Evaluation of several ultra- and nanofiltration membranes for sugar control in winemaking

A non-aggressive technology that can be used in such a procedure consists in membrane processes. Total sugar retention and specifically glucose and fructose rejection have been studied both in must and synthetic water solutions through nanofiltration and tight ultrafiltration membranes. Also the most relevant high molecular weight (HMW) compounds of must along with their low molecular weight ones (LMW) have also been analyzed. From a detailed consideration of these retentions as a function of sugars that allow to design an adequate two steps nanofiltration process.