Pretreatment effect on the quality of white and red wines using cross-flow ceramic membrane filtration

K. Manninger, S. Gergely, E. Békássy-Molnár, Gy Vatai, M. Kállay

Research output: Contribution to journalArticle

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Abstract

The aim of our study was to investigate and compare the influence of different pretreatment methods and membrane separation methods on the filtration rate and the quality of Hungarian wines. Four Hungarian wines, two red and two white ones were investigated. The applied pretreatment methods were as follows: a.) once racked, b.) racked + clarified, c.) racked + clarified + filtered by diatomaceous earth. ITI-70 (SCT, France) ceramic micro- and ultrafiltration membranes were used in a laboratory scale cross-flow membrane equipment. The influence of recycle flow rate on the permeate flux and the quality of wines was measured under constant pressure and temperature. The applicability of ceramic membranes in the filtration of Hungarian wines was studied. On the bases of measurements it was established, that the ITI-70 ceramic membranes can be used for cross-flow filtration of white and red wines, and that the micro- and ultrafiltration can replace the pretreatment with chemicals.

Original languageEnglish
Pages (from-to)377-387
Number of pages11
JournalActa Alimentaria
Volume27
Issue number4
Publication statusPublished - Dec 1 1998

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Keywords

  • Ceramic membrane
  • Pretreatment effect
  • Wine filtration

ASJC Scopus subject areas

  • Food Science

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