artículo
Membrane filtration effects on aromatic and phenolic quality of Cabernet Sauvignon wines
Fecha
2005Registro en:
10.1016/j.jfoodeng.2004.06.011
1873-5770
0260-8774
WOS:000227408500012
Autor
Arriagada Carrazana, JP
Saez Navarrete, C
Brodeu, E
Institución
Resumen
The effects to membrane filtration (using a pilot system with a 1.2 mum prefilter and a 0.65 mum final filter system) on the aromatic profile and phenolic quality of a Cabernet Sauvignon wine was studied. A statistically significant decrease (p < 0.05) was observed in the colour intensity and polyphenolic profile, with the exception of the HCl index which remained stable. In more than a hundred aromatic compounds measured, a significant difference (p < 0.05) was observed in only 12 of them. This difference caused by filtration was corroborated sensorially by a Triangle Test performed by an inexpert panel. The results obtained show that the probable cause of the observed differences is a membrane adsorptive phenomenon. (C) 2004 Elsevier Ltd. All rights reserved.