Poljoprivreda, Vol. 17 No. 2, 2011.
Izvorni znanstveni članak
BENTONITE - WATER SUSPENSIONS: THE IMPACT ON THE PROTEIN STABILITY OF ISTRIAN MALVASIA WINES
Tomislav Plavša
; Institut za poljoprivredu i turizam Poreč, Hrvatska
Ingrid Palman
; Veleučilište u Rijeci, Poljoprivredni odjel Poreč, Hrvatska
Sažetak
Bentonite is an important enological agent in the white wines production. The effect of three bentonite types (sodium, calcium and sodium / calcium) and two types of water (tap / hard; distilled / soft) was investigated on the doses of bentonite required to stabilize the protein, and consequently on the sensory properties of Istrian malvasia wine. A significant difference in doses of bentonite in terms of water hardness was determined. Minimum dose for the stabilization of proteins (100 g / hl) were recorded for the use of sodium and calcium bentonite in distilled water. Also the least impact on the sensory properties of Istrian malvasia wine has been observed in these treatments.
Ključne riječi
Malvasia wine; bentonite; water hardness
Hrčak ID:
75830
URI
Datum izdavanja:
20.12.2011.
Posjeta: 3.760 *