Aroma Profile and Chemical Composition of Reverse Osmosis and Nanofiltration Concentrates of Red Wine Cabernet Sauvignon

Ivana Ivić,Josip Mesić,Mirela Kopjar,Vladimir Jukić,Martina Bošnjak,Matea Maglica,Anita Pichler

doi:10.3390/molecules26040874

Ivana Ivić, Josip Mesić + Show 5 more

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https://doi.org/10.3390/molecules26040874

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Abstract

Wine aroma represents one of the main properties that determines the consumer acceptance of the wine. It is different for each wine variety and depends on a large number of various chemical compounds. The aim of this study was to prepare red wine concentrates with enriched aroma compounds and chemical composition. For that purpose, Cabernet Sauvignon red wine variety was concentrated by reverse osmosis (RO) and nanofiltration (NF) processes under different operating conditions. Different pressures (2.5, 3.5, 4.5 and 5.5 MPa) and temperature regimes (with and without cooling) were applied on Alfa Laval LabUnit M20 equipped with six composite polyamide RO98pHt M20 or NF M20 membranes. Higher pressure increased the retention of sugars, SO2, total and volatile acids and ethanol, but the temperature increment had opposite effect. Both membranes were permeable for water, ethanol, acetic acid, 4-ethylphenol and 4-ethylguaiacol and their concentration decreased after wine filtration. RO98pHt membranes retained higher concentrations of total aroma compounds than NF membranes, but both processes, reverse osmosis and nanofiltration, resulted in retentates with different aroma profiles comparing to the initial wine. The retention of individual compounds depended on several factors (chemical structure, stability, polarity, applied processing parameters, etc.).

Highlights

IntroductionWine is a complex alcoholic drink, where the main components are water and ethanol, followed by sugars, acids, higher alcohols, aroma and phenolic compounds, etc
The results showed that reverse osmosis and nanofiltration processes resulted in higher reducing sugars content in retentates than in initial wine
Reverse osmosis and nanofiltration processes proved to be suitable for wine chemical composition and aroma enhancement or correction

Summary

Introduction

Wine is a complex alcoholic drink, where the main components are water and ethanol, followed by sugars, acids, higher alcohols, aroma and phenolic compounds, etc. The quality of wine will depend on all mentioned parameters. Ethanol is produced during alcoholic fermentation and its content is usually up to 15 vol.%, depending on grape variety and vinification techniques. Higher concentrations of ethanol contribute to sweet taste and burning sensation [1]. Level of reducing sugar mostly depends on fermentation conditions and grape juice chemical properties, and it greatly affects wine taste. Wines are classified from dry to sweet according to the reducing sugar content [2]. Most common organic acids found in wine are tartaric, malic, lactic, citric, succinic and other [3]

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