Effects of Modified Bentonite on Proteins and Pigments during Clarification of Red Wine

FOOD SCIENCE ›› 2006, Vol. 27 ›› Issue (8): 148-151.

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Effects of Modified Bentonite on Proteins and Pigments during Clarification of Red Wine

SUN Xi-Fang, LI Chun, DANG Yan-Yan, WU Zhan-Sheng

1.Department of Environment and Bioengineering,School of Chemistry and Chemical Engineering,Shihezi University,Shihezi 832003,China;2.School of Food Science and Technology,Shihezi University,Shihezi 832003,China;3.Department of Biotechnology,School of Life Science and Technology,Beijing Institute of Technology,Beijing 100081,China

Online:2006-08-15 Published:2011-10-14

Abstract

Abstract: Modified bentonite was utilized to clarify red base wine.The effects of clarification of wine with the addition of bentonite,different time of clarification and different pH were investigated.The results showed that the wine presents opeimum effect when the addition of bentonite is 0.4g/L.The effects of clarification with bentonite were apparent during the first 8 hours and better with the condition of lower pH possibly due to more protein of positive charges under these conditions,to be adsorbed to the surface of bentonite to form precipitation.

Key words: bentonite, wine, clarity, chroma

SUN Xi-Fang, LI Chun, DANG Yan-Yan, WU Zhan-Sheng. Effects of Modified Bentonite on Proteins and Pigments during Clarification of Red Wine[J]. FOOD SCIENCE, 2006, 27(8): 148-151.

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Effects of Modified Bentonite on Proteins and Pigments during Clarification of Red Wine

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