Effect of juice clarification by flotation on the quality of white wine and orange juice and drink - Short Communication

Effect of juice clarification by flotation on the quality of white wine and orange juice and drink - Short Communication

White wines of Debina cultivar were made from musts clarified by flotation using nitrogen as foaming agent. Flotation using air as the foaming agent (must hyperoxidation), without SO2 addition, was also applied. Turbidity and suspended solids were lower in must clarified by flotation using nitrogen...

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Bibliographic Details
Main Authors: Eleni SINDOU, Vasilios VAIMAKIS, Tiverios VAIMAKIS, Ioannis G. ROUSSIS
Format: Article
Language:English
Published: Czech Academy of Agricultural Sciences 2008-06-01
Series:Czech Journal of Food Sciences
Subjects:
must
wine
orange juice
orange drink
flotation
hyperoxidation
pectolytic enzyme
Online Access:https://cjfs.agriculturejournals.cz/artkey/cjf-200803-0008_effect-of-juice-clarification-by-flotation-on-the-quality-of-white-wine-and-orange-juice-and-drink-short-comm.php

Internet

https://cjfs.agriculturejournals.cz/artkey/cjf-200803-0008_effect-of-juice-clarification-by-flotation-on-the-quality-of-white-wine-and-orange-juice-and-drink-short-comm.php

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