Prevention of oxidation during production of wine materials from Tsolikauri grape cultivar.
2016
Oxidation causes various flaws and faults in wine. Moderate amounts of oxygen have a beneficial effect on wine, giving to it complexity, whereas the excess of oxygen eventually deteriorates the quality of wine. White wine contains less amounts of phenolic compounds than red one, but the oxidation of phenolic acids, especially of hydroxycinnamic acid, catechols and quercetin, changes the color of wine into brown. For preventing the oxidation of wine, they must continuously control the content of oxygen in wine and use antioxidants allowed in oenology (ascorbic acid, sulfur dioxide, etc.). In the result of experimental investigation, the advantages of treatment of white wine with auxiliary materials Qi-No[Ox] and PVPP for prevention of oxidation were revealed. Application of antioxidant tannin preparation (VR Supra-Laffort)had an adverse impact on the wine color intensity and tone, the content of total phenols considerably increased as well. Tab. 1, Ref. 7.
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