Wine chemistry is a limiting factor of wine manufacture

Document Type : Original Article

Authors

1 Pesticide Chemistry Dept. College of Agriculture. University of Alexandria

2 Horticulture crop processing Dept., Food Technology Res. institute (ARC). Alexandria.

3 Egyptian Vineyards Company. Ganaclis. bebera.

10.21608/jpces.2000.460506

Abstract

Grape is an economic fruit used fresh or as juice or dried to resin or fermented to wine. Good wine quality should be produced from good mature grape, by using optimum biotechnological means of specific yest strain of Saccaromyces cerevisiee in optimum condition of fermintation process . Precipitate problem has been raised in some botteled wines in the market The judicious of the manufactural fining agent in raw wine such as tetrapotassium hexacyanoferrate to reduce the excess of copper and iron from 0.125,36.03, to, 0.081, 4.99 ppm respectively. The other treatment is with polyclar to reduce tannin content from 1650 to 200 ppm. Then the bentonite is to be used to overcome the problem of high concentration of protein content from 1200 ppm to 640 ppm. After these treatments, the clearance of fining process will be effecient and all used materials will be acceptable Lastly, different component for white wine "Karia & Batalsa" and rose wine “Robi" were investigated in cloudy and cleared stored bottled wine. The cloudy ones contained higher protein content (4100 ppm) in white wine brand and (5700 ppm) in rose wine brand with small differences in tannin, iron and copper content compaired with cleared bottled wines.
Journal of Pest Control and Environmental Sciences
Volume 8, Issue 2
August 2000
Pages 63-74

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