Zmanjsana uporaba aditivov (enoloskih sredstev) v proizvodnji vina.
1994
Plahuta P. | Lemut M. | Plahuta D.
Additives may be classified into nine categories according to function: acidification, antimicrobial, antioxidant, clarification, deacidification, fermentation, preservation, stabilisation and sweetening. This work is also restricted to those additives deemed contentious by certain health departments and / or the public. These are sulphur dioxide, sorbat, dimetyldicarbonat, ascorbic acid and erythorbic acid. These additives are either anti microbial and / or antioxidant in action, and probably represent the two most problematic areas in wine making. Ferrocianyd compounds and asbest are also problematic in enology, but the first is used very rare, the second one is prohibited in recent times in the most countries in the world. Some ways how to reduce the usage of technological and health problematic additives are proposed: usage of less or non-health damage additives, other technological (physical treatment of wine) treatments (filtration, centrifugation, heat treatment, harvesting, quality of grapes, inert gas, fermentation) and combination of both modes. Sulphur dioxide is the most problematic additive, but unfortunately we should confirm that its usage in wine making is obligate to obtain quality wines. Reducing additive limits are critically evaluated.
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