[The use of electrodyalisis in wine production]
2007
Islamov, M.N. | Ismailova, T.A. | Khalalmagomedov, M.A., Dagestan State Technical Univ. | Kishkovskij, Z.N., Moscow State Univ. of Food Production (Russian Federation)
The process of electrodyalisis (ED) for complex grape wine (GW) stabilization to eliminate metal and crystal hazes was under study. The trials with white table GW showed that ED removed from GW not only K, Ca and Fe but also Mn, Cu, Mn, Pb. Such process provided GW stability to metal casses connected with high content of heavy metals. Other kinds of wine: white and red table semisweet ones, strong ones and port wines were also in trial. Fe ions were eliminated on 80-90% from table wine (the best result) and Fe content decreased only to 50-60% in other kinds of wine in proportion to alcohol and sugar increase (the finite Fe content in all kinds of GW was not out of acceptance limits). The potassium ions in a dose of 580mg/cubic decimeter were removed from red table wine containing them in a dose of 1100 mg/cubic decemeter at ED treatment, that guaranteed wine stability to crystal hazes. At ED treatment of port wine the titrated acidity was decreased from 7.8 to 5.5 mg/cubic decimeter beside changes in Fe content. The conclusion is that ED is a universal method allowing to stabilize GW to crystal hazes, metal casses and to decrease GW acidity. ED has some advantages in compare with traditional methods (there is no necessary to use chemical agents, to do cold treatment and other ones).
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