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Aroma Profile and Chemical Composition of Reverse Osmosis and Nanofiltration Concentrates of Red Wine Cabernet Sauvignon
Molecules, 26 (2021), 4; 874. https://doi.org/10.3390/molecules26040874
Ivić, Ivana; Kopjar, Mirela; Jukić, Vladimir; Bošnjak, Martina; Maglica, Matea; Mesić, Josip; Pichler, Anita

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Ivić, I., Kopjar, M., Jukić, V., Bošnjak, M., Maglica, M., Mesić, J. i Pichler, A. (2021). Aroma Profile and Chemical Composition of Reverse Osmosis and Nanofiltration Concentrates of Red Wine Cabernet Sauvignon. Molecules, 26. (4). doi: 10.3390/molecules26040874

Ivić, Ivana, et al. "Aroma Profile and Chemical Composition of Reverse Osmosis and Nanofiltration Concentrates of Red Wine Cabernet Sauvignon." Molecules, vol. 26, br. 4, 2021. https://doi.org/10.3390/molecules26040874

Ivić, Ivana, Mirela Kopjar, Vladimir Jukić, Martina Bošnjak, Matea Maglica, Josip Mesić i Anita Pichler. "Aroma Profile and Chemical Composition of Reverse Osmosis and Nanofiltration Concentrates of Red Wine Cabernet Sauvignon." Molecules 26, br. 4 (2021). https://doi.org/10.3390/molecules26040874

Ivić, I., et al. (2021) 'Aroma Profile and Chemical Composition of Reverse Osmosis and Nanofiltration Concentrates of Red Wine Cabernet Sauvignon', Molecules, 26(4). doi: 10.3390/molecules26040874

Ivić I, Kopjar M, Jukić V, Bošnjak M, Maglica M, Mesić J, i sur.. Aroma Profile and Chemical Composition of Reverse Osmosis and Nanofiltration Concentrates of Red Wine Cabernet Sauvignon. Molecules [Internet]. 2021. [pristupljeno 01.09.2024.];26(4). doi: 10.3390/molecules26040874

I. Ivić, et al., "Aroma Profile and Chemical Composition of Reverse Osmosis and Nanofiltration Concentrates of Red Wine Cabernet Sauvignon", Molecules, vol. 26, br. 4, 2021. [Online]. Dostupno na: https://urn.nsk.hr/urn:nbn:hr:112:120654. [Citirano: 01.09.2024.]

Za citiranje koristite ovu mrežnu adresu: https://urn.nsk.hr/urn:nbn:hr:112:120654
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Podaci o radu
Naslov (engleski)Aroma Profile and Chemical Composition of Reverse Osmosis and Nanofiltration Concentrates of Red Wine Cabernet Sauvignon
AutorIvana Ivić
AutorMirela Kopjar
AutorVladimir Jukić
AutorMartina Bošnjak
AutorMatea Maglica
AutorJosip Mesić
AutorAnita Pichler
Autorova ustanovaVeleučilište u Požegi
Znanstveno / umjetničko
područje, polje i grana		BIOTEHNIČKE ZNANOSTI
Prehrambena tehnologija
Sažetak (engleski)
Wine aroma represents one of the main properties that determines the consumer acceptance of the wine. It is different for each wine variety and depends on a large number of various chemical compounds. The aim of this study was to prepare red wine concentrates with enriched aroma compounds and chemical composition. For that purpose, Cabernet Sauvignon red wine variety was concentrated by reverse osmosis (RO) and nanofiltration (NF) processes under different operating conditions. Different pressures (2.5, 3.5, 4.5 and 5.5 MPa) and temperature regimes (with and without cooling) were applied on Alfa Laval LabUnit M20 equipped with six composite polyamide RO98pHt M20 or NF M20 membranes. Higher pressure increased the retention of sugars, SO2, total and volatile acids and ethanol, but the temperature increment had opposite effect. Both membranes were permeable for water, ethanol, acetic acid, 4-ethylphenol and 4-ethylguaiacol and their concentration decreased after wine filtration. RO98pHt membranes retained higher concentrations of total aroma compounds than NF membranes, but both processes, reverse osmosis and nanofiltration, resulted in retentates with different aroma profiles comparing to the initial wine. The retention of individual compounds depended on several factors (chemical structure, stability, polarity, applied processing parameters, etc.).
Ključne riječi (engleski)
Jezikengleski
Vrsta publikacijeZnanstveni rad - Izvorni znanstveni rad
Status objaveObjavljen
Vrsta recenzijeRecenziran - međunarodna recenzija
Verzija publikacijeObjavljena verzija rada (izdavačev PDF)
Naslov časopisaMolecules
Brojčani podacivol. 26, br. 4, 874
e-ISSN1420-3049
DOIhttps://doi.org/10.3390/molecules26040874
URN:NBNurn:nbn:hr:112:120654
Datum objave publikacije2021
URL dokumentahttps://www.mdpi.com/1420-3049/26/4/874
Vrsta resursaTekst
Prava pristupaOtvoreni pristup
Uvjeti korištenjaIkona licence Imenovanje 4.0 međunarodna (CC BY 4.0)
Datum i vrijeme pohrane2024-04-18 06:05:39