Application of Membrane Separation Technology in Fruit Wine Processing

Fermented fruit wine easily develops turbidity and sediment owing to colloids, pectin and yeast residues. Conventional clarification and concentration tend to damage natural aroma and nutrients. Membrane separation conducts mild low-temperature physical treatment. It removes unstable macromolecules to clarify fruit wine, and retains flavor substances during concentration for fruit wine concentrate production. This technology reduces additive usage and thermal deterioration, enhances product stability and preserves original fruity taste, showing promising prospects for fruit wine manufacturing.