文章基本信息

标题：Bentonite and Gelatine Impact on the Young Red Wine Coloured Matter
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作者：Stanković, Snežana ; Jović, Slobodan ; Živković, Jelena 等
期刊名称：Food Technology and Biotechnology
印刷版ISSN：1330-9862
电子版ISSN：1334-2606
出版年度：2004
卷号：42
期号：3
页码：183-188
语种：English
出版社：Sveuciliste u Zagrebu - Faculty of Food
摘要：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.
关键词：red wine; wine colour; anthocyanins; fining; bentonite; gelatine