Ultrafiltration for Quality Improvement of Wine

한외여과공정을 이용한 포도주의 품질개선

  • Chung, Jae-Ho (Division of Biotechnology, Kyungwon University) ;
  • Mok, Chul-Kyoon (Division of Biotechnology, Kyungwon University) ;
  • Lim, Sang-Bin (Department of Food Science and Engineering, Cheju National University) ;
  • Park, Young-Seo (Division of Biotechnology, Kyungwon University)
  • Published : 2003.06.01


Physicochemical and microbiological changes of grape wine fermented and aged at 25 and $15^{\circ}C$ for 2 and 14 weeks, respectively, were investigated. Viable bacterial cell number, $3.3{\times}10^2\;CFU/mL$ at the beginning of fermentation, increased to $2.3{\times}10^6\;CFU/mL$ after 2 weeks, then decreased to $1.9{\times}10^3\;CFU/mL$ after 14 weeks. Viable yeast cell number increased from $2.8{\times}10^2\;to\;2.2{\times}10^7\;CFU/mL$ during fermentation, then decreased to $1.6{\times}10^4\;CFU/mL$ after aging. Turbidity, pH, total sugar content, reducing sugar content, and solid content of grape wine decreased during fermentation, whereas acidity and alcohol content increased to 0.64 and 8.4%, respectively. Most physicochemical properties did not change significantly during aging. When grape wine was filtered through $0.45-{\mu}m$ nitrocellulose membrane, followed by various ultrafiltration membranes with different molecular weight cut-off values, Biomax 100K membrane with $100\;L/m^2/hr$ (LMH) of initial flux was chosen for ultrafiltration process. These membrane filtration treatments resulted in complete removal of microorganisms and decreases in turbidity, reducing sugar, and solid content. Physicochemical properties of wine did not change, and no microorganisms were found during storage at $30^{\circ}C$ for 12 weeks.


grape wine;ultrafiltration;flux;fermentation


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