Effects of Bentonite Clarificants on Organic Acids Contents in Red Wine during Clarification

Abstract:

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Effects of different bentonite clarificants on the main organic acids contents in wine were investigated during the clarification process. Citric acid (CA) concentration changed slightly during the first day with average elimination ratio (AER) of 0.57%, and tartaric acid (TA), malic acid (MA), lactic acid (LA) and succinic acid (SA) were varied with AER of 12.39%, 9.80%, 7.27% and 6.27%, respectively, while acetic acid (AA) has the biggest AER of 15.42%. The pH and titratable acidity were significantly dependent on the variation of CA and TA. The –OH group in organic acids could be combined with –Si-O or –AlO groups in bentonite surface by hydrogen bond, which could caused the decrease in concentration various organic acids.

Info:

Periodical:

Advanced Materials Research (Volumes 194-196)

Edited by:

Jianmin Zeng, Taosen Li, Shaojian Ma, Zhengyi Jiang and Daoguo Yang

Pages:

802-805

DOI:

10.4028/www.scientific.net/AMR.194-196.802

Citation:

Z. S. Wu et al., "Effects of Bentonite Clarificants on Organic Acids Contents in Red Wine during Clarification", Advanced Materials Research, Vols. 194-196, pp. 802-805, 2011

Online since:

February 2011

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Price:

$38.00

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