Modelling of Fractionated Condensation for Off-Flavours Reduction from Red Wine Fermentation Headspace
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 condens...
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| Format: | Article |
| Language: | English |
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MDPI AG
2022-09-01
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| Series: | Membranes |
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| Online Access: | https://www.mdpi.com/2077-0375/12/9/875 |
| _version_ | 1797484956906160128 |
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| author | Maria João Pereira António Ferreira Carla Brazinha João Crespo |
| author_facet | Maria João Pereira António Ferreira Carla Brazinha João Crespo |
| author_sort | Maria João Pereira |
| collection | DOAJ |
| description | 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 CO<sub>2</sub>. 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 CO<sub>2</sub>. 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. |
| first_indexed | 2024-03-09T23:11:54Z |
| format | Article |
| id | doaj.art-93e9347d45d047f1bf3a0148a9a75bcc |
| institution | Directory Open Access Journal |
| issn | 2077-0375 |
| language | English |
| last_indexed | 2024-03-09T23:11:54Z |
| publishDate | 2022-09-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Membranes |
| spelling | doaj.art-93e9347d45d047f1bf3a0148a9a75bcc2023-11-23T17:42:51ZengMDPI AGMembranes2077-03752022-09-0112987510.3390/membranes12090875Modelling of Fractionated Condensation for Off-Flavours Reduction from Red Wine Fermentation HeadspaceMaria João Pereira0António Ferreira1Carla Brazinha2João Crespo3LAQV-REQUIMTE, Department of Chemistry, NOVA School of Science and Technology, FCT NOVA, Universidade NOVA de Lisboa, 2829-516 Caparica, PortugaliBET, Instituto de Biologia Experimental e Tecnológica, Apartado 12, 2780-901 Oeiras, PortugalLAQV-REQUIMTE, Department of Chemistry, NOVA School of Science and Technology, FCT NOVA, Universidade NOVA de Lisboa, 2829-516 Caparica, PortugalLAQV-REQUIMTE, Department of Chemistry, NOVA School of Science and Technology, FCT NOVA, Universidade NOVA de Lisboa, 2829-516 Caparica, PortugalA 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 CO<sub>2</sub>. 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 CO<sub>2</sub>. 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.https://www.mdpi.com/2077-0375/12/9/875aroma recoverymodelling fractionated condensationred wine aromaoff-flavoursvapour permeation |
| spellingShingle | Maria João Pereira António Ferreira Carla Brazinha João Crespo Modelling of Fractionated Condensation for Off-Flavours Reduction from Red Wine Fermentation Headspace Membranes aroma recovery modelling fractionated condensation red wine aroma off-flavours vapour permeation |
| title | 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_short | 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 |
| topic | aroma recovery modelling fractionated condensation red wine aroma off-flavours vapour permeation |
| url | https://www.mdpi.com/2077-0375/12/9/875 |
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