The use of activated charcoal in combination with other fining agents and its influence on the organoleptic properties of sherry wine

Citation
S. Lopez et al., The use of activated charcoal in combination with other fining agents and its influence on the organoleptic properties of sherry wine, EUR FOOD RE, 212(6), 2001, pp. 671-675
Citations number
23
Language
INGLESE
art.tipo
Article
Categorie Soggetti
Food Science/Nutrition
Journal title
EUROPEAN FOOD RESEARCH AND TECHNOLOGY
ISSN journal
1438-2377 → ACNP
Volume
212
Issue
6
Year of publication
2001
Pages
671 - 675
Database
ISI
SICI code
1438-2377(2001)212:6<671:TUOACI>2.0.ZU;2-D
Abstract
Fining experiments have been conducted on fine sherry wine from the Jerez-X eres-Sherry region (southern Spain), in which the combined use of activated charcoal with proteinaceous fining agents (casein, potassium caseinate, al bumin, and gelatin) has been studied. The effect of these fining agents on the polyphenolic content, the aromatic profile, and the resistance to brown ing of the treated wine has been determined. The polyphenolic content suffe rs significant decreases following the use of activated charcoal; these dec reases are only increased slightly by the subsequent use of the other finin g agents. The aromatic profile was not found to be altered by the clarifica tion agents used. Despite the reduction in the polyphenolic content, the tr eated wines show a tendency to suffer browning similar to that observed in non-clarified wine.