[The changes of grape wine composition at electrodialysis]
2008
Islamov, M.N. | Ismailov, T.A., Dagestan State Technical Univ. | Kishkovskij, Z.N., Moscow State Univ. of Food Production (Russian Federation)
Electrodialysis (ED) can guarantee constancy and transparence of grape wine (GW) inclined to turbidity (TR) due to raised metal cation content (metal haze, crystal TR and others). Therefore GW chemical composition after treatment in ED-apparatus was studied by characterizing changes in aminoacid content, organic acids and other elements. The content of K, Ca, Fe and other metals was decreased on 65-80% by ED method in white GW. The ED did not effect much on volatile compounds because these substances practically did not take part in directed movement of the cations through membranes at electric current. The content of total N decreased on 6-12% and aminoacid content did not changed much. The GW electroconductivity decreased more than on 50% due to the removal of proper ions of electric current. The ratio between specific conductivity and cation content changes and can be recomended as a parameter for GW demineralization at ED method. The sulfur dioxide and volatile acid content decreased significantly that improved GW quality. The ED practically did not effect on such important components of GW like alcohol, sugar, phenol compounds and glycerin that have movelessness in electric current.
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