prikaz prve stranice dokumenta Influence of Processing Parameters on Phenolic Compounds and Color of Cabernet Sauvignon Red Wine Concentrates Obtained by Reverse Osmosis and Nanofiltration
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Scientific paper - Original scientific paper
Influence of Processing Parameters on Phenolic Compounds and Color of Cabernet Sauvignon Red Wine Concentrates Obtained by Reverse Osmosis and Nanofiltration
Processes, 9 (2021), 1; 89. https://doi.org/10.3390/pr9010089
Ivić, Ivana; Kopjar, Mirela; Jakobek, Lidija; Jukić, Vladimir; Korbar, Suzana; Marić, Barbara; Mesić, Josip; Pichler, Anita

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Ivić, I., Kopjar, M., Jakobek, L., Jukić, V., Korbar, S., Marić, B. ... Pichler, A. (2021). Influence of Processing Parameters on Phenolic Compounds and Color of Cabernet Sauvignon Red Wine Concentrates Obtained by Reverse Osmosis and Nanofiltration. Processes, 9. (1). doi: 10.3390/pr9010089

Ivić, Ivana, et al. "Influence of Processing Parameters on Phenolic Compounds and Color of Cabernet Sauvignon Red Wine Concentrates Obtained by Reverse Osmosis and Nanofiltration." Processes, vol. 9, no. 1, 2021. https://doi.org/10.3390/pr9010089

Ivić, Ivana, Mirela Kopjar, Lidija Jakobek, Vladimir Jukić, Suzana Korbar, Barbara Marić, Josip Mesić and Anita Pichler. "Influence of Processing Parameters on Phenolic Compounds and Color of Cabernet Sauvignon Red Wine Concentrates Obtained by Reverse Osmosis and Nanofiltration." Processes 9, no. 1 (2021). https://doi.org/10.3390/pr9010089

Ivić, I., et al. (2021) 'Influence of Processing Parameters on Phenolic Compounds and Color of Cabernet Sauvignon Red Wine Concentrates Obtained by Reverse Osmosis and Nanofiltration', Processes, 9(1). doi: 10.3390/pr9010089

Ivić I, Kopjar M, Jakobek L, Jukić V, Korbar S, Marić B, and sur.. Influence of Processing Parameters on Phenolic Compounds and Color of Cabernet Sauvignon Red Wine Concentrates Obtained by Reverse Osmosis and Nanofiltration. Processes [Internet]. 2021 January 03 [cited 2025 January 01];9(1). doi: 10.3390/pr9010089

I. Ivić, et al., "Influence of Processing Parameters on Phenolic Compounds and Color of Cabernet Sauvignon Red Wine Concentrates Obtained by Reverse Osmosis and Nanofiltration", Processes, vol. 9, no. 1, January 2021. [Online]. Available at: https://urn.nsk.hr/urn:nbn:hr:112:090983. [Accessed: 01 January 2025]

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Metadata
Title (english)Influence of Processing Parameters on Phenolic Compounds and Color of Cabernet Sauvignon Red Wine Concentrates Obtained by Reverse Osmosis and Nanofiltration
AuthorIvana Ivić
AuthorMirela Kopjar
AuthorLidija Jakobek
AuthorVladimir Jukić
AuthorSuzana Korbar
AuthorBarbara Marić
AuthorJosip Mesić
AuthorAnita Pichler
Author's institutionPolytehnic in Pozega
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract (english)
In this study, Cabernet Sauvignon red wine was subjected to reverse osmosis and nanofiltration processes at four different pressures (25, 35, 45, and 55 bar) and two temperature regimes (with and without cooling). The aim was to obtain concentrates with a higher content of phenolic compounds and antioxidant activity and to determine the influence of two membrane types (Alfa Laval RO98pHt M20 for reverse osmosis and NF M20 for nanofiltration) and different operating conditions on phenolics retention. Total polyphenol, flavonoid, monomeric anthocyanin contents, and antioxidant activity were determined spectrophotometrically. Flavan-3-ols and phenolic acids were analyzed on a high-performance liquid chromatography system and sample colour was measured by chromometer. The results showed that the increase in applied pressure and decrease in retentate temperature were favorable for higher phenolics retention. Retention of individual compounds depended on their chemical structure, membrane properties, membrane fouling, and operating conditions. Both types of membranes proved to be suitable for Cabernet Sauvignon red wine concentration. In all retentates, phenolic compounds content was higher than in the initial wine, but no visible color change (ΔE* < 1) was observed. The highest concentrations of phenolic compounds were detected in retentates obtained at 45 and 55 bar, especially with cooling.
Keywords (english)
Languageenglish
Publication typeScientific paper - Original scientific paper
Publication statusPublished
Peer reviewPeer review - international
Publication versionPublished version
Journal titleProcesses
Numberingvol. 9, no. 1, 89
e-ISSN2227-9717
DOIhttps://doi.org/10.3390/pr9010089
URN:NBNurn:nbn:hr:112:090983
Publication2021-01-03
Document URLhttps://www.mdpi.com/2227-9717/9/1/89
Type of resourceText
Access conditionsOpen access
Terms of useLicence Attribution 4.0 International (CC BY 4.0) icon
Created on2024-04-15 12:28:37