Study on Pervaporation Technology in Low-alcohol Wine Production

Abstract

Abstract: Application of pervaporation technologies in low-alcohol wine production were studied. The results showed that average permeating vector of experimented membrane during 10h was 16.08g/m·2h, average separating ratio near to 10. Under 34℃, membrane of 0.024 square meter area can reduced 11.5% to 4.46% for wine alcohol content during 19h. After dealcoholizing treatment, total acid, organic acid, volatile acid, color density, total phenol, potassium, calcium, iron and copper in wine decreased to some extent, aroma of de-alcohoized wine became weaker and flavour thinner. So they should be blended with other wine and made flavour modifications.

Key words: low-alcohol wine, pervaporation, dealcoholizing, components, sensory quality

LI Ji-Ming, SI He-Yun, YIN Zhuo-Rong, DUAN Hui, LIANG Dong-Mei. Study on Pervaporation Technology in Low-alcohol Wine Production[J]. FOOD SCIENCE, 2007, 28(2): 379-381.

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Study on Pervaporation Technology in Low-alcohol Wine Production

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