Thermodynamic modeling of dealcoholization of beverages using supercritical CO2: Application to wine samples |
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Authors: | Alejandro Ruiz-Rodriguez Tiziana Fornari F Javier Señorans |
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Affiliation: | a Instituto de Fermentaciones Industriales, CSIC, Juan de la Cierva, E-28006 Madrid, Spain b Sección Departamental de Ciencias de la Alimentación, Universidad Autónoma de Madrid, Campus de Cantoblanco, E-28049 Madrid, Spain |
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Abstract: | The supercritical removal of ethanol from alcoholic beverages (brandy, wine, and cider) was studied using the GC-EoS model to represent the phase equilibria behavior of the CO2 + beverage mixture. Each alcoholic drink was represented as the ethanol + water mixture with the corresponding ethanol concentration (35 wt% for brandy, 9-12 wt% for different wines and 6 wt% for cider). The thermodynamic modeling was based on an accurate representation of the CO2 + ethanol and CO2 + water binary mixtures, and the CO2 + ethanol + water ternary mixture.The GC-EoS model was employed to simulate the countercurrent supercritical CO2 dealcoholization of the referred beverages; the results obtained compared good with experimental data from the literature. Thus, the model was used to estimate process conditions to achieve an ethanol content reduction from ca. 10 wt% to values lower than 1 wt%. The model results were tested by carrying out several extraction assays using wine, in a 3 m height packed column at 308 K, pressures in the range of 9-18 MPa and solvent to wine ratio between 9 and 30 kg/kg. |
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Keywords: | Supercritical CO2 extraction Alcoholic beverages Phase equilibria |
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