Influence of Processing Parameters on Phenolic Compounds and Color of Cabernet Sauvignon Red Wine Concentrates Obtained by Reverse Osmosis and Nanofiltration
Open Access
- 3 January 2021
- Vol. 9 (1), 89
- https://doi.org/10.3390/pr9010089
Abstract
In this study, Cabernet Sauvignon red wine was subjected to reverse osmosis and nanofiltration processes at four different pressures (25, 35, 45, and 55 bar) and two temperature regimes (with and without cooling). The aim was to obtain concentrates with a higher content of phenolic compounds and antioxidant activity and to determine the influence of two membrane types (Alfa Laval RO98pHt M20 for reverse osmosis and NF M20 for nanofiltration) and different operating conditions on phenolics retention. Total polyphenol, flavonoid, monomeric anthocyanin contents, and antioxidant activity were determined spectrophotometrically. Flavan-3-ols and phenolic acids were analyzed on a high-performance liquid chromatography system and sample colour was measured by chromometer. The results showed that the increase in applied pressure and decrease in retentate temperature were favorable for higher phenolics retention. Retention of individual compounds depended on their chemical structure, membrane properties, membrane fouling, and operating conditions. Both types of membranes proved to be suitable for Cabernet Sauvignon red wine concentration. In all retentates, phenolic compounds content was higher than in the initial wine, but no visible color change (ΔE* < 1) was observed. The highest concentrations of phenolic compounds were detected in retentates obtained at 45 and 55 bar, especially with cooling.Keywords
This publication has 44 references indexed in Scilit:
- Influence of partial dealcoholization by reverse osmosis on red wine composition and sensory characteristicsZeitschrift für Lebensmittel-Untersuchung und Forschung, 2013
- Comparison on Phenolic Compounds and Antioxidant Properties of Cabernet Sauvignon and Merlot Wines from Four Wine Grape-Growing Regions in ChinaMolecules, 2012
- Production of Red Wine Polyphenols as Ingredient for the Food and Pharmaceutical IndustryInternational Journal of Food Science and Nutrition Engineering, 2012
- Determination of polyphenols content and antioxidant activity of some red wines by differential pulse voltammetry, HPLC and spectrophotometric methodsFood Chemistry, 2011
- Influence of membrane, solute and solution properties on the retention of phenolic compounds in aqueous solution by nanofiltration membranesSeparation and Purification Technology, 2009
- Effects of grape variety, harvest date, fermentation vessel and wine ageing on flavonoid concentration in red winesFood Research International, 2008
- Comparative Evaluation of Various Total Antioxidant Capacity Assays Applied to Phenolic Compounds with the CUPRAC AssayMolecules, 2007
- Antioxidant capacity of phenolic phytochemicals from various cultivars of plumsFood Chemistry, 2003
- Application of absorbance values used in wineries for estimating CIELAB parameters in red winesFood Chemistry, 2003
- Partial Concentration of Red Wine by Reverse OsmosisJournal of Food Science, 1988