Combined membrane process for dealcoholization of wines: Osmotic distillation and reverse osmosis

Luciano Cinquanta, Onofrio Corona, Onofrio Corona, Paola Russo, Luciano Cinquanta

Risultato della ricerca: Conference contribution

1 Citazione (Scopus)

Abstract

The demand of beverages with low or zero alcohol content is fast growing over the last years for health benefits of drinkers and more restrictive policies in alcohol consumption. Membrane processes are nowadays the most commonly used. They have undoubtedly led to improvements in quality, particularly for the low processing temperatures, but determined volatile compounds loss which in many instances resulted in unsatisfactory sensory quality. This study evaluates the combination of two membrane processes for the production of lower alcohol wines: osmotic distillation (OD) and reverse osmosis (RO). It aims for retain the flavour, preserve the good taste of wine with low alcohol content. A red wine (13.2 %v/v) was reduced in alcohol strength of about -5, -6, -8 %v/v through a RO and OD combined process: the initial wine was firstly treated through RO and was subsequently processed through OD to obtain partial dealcoholized wines. Such wines were then compared with those obtained through OD technique. Low alcohol wines were analysed for chemico-physical parameters and volatile composition. The results showed a better retention of the main chemical properties and volatile compounds in wines with low alcohol content obtained through the combined OD and RO process than those through single OD.
Lingua originaleEnglish
Titolo della pubblicazione ospiteChemical Engineering Transactions
Pagine7-12
Numero di pagine6
Stato di pubblicazionePublished - 2019

Fingerprint

Wine
Reverse osmosis
Distillation
Alcohols
Membranes
Beverages
Flavors
Chemical properties
Health
Processing
Chemical analysis

All Science Journal Classification (ASJC) codes

  • Chemical Engineering(all)

Cita questo

Cinquanta, L., Corona, O., Corona, O., Russo, P., & Cinquanta, L. (2019). Combined membrane process for dealcoholization of wines: Osmotic distillation and reverse osmosis. In Chemical Engineering Transactions (pagg. 7-12)

Combined membrane process for dealcoholization of wines: Osmotic distillation and reverse osmosis. / Cinquanta, Luciano; Corona, Onofrio; Corona, Onofrio; Russo, Paola; Cinquanta, Luciano.

Chemical Engineering Transactions. 2019. pag. 7-12.

Risultato della ricerca: Conference contribution

Cinquanta, L, Corona, O, Corona, O, Russo, P & Cinquanta, L 2019, Combined membrane process for dealcoholization of wines: Osmotic distillation and reverse osmosis. in Chemical Engineering Transactions. pagg. 7-12.
Cinquanta L, Corona O, Corona O, Russo P, Cinquanta L. Combined membrane process for dealcoholization of wines: Osmotic distillation and reverse osmosis. In Chemical Engineering Transactions. 2019. pag. 7-12
Cinquanta, Luciano ; Corona, Onofrio ; Corona, Onofrio ; Russo, Paola ; Cinquanta, Luciano. / Combined membrane process for dealcoholization of wines: Osmotic distillation and reverse osmosis. Chemical Engineering Transactions. 2019. pagg. 7-12
@inproceedings{3f5bc59ad1ef417b8dfc6fcd91dfdb02,
title = "Combined membrane process for dealcoholization of wines: Osmotic distillation and reverse osmosis",
abstract = "The demand of beverages with low or zero alcohol content is fast growing over the last years for health benefits of drinkers and more restrictive policies in alcohol consumption. Membrane processes are nowadays the most commonly used. They have undoubtedly led to improvements in quality, particularly for the low processing temperatures, but determined volatile compounds loss which in many instances resulted in unsatisfactory sensory quality. This study evaluates the combination of two membrane processes for the production of lower alcohol wines: osmotic distillation (OD) and reverse osmosis (RO). It aims for retain the flavour, preserve the good taste of wine with low alcohol content. A red wine (13.2 {\%}v/v) was reduced in alcohol strength of about -5, -6, -8 {\%}v/v through a RO and OD combined process: the initial wine was firstly treated through RO and was subsequently processed through OD to obtain partial dealcoholized wines. Such wines were then compared with those obtained through OD technique. Low alcohol wines were analysed for chemico-physical parameters and volatile composition. The results showed a better retention of the main chemical properties and volatile compounds in wines with low alcohol content obtained through the combined OD and RO process than those through single OD.",
author = "Luciano Cinquanta and Onofrio Corona and Onofrio Corona and Paola Russo and Luciano Cinquanta",
year = "2019",
language = "English",
pages = "7--12",
booktitle = "Chemical Engineering Transactions",

}

TY - GEN

T1 - Combined membrane process for dealcoholization of wines: Osmotic distillation and reverse osmosis

AU - Cinquanta, Luciano

AU - Corona, Onofrio

AU - Corona, Onofrio

AU - Russo, Paola

AU - Cinquanta, Luciano

PY - 2019

Y1 - 2019

N2 - The demand of beverages with low or zero alcohol content is fast growing over the last years for health benefits of drinkers and more restrictive policies in alcohol consumption. Membrane processes are nowadays the most commonly used. They have undoubtedly led to improvements in quality, particularly for the low processing temperatures, but determined volatile compounds loss which in many instances resulted in unsatisfactory sensory quality. This study evaluates the combination of two membrane processes for the production of lower alcohol wines: osmotic distillation (OD) and reverse osmosis (RO). It aims for retain the flavour, preserve the good taste of wine with low alcohol content. A red wine (13.2 %v/v) was reduced in alcohol strength of about -5, -6, -8 %v/v through a RO and OD combined process: the initial wine was firstly treated through RO and was subsequently processed through OD to obtain partial dealcoholized wines. Such wines were then compared with those obtained through OD technique. Low alcohol wines were analysed for chemico-physical parameters and volatile composition. The results showed a better retention of the main chemical properties and volatile compounds in wines with low alcohol content obtained through the combined OD and RO process than those through single OD.

AB - The demand of beverages with low or zero alcohol content is fast growing over the last years for health benefits of drinkers and more restrictive policies in alcohol consumption. Membrane processes are nowadays the most commonly used. They have undoubtedly led to improvements in quality, particularly for the low processing temperatures, but determined volatile compounds loss which in many instances resulted in unsatisfactory sensory quality. This study evaluates the combination of two membrane processes for the production of lower alcohol wines: osmotic distillation (OD) and reverse osmosis (RO). It aims for retain the flavour, preserve the good taste of wine with low alcohol content. A red wine (13.2 %v/v) was reduced in alcohol strength of about -5, -6, -8 %v/v through a RO and OD combined process: the initial wine was firstly treated through RO and was subsequently processed through OD to obtain partial dealcoholized wines. Such wines were then compared with those obtained through OD technique. Low alcohol wines were analysed for chemico-physical parameters and volatile composition. The results showed a better retention of the main chemical properties and volatile compounds in wines with low alcohol content obtained through the combined OD and RO process than those through single OD.

UR - http://hdl.handle.net/10447/363766

UR - https://www.aidic.it/cet/19/75/002.pdf

M3 - Conference contribution

SP - 7

EP - 12

BT - Chemical Engineering Transactions

ER -