POLYSACCHARIDE EFFECTS ON CROSS-FLOW MICROFILTRATION OF 2 RED WINES WITH A MICROPOROUS ALUMINA MEMBRANE

被引：38

作者：

BELLEVILLE, MP ^{[1
]}

BRILLOUET, JM ^{[1
]}

DELAFUENTE, BT ^{[1
]}

MOUTOUNET, M ^{[1
]}

机构：

[1] UNIV MONTPELLIER 2, TECHNOL ALIMENTAIRE LAB, F-34060 MONTPELLIER, FRANCE

来源：

JOURNAL OF FOOD SCIENCE | 1990年 / 55卷 / 06期

关键词：

D O I：

10.1111/j.1365-2621.1990.tb03579.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Two red wines, from the same cultivar, differing by polysaccharide content were filtered using cross‐flow microfiltration with an alumina membrane, pore size 0.2 μm. Filtration flow rates were different. The wine richest in polysaccharides (A) showed a typical external fouling profile with progressive stabilization, while wine B showed a permanent decrease in flux (external and internal fouling). Retention of polysaccharides negatively correlated with their hydrodynamic volume, overall losses being higher for wine B. Polysaccharides had a possible role in fouling related to their structures and molecular weight distribution in the two wines. Copyright © 1990, Wiley Blackwell. All rights reserved

引用

页码：1598 / +

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