Logo do repositório
 
Publicação

Modelling of Fractionated Condensation for Off-Flavours Reduction from Red Wine Fermentation Headspace

2022-09Artigo científico Acesso aberto
Ver registo simples
dc.contributor.authorPereira, Maria João
dc.contributor.authorFerreira, António
dc.contributor.authorBrazinha, Carla
dc.contributor.authorCrespo, João
dc.contributor.institutionDQ - Departamento de Química
dc.contributor.institutionLAQV@REQUIMTE
dc.contributor.pblMDPI AG
dc.date.accessioned2022-11-29T22:12:02Z
dc.date.available2022-11-29T22:12:02Z
dc.date.issued2022-09
dc.descriptionFunding Information: Maria João Pereira acknowledges Fundação para a Ciência e Tecnologia for PhD fellowship SFRH/BD/119018/2016. This work was supported by the Associate Laboratory for Green Chemistry—LAQV, which is financed by national funds from FCT/MCTES (UIDB/50006/2020). Publisher Copyright: © 2022 by the authors.
dc.description.abstractA mathematical model of fractionated condensation is proposed for predicting the recovery and fractionation of target aromas from red wine fermentation headspaces in order to remove off-flavours. The applicability of the model is assessed for two different alternative processes: fractionated condensation and vapour permeation–fractionated condensation. The aromas of the headspace of red wine fermentation are commonly lost through the fermenter venting system and are enhanced by the stripping effect of the produced CO2. To mimic the operating conditions during the red wine fermentation, all experiments were performed at 30 °C with a red wine model solution containing relevant red wine aromas, the cosolvent ethanol at representative concentrations, and CO2. Both studied processes allow for a good recovery of esters in the 2nd condenser, with over 80% of ethyl acetate and isoamyl acetate recovery when using vapour permeation–fractionated condensation and a recovery of 84–96% of all esters when using fractionated condensation. However, only the integrated process of vapour permeation–fractionated condensation achieves a significant decrease in the amount of ethyl phenols (off-flavours compounds) in the 1st condenser, above 50%, as expected due to the use of an organophilic membrane. The developed model was validated experimentally for the integrated process, proving to be a highly valuable tool for the prediction of aroma fractionation, aiming at the removal of off-flavours.en
dc.description.versionpublishersversion
dc.description.versionpublished
dc.format.extent12
dc.format.extent2432943
dc.identifier.doi10.3390/membranes12090875
dc.identifier.issn0076-6356
dc.identifier.otherPURE: 47309736
dc.identifier.otherPURE UUID: 929507da-ac01-4722-916a-66ef556cf524
dc.identifier.otherScopus: 85138673464
dc.identifier.otherWOS: 000856818900001
dc.identifier.otherPubMed: 36135894
dc.identifier.otherPubMedCentral: PMC9505680
dc.identifier.otherORCID: /0000-0001-8714-3781/work/123810588
dc.identifier.otherORCID: /0000-0002-7784-0265/work/123810723
dc.identifier.urihttp://hdl.handle.net/10362/145889
dc.identifier.urlhttps://www.scopus.com/pages/publications/85138673464
dc.language.isoeng
dc.peerreviewedyes
dc.subjectaroma recovery
dc.subjectmodelling fractionated condensation
dc.subjectoff-flavours
dc.subjectred wine aroma
dc.subjectvapour permeation
dc.subjectChemical Engineering (miscellaneous)
dc.subjectProcess Chemistry and Technology
dc.subjectFiltration and Separation
dc.titleModelling of Fractionated Condensation for Off-Flavours Reduction from Red Wine Fermentation Headspaceen
dc.typejournal article
degois.publication.issue9
degois.publication.titleMembranes
degois.publication.volume12
dspace.entity.typePublication
rcaap.rightsopenAccess

Ficheiros

Principais
A mostrar 1 - 1 de 1
Miniatura
Nome:
Modelling_of_Fractionated_Condensation_for_Off_Flavours_Reduction_from_Red_Wine_Fermentation_Headspace.pdf
Tamanho:
2.32 MB
Formato:
Adobe Portable Document Format
Ver/Abrir

Coleções

FCT: DQ - Artigos em revista internacional com arbitragem científica