Membrane filtration technologies for efficient wine processing and recovery of valuable extracts

Background

For many years, ultrafiltration has been used extensively in water, dairy and medical applications. Despite trials for winemaking applications, it is yet to see serious uptake by the wine industry, because early research deemed it unsuitable. Nevertheless, given the advances in technology and strong support from VA Filtration, there is great merit in developing the technology and applications further, to benefit winemaking.

Objectives/aims

These projects will develop membrane filtration technologies to enable the replacement of current inputs that create waste (e.g. bentonite fining of proteins) and optimise wine macromolecular content while also gaining useful ‘waste’ streams, e.g. a concentrated phenolic/pigment/antioxidant fraction, which can be utilised to fine-tune wine sensory profiles or used as an adjunct in other wines.

Project leader


Professor
Kerry Wilkinson
University of Adelaide
 

Students


Ms
Yihe (Eva) Sui
(PhD Student)
University of Adelaide
 

Other investigators


Mr
David Wollan
VA Filtration

Dr
Jacqui McRae
AWRI

Dr
Richard Muhlack
University of Adelaide
 

Industry partners

The Australian Wine Research InstituteVAF Wine Filtration

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