Original Articles
Early Access
Evaluation of cross-flow filtration and electrodialysis in four wine varieties under industrial conditions
Publisher's note
All claims expressed in this article are solely those of the authors and do not necessarily represent those of their affiliated organizations, or those of the publisher, the editors and the reviewers. Any product that may be evaluated in this article or claim that may be made by its manufacturer is not guaranteed or endorsed by the publisher.
All claims expressed in this article are solely those of the authors and do not necessarily represent those of their affiliated organizations, or those of the publisher, the editors and the reviewers. Any product that may be evaluated in this article or claim that may be made by its manufacturer is not guaranteed or endorsed by the publisher.
Published: 2 April 2026
178
Views
75
Downloads
Authors
The turbidity of wines needs to be reduced through filtration, with the other advantage of performing wine stabilization. Among the available techniques, cross-flow filtration is largely applied today because it does not require conventional filter media or filter aids, it can be applied during all the stages of winemaking and shows very high efficiency. Electrodialysis consists of separating differently charged ions, by the use of selective permeable membranes under the action of an electric field. It is used to apply tartrate stabilization on wines. These two techniques were applied to two red and two white wines, respectively cv. Nero d’Avola and Syrah and Catarrato and Grillo in an experimentation performed in Sicily (Italy) to evaluate the influence of these procedures on the quality of the wines ready to be bottled. Samples of wines were analyzed to evaluate the most important quality parameters (alcohol, pH, total acidity, volatile acidity, malic acid, lactic acid, citric acid, tartaric acid, ashes, color intensity and Hue, absorbance at 420, 520 and 620 nm, polyphenols, catechins, free sulfur dioxide, total sulfur dioxide, conductivity) and the aromatic profile by gas chromatography. Red wines showed greater sensitivity to quality change after the treatments, with particular reference to color.
Downloads
Download data is not yet available.
Citations
Arend GD, Adorno WT, Rezzadori K, Di Luccio M, Chaves VC, Reginatto FH, Petrus JCC, 2017. Concentration of phenolic compounds from strawberry (Fragaria X ananassa Duch) juice by nanofiltration membrane. J Food Eng 201:36-41. DOI: https://doi.org/10.1016/j.jfoodeng.2017.01.014
Arriagada-Carrazana J, Sáez-Navarrete C, Bordeu E, 2005. Membrane filtration effects on aromatic and phenolic quality of Cabernet Sauvignon wines. J Food Eng 68:363–368. DOI: https://doi.org/10.1016/j.jfoodeng.2004.06.011
Bhattacharjee C, Saxena V, Dutta S, 2017. Fruit juice processing using membrane technology: A review. Innov Food Sci Emerg Technol 43:136–153. DOI: https://doi.org/10.1016/j.ifset.2017.08.002
Brouillard R, Delaporte B, 1977. Chemistry of anthocyanin pigments. 2. Kinetic and thermodynamic study of proton transfer, hydration, and tautomeric reactions of malvidin 3-glucoside. J Am Chem Soc 99:8461–8468. DOI: https://doi.org/10.1021/ja00468a015
Cabrita MJ, Garcia R, Catarino S, 2016. Recent developments in wine tartaric stabilization. In: Jordão AM, Cosme F (eds.), Recent advances in wine stabilization and conservation technologies. Hauppauge, Nova Science Publishers, Inc. pp. 49-63.
Charcosset C, 2021. Classical and recent applications of membrane processes in the food industry. Food Eng Rev 13:322–343. DOI: https://doi.org/10.1007/s12393-020-09262-9
Clark AC, Wilkes EN, Scollary GR, 2015. Chemistry of copper in white wine: A review. Aust J Grape Wine Res 21:339–350. DOI: https://doi.org/10.1111/ajgw.12159
Dabare PR, Reilly T, Mierczynski P, Bindon K, Vasilev K, Mierczynska-Vasilev A, 2023. A novel DOI: https://doi.org/10.1155/2023/7259974
Daufin G, Escudier JP, Carrère H, Bérot S, Fillaudeau L, Decloux M, 2001. Recent and emerging applications of membrane processes in the food and dairy industry. Food Bioprod Process 79:89-102. DOI: https://doi.org/10.1205/096030801750286131
De Pasquale F, Siragusa M, Abbate L, Tusa N, De Pasquale C, Alonzo G, 2006. Characterization of five sour orange clones through molecular markers and leaf essential oils analysis. Sci Hortic 109:54-59. DOI: https://doi.org/10.1016/j.scienta.2006.03.002
El Rayess Y, Albasi C, Bacchin P, Taillandier P, Raynal J, Mietton-Peuchot M, Devatine A, 2011. Cross-flow microfiltration applied to oenology: A review. J Membr Sci 382:1-19. DOI: https://doi.org/10.1016/j.memsci.2011.08.008
Ferreira V, Lopez R, Aznar M, 2002. Olfactometry and aroma extract dilution analysis of wines. In: Jackson JF, Linskens HF (eds.), Analysis of taste and aroma. Molecular methods of plant analysis. Berlin, Springer. pp. 89-122. DOI: https://doi.org/10.1007/978-3-662-04857-3_6
Gnilomedova NV, Anikina NS, Vesyutova AV, Oleinikova VA, Gavrish VM, Chayka TV, 2022. Identifying tartrate salt crystals in wine sediment. Food Process Tech Technol 52:490-499. DOI: https://doi.org/10.21603/2074-9414-2022-3-2382
