Effect of juice clarification by flotation on the quality of white wine and orange juice and drink - Short communication
2008
Sindou, E.,Union of Agricultural Cooperatives of Ioannina (Greece). Winery Zitsa | Vaimakis, V.,Union of Agricultural Cooperatives of Ioannina (Greece). Winery Zitsa | Vaimakis, T.,University of Ioannina (Greece). Lab. of Industrial Chemistry | Roussis, I.G.,University of Ioannina (Greece). Lab. of Food Chemistry
White wines of Debina cultivar were made from musts clarified by flotation using nitrogen as foaming agent. Flotation using air as the foaming agent (must hyperoxidation, without SO2 addition) was also applied. Turbidity and suspended solids were lower in must clarified by flotation using N than in that clarified by sedimentation (control). Flotation with hyperoxidation led to a reduction of must phenolics. All experimental wines exhibited similar gross compositions (alcohol, reducing sugars, total acidity, and volatile acidity). Wines made from musts clarified by flotation using N had similar total phenolic content, browning capacity, and organoleptic quality as the control wines. Wines made from musts clarified by flotation using air had lower total phenolic contents and browning capacity than controls. These wines exhibited a slightly oxidised aftertaste. The results indicate that flotation using N can be effective in the production of typical Debina wine, while flotation using air may be useful in that of table wine without SO2 addition. Orange juice was clarified by flotation using N or air as the foaming agent. Orange juice clarified by flotation using N as the foaming agent exhibited lower turbidity and a similar pulp content as that clarified by centrifugal separator (control). It had an acceptable taste and aroma. Juice clarified by flotation using air as the foaming agent, along with pectolytic enzyme treatment, exhibited much lower turbidity and pulp content than controls. The clear juice had an acceptable taste but no aroma. The fermented clear juice exhibited a pleasant aroma and only a slightly bitter taste. Flotation using N can be effective in the production of natural orange juice, while flotation using air may be useful in the production of orange drink.
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