Membrane Technologies in Wine Industry: An Overview

被引：52

作者：

El Rayess, Youssef ^{[1
,2
,3
]}

Mietton-Peuchot, Martine ^{[4
,5
]}

机构：

[1] Holy Spirit Univ USEK, Fac Agr & Food Sci, Jounieh, Lebanon

[2] Univ Toulouse, UPS, INPT, Lab Genie Chim, 1 Ave Agrobiopole, F-31326 Castanet Tolosan, France

[3] Ctr Viticulture & Enol Midi Pyrenees, Castanet Tolosan, France

[4] Univ Bordeaux, ISVV, Unite Rech OENOLOGIE, EA 4577, Villenave Dornon, France

[5] INRA, USC OENOLOGIE, ISVV, Villenave Dornon, France

来源：

CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION | 2016年 / 56卷 / 12期

关键词：

Wine; nanofiltration; reverse osmosis; electrodialysis; membrane contactor; cross-flow microfiltration; CROSS-FLOW MICROFILTRATION; REVERSE-OSMOSIS; RED WINES; TARTRATE STABILIZATION; TARTARIC STABILIZATION; NANOFILTRATION MEMBRANES; OSMOTIC DISTILLATION; RELATIVE IMPACT; SUGAR REDUCTION; COLD TREATMENT;

D O I：

10.1080/10408398.2013.809566

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Membrane processes are increasingly reported for various applications in wine industry such as microfiltration, electrodialysis, and reverse osmosis, but also emerging processes as bipolar electrodialysis and membrane contactor. Membrane-based processes are playing a critical role in the field of separation/purification, clarification, stabilization, concentration, and de-alcoholization of wine products. They begin to be an integral part of the winemaking process. This review will provide an overview of recent developments, applications, and published literature in membrane technologies applied in wine industry.

引用

页码：2005 / 2020

页数：16

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