prikaz prve stranice dokumenta Influence of the Processing Parameters on the Aroma Profile and Chemical Composition of Conventional and Ecological Cabernet Sauvignon Red Wines during Concentration by Reverse Osmosis
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Scientific paper - Original scientific paper
Influence of the Processing Parameters on the Aroma Profile and Chemical Composition of Conventional and Ecological Cabernet Sauvignon Red Wines during Concentration by Reverse Osmosis
Membranes, 12 (2022), 10; 1008-1031. https://doi.org/10.3390/membranes12101008
Ivić, Ivana; Kopjar, Mirela; Obhođaš, Jasmina; Vinković, Andrija; Babić, Jurislav; Mesić, Josip; Pichler, Anita

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Ivić, I., Kopjar, M., Obhođaš, J., Vinković, A., Babić, J., Mesić, J. & Pichler, A. (2022). Influence of the Processing Parameters on the Aroma Profile and Chemical Composition of Conventional and Ecological Cabernet Sauvignon Red Wines during Concentration by Reverse Osmosis. Membranes, 12. (10), 1008-1031. doi: 10.3390/membranes12101008

Ivić, Ivana, et al. "Influence of the Processing Parameters on the Aroma Profile and Chemical Composition of Conventional and Ecological Cabernet Sauvignon Red Wines during Concentration by Reverse Osmosis." Membranes, vol. 12, no. 10, 2022, pp. 1008-1031. https://doi.org/10.3390/membranes12101008

Ivić, Ivana, Mirela Kopjar, Jasmina Obhođaš, Andrija Vinković, Jurislav Babić, Josip Mesić and Anita Pichler. "Influence of the Processing Parameters on the Aroma Profile and Chemical Composition of Conventional and Ecological Cabernet Sauvignon Red Wines during Concentration by Reverse Osmosis." Membranes 12, no. 10 (2022): 1008-1031. https://doi.org/10.3390/membranes12101008

Ivić, I., et al. (2022) 'Influence of the Processing Parameters on the Aroma Profile and Chemical Composition of Conventional and Ecological Cabernet Sauvignon Red Wines during Concentration by Reverse Osmosis', Membranes, 12(10), pp. 1008-1031. doi: 10.3390/membranes12101008

Ivić I, Kopjar M, Obhođaš J, Vinković A, Babić J, Mesić J, and sur.. Influence of the Processing Parameters on the Aroma Profile and Chemical Composition of Conventional and Ecological Cabernet Sauvignon Red Wines during Concentration by Reverse Osmosis. Membranes [Internet]. 2022 October 17 [cited 2024 July 15];12(10):1008-1031. doi: 10.3390/membranes12101008

I. Ivić, et al., "Influence of the Processing Parameters on the Aroma Profile and Chemical Composition of Conventional and Ecological Cabernet Sauvignon Red Wines during Concentration by Reverse Osmosis", Membranes, vol. 12, no. 10, pp. 1008-1031, October 2022. [Online]. Available at: https://urn.nsk.hr/urn:nbn:hr:277:146150. [Accessed: 15 July 2024]

Metadata
Title (english)Influence of the Processing Parameters on the Aroma Profile and Chemical Composition of Conventional and Ecological Cabernet Sauvignon Red Wines during Concentration by Reverse Osmosis
AuthorIvana Ivić
AuthorMirela Kopjar
AuthorJasmina Obhođaš
AuthorAndrija Vinković
AuthorJurislav Babić
AuthorJosip Mesić
AuthorAnita Pichler
Author's institutionJosip Juraj Strossmayer University of Osijek
Faculty of Tourism and Rural Development in Pozega
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Agronomy
Abstract (english)
Wine aroma represents one of the most important quality parameters and it is influenced by various factors, such as climate conditions, viticulture and vinification techniques, storage conditions, etc. Wines produced from conventionally and ecologically grown grapes of the same variety have different chemical compositions and aroma profiles. The composition of wine can also be influenced by the additional treatment of wine, such as the concentration of wine by reverse osmosis (RO). The aim of this study was to investigate the influence of four different pressures (2.5, 3.5, 4.5 and 5.5 MPa) and two temperature regimes (with and without cooling) on the aroma profile and chemical composition of conventional and ecological Cabernet Sauvignon red wine during concentration by reverse osmosis. The results showed that different processing parameters influenced the permeate flux, the retentate temperature and the compounds retention. Higher working pressures (4.5 and 5.5 MPa) and the regime, with cooling, resulted in a higher retention of the total aroma compounds than the opposite processing parameters. The retention of individual compounds depended also on their chemical properties and their interactions with the membrane surface. The reverse osmosis membranes proved to be permeable for ethanol, acetic acid or undesirable 4-ethylphenol and 4-ethylguaiacol that made them applicable for their correction or removal.
Keywords (english)
Languageenglish
Publication typeScientific paper - Original scientific paper
Publication statusPublished
Peer reviewPeer review - international
Publication versionPublished version
Journal titleMembranes
Numberingvol. 12, no. 10, pp. 1008-1031
e-ISSN2077-0375
DOIhttps://doi.org/10.3390/membranes12101008
URN:NBNurn:nbn:hr:277:146150
Publication2022-10-17
Document URLhttps://www.mdpi.com/2077-0375/12/10/1008
Type of resourceText
Access conditionsOpen access
Terms of useLicence Attribution 4.0 International (CC BY 4.0) icon
Created on2023-10-13 11:55:13