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

AutorRuiz-Rodríguez, Alejandro ; Fornari, Tiziana ; Jaime, Laura ; Vázquez, Erika ; Amador, Beatriz; Nieto, Juan Antonio ; Reglero, Guillermo
Fecha de publicación2012
EditorElsevier
CitaciónJournal of Supercritical Fluids 61: 92-100 (2012)
ResumenSupercritical 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. © 2011 Elsevier B.V. All rights reserved.
DescripciónEl pdf del artículo es la versión pre-print.-- et al.
Versión del editorhttp://dx.doi.org/10.1016/j.supflu.2011.09.002
URIhttp://hdl.handle.net/10261/51829
DOI10.1016/j.supflu.2011.09.002
Identificadoresdoi: 10.1016/j.supflu.2011.09.002
issn: 0896-8446
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