Wine clarification from Spondias mombin L. pulp by hollow fiber membrane system

The aim of this work was to study the cajá (Spondias mombin L.) wine clarification using a hollow fiber membrane system. Two cajá wines clarified with bentonite clay were used for comparison. Transmembrane pressures of 0.40 and 0.60 bar were used. Ninety-five percent of cajá wine colors were reduced at both transmembrane pressures and 66% with bentonite clay clarification. Cajá wine clarified with the membrane process was light yellow; but cajá wine clarified with bentonite clay had a turbid appearance. This works showed that it is possible to clarify the cajá wine with the membrane process and that this process did not change the quality of the wine and retained color, aroma and flavor from the cajá fruits. The membrane clarification enables a continuous process for cajá wine production.