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.

Key outputs from this project

Research Articles

Y Sui, D Wollan, JM McRae, R Muhlack, DL Capone, P Godden, KL Wilkinson (2022) Chemical and sensory profiles of Sauvignon Blanc wine following protein stabilization using a combined ultrafiltration/heat/protease treatment. Frontiers in Nutrition 9, 799809.
DOI 10.3389/fnut.2022.799809

Y Sui, D Wollan, J McRae, R Muhlack, J Tuke, K Wilkinson (2022) Impact of commercial scale ultrafiltration on composition of white and rose wine. Separation and Purification Technology, 284, 120227, DOI 10.1016/j.seppur.2021.120227

Y Sui, JM McRae, D Wollan, RA Muhlack, P Godden, KL Wilkinson (2021) Use of ultrafiltration and proteolytic enzymes as alternative approaches for protein stabilisation of white wine. Australian Journal of Grape & Wine Research, 27 (2), 234-245, DOI 10.1111/ajgw.12475

Industry Articles

Y Sui, J McRae, R Muhlack, D Wollan, K Wilkinson (2022) Ultrafiltration: a novel approach to managing phenolics in white wine, 37 (2), pp 11-14.

Industry partners