Analyses of hydrodynamic resistances and operating parameters in the ultrafiltration of grape must

Compositional Consequences of Ultrafiltration Treatment of White and Red Wines

Clarification and stabilisation processes are routinely performed post-fermentation to 'finish' wines, but traditional methods are slow and energy intensive, create waste, and can affect wine volume and quality. New methods that 'finish' wine rapidly, with higher recovery rates, and reduced waste and input costs, are therefore needed. Ultrafiltration is a separation process that fractionates liquids, nominally, according to molecular weight. By comparing the composition of permeate and retentate derived from pilot-scale fractionation of white and red wine using 75, 20, or 10 kDa membranes and different degrees of permeation (50, 80, 90, or 95%), this study sought to evaluate ultrafiltration as an innovative approach to the clarification and stabilisation of wine. Mass balance analysis confirmed that titratable acidity and alcohol were fractionated according to the degree of permeation; however, proteins, polysaccharides, and phenolic compounds (including anthocyanins for red wine) were concentrated in retentate due both to the membrane molecular weight cut-off (MWCO) specifications and degree of permeation. The retention of wine constituents smaller than the nominal MWCO suggests that interaction with other macromolecules or the membrane surface occurred. Red wine permeates were stripped of much of their essential character and were no longer considered commercially acceptable. In contrast, the removal of protein and phenolic compounds from white wine demonstrated the potential for ultrafiltration to remediate heat unstable or excessively phenolic wines. Findings enabled the identification of other winemaking applications of ultrafiltration technology that could enhance wine quality, process efficiency, and profitability.

Techniques for Dealcoholization of Wines: Their Impact on Wine Phenolic Composition, Volatile Composition, and Sensory Characteristics

The attention of some winemakers and researchers over the past years has been drawn towards the partial or total dealcoholization of wines and alcoholic beverages due to trends in wine styles, and the effect of climate change on wine alcohol content. To achieve this, different techniques have been used at the various stages of winemaking, among which the physical dealcoholization techniques, particularly membrane separation (nanofiltration, reverse osmosis, evaporative perstraction, and pervaporation) and thermal distillation (vacuum distillation and spinning cone column), have shown promising results and hence are being used for commercial production. However, the removal of alcohol by these techniques can cause changes in color and losses of desirable volatile aroma compounds, which can subsequently affect the sensory quality and acceptability of the wine by consumers. Aside from the removal of ethanol, other factors such as the ethanol concentration, the kind of alcohol removal technique, the retention properties of the wine non-volatile matrix, and the chemical-physical properties of the aroma compounds can influence changes in the wine sensory quality during dealcoholization. This review highlights and summarizes some of the techniques for wine dealcoholization and their impact on wine quality to help winemakers in choosing the best technique to limit adverse effects in dealcoholized wines and to help meet the needs and acceptance among different targeted consumers such as younger people, pregnant women, drivers, and teetotalers.

Watermelon juice concentration using ultrafiltration: Analysis of sugar and ascorbic acid

Raw watermelon juice was concentrated in a laboratory-scale flat-plate ultrafiltration system incorporating polyethersulfone membranes with a molecular weight cutoff of 5 kDa. The experiments have been carried out over a wide range of transmembrane pressures (100–300 kPa). The effect of ultrafiltration with molecular weight cutoff of 5 kDa polyethersulfone membrane on concentrate properties is reported. The total soluble solid content of the permeate was found to be very good, while the ascorbic acid content was on the lower side as compared to feed. The analyses of flux decay according to fouling models reported in the literature revealed that the formation of a cake layer covering the entire surface of the membrane is the main cause of the membrane fouling.

Changes in volatile composition and sensory attributes of wines during alcohol content reduction

A desirable sensory profile is a major consumer driver for wine acceptability and should be considered during the production of reduced-alcohol wines. Although various viticultural practices and microbiological approaches show promising results, separation technologies such as membrane filtration, in particular reverse osmosis and evaporative perstraction, in addition to vacuum distillation, represent the most common commercial methods used to produce reduced-alcohol wine. However, ethanol removal from wine can result in a significant loss of volatile compounds such as esters (ethyl octanoate, ethyl acetate, isoamyl acetate) that contribute positively to the overall perceived aroma. These losses can potentially reduce the acceptability of the wine to consumers and decrease their willingness to purchase wines that have had their alcohol level reduced. The change in aroma as a result of the ethanol removal processes is influenced by a number of factors: the type of alcohol reduction process; the chemical-physical properties (volatility, hydrophobicity, steric hindrance) of the aroma compounds; the retention properties of the wine non-volatile matrix; and the ethanol level. This review identifies and summarises possible deleterious influences of the dealcoholisation process and describes best practice strategies to maintain the original wine composition. © 2016 Society of Chemical Industry.

