상세 정보

underline
Metadata Downloads : dc(xml) or Excel
Cited 0 time in scopus ci

Title 

Effects of fining treatments on color and clearness of apple wine

 

청징방법에 따른 사과와인의 색과 투명도에 미치는 영향

Authors 

B H BangE J JeongH KangMoon Soo RheeD H YiJ K Paik

Publisher 

Korean Society for Food Science & Nutrition

Issue Date 

2017

Citation 

Journal of Korean Society for Food Science & Nutrition

Keywords 

Apple wineBentoniteFining treatment

Abstract 

Comparative fining trials were conducted in a laboratory to study the effects of fining treatments including polyvinylpolypyrrolidone (PVPP) and bentonite on the color and clearness of apple wine. The wines were subjected to three different fining treatments: PVPP, PVPP+bentonite (applied at the same time), and PVPP+bentonite (24 h later). Based on the results, all treatments induced noticeable decreases in wine color (APHA value) and turbidity. The treatment including PVPP and bentonite at the same time provided the best results in relation to wine color and clearness. PVPP was the most effective in the reduction of phenolic compounds, which means it helped wine obtain a paler color. Organic acids and aromatic profile were not altered by the fining treatments

ISSN 

1226-3311

Link 

http://dx.doi.org/10.3746/jkfn.2017.46.3.368

Appears in Collections

1. Journal Articles > Journal Articles

Registered Date

2019-05-02


There are no files associated with this item.
qrcode

FusionCharts.
DSpace Software Coptright(c) 2010 MIT and Hewleft-Packard  /  KRIBB-REPOSITORY ( Email:jakim@kribb.re.kr)