Recovery of Wine-Must Aroma Compounds by Supercritical CO2

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The fractionation of wine musts (the fermentation broth that leads from grape juice to wine) of highly aromatic grape varieties was performed with supercritical carbon dioxide at pressures between 11 and 18 MPa and temperatures between 308 and 318 K. Different configurations of the separation devices were tested after the extraction step to improve the fractionation process. Headspace chromatography and Karl Fisher analyses were used to measure the composition of the extracts. A significant enrichment of the supercritical extracts on aromatic compounds was observed. The recovery of the aromatic compounds from the high pressure solvent stream poses technical problems that must be solved before the process can be feasible in an industrial scale.
Original languageUnknown
Pages (from-to)74-81
JournalFood and Bioprocess Technology
Issue number1
Publication statusPublished - 1 Jan 2008

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