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Impact of the physico-chemistry of the wine on membrane filtration performance

El Rayess, Youssef and Albasi, Claire and Bacchin, Patrice and Taillandier, Patricia and Raynal, José and Mietton-Peuchot, Martine and Devatine, Audrey Impact of the physico-chemistry of the wine on membrane filtration performance. (2009) In: 2nd International Congress on Green Process Engineering,2nd European Process Intensification Conference, 14 June 2009 - 17 June 2009 (Venise, Italy).

(Document in English)

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During the process of wine making, operation of cross-flow microfiltration allows a one-step clarification and sterilization of wine, with lower waste compared to the conventional processes of clarification and sterilization. Indeed, these processes are sources of voluminous waste (earth, Kieselguhr, additives), when discharges are becoming more and more restricted by environmental and health rules. Nevertheless, cross-flow microfiltration of wine presents a major drawback: membrane fouling causes a significant decrease in the flow rates, due to excessive retention of some wine components which could lead ultimately to the alteration of the quality of wine. The aim of this work was to study the impact of some specific wine components (phenolic compounds and yeast extract), as well as some physico-chemical parameters (pH) in regard to membrane fouling. Studies were performed using one red wine and synthetic wines, using cellulose acetate membranes (0.2 μm) operated in the dead-end mode under 2 bar pressure. The simultaneous presence of the both species of phenolic compounds (anthocyanins and tannins) in the synthetic wine was shown to be the main cause of fouling, whereas the presence of one specie leads only to standard blocking type behavior. An important decrease in the flow rates was also observed when yeast extract was added to the liquid. This yeast extract was shown to contain 300 mg/g of proteins and to be free of mannoproteins. The influence of these proteins on fouling was demonstrated while pre-treating the synthetic wine with bentonite, which was able to adsorb proteins, and in this case, no fouling was observed. It was also shown that, when decreasing the pH, the flow rate was enhanced. For all experiments, a fouling index or cake specific resistance, according to the type of fouling, was calculated in order to be used as a reference to estimate the filterability of a given wine, according to its composition in some targeted molecules. Finally, the experiments of the actual red wine exhibited complete rapid fouling of the membrane, probably due to the presence of high concentration of phenolic compounds.

Item Type:Conference or Workshop Item (Other)
Additional Information:This article is publied in the CDrom : proceedings 14-17 June 2009,Venice-Italy.
HAL Id:hal-04029802
Audience (conference):International conference proceedings
Uncontrolled Keywords:
Institution:French research institutions > Centre National de la Recherche Scientifique - CNRS (FRANCE)
Université de Toulouse > Institut National Polytechnique de Toulouse - Toulouse INP (FRANCE)
French research institutions > Institut National de la Recherche Agronomique - INRA (FRANCE)
Université de Toulouse > Université Toulouse III - Paul Sabatier - UT3 (FRANCE)
Other partners > Université de Bordeaux 2 - Victor Segalen (FRANCE)
Laboratory name:
Deposited On:29 Jun 2009 09:44

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