Angela Stephanie, Wollan David, Muhlack Richard, Bindon Keren, Wilkinson Kerry
Discipline of Wine Science and Waite Research Institute, The University of Adelaide, PMB 1, Glen Osmond, SA 5064, Australia.
The Australian Research Council Training Centre for Innovative Wine Production, PMB 1, Glen Osmond, SA 5064, Australia.
Foods. 2024 Jun 13;13(12):1850. doi: 10.3390/foods13121850.
Clarification and stabilisation processes are routinely performed post-fermentation to 'finish' wines, but traditional methods are slow and energy intensive, create waste, and can affect wine volume and quality. New methods that 'finish' wine rapidly, with higher recovery rates, and reduced waste and input costs, are therefore needed. Ultrafiltration is a separation process that fractionates liquids, nominally, according to molecular weight. By comparing the composition of permeate and retentate derived from pilot-scale fractionation of white and red wine using 75, 20, or 10 kDa membranes and different degrees of permeation (50, 80, 90, or 95%), this study sought to evaluate ultrafiltration as an innovative approach to the clarification and stabilisation of wine. Mass balance analysis confirmed that titratable acidity and alcohol were fractionated according to the degree of permeation; however, proteins, polysaccharides, and phenolic compounds (including anthocyanins for red wine) were concentrated in retentate due both to the membrane molecular weight cut-off (MWCO) specifications and degree of permeation. The retention of wine constituents smaller than the nominal MWCO suggests that interaction with other macromolecules or the membrane surface occurred. Red wine permeates were stripped of much of their essential character and were no longer considered commercially acceptable. In contrast, the removal of protein and phenolic compounds from white wine demonstrated the potential for ultrafiltration to remediate heat unstable or excessively phenolic wines. Findings enabled the identification of other winemaking applications of ultrafiltration technology that could enhance wine quality, process efficiency, and profitability.
澄清和稳定化处理通常在发酵后进行以“完成”葡萄酒的酿造，但传统方法速度慢且能源消耗大，会产生废物，还可能影响葡萄酒的产量和质量。因此，需要新的方法来快速“完成”葡萄酒的酿造，提高回收率，减少废物和投入成本。超滤是一种分离过程，名义上根据分子量对液体进行分级。通过比较使用75、20或10 kDa膜以及不同渗透程度（50%、80%、90%或95%）对白葡萄酒和红葡萄酒进行中试规模分级得到的渗透物和截留物的组成，本研究旨在评估超滤作为一种创新的葡萄酒澄清和稳定化方法。质量平衡分析证实，可滴定酸度和酒精根据渗透程度进行分级；然而，蛋白质、多糖和酚类化合物（包括红葡萄酒中的花青素）由于膜的截留分子量（MWCO）规格和渗透程度而浓缩在截留物中。小于标称MWCO的葡萄酒成分的保留表明与其他大分子或膜表面发生了相互作用。红葡萄酒渗透物失去了许多基本特性，不再被认为在商业上是可接受的。相比之下，从白葡萄酒中去除蛋白质和酚类化合物表明超滤有潜力改善热不稳定或酚类物质过多的葡萄酒。研究结果有助于确定超滤技术在其他葡萄酒酿造中的应用，从而提高葡萄酒质量、工艺效率和盈利能力。
