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Am. J. Enol. Vitic. 42:2:91-96 (1991)
Copyright © 1991 by the American Society for Enology and Viticulture.
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Ultrafiltration of Wine: Effect of Ultrafiltration on the Aroma and Flavor Characteristics of White Riesling and Gewürztraminer Wines

J. H. Flores 1, D. A. Heatherbell 2, L. A. Henderson 3, and M. R. Mcdaniel 4

1 FMC Corp. Citrus Machinery and Services Div. Lakeland, FL 33802
2 D.S.I.R. Division Division of Horticulture and Processing. Auckland, New Zealand
3 Cold Spring Products, Chehalis, WA 98532
4 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 (1) pilot-scale UF processing and bentonite fining on WR and GEW wines, and (2) commercial-scale UF processing on GEW wine was evaluated by a trained panel using descriptive analysis. UF processing of the WR wine significantly decreased the overall aroma intensity and fruity, citrus, floral, sweet and honey/caramel aromas, but it also increased the intensity of vegetative aroma when compared to the control unfiltered WR wine. In addition, significant differences were detected for these descriptors between the bentonite-fined WR wine and the ultrafiltered WR wine except for citrus and honey/caramel aromas which were less intense in the ultrafiltered WR wine. UF processing of GEW wine significantly decreased the intensity of fruity and fresh fruity aroma descriptors and increased the chemical aroma descriptor compared to the control unfiltered GEW wine. However, no significant differences were detected for these descriptors between the bentonite-fined GEW wine and the ultrafiltered GEW wine except for fresh fruity, which was less intense in the ultrafiltered GEW wine. Commercial processing of GEW wine by UF had no significant effect on the aroma and flavor-by-mouth descriptors evaluated.

Key words: ultafiltration, aroma, flavor, White Riesling, Gewürztraminer, wine

Submitted on May 7, 1990




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Copyright © 1991 by the American Society for Enology and Viticulture.