Influence of Chemical Structure of Ion-Exchange Membranes and Current Regimes on the Efficiency of Wine Tartrate Stabilization Using Electrodialysis

Abstract

Electrodialysis is increasingly being used for tartrate stabilization of wine, ensuring speed, reproducibility, preservation of valuable components and low environmental impact. In this work, electrodialysis stabilization of wine was carried out using membrane cells formed by pairs of homogeneous (AMX-Sb//CMX-Sb and CJMA-3//CJMC-3) and heterogeneous (MA-41//MK-40 and AMH-PES//CMH-PES) ion-exchange membranes. A comparative analysis of the duration of electrodialysis was performed to reduce the electrical conductivity of the model wine solution by 20%, the degree of extraction of potassium cations and anions (chlorides, sulfates, and tartrates) from its solution as well as energy consumption and pH changes in the desalination and concentration streams. It has been shown that the transport of large, highly hydrated tartaric acid anions in heterogeneous membranes of MA-41 and AMH-PES has steric difficulties. The result of these difficulties is the preferred transfer of chlorides in these membranes, the concentration of which in the model wine solution is an order of magnitude lower than tartrates. The energy consumption required to remove 1 kg of tartrates from the model wine solution is growing in a row: CJMA-3//CJMC-3 < AMX-Sb//CMX-Sb < AMH-PES//CMH-PES < MA-41//MK-40. Replacing the constant electric field mode traditional for electrodialysis with a pulsed electric field mode reduces the energy consumption from 10 to 30% depending on the chemical nature of the membranes.