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Cross-flow Filtration of Wines with Polymeric Membranes: The Influence of Wine Making Technology and Backpulse on the Fouling Process

P.J. Cameira-dos-Santos1*†, V. Cheynier1, J.M. Brillouet1, Y. Cadot4, J.L. Escudier2, H.D.V. Roesink and M. Moutounet1


1
INRA-Institut des Produits de la Vigne, Laboratoire des Polyères et des Techniques Physico-Chimiques. 2, Place Viala, 34060 Montpellier Cedex. France.

2INRA-Institut des Produits de la Vigne, Station Expérimentale de Pech Rouge-Narbonne. 11430 Gruissan. France.
3X-Flow B.V., NL-7602 KK Almelo. The Netherlands
4CMMC, 49290 Chalonnes sur Loire. France.
*On leave from INIA-Estação Vitivinícola Nacional, Dois Portos, 2375 Runa. Portugal.
Author to whom correspondence should be sent

Article history:

Received June 15,1994

Accepted September 26, 1994


Summary:

To study the influence of wine making technology on the fouling process, five microfiltration experiments were performed without backpulse, using different wines and a polymeric membrane. To evaluate the influence of backpulse on fouling, these experiments were repeated with bakcpulse every 2.5 minutes keeping constant all other parameters. Results have shown that fouling caused by wine constituents is a complex phenomenon and its different components vary with grape cultivar and pomace contact. Adsorption of polyphenols to membrane matrix reduced membrane permeability, indicating that other constituents than wine macromolecules, may be involved in fouling.

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