Membrane filtration effects on aromatic and phenolic quality of Cabernet Sauvignon wines

dc.creatorArriagada Carrazana, JP
dc.creatorSaez Navarrete, C
dc.creatorBrodeu, E
dc.date.accessioned2024-01-10T12:40:19Z
dc.date.accessioned2024-05-02T17:41:19Z
dc.date.available2024-01-10T12:40:19Z
dc.date.available2024-05-02T17:41:19Z
dc.date.created2024-01-10T12:40:19Z
dc.date.issued2005
dc.identifier10.1016/j.jfoodeng.2004.06.011
dc.identifier1873-5770
dc.identifier0260-8774
dc.identifierhttps://doi.org/10.1016/j.jfoodeng.2004.06.011
dc.identifierhttps://repositorio.uc.cl/handle/11534/77296
dc.identifierWOS:000227408500012
dc.identifier.urihttps://repositorioslatinoamericanos.uchile.cl/handle/2250/9268789
dc.description.abstractThe 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.
dc.languageen
dc.publisherELSEVIER SCI LTD
dc.rightsacceso restringido
dc.subjectwine filtration
dc.subjectmembrane filtration
dc.subjectaromatic compounds
dc.subjectphenolic compounds
dc.subjectCabernet Sauvignon wine
dc.titleMembrane filtration effects on aromatic and phenolic quality of Cabernet Sauvignon wines
dc.typeartículo


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