Concentration with Nanofiltration of Red Wine Cabernet Sauvignon Produced from Conventionally and Ecologically Grown Grapes: Effect on Phenolic Compounds and Antioxidant Activity.

Ivana Ivić,Anita Pichler,Dubravko Pichler,Mirela Kopjar,Ivana Buljeta

doi:10.3390/membranes11050322

Ivana Ivić, Anita Pichler + Show 3 more

Open Access

https://doi.org/10.3390/membranes11050322

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Journal: Membranes	Publication Date: Apr 28, 2021
Citations: 3	License type: CC BY 4.0

Affiliation: University of Osijek, Agricultural Institute Osijek

Abstract

The aim of this study was to investigate the influence of different operating conditions (four pressures: 2.5, 3.5, 4.5 and 5.5 MPa; two temperature regimes: with and without cooling) and wine type on phenolic compounds retention during the nanofiltration process of two Cabernet Sauvignon red wines (conventionally and ecologically produced). The nanofiltration process was conducted on Alfa Laval LabUnit M20 with plate module and six NF M20 membranes. In initial wines and obtained retentates, total polyphenol and flavonoid contents, monomeric anthocyanins content, antioxidant activity, individual phenolic compounds and CIELab colour parameters were determined. A loss of total phenolic compounds and decrease in antioxidant activity was observed in all retentates comparing to initial wine. However, retentate cooling and higher pressure increased their retention. Besides processing parameters, individual phenolic compound retention depended on several factors, such as the wine type, chemical properties of compounds and membrane type, and their combinations. Different chemical composition of initial conventional and ecological wine influenced the retention of individual compounds.

Highlights

Recent viticulture methods show a growing trend towards the production of wine with minimum or no chemical residues
At 5.5 MPa without cooling, the high pressure and high permeate flux resulted in the desired retentate volume and volume reduction factor (VRF) after only 20 min
The results showed that the nanofiltration process of conventional and ecological wine resulted in a loss of individual phenolic compounds and anthocyanins

Summary

Introduction

Recent viticulture methods show a growing trend towards the production of wine with minimum or no chemical residues. The conversion of conventional to ecological viticulture requires special soil pre-treatment through six to eight years, such as natural composting, clean water, rotations, etc., before it becomes suitable for ecological viticulture [4]. This is followed by the accreditation procedure and the vineyard acquires a certificate with precise localisation and starting date [3,5]

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