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Wine clarification from Spondias mombin L. pulp by hollow fiber membrane system

Paper ID Volume ID Publish Year Pages File Format Full-Text
35716 45103 2007 5 PDF Available
Title
Wine clarification from Spondias mombin L. pulp by hollow fiber membrane system
Abstract

The aim of this work was to study the cajá (Spondias mombin L.) wine clarification using a hollow fiber membrane system. Two cajá wines clarified with bentonite clay were used for comparison. Transmembrane pressures of 0.40 and 0.60 bar were used. Ninety-five percent of cajá wine colors were reduced at both transmembrane pressures and 66% with bentonite clay clarification. Cajá wine clarified with the membrane process was light yellow; but cajá wine clarified with bentonite clay had a turbid appearance. This works showed that it is possible to clarify the cajá wine with the membrane process and that this process did not change the quality of the wine and retained color, aroma and flavor from the cajá fruits. The membrane clarification enables a continuous process for cajá wine production.

Keywords
Cajá wine; Cajá fruit pulp; Membrane separation process; Bentonite clay clarification; Wine color; Wine quality
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Wine clarification from Spondias mombin L. pulp by hollow fiber membrane system
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Publisher
Database: Elsevier - ScienceDirect
Journal: Process Biochemistry - Volume 42, Issue 11, November 2007, Pages 1516–1520
Authors
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Subjects
Physical Sciences and Engineering Chemical Engineering Bioengineering
Get Full-Text Now
Don't Miss Today's Special Offer
Price was $35.95
You save - $31
Price after discount Only $4.95
100% Money Back Guarantee
Full-text PDF Download
Online Support
Any Questions? feel free to contact us