Next Article in Journal
How Does Liquid-Liquid Phase Separation in Model Membranes Reflect Cell Membrane Heterogeneity?
Next Article in Special Issue
Influences of Technological Parameters on Cross-Flow Nanofiltration of Cranberry Juice
Previous Article in Journal
Decolorization of a Corn Fiber Arabinoxylan Extract and Formulation of Biodegradable Films for Food Packaging
Previous Article in Special Issue
Concentration with Nanofiltration of Red Wine Cabernet Sauvignon Produced from Conventionally and Ecologically Grown Grapes: Effect on Volatile Compounds and Chemical Composition
Article

Concentration with Nanofiltration of Red Wine Cabernet Sauvignon Produced from Conventionally and Ecologically Grown Grapes: Effect on Phenolic Compounds and Antioxidant Activity

1
Faculty of Food Technology Osijek, Josip Juraj Strossmayer University, F. Kuhača 18, 31000 Osijek, Croatia
2
Water Supply—Osijek, Poljski Put 1, 31000 Osijek, Croatia
*
Author to whom correspondence should be addressed.
Academic Editor: Wolfgang Samhaber
Membranes 2021, 11(5), 322; https://doi.org/10.3390/membranes11050322
Received: 12 April 2021 / Revised: 22 April 2021 / Accepted: 26 April 2021 / Published: 28 April 2021
(This article belongs to the Special Issue New Phenomenological Findings in Nanofiltration)
The aim of this study was to investigate the influence of different operating conditions (four pressures: 2.5, 3.5, 4.5 and 5.5 MPa; two temperature regimes: with and without cooling) and wine type on phenolic compounds retention during the nanofiltration process of two Cabernet Sauvignon red wines (conventionally and ecologically produced). The nanofiltration process was conducted on Alfa Laval LabUnit M20 with plate module and six NF M20 membranes. In initial wines and obtained retentates, total polyphenol and flavonoid contents, monomeric anthocyanins content, antioxidant activity, individual phenolic compounds and CIELab colour parameters were determined. A loss of total phenolic compounds and decrease in antioxidant activity was observed in all retentates comparing to initial wine. However, retentate cooling and higher pressure increased their retention. Besides processing parameters, individual phenolic compound retention depended on several factors, such as the wine type, chemical properties of compounds and membrane type, and their combinations. Different chemical composition of initial conventional and ecological wine influenced the retention of individual compounds. View Full-Text
Keywords: conventional Cabernet Sauvignon; ecological Cabernet Sauvignon; nanofiltration process; phenolic compounds; antioxidant activity; colour conventional Cabernet Sauvignon; ecological Cabernet Sauvignon; nanofiltration process; phenolic compounds; antioxidant activity; colour
Show Figures

Figure 1

MDPI and ACS Style

Ivić, I.; Kopjar, M.; Pichler, D.; Buljeta, I.; Pichler, A. Concentration with Nanofiltration of Red Wine Cabernet Sauvignon Produced from Conventionally and Ecologically Grown Grapes: Effect on Phenolic Compounds and Antioxidant Activity. Membranes 2021, 11, 322. https://doi.org/10.3390/membranes11050322

AMA Style

Ivić I, Kopjar M, Pichler D, Buljeta I, Pichler A. Concentration with Nanofiltration of Red Wine Cabernet Sauvignon Produced from Conventionally and Ecologically Grown Grapes: Effect on Phenolic Compounds and Antioxidant Activity. Membranes. 2021; 11(5):322. https://doi.org/10.3390/membranes11050322

Chicago/Turabian Style

Ivić, Ivana, Mirela Kopjar, Dubravko Pichler, Ivana Buljeta, and Anita Pichler. 2021. "Concentration with Nanofiltration of Red Wine Cabernet Sauvignon Produced from Conventionally and Ecologically Grown Grapes: Effect on Phenolic Compounds and Antioxidant Activity" Membranes 11, no. 5: 322. https://doi.org/10.3390/membranes11050322

Find Other Styles
Note that from the first issue of 2016, MDPI journals use article numbers instead of page numbers. See further details here.

Article Access Map by Country/Region

1
Back to TopTop