Background Membrane-based operations, especially pressure-driven membrane operations, are today well-established procedures for various applications in the wine industry thanks to their intrinsic properties and undoubted advantages over traditional methods. Emerging membrane processes, such as pervaporation, electrodialysis and osmotic distillation, forward osmosis, membrane contactors, offer new and interesting perspectives to...

Nanofiltration (NF), as a pressure-driven membrane process, has been widely demonstrated to have great potential for food processing applications. There are several advantages of this membrane process over traditional methods that makes NF suitable for food processing, such as the low thermal damage to the product, higher aroma retention, lower energy consumption, and low maintenance costs. In this chapter, according to the recent...

Development of the domestic grape wine market has been presented. The number of grape wine producing entities, acreage, and volume of production over last five years are presented. The composition of red grape wine has been discussed involving health promoting aspects. Two methods of wine quality determination: analytical and sensory meth ods have been described. Physicochemical parameters influencing wine quali ty (acidity, sweetness)...

The quality of wines resulting from vineyard management is important for consumers due to the taste and price of wines. In this work, the quality of red wines of three vintages has been investigated by potentiometric sensors with six all-solid-state electrodes. Two series of experiments were carried out. The first involved a qualitative analysis of wine of different vintages from freshly opened bottles. The second consisted of...

The demand for safer foods has promoted more research into biogenic amines (BAs) over the past few years, however, there are still some questions that remain unanswered. Despite the fact that BAs are present in wine and can cause toxic effect to the body, a shared regulation limiting the amounts of BAs in wine is still lacking. A detailed understanding of their presence in wine is also important for the food trade sector. Therefore,...