Production of alcohol free wine by pervaporation

László Takács, G. Vatai, Kornél Korány

Research output: Contribution to journalArticle

62 Citations (Scopus)

Abstract

The alcohol content of Tokaji Hárslevelu{combining double acute accent} (Linden leaves) wine samples was reduced by pervaporation process. The advantages of this modern membrane technique made us succeed in manufacturing a final product of a quality that matches the sensoric value of real wines. A wine almost free of alcohol produced by this method may be used as a substitute with no harmful effect due to its low ethanol content. The organoleptic characteristics are expected not to decrease due to of the mild process, so the positive physiological influence might be associated with the features close to the original character of the wine. Pervaporation experiments on a laboratory scale have been performed at different temperatures. The alcohol concentrate crossing the membrane, and thus separated, has been collected as a by-product and the remaining mixture of alcohol free wine compounds was considered the main product of the process. The separated wine samples and the extracted alcohol concentrates were then gas chromatographically analysed. The influence of process parameters on the result, from the aspect of optimization and planning, has been analysed, and the experiences of this analysis have been built in empirical and quasi-empirical models. Knowing the membrane-characteristics, we were capable of defining the equations that enable the planning of the pilot-plant scale unit operations and, the estimation of costs. The results of this investigation show that working temperature plays the most important role in the production of low alcoholic and alcohol free wines by pervaporation. At higher temperatures the membrane's separation efficiency and the separation ability decrease. Thus, the permeate production gets faster, but less desired product is gained by separation. Economical analyses prognoses a great investment cost demand, that can be explained by the relatively high price of pervaporation membranes. Remuneration can seriously be promoted by the by-product utilization e.g. by the use of the separated alcohol concentrate as a raw material for wine distillates or industrial spirits.

Original languageEnglish
Pages (from-to)118-125
Number of pages8
JournalJournal of Food Engineering
Volume78
Issue number1
DOIs
Publication statusPublished - Jan 2007

Fingerprint

pervaporation
Wine
wines
alcohols
Alcohols
Membranes
concentrates
Temperature
byproduct utilization
Tilia
planning
wages and remuneration
Remuneration
distillates
Costs and Cost Analysis
Sodium Glutamate
temperature
Aptitude
permeates
alcohol abuse

Keywords

  • Alcohol free wine
  • Aroma compounds
  • Cost estimation
  • Membrane area
  • Membrane separation
  • Modelling
  • Pervaporation

ASJC Scopus subject areas

  • Food Science

Cite this

Production of alcohol free wine by pervaporation. / Takács, László; Vatai, G.; Korány, Kornél.

In: Journal of Food Engineering, Vol. 78, No. 1, 01.2007, p. 118-125.

Research output: Contribution to journalArticle

Takács, László ; Vatai, G. ; Korány, Kornél. / Production of alcohol free wine by pervaporation. In: Journal of Food Engineering. 2007 ; Vol. 78, No. 1. pp. 118-125.
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