Abstract
Cross-flow microfiltration and membrane plate filtration are the main filtration processes used in wineries. However, the inherent compositional variability of red wines could affect the impact of these two filtration techniques on the final wine quality. Thus, this work aims to study, under winery-scale conditions, the impact of these two filtration processes on the turbidity level, phenolic composition, chromatic characteristics and sensory profile of red wine. For this purpose, three different Portuguese red wines with different initial phenolic contents were used. In this context, several methodologies were used to quantify the total phenolic composition, chromatic characteristics, individual anthocyanins and proanthocyanidins before and after filtration. The sensory profiles of the different red wines were also considered. The results indicated that each filtration process produced a substantial reduction in turbidity values and, consequently, an increase in wine clarification. In addition, the data obtained also indicated that both filtration techniques reduced the phenolic content of the different red wines that were studied. However, the impact of these two filtration options on wine characteristics (phenolic composition and sensory profile) was heterogenous, without a clear trend of differentiation between the wines depending on the type of filtration. Thus, this research points out evidence that the impact of the two filtration techniques that were studied is very dependent on the initial wine composition.
Highlights
IntroductionThe use of filtration as a means of wine clarification dates back to ancient times
Publisher’s Note: MDPI stays neutralThe use of filtration as a means of wine clarification dates back to ancient times
It is evident that the red wines used in this study showed acceptable physicochemical standards, showing a low volatile acidity
Summary
The use of filtration as a means of wine clarification dates back to ancient times. Heat and cold stabilization are often used to speed up clarification. In the first filtration technique, wine particles are entrapped within the porous medium and the wine to be filtered circulates perpendicularly to the filtration medium, while in cross-flow microfiltration, the wine circulates tangentially to the filtering medium [2]. In recent years, this second filtration technique has become an with regard to jurisdictional claims in published maps and institutional affiliations
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