| 1. |
- García-Martín, Noemi, et al.
(författare)
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Sugar reduction in musts with nanofiltration membranes to obtain low alcohol-content wines
- 2010
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Ingår i: Separation and Purification Technology. - : Elsevier. - 1383-5866 .- 1873-3794. ; 76:2, s. 158-170
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Tidskriftsartikel (refereegranskat)abstract
- Our aim here is to study the sugar reduction in musts to obtain wines with a slight alcohol reduction by nanofiltration. Specifically, sugar reduction is achieved by two successive nanofiltration steps. To test the method, we have worked with two types of musts: a white must from Verdejo grapes and a red one from Tinta de Toro grapes. The musts obtained from the nanofiltration treatment have been mixed with untreated must or with the retentate of the first nanofiltration stage in a proportion adequate to reduce the alcohol content of the resulting wines by 2 degrees.To verify the effectiveness of the process, each of these musts has been fermented along with an untreated control sample of the same must. The alcohol reduction in the wines has been satisfactory. However, a slight loss in the color and aroma of some compounds has been detected. (C) 2010 Elsevier B.V. All rights reserved.
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| 2. |
- Garcia-Martin, Noemi, et al.
(författare)
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Sugar reduction in white and red musts with nanofiltration membranes
- 2011
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Ingår i: Desalination and Water Treatment. - : Balaban Publishers. - 1944-3994 .- 1944-3986. ; 27:1-3, s. 167-174
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Tidskriftsartikel (refereegranskat)abstract
- In recent years the alcohol content of wine increases mainly due to climate change. Moreover, at present, consumers are increasingly demanding more aromatic and less alcoholic wines, it is due to the greater social awareness in the alcohol consumption and the regulations of the alcoholic products. The aim of this work is the reduction of sugar in the grape must to obtain wines with a slight reduction of their alcoholic degree. A reduction of sugar has been by performing two successive stages of nanofiltration. To this end, we have worked with two types of musts: one from the Verdejo variety of white grapes and the other from red grapes of the Tinta de Toro variety. Each must has been fermented both after treatment and, to be used as control, without any filtration in order to check the effectiveness of the process. Once fermentation is completed, wide-ranging analysis have been used to study all possible changes in the characteristics of the wine from a chemical point of view. The alcohol reduction reached by the wines obtained after nanofiltration and mixing of both white and red musts has been satisfactory.
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