Osmotic Pressure Modeling of White Wine Diafiltration and Red Wine Concentration by Reverse Osmosis

2006 ◽  
Vol 2 (1) ◽  
pp. 119-132 ◽  
Author(s):  
László Takács ◽  
Gyula Vatai
Keyword(s):  
Osmotic Pressure ◽  
Reverse Osmosis ◽  
Driving Force ◽  
Laboratory Experiments ◽  
Red Wine ◽  
Membrane Separation ◽  
Sugar Content ◽  
White Wine ◽  
Empirical Relations ◽  
Concrete Model

During our research concentrations of quality wines were investigated by membrane separation on nanofiltration and reverse osmosis membranes. The practicability of the process was examined by experimental design in our laboratory experiments. The effects of the operating parameters on the efficiency of the methods were analyzed, from which the conclusion was drawn that the sugar content of the wines affects the filtrate capacity considerably. This phenomenon was attributed to the resistance appearing during the process. This resistance is the osmotic pressure which is faced with the driving force. By the mathematical modeling of the process - building up experimental and empirical relations - the answer for the practical implementing was searched for. Our concrete model concentrates on the connection between the changing of the osmotic pressure and the retained molecules by the membrane. Monitoring of this connection is a primary criterion when planning the optimal development of the process.

Mixing and osmosis

2018 ◽  
Author(s):  
Dennis Sherwood ◽  
Paul Dalby
Keyword(s):  
Osmotic Pressure ◽  
Reverse Osmosis ◽  
Industrial Process ◽  
Colligative Properties

Building on the results of the previous chapter, this chapter extends the analysis of colligative properties to mixing and osmosis, with an analysis of osmotic pressure and also the important industrial process of reverse osmosis.

scholarly journals Using Reverse Osmosis Membrane at High Temperature for Water Recovery and Regeneration from Thermo-Responsive Ionic Liquid-Based Draw Solution for Efficient Forward Osmosis

Membranes ◽  
2021 ◽  
Vol 11 (8) ◽  
pp. 588
Author(s):  
Eiji Kamio ◽  
Hiroki Kurisu ◽  
Tomoki Takahashi ◽  
Atsushi Matsuoka ◽  
Tomohisa Yoshioka ◽  
...  
Keyword(s):  
Ionic Liquid ◽  
High Temperature ◽  
Energy Saving ◽  
Osmotic Pressure ◽  
Reverse Osmosis ◽  
Forward Osmosis ◽  
Solution Temperature ◽  
Water Recovery ◽  
Temperature Dependent ◽  
Draw Solution

Forward osmosis (FO) membrane process is expected to realize energy-saving seawater desalination. To this end, energy-saving water recovery from a draw solution (DS) and effective DS regeneration are essential. Recently, thermo-responsive DSs have been developed to realize energy-saving water recovery and DS regeneration. We previously reported that high-temperature reverse osmosis (RO) treatment was effective in recovering water from a thermo-responsive ionic liquid (IL)-based DS. In this study, to confirm the advantages of the high-temperature RO operation, thermo-sensitive IL-based DS was treated by an RO membrane at temperatures higher than the lower critical solution temperature (LCST) of the DS. Tetrabutylammonium 2,4,6-trimethylbenznenesulfonate ([N4444][TMBS]) with an LCST of 58 °C was used as the DS. The high-temperature RO treatment was conducted at 60 °C above the LCST using the [N4444][TMBS]-based DS-lean phase after phase separation. Because the [N4444][TMBS]-based DS has a significantly temperature-dependent osmotic pressure, the DS-lean phase can be concentrated to an osmotic pressure higher than that of seawater at room temperature (20 °C). In addition, water can be effectively recovered from the DS-lean phase until the DS concentration increased to 40 wt%, and the final DS concentration reached 70 wt%. From the results, the advantages of RO treatment of the thermo-responsive DS at temperatures higher than the LCST were confirmed.

Leachate Minimization by Reverse Osmosis

1992 ◽  
Vol 25 (3) ◽  
pp. 117-120 ◽  
Author(s):  
T. Bilstad ◽  
M. V. Madland
Keyword(s):  
Reverse Osmosis ◽  
Suspended Solids ◽  
Membrane Separation ◽  
Water Phase ◽  
Major Portion ◽  
Tubular Type ◽  
Iron Copper ◽  
Copper Chromium ◽  
Direct Discharge

Leachates from chemical and domestic landfills are defined as hazardous wastewater. Quantitative and qualitative control of leachate can be performed by membrane separation of the total produced leachate volume. Dissolved and suspended solids in the leachate are removed from the major portion of the water phase and either returned to the landfill or further treated. The particle - free permeate meets the effluent requirements for direct discharge to virtually any watercourse. An untreated leachate flow is concentrated thirteen times by tubular type reverse osmosis. The separation efficiencies are 99% for iron, copper, chromium and zinc. For suspended solids the removal is 100%.

