Applications and challenges of membrane processes in wine production
Lipnizki, Frank LU
and Rasmussen, Ib
(2002)
European Conference on Filtration and Separation
p.320-328
- Abstract
- The membrane market for the food and beverage industry of which the wine market has a significant share developed to the second largest market after municipal water treatment in Europe. The trend in the wine market towards larger volumes combined with an improved quality leads to a constant investment for upgrading and updating present product facilities. There are several interesting positions of membrane processes in the wine production, which have been established or are under investigation. After pressing the must may be pre-clarified by either microfiltration or ultrafiltration followed by must correction step with reverse osmosis to adjust the sugar content in the must before sent to fermentation. The clouded wine after... (More)
- The membrane market for the food and beverage industry of which the wine market has a significant share developed to the second largest market after municipal water treatment in Europe. The trend in the wine market towards larger volumes combined with an improved quality leads to a constant investment for upgrading and updating present product facilities. There are several interesting positions of membrane processes in the wine production, which have been established or are under investigation. After pressing the must may be pre-clarified by either microfiltration or ultrafiltration followed by must correction step with reverse osmosis to adjust the sugar content in the must before sent to fermentation. The clouded wine after fermentation can be clarified with microfiltration and ultrafiltration and afterwards tartaric stabilised with reverse osmosis. Finally, microfiltration can be used for sterile filtration. Furthermore, reverse osmosis has been successfully applied for alcohol adjustment and wine lifting. Most recently, the emerging membrane processes, pervaporation, electrodialysis and membrane contactors / osmotic distillation have gained some interest in the wine production. Overall, membrane processes have established themselves in the wine production, but there are still many challenges for further improvements of overall wine production. (Less)
Please use this url to cite or link to this publication:
https://lup.lub.lu.se/record/4dd2d737-35a2-4750-8483-b36258099379
- author
- Lipnizki, Frank
LU
and Rasmussen, Ib
- publishing date
- 2002-06-24
- type
- Chapter in Book/Report/Conference proceeding
- publication status
- published
- subject
- keywords
- Membrane processes, Food industry, Wine
- host publication
- European Conference on Filtration and Separation
- pages
- 9 pages
- conference name
- European Conference on Filtration and Separation
- conference location
- Gothenburg, Sweden
- conference dates
- 2002-06-24 - 2002-06-26
- language
- English
- LU publication?
- no
- id
- 4dd2d737-35a2-4750-8483-b36258099379
- date added to LUP
- 2019-05-14 15:38:56
- date last changed
- 2020-07-03 02:16:11
@inproceedings{4dd2d737-35a2-4750-8483-b36258099379,
abstract = {{The membrane market for the food and beverage industry of which the wine market has a significant share developed to the second largest market after municipal water treatment in Europe. The trend in the wine market towards larger volumes combined with an improved quality leads to a constant investment for upgrading and updating present product facilities. There are several interesting positions of membrane processes in the wine production, which have been established or are under investigation. After pressing the must may be pre-clarified by either microfiltration or ultrafiltration followed by must correction step with reverse osmosis to adjust the sugar content in the must before sent to fermentation. The clouded wine after fermentation can be clarified with microfiltration and ultrafiltration and afterwards tartaric stabilised with reverse osmosis. Finally, microfiltration can be used for sterile filtration. Furthermore, reverse osmosis has been successfully applied for alcohol adjustment and wine lifting. Most recently, the emerging membrane processes, pervaporation, electrodialysis and membrane contactors / osmotic distillation have gained some interest in the wine production. Overall, membrane processes have established themselves in the wine production, but there are still many challenges for further improvements of overall wine production.}},
author = {{Lipnizki, Frank and Rasmussen, Ib}},
booktitle = {{European Conference on Filtration and Separation}},
keywords = {{Membrane processes; Food industry; Wine}},
language = {{eng}},
month = {{06}},
pages = {{320--328}},
title = {{Applications and challenges of membrane processes in wine production}},
year = {{2002}},
}