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KMID : 1134820170460030368
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Journal of the Korean Society of Food Science and Nutrition
2017 Volume.46 No. 3 p.368 ~ p.373
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Effects of Fining Treatments on Color and Clearness of Apple Wine
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Bang Byung-Ho
Jung Eun-Ja
Kang Hye-Ran
Rhee Moon-Soo
Yi Dong-Heui
Paik Jean-Kyung
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Abstract
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Comparative fining trials were conducted in a laboratory to study the effects of fining treatments including polyvinylpolypyrrolidone (PVPP) and bentonite on the color and clearness of apple wine. The wines were subjected to three different fining treatments: PVPP, PVPP+bentonite (applied at the same time), and PVPP+bentonite (24 h later). Based on the results, all treatments induced noticeable decreases in wine color (APHA value) and turbidity. The treatment including PVPP and bentonite at the same time provided the best results in relation to wine color and clearness. PVPP was the most effective in the reduction of phenolic compounds, which means it helped wine obtain a paler color. Organic acids and aromatic profile were not altered by the fining treatments.
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KEYWORD
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apple wine, fining treatment, bentonite
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