THE PARTICULARITIES OF THE CLARIFICATION PROCESS WITH BENTONITE OF WHITE WINE VINEGAR
In this study, the physicochemical properties of Italian and German bentonites were evaluated, including the physicochemical characteristics of white wine vinegar. Once established, the optimal clarification regime and its physical parameters were determined. After establishing the optimized sedimen...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | Russian |
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Russian Academy of Sciences, V.M. Gorbatov Federal Research Center for Food Systems
2020-03-01
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| Series: | Пищевые системы |
| Subjects: | |
| Online Access: | https://www.fsjour.com/jour/article/view/65 |
| _version_ | 1797878690767437824 |
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| author | A. Boistean A. Chirsanova J. Ciumac B. Gaina |
| author_facet | A. Boistean A. Chirsanova J. Ciumac B. Gaina |
| author_sort | A. Boistean |
| collection | DOAJ |
| description | In this study, the physicochemical properties of Italian and German bentonites were evaluated, including the physicochemical characteristics of white wine vinegar. Once established, the optimal clarification regime and its physical parameters were determined. After establishing the optimized sedimentation parameters, the influence of different doses of bentonite on the physicochemical and organoleptic characteristics of the analyzed vinegar was investigated. With this was determined the influence of the different contact periods of vinegar with bentonite, on the physicochemical parameters of clarified wine vinegar. Thus, for the Italian bentonite, the optimal conditions for the clarification process were: dose of bentonite — 2.03 g · 25L-1, time — 45 min, temperature — 20 ± 1 °C, stirring time — 60 s, centrifugation time — 3 min and spin speed of 300 min-1. Moreover, when using the German bentonite, the optimal parameters were: bentonite dose — 1.96 g · L-1, contact time — 45 min, temperature — 20 ± 1 °C, stirring time — 300 s, centrifugation time — 3 min and spin speed of 300 min-1. Finally, the sensory analysis of wine vinegar was performed and it was established, from the data, which of the analyzed bentonites has properties that are more efficient on the clarification process. |
| first_indexed | 2024-04-10T02:36:03Z |
| format | Article |
| id | doaj.art-b94bed56c8424ff5b1fdc9af144f5a54 |
| institution | Directory Open Access Journal |
| issn | 2618-9771 2618-7272 |
| language | Russian |
| last_indexed | 2024-04-10T02:36:03Z |
| publishDate | 2020-03-01 |
| publisher | Russian Academy of Sciences, V.M. Gorbatov Federal Research Center for Food Systems |
| record_format | Article |
| series | Пищевые системы |
| spelling | doaj.art-b94bed56c8424ff5b1fdc9af144f5a542023-03-13T07:49:46ZrusRussian Academy of Sciences, V.M. Gorbatov Federal Research Center for Food SystemsПищевые системы2618-97712618-72722020-03-0131253210.21323/2618-9771-2020-3-1-25-3257THE PARTICULARITIES OF THE CLARIFICATION PROCESS WITH BENTONITE OF WHITE WINE VINEGARA. Boistean0A. Chirsanova1J. Ciumac2B. Gaina3Technical University of MoldovaTechnical University of MoldovaTechnical University of MoldovaAcademy of Sciences of MoldovaIn this study, the physicochemical properties of Italian and German bentonites were evaluated, including the physicochemical characteristics of white wine vinegar. Once established, the optimal clarification regime and its physical parameters were determined. After establishing the optimized sedimentation parameters, the influence of different doses of bentonite on the physicochemical and organoleptic characteristics of the analyzed vinegar was investigated. With this was determined the influence of the different contact periods of vinegar with bentonite, on the physicochemical parameters of clarified wine vinegar. Thus, for the Italian bentonite, the optimal conditions for the clarification process were: dose of bentonite — 2.03 g · 25L-1, time — 45 min, temperature — 20 ± 1 °C, stirring time — 60 s, centrifugation time — 3 min and spin speed of 300 min-1. Moreover, when using the German bentonite, the optimal parameters were: bentonite dose — 1.96 g · L-1, contact time — 45 min, temperature — 20 ± 1 °C, stirring time — 300 s, centrifugation time — 3 min and spin speed of 300 min-1. Finally, the sensory analysis of wine vinegar was performed and it was established, from the data, which of the analyzed bentonites has properties that are more efficient on the clarification process.https://www.fsjour.com/jour/article/view/65bentonitewhite wine vinegarclarification processphysicochemical characteristicsfiltration process |
| spellingShingle | A. Boistean A. Chirsanova J. Ciumac B. Gaina THE PARTICULARITIES OF THE CLARIFICATION PROCESS WITH BENTONITE OF WHITE WINE VINEGAR Пищевые системы bentonite white wine vinegar clarification process physicochemical characteristics filtration process |
| title | THE PARTICULARITIES OF THE CLARIFICATION PROCESS WITH BENTONITE OF WHITE WINE VINEGAR |
| title_full | THE PARTICULARITIES OF THE CLARIFICATION PROCESS WITH BENTONITE OF WHITE WINE VINEGAR |
| title_fullStr | THE PARTICULARITIES OF THE CLARIFICATION PROCESS WITH BENTONITE OF WHITE WINE VINEGAR |
| title_full_unstemmed | THE PARTICULARITIES OF THE CLARIFICATION PROCESS WITH BENTONITE OF WHITE WINE VINEGAR |
| title_short | THE PARTICULARITIES OF THE CLARIFICATION PROCESS WITH BENTONITE OF WHITE WINE VINEGAR |
| title_sort | particularities of the clarification process with bentonite of white wine vinegar |
| topic | bentonite white wine vinegar clarification process physicochemical characteristics filtration process |
| url | https://www.fsjour.com/jour/article/view/65 |
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