Supercritical CO2 extraction applied toward the production of a functional beverage from wine
EntityUAM. Departamento de Química Física Aplicada
10.1016/j.supflu.2011.09.002Journal of Supercritical Fluids 61 (2012): 92-100
ISSN0896-8446 (print); 1872-8162 (online)
Funded byThe authors gratefully acknowledge the financial support from the Comunidad Autónoma de Madrid (ALIBIRD, project number S-505/AGR-0153) the Ministerio de Ciencia e Innovación (project AGL2007-64198/ALI), Spain and Miguel Torres S.A. (Proyect CENIT HIGEA CEN-20072003).
ProjectComunidad de Madrid. S2009/AGR-1469/ALIBIRD
SubjectsAroma; Non-alcoholic beverages; Supercritical CO2 extraction; Wine; Química
NoteNOTICE: this is the author’s version of a work that was accepted for publication in Journal of Supercritical Fluids . Changes resulting from the publishing process, such as peer review, editing, corrections, structural formatting, and other quality control mechanisms may not be reflected in this document. Changes may have been made to this work since it was submitted for publication. A definitive version was subsequently published in JOURNAL OF SUPERCRITICAL FLUIDS 61 (2012) http://dx.doi.org/10.1016/j.supflu.2011.09.002
Rights© 2011 Elsevier B.V.
Esta obra está bajo una licencia de Creative Commons Reconocimiento-NoComercial-SinObraDerivada 4.0 Internacional.
Supercritical CO2 extraction has been proved to be a potential tool in the recovery of aroma compounds from different natural sources and in the removal of ethanol from aqueous solutions. In this work, both ideas are combined to develop a two-step process toward the production of a low-alcohol beverage from wine, but maintaining the aroma and the antioxidant activity similar to that of the original wine. First, the recovery of aroma from wine was attained in a countercurrent packed column (white and red wines were investigated) using very low CO2/wine ratios. Then, the aroma-free wine recovered from the bottom of the extraction column was dealcoholized by applying different extraction conditions. The results obtained from these studies permit the design of a two-step countercurrent CO2 extraction process at 9.5 MPa and 313 K, in which the different CO2/wine ratios employed in each step lead to the recovery of aroma or the removal of ethanol. The two-step process was applied to rose wine and the low-alcohol beverage obtained proved to have similar antioxidant activity and similar aroma profile to that of the original wine
Google Scholar:Ruiz-Rodríguez, Alejandro - Fornari, Tiziana - Jaime, Laura - Vázquez, Erika - Amador, Beatriz - Nieto, Juan Antonio - Yuste, María - Mercader, Mercé - Reglero, Guillermo
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Fornari, Tiziana; Ruiz-Rodríguez, Alejandro; Vicente, Gonzalo; Vázquez, Erika; García-Risco, Mónica R.; Reglero, Guillermo
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