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  • 1 Corvinus University of Budapest Department of Food Engineering, Faculty of Food Science H-1118 Budapest Ménesi út 44 Hungary
  • | 2 Corvinus University of Budapest Department of Food Chemistry and Nutrition, Faculty of Food Science H-1118 Budapest Somlói út 14-16 Hungary
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In our investigations the membrane filtration of quality wines (Tokaji Hárslevelű and Egri Bikavér) — based on diafiltration principles, applying nanofiltration membranes — has been studied. For the diafiltration experiments a relatively dense nanofiltration membrane NF 45 has been used, while for simple wine concentrations a membrane developed for organic components rejection NF200 has been investigated. The mixture of the retarded wine compounds was considered the main product of the process. The permeate that crossed the membrane was handled as the by product. Separated wine samples and the original wines have been subjected to gas chromatographic analysis: according to the results the partition of the main components and aroma compounds of the samples was approximately equal between the main and by-product. Membrane separation has been applied in accordance with a “prelaborated” experimental plan, when completing it the effect of operational parameters on the effectiveness of the process has been evaluated and analysed. By mathematical modelling of the phenomenon empirical and quasiempirical relations were set up, and solutions for the practical realization of the procedure were searched for. Our new model describes the filtration efficiency with our new index in the function of the operational parameters’ influence. The significance of the relation is, that the knowledge of the wine-constants might promote the expedient choice of the membrane, which is a primary aspect in planning and creating the process optimal.

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