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              <p>During the process of wine making, operation of cross-flow microfiltration allows a one-step clarification and sterilization of wine, with lower waste compared to the conventional processes of clarification and sterilization. Indeed, these processes are sources of voluminous waste (earth, Kieselguhr, additives), when discharges are becoming more and more restricted by environmental and health rules. Nevertheless, cross-flow microfiltration of wine presents a major drawback: membrane fouling causes a significant decrease in the flow rates, due to excessive retention of some wine components which could lead ultimately to the alteration of the quality of wine. The aim of this work was to study the impact of some specific wine components (phenolic compounds and yeast extract), as well as some physico-chemical parameters (pH) in regard to membrane fouling. Studies were performed using one red wine and synthetic wines, using cellulose acetate membranes (0.2 μm) operated in the dead-end mode under 2 bar pressure. The simultaneous presence of the both species of phenolic compounds (anthocyanins and tannins) in the synthetic wine was shown to be the main cause of fouling, whereas the presence of one specie leads only to standard blocking type behavior. An important decrease in the flow rates was also observed when yeast extract was added to the liquid. This yeast extract was shown to contain 300 mg/g of proteins and to be free of mannoproteins. The influence of these proteins on fouling was demonstrated while pre-treating the synthetic wine with bentonite, which was able to adsorb proteins, and in this case, no fouling was observed. It was also shown that, when decreasing the pH, the flow rate was enhanced. For all experiments, a fouling index or cake specific resistance, according to the type of fouling, was calculated in order to be used as a reference to estimate the filterability of a given wine, according to its composition in some targeted molecules. Finally, the experiments of the actual red wine exhibited complete rapid fouling of the membrane, probably due to the presence of high concentration of phenolic compounds.</p>
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