Use of Ultrafiltration in the Processing of Muscadine and Hybrid Wines

¹ Department of Food Science and Human Nutrition, University of Florida, Gainesville, FL 32611.

A study was designed to examine the effects of three ultrafiltration (UF) membranes (10 000, 30 000, and 100 000 molecular weight cut-offs (mwco)) on the color, color stability, and sensory characteristics of unoxidized and oxidized wine from two Vitis rotundifolia cultivars (Doreen and Noble) and one Euvitis hybrid (NC29-7). The color intensity of the two unoxidized white wines was reduced by the 30 000- and 10 000-mwco membranes, while the color intensity and brown color in the oxidized white wines were reduced by all UF membranes. The color intensity of the red wine was also reduced by all UF membranes, but not the brown color in the oxidized red wine. Ultrafiltration through the 30 000- and 10 000-mwco membranes made the unoxidized and oxidized white wines, but not the red wine, more resistant to browning when the wines were exposed to air. The aroma intensity or muscadine character of the muscadine wines and the fruitiness of the bunch grape wine were generally reduced by all UF membranes, especially the 10 000-mwco membrane. Consequently, the taste of the ultrafiltered wines was usually rated lower than that of the control wine due to lack of fruitiness.

Key words: color, muscadine wine, sensory characteristics, ultrafiltration

Submitted on June 3, 1987