The modification of Qualitative Parameters of Wine by Reversis Osmosis

Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62156489%3A43510%2F00%3A55501010" target="_blank" >RIV/62156489:43510/00:55501010 - isvavai.cz</a>
Result on the web
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DOI - Digital Object Identifier
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Result language
angličtina
Original language name
The modification of Qualitative Parameters of Wine by Reversis Osmosis
Original language description
Reverse osmosis offers ranging technological improvements in wine technology. The concentration of grape must or separation of select wine components can result in meaningful qualitative change of treated wine. The aim of this study was to evaluate sepmembrane AFC 99 (manufactured by the firm PCI Membrane Systems Ltd., England) in the process of reverse osmosis first of all using a model solution medium and to apply the obtained results in the process of membrane separation of grape wines and/or mustsqualitative parameters. The model solution was made from distilled water, refined ethanol, malic acid, tartaric acid, acetic acid, citric acid, glucose, fructose and inorganic salts of sodium, calcium, magnesium and potassium. During the process of revere.g. output of the apparatus and temperature of model solution. Changes in concentrations of low molecular substances in retentate (concentrate) and permeate were evaluated by means of analytical methods.
Czech name
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Czech description
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Publication year
2000
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Article name in the collection
EuroConference Modern Analytical Methods for Food and Beverage Authentication
ISBN
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ISSN
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Number of pages
1
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Publisher name
Mendel University of Agriculture and Forestry Brno, Czech Republic
Place of publication
Lednice, Czech Republic
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Event date
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UT code for WoS article
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