Pasechnaya Evgeniia, Tsygurina Kseniia, Ponomar Maria, Chuprynina Daria, Nikonenko Victor, Pismenskaya Natalia
Membrane Institute, Kuban State University, 350040 Krasnodar, Russia.
Department of Analytical Chemistry, Kuban State University, 350040 Krasnodar, Russia.
Membranes (Basel). 2023 Jan 9;13(1):84. doi: 10.3390/membranes13010084.
The application of electrodialysis for tartrate stabilization and reagent-free acidity correction of wine and juices is attracting increasing interest. New aliphatic membranes CJMC-3 and CJMA-3 and aromatic membranes CSE and ASE were tested to determine their suitability for use in these electrodialysis processes and to evaluate the fouling of these membranes by wine components for a short (6-8 h) operating time. Using IR spectroscopy, optical indication and measurement of surface contact angles, the chemical composition of the studied membranes, as well as some details about their fouling by wine components, was clarified. The current-voltage charsacteristics, conductivity and water-splitting capacity of the membranes before and after electrodialysis were analyzed. We found that in the case of cation-exchange membranes, complexes of anthocyanins with metal ions penetrate into the bulk (CJMC-3) or are localized on the surface (CSE), depending on the degree of crosslinking of the polymer matrix. Adsorption of wine components by the surface of anion-exchange membranes CJMA-3 and ASE causes an increase in water splitting. Despite fouling under identical conditions of electrodialysis, membrane pair CJMC-3 and CJMA-3 provided 18 ± 1 tartrate recovery with 31 · 10 energy consumption, whereas CSE and ASE provided 20 ± 1% tartrate recovery with an energy consumption of 28 · 10 Wh, in addition to reducing the conductivity of wine by 20 ± 1%. The casting of aliphatic polyelectrolyte films on the surface of aromatic membranes reduces fouling with a relatively small increase in energy consumption and approximately the same degree of tartrate recovery compared to pristine CSE and ASE.
电渗析在葡萄酒和果汁酒石酸盐稳定化及无试剂酸度校正中的应用正引起越来越多的关注。对新型脂肪族膜CJMC - 3和CJMA - 3以及芳香族膜CSE和ASE进行了测试，以确定它们在这些电渗析过程中的适用性，并评估在短（6 - 8小时）运行时间内葡萄酒成分对这些膜的污染情况。通过红外光谱、光学指示和表面接触角测量，阐明了所研究膜的化学成分以及葡萄酒成分对其污染的一些细节。分析了电渗析前后膜的电流 - 电压特性、电导率和析水能力。我们发现，对于阳离子交换膜，花色苷与金属离子的络合物根据聚合物基质的交联程度渗透到膜体中（CJMC - 3）或定位在表面（CSE）。阴离子交换膜CJMA - 3和ASE表面对葡萄酒成分的吸附导致析水增加。尽管在相同的电渗析条件下会产生污染，但膜对CJMC - 3和CJMA - 3的酒石酸盐回收率为18±1%，能耗为31·10 Wh，而CSE和ASE的酒石酸盐回收率为20±1%，能耗为28·10 Wh，此外还可使葡萄酒的电导率降低20±1%。与原始的CSE和ASE相比，在芳香族膜表面浇铸脂肪族聚电解质薄膜可减少污染，能耗增加相对较小，酒石酸盐回收率大致相同。
