Autor(es):
Lança, Mariana Tareco 
Data: 2011
Identificador Persistente: http://hdl.handle.net/10400.5/4025
Origem: Repositório da UTL
Assunto(s): wine; dealcoholized; nanofiltration; reverse osmosis
Detalhes do Documento
Desalcoolização parcial de vinhos por nanofiltração e osmose inversa
Descrição
Mestrado em Viticultura e Enologia - Instituto Superior de Agronomia / Faculdade de Ciências. Universidade do Porto The aim of this work is to compare the characteristics of red and white dealcoholized wine in 1,5% vol. and 3,0% vol. by Nanofiltration and Reverse Osmosis, also knowing the effects of dealcoholization level in each wine characteristics. The present work was leaded by stages. The permeate flux and the alcohol rejection were determined in two processes. Standard lab analysis was conducted and the effects of the two processes and the two reductions of alcohol levels in the final product were quantified. The results suggest some diferences with the practise of the two dealcoholization processes. However, both processes implicate changes on parameters of total acidity, pH, volatile acidity, dry extract, colour characteristics, free and total SO2. In general, the parameters oscillate in function of the reduction of alcohol level. Some changes were identified on a sensory analysis on white wine, especially by Reverse Osmosis. The standard lab and sensory analysis suggest that the dealcoholization at 3,0% vol does not affect the characteristics of the inicial wine.
Mestrado em Viticultura e Enologia - Instituto Superior de Agronomia / Faculdade de Ciências. Universidade do Porto The aim of this work is to compare the characteristics of red and white dealcoholized wine in 1,5% vol. and 3,0% vol. by Nanofiltration and Reverse Osmosis, also knowing the effects of dealcoholization level in each wine characteristics. The present work was leaded by stages. The permeate flux and the alcohol rejection were determined in two processes. Standard lab analysis was conducted and the effects of the two processes and the two reductions of alcohol levels in the final product were quantified. The results suggest some diferences with the practise of the two dealcoholization processes. However, both processes implicate changes on parameters of total acidity, pH, volatile acidity, dry extract, colour characteristics, free and total SO2. In general, the parameters oscillate in function of the reduction of alcohol level. Some changes were identified on a sensory analysis on white wine, especially by Reverse Osmosis. The standard lab and sensory analysis suggest that the dealcoholization at 3,0% vol does not affect the characteristics of the inicial wine.
Tipo de Documento
Dissertação de Mestrado
Idioma Português
Orientador(es) Laureano, Olga; Gonçalves, Fernando Manuel da Silva
Idioma Português
Orientador(es) Laureano, Olga; Gonçalves, Fernando Manuel da Silva
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