Bentonite and Gelatine Impact on the Young Red Wine Coloured Matter

Bentonite and Gelatine Impact on the Young Red Wine Coloured Matter

This paper deals with the impact of two fining agents (bentonite and gelatine) on the coloured matters of young red wines Vranac, Pinot Noir and Gamay Noir. Both agents caused decrease in these substances. The effect is more intensive with the dose of bentonite of 1 g/L, but the variability depends...

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Bibliographic Details
Main Authors: Slobodan Jović, Jelena Živković, Snežana Stanković
Format: Article
Language:English
Published: University of Zagreb Faculty of Food Technology and Biotechnology 2004-01-01
Series:Food Technology and Biotechnology
Subjects:
red wine
wine colour
anthocyanins
fining
bentonite
gelatine
Online Access:http://hrcak.srce.hr/file/163334

Internet

http://hrcak.srce.hr/file/163334

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