Effect of bentonite clarification on concetration of anthocyanins and colour intensity of red and rosé wines

Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62156489%3A_____%2F03%3A55500006" target="_blank" >RIV/62156489:_____/03:55500006 - isvavai.cz</a>
Result on the web
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DOI - Digital Object Identifier
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Result language
angličtina
Original language name
Effect of bentonite clarification on concetration of anthocyanins and colour intensity of red and rosé wines
Original language description
The objective was to follow losses in concentration of total anthocyanin pigments in red and rosé wines clarified with various doses of two commercial types of bentonite and to perform a sensory and analytical evaluation of differences in colour intensity of clarified and non-clarified wines. The loss of anthocyanins increased with the increasing doses of bentonite but statistically significant differences existed only between doses of 0.5 and 1.5 g/l. Not the type of bentonite but its dose showed an important effect on the extent of changes in colour intensity of wine. A sensory evaluation of colour intensity showed that in rosé and red wines doses of 0.5 g/l and 1.5 g/l, respectively,. reduced significantly intensity of wine colour as compared with non-clarified samples.
Czech name
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Czech description
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Type
J<sub>x</sub> - Unclassified - Peer-reviewed scientific article (Jimp, Jsc and Jost)
CEP classification
GM - Food industry
OECD FORD branch
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Project
<a href="/en/project/GP525%2F03%2FP132" target="_blank" >GP525/03/P132: Studies on correlation of anthocyanins, colour parameters and resveratrol in red wines</a><br>
Continuities
P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)

Publication year
2003
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

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