Modelling of Fractionated Condensation for Off-Flavours Reduction from Red Wine Fermentation Headspace
Autor(a) principal: | |
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Data de Publicação: | 2022 |
Outros Autores: | , , |
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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Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
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7160 |
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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:RCAAP2024-03-11T05:26:35Zoai:run.unl.pt:10362/145889Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-20T03:52:19.476228Repositório 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 |
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1799138115057614848 |