The influence of ultrasound on wine and wine materials acidity during clarification process in tubular membrane filters

Researches on the experimental ultrasonic installation were carried out, using industrial equipment for bottling liquids and ultrasonic apparatus "Volna-M" UZTA-1/22-OM, for clarification and filtering of table wines by tangential microfiltration using membrane ceramic filtering elements with a pore size of 0.2 micron at a pressure of 0.5-2.0 bar. Membrane ultrafiltration upon application of ultrasound of 30-40 microns amplitude and a frequency of 20 kHz ± 1.65 Hz at high filter performance and work stability changes the quantitative content of the valuable wine components slightly. But much attention to the increase of titratable acidity and pH medium due to possible degradation and esterification intensification of higher acids and alcohols was paid. At the same time more intense and rich aroma and distinct flavor with berry notes appears in wine that along with the physical- and chemical indicators helped to improve organoleptic characteristics and to increase the tasting evaluation of wines. At the same time, the content of phenolic and nitrogen compounds is reduced resulting in wines stability to protein and colloidal opacification. It became possible to refuse multiple regeneration of ceramic filter elements for the ecovery of their performance, as well as the use of preservatives and antiseptics at a high wines bottling stability. It is shown that the filtration with the dosing of ultrasound in the wine industry allows not only reducing the cost of consumables, equipment and removing some of the traditional processes, but also providing the cold sterilization of wine materials with an increase in their quality.