INFLUENCE OF MUST RACKING AND FINING PROCEDURES ON THE COMPOSITION OFWHITE WINE

Citation
M. Puigdeu et al., INFLUENCE OF MUST RACKING AND FINING PROCEDURES ON THE COMPOSITION OFWHITE WINE, Vitis, 35(3), 1996, pp. 141-145
Citations number
37
Categorie Soggetti
Agriculture
Journal title
VitisACNP
ISSN journal
00427500
Volume
35
Issue
3
Year of publication
1996
Pages
141 - 145
Database
ISI
SICI code
0042-7500(1996)35:3<141:IOMRAF>2.0.ZU;2-S
Abstract
A study of the effects of two kinds of must clarification. settling or filtration by rotary vacuum filter and 5 juice fining treatments (ben tonite, potassium caseinate, and combinations: bentonite + gelatin, an d bentonite + caseinate + microcrystalline cellulose) on wine characte ristics was carried out using must of the white cultivar Parellada. Al though the general characteristics (ethanol, color, limpidity, residua l sugars, pH and acidity) of Parerllada wines were not modified, some wine components (e.g. nitrogenous substances, phenolic compounds and a roma) were lowered according to the type of must racking and juice fin ing agent added. The percentage of decrease of wine characteristics du e to the pre-fermentative fining agent depends on the type of must rac king. Highest losses were recorded when rotary vacuum filters were use d for must racking, and when bentonite (0.3-0.5 g/l) was added to the juice as a fining agent before fermentation.