Abstract
The described experiments aimed at testing the membrane contactor technology in an enological context and finding principal factors that influenced CO2 and O2 transfer rates. A mathematical model was developed to predict the most influential factors for CO2 and O2 concentration changes after membrane passage. Lumen side pressure, initial CO2 concentration in the liquid, and, on a lesser degree, the temperature of the liquid as well as the gas flow rate had a significant effect on the CO2 concentration changes in the liquid and subsequent CO2 transfer rates through the membrane. On the other hand, the most influential factors for O2 concentration changes were the initial O2 concentration in the liquid and the liquid’s flow rate. All other tested factors were negligible in the case of O2. An increasing positive pressure in the lumen side induced a linear increase of the CO2 concentration in the wine. Whereas an increasing negative pressure in the lumen side induced a linear decrease of the CO2 concentration in the wine. In both cases, a linear decrease of the O2 concentration was observed.
- ©2014 by the American Society for Enology and Viticulture
Sign in for ASEV members
ASEV Members, please sign in at ASEV to access the journal online.
Sign in for Institutional and Non-member Subscribers
Log in using your username and password
Pay Per Article - You may access this article (from the computer you are currently using) for 2 day for US$10.00
Regain Access - You can regain access to a recent Pay per Article purchase if your access period has not yet expired.