Polysaccharide Effects on Cross‐Flow Microfiltration of Two Red Wines with a Microporous Alumina Membrane

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Abstract
Two red wines, from the same cultivar, differing by polysaccharide content were filtered using cross‐flow microfiltration with an alumina membrane, pore size 0.2 μm. Filtration flow rates were different. The wine richest in polysaccharides (A) showed a typical external fouling profile with progressive stabilization, while wine B showed a permanent decrease in flux (external and internal fouling). Retention of polysaccharides negatively correlated with their hydrodynamic volume, overall losses being higher for wine B. Polysaccharides had a possible role in fouling related to their structures and molecular weight distribution in the two wines.