000132319 001__ 132319
000132319 005__ 20241125101156.0
000132319 0247_ $$2doi$$a10.1016/j.fbp.2023.11.011
000132319 0248_ $$2sideral$$a137413
000132319 037__ $$aART-2023-137413
000132319 041__ $$aeng
000132319 100__ $$aEsteras-Saz, Javier$$uUniversidad de Zaragoza
000132319 245__ $$aPVDF hydrophobic hollow fiber membrane modules for partial dealcoholization of red wine by osmotic distillation as a strategy to minimize the loss of aromas
000132319 260__ $$c2023
000132319 5060_ $$aAccess copy available to the general public$$fUnrestricted
000132319 5203_ $$aTempranillo red wines were partially dealcoholized (−3 v/v%) by osmotic distillation (OD) with membranes. First, polypropylene (PP) Liqui-Cel3M (3M) hollow fiber membrane modules were applied at 11 and 15 °C to study the effect of the removal of ethanol on the aroma of a certain wine. The influence of both temperatures was evaluated in terms of ethanol flux and aroma losses. Afterwards, two additional wines with different compositions were dealcoholized. The impact of the initial concentration of aromas on achieving a final product with an appealing aroma profile was studied, displaying the three wines a comparable aroma retention. Membrane OD was carried out with two additional hollow fiber membrane modules: another PP module (Zena) with a higher pore size, and a superhydrophobic PVDF module (Polymem). The latter gave rise to a partial dealcoholized wine with an aroma profile very similar to that of the pristine wine.
000132319 536__ $$9info:eu-repo/grantAgreement/ES/DGA/T68-23R$$9info:eu-repo/grantAgreement/ES/MICINN/RTC-2017-6360
000132319 540__ $$9info:eu-repo/semantics/openAccess$$aby-nc-nd$$uhttp://creativecommons.org/licenses/by-nc-nd/3.0/es/
000132319 590__ $$a3.5$$b2023
000132319 592__ $$a0.725$$b2023
000132319 591__ $$aBIOTECHNOLOGY & APPLIED MICROBIOLOGY$$b63 / 174 = 0.362$$c2023$$dQ2$$eT2
000132319 593__ $$aChemical Engineering (miscellaneous)$$c2023$$dQ1
000132319 591__ $$aFOOD SCIENCE & TECHNOLOGY$$b60 / 173 = 0.347$$c2023$$dQ2$$eT2
000132319 593__ $$aFood Science$$c2023$$dQ1
000132319 591__ $$aENGINEERING, CHEMICAL$$b63 / 170 = 0.371$$c2023$$dQ2$$eT2
000132319 593__ $$aBiochemistry$$c2023$$dQ2
000132319 593__ $$aBiotechnology$$c2023$$dQ2
000132319 594__ $$a9.7$$b2023
000132319 655_4 $$ainfo:eu-repo/semantics/article$$vinfo:eu-repo/semantics/publishedVersion
000132319 700__ $$0(orcid)0000-0003-0297-3503$$aIglesia, Óscar de la
000132319 700__ $$aMarechal, Willian
000132319 700__ $$aLorain, Olivier
000132319 700__ $$0(orcid)0000-0002-7967-7254$$aPeña, Cristina$$uUniversidad de Zaragoza
000132319 700__ $$0(orcid)0000-0003-1658-1770$$aEscudero, Ana$$uUniversidad de Zaragoza
000132319 700__ $$0(orcid)0000-0002-4954-1188$$aTéllez, Carlos$$uUniversidad de Zaragoza
000132319 700__ $$0(orcid)0000-0003-1512-4500$$aCoronas, Joaquín$$uUniversidad de Zaragoza
000132319 7102_ $$12009$$2750$$aUniversidad de Zaragoza$$bDpto. Química Analítica$$cÁrea Química Analítica
000132319 7102_ $$15005$$2555$$aUniversidad de Zaragoza$$bDpto. Ing.Quím.Tecnol.Med.Amb.$$cÁrea Ingeniería Química
000132319 773__ $$g143 (2023), 191-201$$pFood bioprod. process.$$tFood and Bioproducts Processing$$x0960-3085
000132319 8564_ $$s4515274$$uhttps://zaguan.unizar.es/record/132319/files/texto_completo.pdf$$yVersión publicada$$zinfo:eu-repo/semantics/openAccess
000132319 8564_ $$s2570925$$uhttps://zaguan.unizar.es/record/132319/files/texto_completo.jpg?subformat=icon$$xicon$$yVersión publicada$$zinfo:eu-repo/semantics/openAccess
000132319 909CO $$ooai:zaguan.unizar.es:132319$$particulos$$pdriver
000132319 951__ $$a2024-11-22-12:09:16
000132319 980__ $$aARTICLE