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Partial Concentration of Red Wine by Reverse Osmosis
Author(s) -
BUI K.,
DICK R.,
MOULIN G.,
GALZY P.
Publication year - 1988
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1988.tb07776.x
Subject(s) - wine , reverse osmosis , ethanol , chemistry , permeation , chromatography , membrane , osmosis , food science , pulp and paper industry , biochemistry , engineering
A reverse osmosis process using membranes with a specific ethanol exclusion rate of 85% was effective in concerning red wines. In order to increase 1% wine ethanol content, a loss of only 2% total pure ethanol was observed. The permeate flow rate was about 2 L/hr/m 2 .