Supercritical CO2 extraction applied toward the production of a functional beverage from wine

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Show simple item record Ruiz-Rodríguez, Alejandro Fornari, Tiziana Jaime, Laura Vázquez, Erika Amador, Beatriz Nieto, Juan Antonio Yuste, María Mercader, Mercé Reglero, Guillermo
dc.contributor.other UAM. Departamento de Química Física Aplicada es_ES 2014-10-17T12:09:43Z 2014-10-17T12:09:43Z 2012-01-01
dc.identifier.citation Journal of Supercritical Fluids 61 (2012): 92-100 en_US
dc.identifier.issn 0896-8446 (print) es_ES
dc.identifier.issn 1872-8162 (online) es_ES
dc.description NOTICE: 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) en_US
dc.description.abstract 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 en_US
dc.description.sponsorship The 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). en_US
dc.format.extent 40 pag. es_ES
dc.format.mimetype application/pdf en
dc.language.iso eng en
dc.publisher Elsevier en_US
dc.relation.ispartof Journal of Supercritical Fluids en_US
dc.rights © 2011 Elsevier B.V. en_US
dc.subject.other Aroma en_US
dc.subject.other Non-alcoholic beverages en_US
dc.subject.other Supercritical CO2 extraction en_US
dc.subject.other Wine en_US
dc.title Supercritical CO2 extraction applied toward the production of a functional beverage from wine en_US
dc.type article en
dc.subject.eciencia Química es_ES
dc.relation.publisherversion es_ES
dc.identifier.doi 10.1016/j.supflu.2011.09.002 es_ES
dc.identifier.publicationfirstpage 92 es_ES
dc.identifier.publicationlastpage 100 es_ES
dc.identifier.publicationvolume 61 es_ES
dc.relation.projectID Comunidad de Madrid. S2009/AGR-1469/ALIBIRD es_ES
dc.type.version info:eu-repo/semantics/acceptedVersion es_ES Reconocimiento – NoComercial – SinObraDerivada es_ES
dc.rights.accessRights openAccess en
dc.authorUAM Nieto Fuentes, Juan Antonio (261963)
dc.authorUAM Fornari Reale, Tiziana (260676)

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