Nanofiltration: an alternative to thermovinification to increase extraction of polyphenols during winemaking?

Abstract

Free-run juice (“saignée”) from Pinot Noir must was filtered by nanofiltration (NF) and then, with the aim of promoting the diffusion of anthocyanins, the retentate fraction was returned to the tank immediately and the permeate fraction was returned at different densities during the alcoholic fermentation. This extraction strategy was compared with thermovinification (TV). The results obtained demonstrate that NF shows promise as an alternative non-thermal strategy.