scholarly journals Characterisation of Extracts Obtained from Unripe Grapes and Evaluation of Their Potential Protective Effects against Oxidation of Wine Colour in Comparison with Different Oenological Products

Foods ◽  
2021 ◽  
Vol 10 (7) ◽  
pp. 1499
Author(s):  
Giovanna Fia ◽  
Ginevra Bucalossi ◽  
Bruno Zanoni
Keyword(s):  
Antioxidant Activity ◽  
Red Wine ◽  
Waste Product ◽  
Natural Antioxidants ◽  
White Wine ◽  
Small Scale ◽  
Protective Effects ◽  
White Wines ◽  
Accelerated Oxidation ◽  
Wine Colour

Unripe grapes (UGs) are a waste product of vine cultivation rich in natural antioxidants. These antioxidants could be used in winemaking as alternatives to SO2. Three extracts were obtained by maceration from Viognier, Merlot and Sangiovese UGs. The composition and antioxidant activity of the UG extracts were studied in model solutions at different pH levels. The capacity of the UG extracts to protect wine colour was evaluated in accelerated oxidation tests and small-scale trials on both red and white wines during ageing in comparison with sulphur dioxide, ascorbic acid and commercial tannins. The Viognier and Merlot extracts were rich in phenolic acids while the Sangiovese extract was rich in flavonoids. The antioxidant activity of the extracts and commercial tannins was influenced by the pH. In the oxidation tests, the extracts and commercial products showed different wine colour protection capacities in function of the type of wine. During ageing, the white wine with the added Viognier UG extract showed the lowest level of colour oxidation. The colour of the red wine with the UG extract evolved similarly to wine with SO2 and commercial tannins. The obtained results indicated that natural and healthy UG extracts could be an interesting substitute for SO2 during wine ageing.

scholarly journals Self-Rated Aversion to Taste Qualities and the PROP Taster Phenotype Associate with Alcoholic Beverage Intake and Preference

Beverages ◽  
2021 ◽  
Vol 7 (2) ◽  
pp. 37
Author(s):  
Gary J. Pickering ◽  
Margaret K. Thibodeau
Keyword(s):  
Alcohol Consumption ◽  
Red Wine ◽  
Alcoholic Beverage ◽  
Likert Scale ◽  
White Wine ◽  
Sensory Attributes ◽  
Taste Perception ◽  
Alcoholic Beverages ◽  
Convenience Sample ◽  
Beverage Type

Consumers often identify “taste” as an important factor when selecting alcoholic beverages. Although it is assumed that reduced alcohol consumption in PROP super-tasters is due to a greater dislike of the nominally aversive sensations that they experience more intensely (e.g., bitterness) when compared to PROP non-tasters, this question has not been specifically asked to them. Therefore, we examined consumers’ self-reported aversion towards specific sensory attributes (bitter, hot/burn, dry, sour, sweet, carbonation) for four alcoholic beverage types (white wine, red wine, beer, spirits) using a convenience sample of U.S. wine consumers (n = 925). Participants rated 18 statements describing different combinations of sensory attributes and alcoholic beverages on a 5-point Likert scale (e.g., Beer tastes too bitter for me). Individuals who tended to agree more strongly with the statements (i.e., they were more averse; p(F) < 0.05) tended to (i) consume less of all beverage types, (ii) consume a higher proportion of white wine (p(r) < 0.05), and (iii) were more likely to be female or PROP super-tasters. The results suggest that self-reported aversion to specific sensory attributes is associated with not only lower overall intake of alcoholic beverages, but also a shift in the relative proportions of beverage type consumed; a key finding for studies investigating how taste perception impacts alcohol consumption.

Determination of Total Carbohydrates in Wine and Wine-Like Beverages by HPLC with a Refractive Index Detector: First Action 2013.12

2014 ◽  
Vol 97 (2) ◽  
pp. 498-505 ◽  
Author(s):  
Steve Kupina ◽  
Mark Roman ◽  
D Anderson ◽  
S Bhandari ◽  
M S Cardozo ◽  
...  
Keyword(s):  
Refractive Index ◽  
Reference Material ◽  
Organic Acids ◽  
Red Wine ◽  
Collaborative Study ◽  
Ion Exchange Resin ◽  
White Wine ◽  
Negative Control ◽  
Total Carbohydrates

