Utjecaj koncentriranja membranskim procesom reverzne osmoze na tvari boje vina Cabernet Sauvignon

Reverse osmosis (RO) concentration and influence on colour compounds of red wine Cabernet Sauvignon, which is exceptionally rich source of polyphenols and has a high level of antioxidative activity, at four different pressure levels (25, 35, 45, 55 bar) and two temperature regimes (with and without application of cooling) is the aim of this diploma paper. The procedure of concentration has been conducted on the apparatus for reverse osmosis Lab Unit 20 with composite membranes Alfa Laval-RO type RO98pHt M20 arranged in the laminated module. The profile of the wine pigment is detected through spectrophotometric analyses and high-performance liquid chromatography (HPCL). The results display a high efficiency of the wine concentration procedure using the technology of reverse osmosis. Optimum parameters of containing anthocyanins, flavonoids, phenol acids, and other highly sensitive wine components are achieved at the pressure of 55 bars, with cooling. Contrary to that, the biggest loss of both individual, as well as total polyphenol components, is noticed at the pressure of 45 and 55 bars without the application of the cooling system.