Ultrafiltration: a new approach for quality improvement of pressed wine
1993
Shrikhande, A.J. | Kupina, S.A.
The pressed wines are an integral part of grape processing and vary in quality depending upon pressing practices. Pressed wines are inferior to free run wines due to their higher polyphenol content. The principal phenolic compounds responsible for the astringency and bitterness in pressed wines are procyanidins. Ultrafiltration is a superior alternative to conventional fining treatments and anion exchange for quality improvement of pressed wines. Ultrafiltration was found to be more selective in removing pressed character while retaining most of the wines original varietal characteristics. Profiles of the phenolics were obtained on High Performance Liquid Chromatography (HPLC) which was necessary for optimizing the ultrafiltration process for pressed wines.
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