Abstract An international collaborative study was conducted of an HPLC-refractive index (RI) detector method for the determination of the combined amounts of sugars, glycerol, organic acids, and phenolic compounds in wines and wine-like beverages. Nine collaboratinglaboratories representing major winery, contract laboratories, and government laboratories tested eight different materials as blind duplicates using the proposed method. Sample materials included red and white wines, port, wine cooler, and nonalcoholic wine. One material was a negative control, and one material was a reference material. Samples were either treated with an ion-exchange resin to remove interferingorganic acids prior to analysis or left untreated toinclude organic acids and phenolics. Red wine samples were treated with polyvinylpolypyrrolidone to remove potential interferences from phenolics prior to analysis. The HPLC analyses were performed on a Bio-Rad Fast Acid Analysis Column using RI detection. Reproducibility (RSDR) for untreated samples(sugars + phenolics + organic acids) ranged from 6.6% for Titrivin AA4 reference material to 11.0% for dry red wine. RSDR for treated samples (sugars only) ranged from 6.8% for white zinfandel to 18.9% for dry white wine. RSDR for treatedsamples (sugars only) + glycerol ranged from 6.4% for white zinfandel to 19.8% for dry red wine. Based on these results, the method was adopted as Official First Action status for determination of total carbohydrates in wine and wine-like beverages.

UHPLC/ESI-MS/MS Determination of 187 Pesticides in Wine

2016 ◽  
Vol 99 (2) ◽  
pp. 539-557 ◽  
Author(s):  
Jian Wang ◽  
Wendy Cheung
Keyword(s):  
Measurement Uncertainty ◽  
Electrospray Ionization ◽  
Pesticide Residues ◽  
Red Wine ◽  
White Wine ◽  
Tandem Ms ◽  
Fast Method ◽  
Intermediate Precision ◽  
Method Performance ◽  
Standard Calibration

Abstract This paper presents an ultra HPLC/electrospray ionization-tandem MS method to determine pesticides in wine. We adopted the quick, easy, cheap, effective, rugged, and safe (QuEChERs) method for extraction and used core-shell column to achieve ultra-HPLC to develop and validate a simple and fast method to analyze 187 pesticide residues in red and white wine samples. Pesticide residues were extracted from wine samples using QuEChERS. Ultra HPLC/electrospray ionization-tandem MS quantification was achieved using matrix-matched standard calibration curves with isotopically labeled standards or a chemical analogue as internal standards with an analytical range from 5.0 to 500.0 μg/L. The method performance characteristics that included overall recovery, intermediate precision, and measurement uncertainty were evaluated according to a nested experimental design. Generally, 98.4% (in red wine) and 96.8% (in white wine) of the pesticides had recoveries between 71 and 120%; 98.9% (in red wine) and 99.5% (in white wine) of the pesticides had the intermediate precision ≤20%; and 99.5% (in red wine) and 98.4% (in white wine) of the pesticides had measurement uncertainty ≤50%.

scholarly journals THE KINETICS OF EXOSMOSIS OF WATER FROM LIVING CELLS

1927 ◽  
Vol 10 (5) ◽  
pp. 659-664 ◽  
Author(s):  
Morton McCutcheon ◽  
Baldwin Lucke
Keyword(s):  
Osmotic Pressure ◽  
Salt Concentration ◽  
Driving Force ◽  
Temperature Characteristic ◽  
Living Cells ◽  
Velocity Constant ◽  
Osmotic Equilibrium ◽  
Kinetics Of

1. The rate of exosmosis of water was studied in unfertilized Arbacia eggs, in order to bring out possible differences between the kinetics of exosmosis and endosmosis. 2. Exosmosis, like endosmosis, is found to follow the equation See PDF for Equation, in which a is the total volume of water that will leave the cell before osmotic equilibrium is attained, x is the volume that has already left the cell at time t, and k is the velocity constant. 3. The velocity constants of the two processes are equal, provided the salt concentration of the medium is the same. 4. The temperature characteristic of exosmosis, as of endomosis, is high. 5. It is concluded that the kinetics of exosmosis and endosmosis of water in these cells are identical, the only difference in the processes being in the direction of the driving force of osmotic pressure.

Polyphenols-Enriched Chardonnay White Wine and Sparkling Pinot Noir Red Wine Identically Prevent Early Atherosclerosis in Hamsters

2005 ◽  
Vol 53 (25) ◽  
pp. 9823-9829 ◽  
Author(s):  
Cyril Auger ◽  
Jean-Max Rouanet ◽  
Regina Vanderlinde ◽  
Aurélie Bornet ◽  
Kelly Décordé ◽  
...  
Keyword(s):  
Red Wine ◽  
White Wine ◽  
Pinot Noir ◽  
Early Atherosclerosis

Effect of clarification process on the removal of pesticide residues in red wine and comparison with white wine

2018 ◽  
Vol 53 (8) ◽  
pp. 534-545 ◽  
Author(s):  
Danae S. Doulia ◽  
Efstathios K. Anagnos ◽  
Konstantinos S. Liapis ◽  
Demetrios A. Klimentzos
Keyword(s):  
Pesticide Residues ◽  
Red Wine ◽  
White Wine
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