The modification of Qualitative Parameters of Wine by Reversis Osmosis

Kód výsledku v IS VaVaI

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Výsledek na webu

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DOI - Digital Object Identifier

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Jazyk výsledku

angličtina

Název v původním jazyce

The modification of Qualitative Parameters of Wine by Reversis Osmosis

Popis výsledku v původním jazyce

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.

Název v anglickém jazyce

The modification of Qualitative Parameters of Wine by Reversis Osmosis

Popis výsledku anglicky

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.

Druh

D - Stať ve sborníku

CEP obor

GM - Potravinářství

OECD FORD obor

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Projekt

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Návaznosti

Z - Vyzkumny zamer (s odkazem do CEZ)

Rok uplatnění

2000

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Název statě ve sborníku

EuroConference Modern Analytical Methods for Food and Beverage Authentication

ISBN

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ISSN

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e-ISSN

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Počet stran výsledku

1

Strana od-do

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Název nakladatele

Mendel University of Agriculture and Forestry Brno, Czech Republic

Místo vydání

Lednice, Czech Republic

Místo konání akce

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Datum konání akce

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Typ akce podle státní příslušnosti

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Kód UT WoS článku

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