The influence of grape processing and wine production upon the lead amount in wine
2000
Kostic, M.
In this paper the results of examinations concerning the influence of grape processing, preparation of must before the fermentation, the used selected wine yeast for fermentation, storage conditions and means for clearing, upon lead quantity change in must and wine have been shown. It has been found that the lead quantity increases during the grape processing by the use of continual wine-presses. In those wine samples made by not cleared up must before the fermentation more lead quantity has been found. The increased lead quantities in must have an influence upon the yeast metabolism, that is, on the wine chemical structure by increasing the content of aldehydes and evaporable acids and at the same time decreasing the alcohol content. During the standing of wine, the lead content increases on the sediment. By the process of filtration through filtration material ("kiselgur"), 27-50% of the lead content is removed. Evaporated milk, wheat bran and tested bentonite have increased the lead content in wine after the processing. Albumen, tannin and gelatin used all together in a combination, have decreased the lead content after the processing. The lead break has appeared in wine samples with a higher pH value and in those with the content of 15 mg/l an more lead.
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