Di Giacomo Gabriele, Romano Pietro
Department of Industrial and Information Engineering and Economics, University of L'Aquila, Via Giovanni Gronchi, n. 18, 67100 L'Aquila, Italy.
J Food Sci Technol. 2021 Dec;58(12):4685-4692. doi: 10.1007/s13197-020-04957-7. Epub 2021 Jan 18.
Wine fractionation is an old practice widely applied for many reasons, including the production of food-grade alcohol and spirits, alcohol-reduced wines and beverages, functional products, and aromas. The purpose is the need to satisfy different lifestyles and legal constraints. The raw material, usually called industrial wine, includes wine overproduction and wine not used as such: mainly table wine, the fermented juice of unsold table grapes, and quality wine. Three technologies are currently in use: Vacuum distillation, Reverse osmosis in dialyzing mode, and the Spinning cone column. The process developed in this work results from the integration of a multistage reverse osmosis section operating in dialyzing mode, with the Atmospheric distillation of the permeate stream; the two most applied technologies for fractionating liquid mixtures. This process allows the fractionation of the wine into four products (the vegetation water, the azeotropic Ethanol, a concentrated aqueous solution of the solid extract, and a concentrated alcoholic solution of volatile aroma compounds) while preserving sensorial, nutritional and functional properties of the individual compounds. Then, the proper recombination of these products gives rise to a wide variety of wine-based products to meet the specifications of each market segment. The process is environmentally friendly and, in comparison with the competitors, is less energy-intensive, other than resilient and flexible regarding the production potentiality.
葡萄酒分馏是一种由来已久的做法，因其多种用途而被广泛应用，包括生产食品级酒精和烈酒、低酒精度葡萄酒及饮料、功能性产品和香料。其目的是满足不同的生活方式和法律限制的需求。原材料通常称为工业葡萄酒，包括葡萄酒生产过剩及未直接使用的葡萄酒：主要是佐餐葡萄酒、未售出的酿酒葡萄的发酵汁以及优质葡萄酒。目前有三种技术正在使用：真空蒸馏、透析模式下的反渗透以及旋转锥柱。本研究中开发的工艺是将在透析模式下运行的多级反渗透部分与渗透物流的常压蒸馏相结合；这是两种最常用于分离液体混合物的技术。该工艺可将葡萄酒分离为四种产品（植物水、共沸乙醇、固体提取物的浓缩水溶液以及挥发性香气化合物的浓缩酒精溶液），同时保留各成分的感官、营养和功能特性。然后，将这些产品进行适当重组，可生产出种类繁多的葡萄酒基产品，以满足每个市场细分领域的规格要求。该工艺对环境友好，与竞争对手相比，能源消耗更低，而且在生产潜力方面具有弹性和灵活性。
