Bulgarian Mavrud Wine Under Nanofiltration and Reverse Osmosis: Evaluating the Composition After the Process

Abstract

This work presents new results and conclusions on nanomembrane filtration and reverse osmosis of Mavrud red wine, produced in Bulgaria. The experiments were focused on lowering the alcohol content while preserving the valuable substances in the wine. Commercially available nanomembranes were used (Alfa Laval NF99HF, Alfa Laval RO99, NADIR NP030P). Two modes of nanofiltration (concentration mode and diafiltration mode, including constant volume diafiltration and two-step diafiltration) and reverse osmosis were employed for this study. The nanofiltration membranes (Alfa Laval NF99HF, NADIR NP030P) used for wine dealcoholization showed high separation effectiveness. Several wine components were recognized as indicators to be monitored during the process: carboxylic acids (citric, tartaric, malic, succinic, acetic); monosaccharides (glucose, fructose); alcohol (ethanol). The monitoring of the named compounds was performed with an HPLC-RID system on an H-charged ion exclusion analytical column. Based on the analysis of the collected samples, it could be stated that the alcohol content in the wine was lowered from 11.8% to 4.3 vol% of ethanol, when the sequential diafiltration mode of operation is used. Content change depends on the type of molecule; for example, in most cases the citric acid is strongly retained (Rej > 90%) by the membrane, whereas the acetic acid could permeate significantly (Rej < 20%). The obtained results present valuable information about the changes in the composition of the Mavrud wine which will aid in the preservation of the chemical composition and valuable substances in the event of future full or partial dealcoholization of this wine variety.