Application of pervaporation and nanofiltration membrane processes for the elaboration of full flavored low alcohol white wines

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• 作者：Camila M. Salgado^a ; Encarnació ; n Fern&aacute ; ndez-Fern&aacute ; ndez^b ; Laura Palacio^a ; Francisco J. Carmona^c ; Antonio Hern&aacute ; ndez^a ; Pedro Pr&aacute ; danos^a ; ^{pradanos@termo.uva.es}
• 关键词：Pervaporation ; Nanofiltration ; Full flavored low alcohol content wine ; Aromatic profile ; Sensorial analysis ; Sugar content reduction
• 刊名：Food and Bioproducts Processing
• 出版年：2017
• 出版时间：January 2017
• 年：2017
• 卷：101
• 期：Complete
• 页码：11-21
• 全文大小：2186 K
• 卷排序：101

文摘

A two-stage nanofiltration process has been used for sugar control in grape must. Pervaporation has allowed the recovery of aroma precursors from grape must. Sugar reduction by nanofiltration leads to wines with less alcohol. Pervaporation produces wines with similar aromatic profile than control ones.