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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| Format: | Article |
| Language: | English |
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University of Zagreb Faculty of Food Technology and Biotechnology
2004-01-01
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| Series: | Food Technology and Biotechnology |
| Subjects: | |
| Online Access: | http://hrcak.srce.hr/file/163334 |
| _version_ | 1797428301494484992 |
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| author | Slobodan Jović Jelena Živković Snežana Stanković |
| author_facet | Slobodan Jović Jelena Živković Snežana Stanković |
| author_sort | Slobodan Jović |
| collection | DOAJ |
| description | 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 on variety. Higher decrease was found in the colour intensity, coloured anthocyanins and polymers (up to 44 %), but lower in the colourless anthocyanins (up to 20 %). The intensity of red and blue colours decreases, while that of yellow colour increases. The use of bentonite in dosages higher than those recommended may cause the wine to obtain more pronounced »brick red« colour (the colour tint increases while the value of the spectrum form decreases). Fewer changes occurred in the coloured matters after treating the wine with gelatine. The colour intensity, colourless and coloured anthocyanins showed a decrease of up to 10 % and polymers of up to 16 %. The intensity of yellow colour decreases, while that of red increases as well as the ΔA/% value. |
| first_indexed | 2024-03-09T08:57:03Z |
| format | Article |
| id | doaj.art-4bfd2ac5ec2b4b9b98b8491ab9a05876 |
| institution | Directory Open Access Journal |
| issn | 1330-9862 1334-2606 |
| language | English |
| last_indexed | 2024-03-09T08:57:03Z |
| publishDate | 2004-01-01 |
| publisher | University of Zagreb Faculty of Food Technology and Biotechnology |
| record_format | Article |
| series | Food Technology and Biotechnology |
| spelling | doaj.art-4bfd2ac5ec2b4b9b98b8491ab9a058762023-12-02T12:53:47ZengUniversity of Zagreb Faculty of Food Technology and BiotechnologyFood Technology and Biotechnology1330-98621334-26062004-01-01423183188Bentonite and Gelatine Impact on the Young Red Wine Coloured MatterSlobodan Jović0Jelena Živković1Snežana Stanković2Faculty of Agriculture Beograd, Nemanjina 6, SCG-11080 Zemun, Serbia and MontenegroInstitute »Serbia«, Centre for Viticulture and Winemaking Niš, Kolonija EI-6, SCG-18000 Niš, Serbia and MontenegroHigh School of Agriculture and Food Prokuplje, Ćirila i Metodija 1, SCG-18400 Prokuplje, Serbia and MontenegroThis 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 on variety. Higher decrease was found in the colour intensity, coloured anthocyanins and polymers (up to 44 %), but lower in the colourless anthocyanins (up to 20 %). The intensity of red and blue colours decreases, while that of yellow colour increases. The use of bentonite in dosages higher than those recommended may cause the wine to obtain more pronounced »brick red« colour (the colour tint increases while the value of the spectrum form decreases). Fewer changes occurred in the coloured matters after treating the wine with gelatine. The colour intensity, colourless and coloured anthocyanins showed a decrease of up to 10 % and polymers of up to 16 %. The intensity of yellow colour decreases, while that of red increases as well as the ΔA/% value.http://hrcak.srce.hr/file/163334red winewine colouranthocyaninsfiningbentonitegelatine |
| spellingShingle | Slobodan Jović Jelena Živković Snežana Stanković Bentonite and Gelatine Impact on the Young Red Wine Coloured Matter Food Technology and Biotechnology red wine wine colour anthocyanins fining bentonite gelatine |
| title | Bentonite and Gelatine Impact on the Young Red Wine Coloured Matter |
| title_full | Bentonite and Gelatine Impact on the Young Red Wine Coloured Matter |
| title_fullStr | Bentonite and Gelatine Impact on the Young Red Wine Coloured Matter |
| title_full_unstemmed | Bentonite and Gelatine Impact on the Young Red Wine Coloured Matter |
| title_short | Bentonite and Gelatine Impact on the Young Red Wine Coloured Matter |
| title_sort | bentonite and gelatine impact on the young red wine coloured matter |
| topic | red wine wine colour anthocyanins fining bentonite gelatine |
| url | http://hrcak.srce.hr/file/163334 |
| work_keys_str_mv | AT slobodanjovic bentoniteandgelatineimpactontheyoungredwinecolouredmatter AT jelenazivkovic bentoniteandgelatineimpactontheyoungredwinecolouredmatter AT snezanastankovic bentoniteandgelatineimpactontheyoungredwinecolouredmatter |