Cross-flow microfiltration applied to oenology: A review

被引：86
作者：
El Rayess, Y. [1 ,2 ]
Albasi, C. [1 ,2 ]
Bacchin, P. [3 ,4 ]
Taillandier, P. [1 ,2 ]
Raynal, J. [1 ,2 ]
Mietton-Peuchot, M. [5 ,6 ]
Devatine, A. [5 ,6 ]
机构：
[1] Univ Toulouse, INPT, UPS, Lab Genie Chim, F-31432 Toulouse, France
[2] CNRS, Lab Genie Chim, F-31432 Toulouse, France
[3] Univ Toulouse, INPT, UPS, Lab Genie Chim, F-31062 Toulouse, France
[4] CNRS, Lab Genie Chim, F-31062 Toulouse 09, France
[5] Univ Bordeaux, ISVV, EA 4577, Unite Rech OENOLOGIE, F-33882 Villenave Dornon, France
[6] INRA, ISVV, USC OENOLOGIE 1219, F-33882 Villenave Dornon, France
来源：
JOURNAL OF MEMBRANE SCIENCE | 2011年 / 382卷 / 1-2期
关键词：
Cross-flow microfiltration; Wine; Fouling; Polysaccharides; Polyphenols; NATURAL ORGANIC-MATTER; MEMBRANE FILTRATION; RED WINE; CONCENTRATION POLARIZATION; FLUX DECLINE; STRUCTURAL-CHARACTERIZATION; POLYPHENOLIC COMPOUNDS; PARTICLE DEPOSITION; CERAMIC MEMBRANE; RELATIVE IMPACT;
D O I：
10.1016/j.memsci.2011.08.008
中图分类号：
TQ [化学工业];
学科分类号：
0817 ;
摘要：
The cross-flow microfiltration applied to wine filtration has become a legitimate alternative to conventional filtration processes. However, membrane fouling which affects the operating costs and the plant maintenance, limits the widespread application of this technique. The aim of this review is to provide a better understanding of the development of the cross-flow microfiltration in wine industry, as well as the complexity of wine composition and its consequences on membrane fouling. This review covers also the impact of the operating conditions and the membrane characteristics on fouling mechanisms. Strategies to limit fouling as well as the latest innovations and commercial proposal are discussed in this paper. (C) 2011 Elsevier B.V. All rights reserved.
引用
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页码：1 / 19
页数：19
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