Gómez Benı́tez J, Palacios Macı́as VM, Szekely Gorostiaga P, Veas López R, Pérez Rodrı́guez L, 2003. Comparison of electrodialysis and cold treatment on an industrial scale for tartrate stabilization of sherry wines. J Food Eng 58:373-378. DOI: https://doi.org/10.1016/S0260-8774(02)00421-1
Gonçalves F, Fernandes C, dos Santos PC, de Pinho MN, 2003. Wine tartaric stabilization by electrodialysis and its assessment by the saturation temperature. J Food Eng 59:229-235. DOI: https://doi.org/10.1016/S0260-8774(02)00462-4
Gutiérrez-Escobar R, Aliaño-González MJ, Cantos-Villar E, 2021. Wine polyphenol content and its influence on wine quality and properties: A review. Molecules 26:718. DOI: https://doi.org/10.3390/molecules26030718
Ma TZ, Gong PF, Lu RR, Zhang B, Morata A, Han SY, 2020. Effect of different clarification treatments on the volatile composition and aromatic attributes of ‘Italian Riesling’ icewine. Molecules 25:2657. DOI: https://doi.org/10.3390/molecules25112657
Martínez-Pérez MP, Bautista-Ortín AB, Durant V, Gómez-Plaza E, 2020. Evaluating alternatives to cold stabilization in wineries: The use of carboxymethyl cellulose, polyaspartate, electrodialysis and ion exchange resins. Foods 9:1275. DOI: https://doi.org/10.3390/foods9091275
Mercanti N, Macaluso M, Pieracci Y, Brazzarola F, Palla F, Verdini PG, Zinnai A, 2024. Enhancing wine shelf-life: Insights into factors influencing oxidation and preservation. Heliyon 10:e35688. DOI: https://doi.org/10.1016/j.heliyon.2024.e35688
Nazir A, Schroën K, Boom R, 2011. High-throughput premix membrane emulsification using nickel sieves having straight-through pores. J Membr Sci 383:116-123. DOI: https://doi.org/10.1016/j.memsci.2011.08.051
Pasechnaya E, Tsygurina K, Ponomar M, Chuprynina D, Nikonenko V, Pismenskaya N, 2023. Comparison of the electrodialysis performance in tartrate stabilization of a red wine using aliphatic and aromatic commercial and modified ion-exchange membranes. Membranes (Basel) 13:84. DOI: https://doi.org/10.3390/membranes13010084
Payan C, Gancel AL, Jourdes M, Christmann M, Teissedre PL, 2023. Wine acidification methods: A review. Oeno One 57:7476. DOI: https://doi.org/10.20870/oeno-one.2023.57.3.7476
Rosária M, Oliveira M, Correia AC, Jordão AM, 2022. Impact of cross-flow and membrane plate filtrations under winery-scale conditions on phenolic composition, chromatic characteristics and sensory profile of different red wines. Processes 10:284. DOI: https://doi.org/10.3390/pr10020284
Rousseva M, Kontoudakis N, Schmidtke LM, Scollary GR, Clark AC, 2016. Impact of wine production on the fractionation of copper and iron in Chardonnay wine: Implications for oxygen consumption. Food Chem 203:440–447. DOI: https://doi.org/10.1016/j.foodchem.2016.02.081
Saint-Pierre B, Batlle J, Escudier M, Moutounet M, 1998. [L’instabilité tartrique des vins: problématique, évaluation, methodes et techniques de stabilization]. In: Multon JC, Flanzy C (eds.), [Œnologie: Fondements Scientifiques et Technologiques].[Book in French]. Chachan, Tec & Doc Lavoisier. pp. 921-935.
Smith P, McRae J, Bindon K, 2015. Impact of winemaking practices on the concentration and composition of tannins in red wine. Aust J Grape Wine Res 21:601–614. DOI: https://doi.org/10.1111/ajgw.12188
Tamime AY, 2013. Membrane processing: dairy and beverage applications. Hoboken, J. Wiley & Sons. DOI: https://doi.org/10.1002/9781118457009
Thoukis G, 1974. Chemistry of wine stabilization: a review. In: Chemistry of wine making. Washington, American Chemical Society. pp 116-133. DOI: https://doi.org/10.1021/ba-1974-0137.ch005
Tsygurina K, Pasechnaya E, Chuprynina D, Melkonyan K, Rusinova T, Nikonenko V, Pismenskaya N, 2022. Electrodialysis tartrate stabilization of wine materials: fouling and a New approach to the cleaning of aliphatic anion-exchange membranes. Membranes (Basel) 12:1187. DOI: https://doi.org/10.3390/membranes12121187
Vernhet A, Moutounet M, 2002. Fouling of organic microfiltration membranes by wine constituents: importance, relative impact of wine polysccharides and polyphenols and incidence of membrane properties. J Membr Sci 201:103-122. DOI: https://doi.org/10.1016/S0376-7388(01)00723-2
Wilson B, Strauss CR, Williams P, 1986. The distribution of free and glycosidically-bound monoterpenes among skin, juice, and pulp fractions of some white grape varieties. Am J Enol Vitic 37:107-111. DOI: https://doi.org/10.5344/ajev.1986.37.2.107
Yue F, Zhao X, Chen X, Li Y, Huang Y, Zhao D, et al., 2024. A dual-channel sensing platform for the cross-interference-free detection of tetracycline and copper ion. Talanta 279:126617. DOI: https://doi.org/10.1016/j.talanta.2024.126617
Zhang X, Clark AC, 2023. Cu fractions in Shiraz and Pinot noir wines during bottle aging: rates of changes and capacity for conversion. Oeno One 57:7425 DOI: https://doi.org/10.20870/oeno-one.2023.57.4.7425
How to Cite
“Evaluation of cross-flow filtration and electrodialysis in four wine varieties under industrial conditions” (2026) Journal of Agricultural Engineering [Preprint]. doi:10.4081/jae.2026.2037.
Copyright (c) 2026 the Author(s)
This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.
