Contribución al proceso de industrialización de la tecnología de pertracción evaporativa para el ajuste del grado alcohólico de vinos blancos y tintos

Laburpena

The wines alcoholic strength increasing has become one of the main problems in the wine industry during the last decade. In this PhD, evaporative pertraction technology (EP) is presented as a promising technique based on the use of membrane contactors for the partial decoholholization of wines. It has been developed a mathematical model that allows describes the influence of the operation variables on the dealcoholization degree and the loss of aromatic content after the application of EP technology. Industrial conditions in the desalcoholización of white and red wines have been analyzed. As a result, EP technology is found to be viable from a sensory, environmental and industrial point of view for the adjustment of alcoholic strength in wines.