Grape must concentration by using reverse osmosis. Comparison with chaptalization
| Autor: | V. Milisic, P. Noilet, Martine Mietton-Peuchot |
|---|---|
| Rok vydání: | 2002 |
| Předmět: |
Chromatography
Fouling Precipitation (chemistry) Mechanical Engineering General Chemical Engineering General Chemistry Pulp and paper industry Vacuum evaporation chemistry.chemical_compound Membrane Chaptalization chemistry Tartaric acid General Materials Science Sugar Reverse osmosis Water Science and Technology |
| Zdroj: | Desalination. 148:125-129 |
| ISSN: | 0011-9164 |
| Popis: | The reverse osmosis (RO), as alternative to the chaptalization or vacuum evaporation, enables the must concentration if sugar concentration needs to be increased. The presented study shows the incidence of operating parameters of a RO industrial system to the quality of extracted water and to the enological impact of the concentration. The low temperature, about 10°C and high applied pressure, about 75.105 Pa, are conditions that prevent the must components to cross the membrane. Meanwhile, a high pressure may provoke the tartaric acid precipitation at the membrane surface. That precipitation depends also on the Volume Reduction Factor (VRF). The fouling is essentially function of must preparation, spacer geometry and applied pressure. The musts obtained by RO are of good quality, but this technique should not be used in palliation of lack of fruit maturity. |
| Databáze: | OpenAIRE |
| Externí odkaz: |
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