Nanofiltration as a Sustainable Tool for Concentrating Bioactive Compounds in Mavrud Red Wine

Abstract

In the present study, nanofiltration for concentrating total polyphenols, flavonoids, and anthocyanins in Mavrud red wine was performed. The MaxiMem membrane filtration system, employing the Microdyn Nadir^® NP030 P nanofiltration membrane, was utilized for this purpose. The effects of transmembrane pressure (20–50 bar) and flow rate (1.2–3 L min^-1) on the contents of phenolics, flavonoids, and anthocyanins in the wine were evaluated. The radical scavenging capacity and total antioxidant activity of the wine and wine concentrates, were also assessed. All wine concentrates exhibited higher concentrations of bioactive compounds and antioxidant activity than the original wine. Overall best concentration results for the three groups of analyzed compounds were determined at 40 bar pressure and 1.2 L min^-1 flow rate, showing values of 3925.0 mg GAE L^-1, 1386.3 mg CE L^-1, and 158.0 mg ME L^-1. The highest antioxidant activity of 15.2 mmol TE L^-1 was reached at 40 and 50 bar pressure and 1.2 L min^-1 flow rate. The results indicate that nanofiltration is a sustainable tool for concentrating phenolics in red wine.