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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 improve quality and develop new products without compromising organoleptic properties. Scope and approach This review provides a comprehensive overview on the use of membrane operations in wine processing. A bibliometric and scientometric analysis has been done to provide the current advances dealing with the application of these operations in different steps of wine manufacture, including clarification, stabilization, concentration, acidification, deacidification and dealcoholization. The current challenges and perspectives are highlighted to guide further advancements of membrane technology in this field. Key findings and conclusions The use of conventional and emerging membrane systems offers interesting opportunities to improve and optimize current practices of the wine processing industry. Considerable progress has been done concerning the development of low-fouling materials, identification of wine molecules responsible for membrane fouling and methods to mitigate such phenomenon in the clarification of wines by microfiltration membranes. Technological progress in electrodialysis makes this process a very attractive method for tartrate stabilization, acidification and deacidification of wines. Different conventional and emerging membrane processes offer valid post-fermentation strategies to remove ethanol in wines while preserving their original characteristics. The global results provide interesting perspectives for a wider implementation of membrane processes in the winemaking industry and to redesign the traditional vinification process under the process intensification strategy.
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Autorzy (3)
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Youssef El Rayess
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Alfredo Cassano
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- Wersja publikacji
- Accepted albo Published Version
- DOI:
- Cyfrowy identyfikator dokumentu elektronicznego (otwiera się w nowej karcie) 10.1016/j.tifs.2024.104453
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Informacje szczegółowe
- Kategoria:
- Publikacja w czasopiśmie
- Typ:
- artykuły w czasopismach
- Opublikowano w:
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TRENDS IN FOOD SCIENCE & TECHNOLOGY
nr 147,
ISSN: 0924-2244 - Język:
- angielski
- Rok wydania:
- 2024
- Opis bibliograficzny:
- El Rayess Y., Castro Munoz R., Cassano A.: Current advances in membrane processing of wines: A comprehensive review// TRENDS IN FOOD SCIENCE & TECHNOLOGY -,iss. 147 (2024), s.104453-
- DOI:
- Cyfrowy identyfikator dokumentu elektronicznego (otwiera się w nowej karcie) 10.1016/j.tifs.2024.104453
- Źródła finansowania:
-
- COST_FREE
- Weryfikacja:
- Politechnika Gdańska
wyświetlono 5 razy
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