RT Journal Article
SR Electronic
T1 Color of Seyval blanc Juice and Wine as Affected by Juice Fining and Bentonite Fining During Fermentation
JF American Journal of Enology and Viticulture
JO Am J Enol Vitic.
FD American Society for Enology and Viticulture
SP 417
OP 422
DO 10.5344/ajev.1994.45.4.417
VO 45
IS 4
A1 G. L. Main
A1 J. R. Morris
YR 1994
UL http://www.ajevonline.org/content/45/4/417.abstract
AB 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.