 10.3390/molecules26040874 |
| ISSN/ISBN: | 1420-3049 (Electronic) 1420-3049 (Linking) |
| Abstract: | "Wine aroma represents one of the main properties that determines the consumer acceptance of the wine. It is different for each wine variety and depends on a large number of various chemical compounds. The aim of this study was to prepare red wine concentrates with enriched aroma compounds and chemical composition. For that purpose, Cabernet Sauvignon red wine variety was concentrated by reverse osmosis (RO) and nanofiltration (NF) processes under different operating conditions. Different pressures (2.5, 3.5, 4.5 and 5.5 MPa) and temperature regimes (with and without cooling) were applied on Alfa Laval LabUnit M20 equipped with six composite polyamide RO98pHt M20 or NF M20 membranes. Higher pressure increased the retention of sugars, SO(2), total and volatile acids and ethanol, but the temperature increment had opposite effect. Both membranes were permeable for water, ethanol, acetic acid, 4-ethylphenol and 4-ethylguaiacol and their concentration decreased after wine filtration. RO98pHt membranes retained higher concentrations of total aroma compounds than NF membranes, but both processes, reverse osmosis and nanofiltration, resulted in retentates with different aroma profiles comparing to the initial wine. The retention of individual compounds depended on several factors (chemical structure, stability, polarity, applied processing parameters, etc.)" |
| Keywords: | Alcoholic Beverages/analysis Ethanol/chemistry Filtration Humans Odorants/*analysis Osmosis Vitis/*chemistry Volatile Organic Compounds/*chemistry Wine/*analysis Cabernet Sauvignon red wine aroma compounds chemical composition nanofiltration retention rev; |
| Notes: | "MedlineIvic, Ivana Kopjar, Mirela Jukic, Vladimir Bosnjak, Martina Maglica, Matea Mesic, Josip Pichler, Anita eng ZUP2018-08/Josip Juraj Strossmayer University in Osijek/ Switzerland 2021/02/11 Molecules. 2021 Feb 7; 26(4):874. doi: 10.3390/molecules26040874" |
