prikaz prve stranice dokumenta Concentration with Nanofiltration of Red Wine Cabernet Sauvignon Produced from Conventionally and Ecologically Grown Grapes: Effect on Volatile Compounds and Chemical Composition
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Scientific paper - Original scientific paper
Concentration with Nanofiltration of Red Wine Cabernet Sauvignon Produced from Conventionally and Ecologically Grown Grapes: Effect on Volatile Compounds and Chemical Composition
Membranes, 11 (2021), 5; 320. https://doi.org/10.3390/membranes11050320
Ivić, Ivana; Kopjar, Mirela; Obhođaš, Jasmina; Vinković, Andrija; Pichler, Dubravko; Mesić, Josip; Pichler, Anita

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Ivić, I., Kopjar, M., Obhođaš, J., Vinković, A., Pichler, D., Mesić, J. & Pichler, A. (2021). Concentration with Nanofiltration of Red Wine Cabernet Sauvignon Produced from Conventionally and Ecologically Grown Grapes: Effect on Volatile Compounds and Chemical Composition. Membranes, 11. (5). doi: 10.3390/membranes11050320

Ivić, Ivana, et al. "Concentration with Nanofiltration of Red Wine Cabernet Sauvignon Produced from Conventionally and Ecologically Grown Grapes: Effect on Volatile Compounds and Chemical Composition." Membranes, vol. 11, no. 5, 2021. https://doi.org/10.3390/membranes11050320

Ivić, Ivana, Mirela Kopjar, Jasmina Obhođaš, Andrija Vinković, Dubravko Pichler, Josip Mesić and Anita Pichler. "Concentration with Nanofiltration of Red Wine Cabernet Sauvignon Produced from Conventionally and Ecologically Grown Grapes: Effect on Volatile Compounds and Chemical Composition." Membranes 11, no. 5 (2021). https://doi.org/10.3390/membranes11050320

Ivić, I., et al. (2021) 'Concentration with Nanofiltration of Red Wine Cabernet Sauvignon Produced from Conventionally and Ecologically Grown Grapes: Effect on Volatile Compounds and Chemical Composition', Membranes, 11(5). doi: 10.3390/membranes11050320

Ivić I, Kopjar M, Obhođaš J, Vinković A, Pichler D, Mesić J, and sur.. Concentration with Nanofiltration of Red Wine Cabernet Sauvignon Produced from Conventionally and Ecologically Grown Grapes: Effect on Volatile Compounds and Chemical Composition. Membranes [Internet]. 2021 April 27 [cited 2025 January 01];11(5). doi: 10.3390/membranes11050320

I. Ivić, et al., "Concentration with Nanofiltration of Red Wine Cabernet Sauvignon Produced from Conventionally and Ecologically Grown Grapes: Effect on Volatile Compounds and Chemical Composition", Membranes, vol. 11, no. 5, April 2021. [Online]. Available at: https://urn.nsk.hr/urn:nbn:hr:112:792351. [Accessed: 01 January 2025]

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Title (english)Concentration with Nanofiltration of Red Wine Cabernet Sauvignon Produced from Conventionally and Ecologically Grown Grapes: Effect on Volatile Compounds and Chemical Composition
AuthorIvana Ivić
AuthorMirela Kopjar
AuthorJasmina Obhođaš
AuthorAndrija Vinković
AuthorDubravko Pichler
AuthorJosip Mesić
AuthorAnita Pichler
Author's institutionPolytehnic in Pozega
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract (english)
Ecological viticulture represent an upward trend in many countries. Unlike conventional viticulture, it avoids the use of chemical fertilizers and other additives, minimizing the impact of chemicals on the environment and human health. The aim of this study was to investigate the influence of nanofiltration (NF) process on volatiles and chemical composition of conventional and ecological Cabernet Sauvignon red wine. The NF process was conducted on laboratory Alfa Laval LabUnit M20 (De Danske Sukkerfabrikker, Nakskov, Denmark) equipped with six NF M20 membranes in a plate module, at two temperature regimes, with and without cooling and four pressures (2.5, 3.5, 4.5 and 5.5 MPa). Different processing parameters significantly influenced the permeate flux which increased when higher pressure was applied. In initial wines and obtained retentates, volatile compounds, chemical composition and elements concentration were determined. The results showed that the higher pressure and retentate cooling was more favourable for total volatiles retention than lower pressure and higher temperature. Individual compound retention depended on its chemical properties, applied processing parameters and wine composition. Nanofiltration process resulted in lower concentrations of ethanol, acetic acid (>50%), 4-ethylphenol and 4-ethylguaiacol (>90%). Different composition of initial feed (conventional and ecological wine) had an important impact on retention of elements.
Keywords (english)
Languageenglish
Publication typeScientific paper - Original scientific paper
Publication statusPublished
Peer reviewPeer review - international
Publication versionPublished version
Journal titleMembranes
Numberingvol. 11, no. 5, 320
e-ISSN2077-0375
DOIhttps://doi.org/10.3390/membranes11050320
URN:NBNurn:nbn:hr:112:792351
Publication2021-04-27
Document URLhttps://www.mdpi.com/2077-0375/11/5/320
Type of resourceText
Access conditionsOpen access
Terms of useLicence Attribution 4.0 International (CC BY 4.0) icon
Created on2024-04-18 06:44:32