Microbial and analytical changes in wine as a result of different filtration techniques
2002
Kyselakova, M. | Veverka, J. | Balik, J. (Mendelova Zemedelska a Lesnicka Univ., Brno (Czech Republic). Ustav Poskliznove Technologie Zahradnickych Produktu)
The objective of this study was to compare the concentrations of yeasts remaining in wine after the application of different methods of filtration. Besides, we also tried to estimate concentrations of some substances in non-filtered wine and in wine filtered by means of cross-flow and sheet filtration. For the estimation of total phenolic compounds the method described by Jerumanis was used with Folin-Ciocateu agent. Proteins were estimated according to Lowry and the turbidity was evaluated by means of nephelometry. Concentrations of potassium, sodium, calcium, magnesium, malic acid, tartaric acid, and lactic acid were measured by isotachophoresis. The least efficient microbial stability was found after filtration through the filter Borovany 60. The highest efficiency was recorded after the application of membrane and cross-flow methods of filtration. When using different methods of filtration, no technologically important changes in metals and acids under study were recorded before and after filtration of wine.
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