naa a22 4500 510724884 CHVBK 20180411082931.0 cr unu---uuuuu 180411e20130901xx s 000 0 eng 10.1007/s11947-012-0856-z doi (NATIONALLICENCE)springer-10.1007/s11947-012-0856-z Effect of Process Parameters on Partial Dealcoholization of Wine by Osmotic Distillation [Elektronische Daten] [Loredana Liguori, Paola Russo, Donatella Albanese, Marisa Di Matteo] The effectiveness of the osmotic distillation process for partial dealcoholization of wine was investigated in this work. The dealcoholization process was performed using a hollow fibre membrane module and process parameters, such as hydrodynamic conditions, number of cycles, temperature and ethanol content of feed solution were investigated. Then the partial dealcoholization of Aglianico red wine was carried out up to 2%vol and the chemicophysical properties evaluated and compared with the initial wine. No significant differences (p < 0.05) in total volatile acidity, colour, total polyphenols and organic acids content, between Aglianico and dealcoholized wine were found. Empirical correlations available in the literature for calculation of ethanol mass transfer coefficient seems able to describe with reasonable agreement the effect of operating conditions of the dealcoholization process. Springer Science+Business Media, LLC, 2012 Wine nationallicence Dealcoholization nationallicence Osmotic distillation nationallicence Membrane process nationallicence Hollow fibre membrane nationallicence Liguori Loredana Department of Industrial Engineering, University of Salerno, via Ponte don Melillo, 84084, Fisciano, SA, Italy aut Russo Paola Department of Industrial Engineering, University of Salerno, via Ponte don Melillo, 84084, Fisciano, SA, Italy aut Albanese Donatella Department of Industrial Engineering, University of Salerno, via Ponte don Melillo, 84084, Fisciano, SA, Italy aut Di Matteo Marisa Department of Industrial Engineering, University of Salerno, via Ponte don Melillo, 84084, Fisciano, SA, Italy aut Food and Bioprocess Technology Springer US; http://www.springer-ny.com 6/9(2013-09-01), 2514-2524 1935-5130 6:9<2514 2013 6 11947 https://doi.org/10.1007/s11947-012-0856-z text/html Onlinezugriff via DOI 1 research-article jats NATIONALLICENCE 856 40 https://doi.org/10.1007/s11947-012-0856-z text/html Onlinezugriff via DOI NATIONALLICENCE 700 1- Liguori Loredana Department of Industrial Engineering, University of Salerno, via Ponte don Melillo, 84084, Fisciano, SA, Italy aut NATIONALLICENCE 700 1- Russo Paola Department of Industrial Engineering, University of Salerno, via Ponte don Melillo, 84084, Fisciano, SA, Italy aut NATIONALLICENCE 700 1- Albanese Donatella Department of Industrial Engineering, University of Salerno, via Ponte don Melillo, 84084, Fisciano, SA, Italy aut NATIONALLICENCE 700 1- Di Matteo Marisa Department of Industrial Engineering, University of Salerno, via Ponte don Melillo, 84084, Fisciano, SA, Italy aut NATIONALLICENCE 773 0- Food and Bioprocess Technology Springer US; http://www.springer-ny.com 6/9(2013-09-01), 2514-2524 1935-5130 6:9<2514 2013 6 11947 Metadata rights reserved Springer special CC-BY-NC licence nationallicence BK010053 XK010053 XK010000 NATIONALLICENCE NATIONALLICENCE NL-springer