Membrane processing of musts, wines and alcoholic beverages

Membrane based processes and their applications in the oenological industry are reported and discussed. Cross-flow microfiltration and ultrafiltration can be used in the clarification and stabilization of musts and wines. Some compounds of the anthocyan type can be recovered in the natural state and used in the colouring of food substances. Reverse osmosis can be used for increasing the sugar concentration in the musts for obtaining more alcoholic wines without adding sugar. Reduction of the alcoholic content with RO membranes seems very interesting in comparison to dialysis and vacuum distillation. Relatively new membrane processes such as membrane fermentors, membrane distillation and pervaporation might give further contribution to the rationalization of the wine technology. The overall wine quality might moreover benefit from the use of integrated membrane processes