Fabrication of zirconia composite membrane by in-situ hydrothermal technique and its application in separation of methyl orange

The main objective of the work was preparation of zirconia membrane on a low cost ceramic support through an in-situ hydrothermal crystallization technique for the separation of methyl orange dye. To formulate the zirconia film on the ceramic support, hydrothermal reaction mixture was prepared using zirconium oxychloride as a zirconia source and ammonia as a precursor. The synthesized zirconia powder was characterized by X-ray diffractometer (XRD), N2 adsorption/desorption isotherms, Thermogravimetric analysis (TGA), Fourier transform infrared analysis (FTIR), Energy-dispersive X-ray (EDX) analysis and particle size distribution (PSD) to identify the phases and crystallinity, specific surface area, pore volume and pore size distribution, thermal behavior, chemical composition and size of the particles. The porosity, morphological structure and pure water permeability of the prepared zirconia membrane, as well as ceramic support were investigated using the Archimedes' method, Field emission scanning electron microscopy (FESEM) and permeability. The specific surface area, pore volume, pore size distribution of the zirconia powder was found to be 126.58m(2)/g, 3.54nm and 0.3-10µm, respectively. The porosity, average pore size and pure water permeability of the zirconia membrane was estimated to be 42%, 0.66µm and 1.44×10(-6)m(3)/m(2)skPa, respectively. Lastly, the potential of the membrane was investigated with separation of methyl orange by means of flux and rejection as a function of operating pressure and feed concentration. The rejection was found to decrease with increasing the operating pressure and increases with increasing feed concentrations. Moreover, it showed a high ability to reject methyl orange from aqueous solution with a rejection of 61% and a high permeation flux of 2.28×10(-5)m(3)/m(2)s at operating pressure of 68kPa.

Ultrafiltration technology with a ceramic membrane for reactive dye removal: optimization of membrane performance

An ultrafiltration (UF) ceramic membrane was used to decolorize Reactive Black 5 (RB5) solutions at different dye concentrations (50 and 500 mg/L). Transmembrane pressure (TMP) and cross-flow velocity (CFV) were modified to study their influence on initial and steady-state permeate flux (J(p)) and dye rejection (R). Generally, J(p) increased with higher TMP and CFV and lower feed concentration, up to a maximum steady-state J(p) of 266.81 L/(m(2)h), obtained at 3 bar, 3m/s and 50mg/L. However, there was a TMP value (which changed depending on operating CFV and concentration) beyond which slight or no further increase in steady-state J(p) was observed. Similarly, the higher the CFV was, the more slightly the steady-state J(p) increased. Furthermore, the effectiveness of ultrafiltration treatment was evaluated through dye rejection coefficient. The results showed significant dye removals, regardless of the tested conditions, with steady-state R higher than 79.8% for the 50mg/L runs and around 73.2% for the 500 mg/L runs. Finally response surface methodology (RSM) was used to optimize membrane performance. At 50mg/L, a TMP of 4 bar and a CFV of 2.53 m/s were found to be the conditions giving the highest steady-state J(p), 255.86 L/(m(2)h), and the highest R, 95.2% simultaneously.

Micellar enhanced ultrafiltration process for the treatment of olive mill wastewater

Olive mill wastewater (OMW) is an important environmental pollution problem, especially in the Mediterranean, which is the main olive oil production region worldwide. Environmental impact of OMW is related to its high organic load and particularly to the phytotoxic and antibacterial action of its phenolic content. In fact, polyphenols are known as powerful antioxidants with interesting nutritional and pharmaceutical properties. In the present work, the efficiency of OMW Micellar Enhanced Ultrafiltration (MEUF) treatment for removal and concentration of polyphenols was investigated, using an anionic surfactant (Sodium Dodecyl Sulfate salt, SDS) and a hydrophobic poly(vinyldene fluoride) (PVDF) membrane. The effects of the process experimental conditions on the permeate flux were investigated, and the secondary membrane resistance created by SDS molecules was evaluated. The initial fluxes of OMW processing by MEUF using SDS were 25.7 and 44.5 l/m2 h under transmembrane pressures of 3.5 and 4.5 bar, respectively. The rejection rate of polyphenols without using any surfactant ranged from 5 to 28%, whereas, it reached 74% when SDS was used under optimum pH (pH 2). The MEUF provides a slightly colored permeate (about 88% less dark), which requires clearly less chemical oxygen demand (COD) for its oxidation (4.33% of the initial COD). These results showed that MEUF process can efficiently be applied to the treatment of OMW and for the concentration and recovery of polyphenols.