Partial dealcoholization of red wine by nanofiltration and its effect on anthocyanin and resveratrol levels

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dc.authorid0000-0001-8259-4786
dc.contributor.authorBanvolgyi, Szilvia
dc.contributor.authorBahçeci, Kazım Savaş
dc.contributor.authorVatai, Gyula
dc.contributor.authorBekassy, Sandor
dc.contributor.authorBekassy-Molnar, Erika
dc.date.accessioned2019-05-13T09:02:28Z
dc.date.available2019-05-13T09:02:28Z
dc.date.issued2016
dc.departmentHitit Üniversitesi, Mühendislik Fakültesi, Gıda Mühendisliği Bölümü
dc.description.abstractThe present work studies the use of nanofiltration for the production of red wine concentrate with low alcohol content. Factorial design was applied to measure the influences of transmembrane pressure (10-20 bar) and temperature (20-40 .,) on the retention of valuable components such as anthocyanins and resveratrol, and on the nanofiltration membrane performance. The highest retention of anthocyanin and resveratrol was achieved at low temperature (20 .,), while the high transmembrane pressure (20 bar) was found to increase the permeate flux considerably. The experiments demonstrated that nanofiltration appears as a valid technique for the production of low alcohol content red wine concentrate. Reduction of volume by a factor of 4, leads to 2.5-3 times more anthocyanins and resveratrol in the wine concentrates. The final new wine products - obtained by using various forms of reconstitution of the concentrated wine - had low alcohol content (4-6 % by volume) and their sensory attributes were similar to those of the original wine. © The Author(s) 2016 Reprints and permissions.
dc.identifier.citationBanvolgyi, S., Bahçeci, K. S., Vatai, G., Bekassy, S., Bekassy-Molnar, E. (2016). Partial dealcoholization of red wine by nanofiltration and its effect on anthocyanin and resveratrol levels. Food Science and Technology International, 22(8), 677-687.
dc.identifier.doi10.1177/1082013216642331
dc.identifier.endpage687en_US
dc.identifier.issn1082-0132
dc.identifier.issue8en_US
dc.identifier.scopusqualityQ1
dc.identifier.startpage677en_US
dc.identifier.urihttps://doi.org/10.1177/1082013216642331
dc.identifier.urihttps://hdl.handle.net/11491/1259
dc.identifier.volume22en_US
dc.identifier.wosqualityN/A
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.indekslendigikaynakPubMed
dc.language.isoen
dc.publisherSAGE Publications Inc.
dc.relation.ispartofFood Science and Technology International
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.subjectAlcohol Reductionen_US
dc.subjectAnthocyaninen_US
dc.subjectNanofiltrationen_US
dc.subjectRed Wineen_US
dc.subjectResveratrolen_US
dc.titlePartial dealcoholization of red wine by nanofiltration and its effect on anthocyanin and resveratrol levels
dc.typeArticle

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