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White wine clarification by ultrafiltration using ceramic membranes.

Clarificação de vinho branco por ultrafiltração utilizando membranas cerâmicas.

Author(s) : PINTO D. M. G., BARROS S. T. D. de, OLIVEIRA R. C. de, et al.

Type of article: Article

Summary

In the winemaking industry, the conventional filtration process is accomplished using diatomaceous earth and cellulose plate filters. A great inconvenience of this kind of filtration is that the saturated diatomaceous earth constitutes a solid waste that requires final disposal. The aim of this work was to verify the applicability of an ultrafiltration process using ceramic membranes in the clarification of white wines, and determine the best operational conditions in terms of permeate flux and product quality. The ultrafiltration experiments were accomplished in a micro/ultrafiltration unit at transmembrane pressures of 1.0; 3.0 and 5.0 bar with a constant temperature of 20°C and ceramic membranes with mean pore diameters of 0.05, 0.1 and 0.2 µm. The best operational conditions in terms of permeate flux were 5 bar with a 0.2 µm membrane, whilst for permeate quality they were 5 bar with a 0.1 µm membrane.

Details

  • Original title: Clarificação de vinho branco por ultrafiltração utilizando membranas cerâmicas.
  • Record ID : 2009-1730
  • Languages: Portuguese
  • Source: Braz. J. Food Technol. - vol. 11 - n. 4
  • Publication date: 2008/10

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