Abstract
Two experiments were conducted to examine the effects of fining agents applied prior to and/or during fermentation on the color of Seyval blanc wine. In experiment one, kieselsol (Ke) at 719 mg/L; polyvinylpolypyrrolidone (PVPP) at 719 mg/L; bentonite (Bn) at 960 mg/L; combinations of these levels of Ke, PVPP, and Bn; sulfur dioxide (SO2) at 100 mg/L; and a control were applied to the juice. The juice was analyzed and then fermented. Wine was analyzed initially and after two months of storage at 37°C. The Bn + PVPP and Bn + Ke + PVPP treatments improved juice and wine color (Color Difference Meter and absorbance at 420 nm) as compared to the control and provided results similar to those for the 100 mg SO2/L treatment. The Ke treatment adversely affected color. In experiment two, Bn was applied to juice and/or during fermentation. All Bn applications improved juice and wine color as compared to the control. Bentonite added both to juice and during fermentation reduced browning to the same extent as did SO2. Storage for two months at 37°C increased browning of all treatments except the SO2 treatment in both studies, showing a need for an antioxidant at bottling.
- Received October 1993.
- Copyright 1994 by the American Society for Enology and Viticulture
Sign in for ASEV members
ASEV Members, please sign in at ASEV to access the journal online.
Sign in for Institutional and Non-member Subscribers
Log in using your username and password
Pay Per Article - You may access this article (from the computer you are currently using) for 2 day for US$10.00
Regain Access - You can regain access to a recent Pay per Article purchase if your access period has not yet expired.