Membrane filtration technologies for efficient wine processing and recovery of valuable extracts
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.
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.
University of Adelaide
Friday 6 Nov 2020, 10:00 am - 11:30 am (ACDT) Free online webinar, all welcome The ARC Training Centre for Innovative Wine Production invites you to learn about some of the Centre’s wine research through four of its final year PhD students. Hear about...
Could you tell us a bit about yourself and your academic background? My name is Stephanie Angela and I am from Indonesia. I have always had a passion for optimising and designing production processes for the food and beverage industries, which is why I was interested...
Collaboration, Communication, and Problem Solving: Key Skills Sharpened in PhD Student Colleen Szeto at an Internship with E. & J. Gallo Winery
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