Clarification of Fruit Juices and Wine Using Membrane Processing Techniques

Abstract

Membrane processing has gained much interest for clarification because of its many advantages. Ultrafiltration and microfiltration are the membrane processes that can be used for clarification. These processes provide high clarity in fruit juices and wines with minor effects on the quality of the juice. However, concentration polarization and membrane fouling during membrane clarification must be overcome to become widespread in industry. Therefore, the effect of membrane clarification on permeate flux and quality on the fruit juices and wines, effect of pretreatments with enzymes or fining agents on membrane clarification process, and novel approaches in membrane clarification were reviewed in this chapter.