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Am. J. Enol. Vitic. 41:3:207-214 (1990)
Copyright © 1990 by the American Society for Enology and Viticulture.
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Ultrafiltration of Wine: Effect of Ultrafiltration on White Riesling and Gewürztraminer Wine Composition and Stability

J. H. Flores 1, D. A. Heatherbell 2, and M. R. McDaniel 3

1 Bioproducts, Inc., P.O. Box 429, Warrenton, OR 97146
2 D.S.I.R., Division of Horticulture and Processing Auckland, New Zealand
3 Department of Food Science and Technology, Oregon State University, Corvallis, OR 97331.

White Riesling (WR) and Gewürztraminer (GEW) wines were ultrafiltered with Romicon and Millipore pilot-scale systems, respectively. The effect of ultrafiltration (UF), membrane nominal molecular weight cut-off (MWCO) from 10000 to 50000 daltons, and of volume concentration ratio (VCR) on composition and wine stability were investigated. UF processing significantly reduced color (A420nm), total phenol, protein, and heat/ cold test (HCT) haze of both WR and GEW wines. Stability to HCT haze formation was obtainable with MWCO of 10000 daltons, but trace instability can remain. With increasing VCR (increasing process time), there was a significant decrease in membrane retention of color (A420nm), protein, and HCT haze formation in the WR wine and the color (A420nm) of the GEW wine.

Key words: Gewürztraminer, White Riesling, ultrafiltration

Submitted on August 9, 1989




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[Abstract] [Full Text] [PDF]


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Copyright © 1990 by the American Society for Enology and Viticulture.