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

Detalhes bibliográficos
Autor(a) principal: Pereira, Maria João
Data de Publicação: 2022
Outros Autores: Ferreira, António, Brazinha, Carla, Crespo, João
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
Texto Completo: http://hdl.handle.net/10362/145889
Resumo: Funding 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.
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spelling Modelling of Fractionated Condensation for Off-Flavours Reduction from Red Wine Fermentation Headspacearoma recoverymodelling fractionated condensationoff-flavoursred wine aromavapour permeationChemical Engineering (miscellaneous)Process Chemistry and TechnologyFiltration and SeparationFunding 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.A 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.DQ - Departamento de QuímicaLAQV@REQUIMTERUNPereira, Maria JoãoFerreira, AntónioBrazinha, CarlaCrespo, João2022-11-29T22:12:02Z2022-092022-09-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/article12application/pdfhttp://hdl.handle.net/10362/145889eng0076-6356PURE: 47309736https://doi.org/10.3390/membranes12090875info:eu-repo/semantics/openAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2024-05-22T18:07:02Zoai:run.unl.pt:10362/145889Portal AgregadorONGhttps://www.rcaap.pt/oai/openairemluisa.alvim@gmail.comopendoar:71602024-05-22T18:07:02Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse
dc.title.none.fl_str_mv Modelling of Fractionated Condensation for Off-Flavours Reduction from Red Wine Fermentation Headspace
title Modelling of Fractionated Condensation for Off-Flavours Reduction from Red Wine Fermentation Headspace
spellingShingle Modelling of Fractionated Condensation for Off-Flavours Reduction from Red Wine Fermentation Headspace
Pereira, Maria João
aroma recovery
modelling fractionated condensation
off-flavours
red wine aroma
vapour permeation
Chemical Engineering (miscellaneous)
Process Chemistry and Technology
Filtration and Separation
title_short Modelling of Fractionated Condensation for Off-Flavours Reduction from Red Wine Fermentation Headspace
title_full Modelling of Fractionated Condensation for Off-Flavours Reduction from Red Wine Fermentation Headspace
title_fullStr Modelling of Fractionated Condensation for Off-Flavours Reduction from Red Wine Fermentation Headspace
title_full_unstemmed Modelling of Fractionated Condensation for Off-Flavours Reduction from Red Wine Fermentation Headspace
title_sort Modelling of Fractionated Condensation for Off-Flavours Reduction from Red Wine Fermentation Headspace
author Pereira, Maria João
author_facet Pereira, Maria João
Ferreira, António
Brazinha, Carla
Crespo, João
author_role author
author2 Ferreira, António
Brazinha, Carla
Crespo, João
author2_role author
author
author
dc.contributor.none.fl_str_mv DQ - Departamento de Química
LAQV@REQUIMTE
RUN
dc.contributor.author.fl_str_mv Pereira, Maria João
Ferreira, António
Brazinha, Carla
Crespo, João
dc.subject.por.fl_str_mv aroma recovery
modelling fractionated condensation
off-flavours
red wine aroma
vapour permeation
Chemical Engineering (miscellaneous)
Process Chemistry and Technology
Filtration and Separation
topic aroma recovery
modelling fractionated condensation
off-flavours
red wine aroma
vapour permeation
Chemical Engineering (miscellaneous)
Process Chemistry and Technology
Filtration and Separation
description Funding 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.
publishDate 2022
dc.date.none.fl_str_mv 2022-11-29T22:12:02Z
2022-09
2022-09-01T00:00:00Z
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://hdl.handle.net/10362/145889
url http://hdl.handle.net/10362/145889
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 0076-6356
PURE: 47309736
https://doi.org/10.3390/membranes12090875
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv 12
application/pdf
dc.source.none.fl_str_mv reponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
instacron:RCAAP
instname_str Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
instacron_str RCAAP
institution RCAAP
reponame_str Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
collection Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
repository.name.fl_str_mv Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
repository.mail.fl_str_mv mluisa.alvim@gmail.com
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