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Physico-chemical characteristics of some oenological gelatins and their action on selected red wine components

Versari, Andrea and Barbanti, Davide and Potentini, Giuseppe and Mannazzu, Ilaria Maria and Salvucci, Alessandro and Galassi, Sergio (1998) Physico-chemical characteristics of some oenological gelatins and their action on selected red wine components. Journal of the Science of Food and Agriculture, Vol. 78 (2), p. 245-250. ISSN 0022-5142. Article.

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DOI: 10.1002/(SICI)1097-0010(199810)78:2<245::AID-JSFA111>3.0.CO;2-I


Five oenological gelatins were characterised by analytical methods and used on red wine for clarification tests. Both the degree of hydrolysis (expressed as the distribution of molecular weights) and the net charge density of the gelatins provided useful information for their characterisation. These parameters were also the most indicative for the evaluation of efficiency. The monitoring of the timecourse of sedimentation allowed the ‘minimum active gelatin dosage’ in relation to their net charge density to be established. Statistical analysis showed that the clarification treatments significantly modified turbidity, total polyphenols, colour intensity and brown polymers and that the amount of these variations was related to the specific gelatin used. However, these results were not confirmed by the results of the sensorial analysis of two selected gelatins.

Item Type:Article
ID Code:3825
Uncontrolled Keywords:Clarification, colloids, electrophoresis, oenological gelatins, sensorial analysis, wine
Subjects:Area 07 - Scienze agrarie e veterinarie > AGR/16 Microbiologia agraria
Divisions:001 Università di Sassari > 01 Dipartimenti > Scienze ambientali agrarie e biotecnologie agro-alimentari
Publisher Policy:© 1998 Society of Chemical Industry
Deposited On:04 May 2010 12:31

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