Prospective of substituting toxic sulphur dioxide with nanostructural silver in technology of table wines.
The present study investigates the effect of various doses of nanostructured colloidal silver on the content of polyphenols, organic acids, main conditioning indices, on the microflora and organoleptic properties in the course of biotechnological processes of making dry white and red wines. The objects of research were: white and red dry wine control and test samples: for control samples’ preparation standard dosage of sulfur dioxide (Kadifit, 50 mg/l) was used; for test samples – various dosages of the nanostructured colloidal silver (0.2; 0.4; 0.5; 0.6; 0.7; 0.8; 1 mg/l). The content of catechins, phenol carbonic acids, flavonols and organic acids was investigated by means of the HPLC analysis; the main conditioning indices, and the grape must and wine microflora were determined using standard international methods. According to the results obtained, the efficiency of substituting toxic sulfur dioxide with nanostructured silver and optimum doses of using in white and red wines preparation process were established: a) for bioprocess of white must stabilization (hamper of the spontaneous yeasts, development of the yeasts pure culture and intensity of the alcoholic fermentation) - 0.4mg/l; b) upon inhibition of the lacto- and acetic acid bacteria in white wine materials - 0.8mg/l; c) in the treatment of the red must before alcoholic fermentation - 0.4mg/l; d) after conduct of the malolactic fermentation in red wine materials and upon inhibition of the acetic bacteria - 0.6mg/l; e) in the processes of the second and third racking off the lees in white and red wine materials - 0.6mg/l.
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