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Technical Brief

New Application for Nanofiltration: Reduction of Malic Acid in Grape Must

Julien Ducruet, Krista Fast-Merlier, Pascal Noilet
Am J Enol Vitic.  2010  61: 278-283  ; DOI: 10.5344/ajev.2010.61.2.278
Julien Ducruet
1Engineering School of Enology at Changins, Route de Duillier, CH-1260 Nyon, Switzerland; 2 Bucher-Vaslin SA, rue Gaston Bernier, BP 70028, 49290 Chalonnes sur Loire, France.
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  • For correspondence: julien.ducruet@eichangins.ch
Krista Fast-Merlier
1Engineering School of Enology at Changins, Route de Duillier, CH-1260 Nyon, Switzerland; 2 Bucher-Vaslin SA, rue Gaston Bernier, BP 70028, 49290 Chalonnes sur Loire, France.
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Pascal Noilet
1Engineering School of Enology at Changins, Route de Duillier, CH-1260 Nyon, Switzerland; 2 Bucher-Vaslin SA, rue Gaston Bernier, BP 70028, 49290 Chalonnes sur Loire, France.
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Abstract

The objective of this study was to investigate the use of a new, two-stage nanofiltration technique (demalication) to decrease the concentration of malic acid in musts. Control model trials were first performed to illustrate the chemical principles of this method. The technique was then used in an enological context with several grape varieties and compared with malolactic fermentation. With an average treatment intensity of 57% (i.e., 57 L permeate per 100 L must), the malic and tartaric acid concentrations decreased by 34% and 8%, respectively, with a very low variation of pH. This technique had a good selectivity for malic acid and the selectivity remained in wines after cold stabilization and bottling. Without malolactic fermentation, it was relatively simple to determine the intensity of demalication in must because the acidity level of the treated must was similar to the acidity level of its wine. It was also possible to decrease the titratable acidity (TA) of must by 0.6 g/L for 1 g/L malic acid to achieve a deacidification comparable to malolactic fermentation. During the treatment, must pH and TA were linear functions of initial pH and initial TA, respectively, and treatment intensity. The ease of control and the selectivity for malic acid could make this technique an interesting alternative to malolactic fermentation.

  • membrane technique
  • nanofiltration
  • reverse osmosis
  • malic acid
  • demalication
  • must
  • Received March 2009.
  • Revision received July 2009.
  • Revision received October 2009.
  • Accepted November 2009.
  • Published online June 2010
  • Copyright © 2010 by the American Society for Enology and Viticulture
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New Application for Nanofiltration: Reduction of Malic Acid in Grape Must
Julien Ducruet, Krista Fast-Merlier, Pascal Noilet
Am J Enol Vitic.  2010  61: 278-283  ; DOI: 10.5344/ajev.2010.61.2.278
Julien Ducruet
1Engineering School of Enology at Changins, Route de Duillier, CH-1260 Nyon, Switzerland; 2 Bucher-Vaslin SA, rue Gaston Bernier, BP 70028, 49290 Chalonnes sur Loire, France.
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  • For correspondence: julien.ducruet@eichangins.ch
Krista Fast-Merlier
1Engineering School of Enology at Changins, Route de Duillier, CH-1260 Nyon, Switzerland; 2 Bucher-Vaslin SA, rue Gaston Bernier, BP 70028, 49290 Chalonnes sur Loire, France.
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Pascal Noilet
1Engineering School of Enology at Changins, Route de Duillier, CH-1260 Nyon, Switzerland; 2 Bucher-Vaslin SA, rue Gaston Bernier, BP 70028, 49290 Chalonnes sur Loire, France.
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New Application for Nanofiltration: Reduction of Malic Acid in Grape Must
Julien Ducruet, Krista Fast-Merlier, Pascal Noilet
Am J Enol Vitic.  2010  61: 278-283  ; DOI: 10.5344/ajev.2010.61.2.278
Julien Ducruet
1Engineering School of Enology at Changins, Route de Duillier, CH-1260 Nyon, Switzerland; 2 Bucher-Vaslin SA, rue Gaston Bernier, BP 70028, 49290 Chalonnes sur Loire, France.
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  • For correspondence: julien.ducruet@eichangins.ch
Krista Fast-Merlier
1Engineering School of Enology at Changins, Route de Duillier, CH-1260 Nyon, Switzerland; 2 Bucher-Vaslin SA, rue Gaston Bernier, BP 70028, 49290 Chalonnes sur Loire, France.
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Pascal Noilet
1Engineering School of Enology at Changins, Route de Duillier, CH-1260 Nyon, Switzerland; 2 Bucher-Vaslin SA, rue Gaston Bernier, BP 70028, 49290 Chalonnes sur Loire, France.
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