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Home >Food Processing: Techniques and Technology > Archive > Volume 33, Issue 2, 2014 > INFLUENCE OF ULTRASOUND ON CLARIFICATION OF WINES FROM EARLY RIPENING GRAPE VARIETIES GROWN IN THE ALTAI TERRITORY
ISSN 2074-9414 (Print),
ISSN 2313-1748 (Online)

INFLUENCE OF ULTRASOUND ON CLARIFICATION OF WINES FROM EARLY RIPENING GRAPE VARIETIES GROWN IN THE ALTAI TERRITORY

Shesternin Vladimir. I. a
,
Kuzovnikov Yuriy. M. a
,
Khmelev V. N. a
,
Sevodin V. P. a
Affiliation
a Biysk Technological Institute (branch) FSBEI HPE «Altai State Technical University named after I.I. Polzunov»
Copyright ©Shesternin et al. This is an open access article distributed under the terms of the Creative Commons Attribution 4.0. (http://creativecommons.org/licenses/by/4.0/), allowing third parties to copy and redistribute the material in any medium or format and to remix, transform, and build upon the material for any purpose, even commercially, provided the original work is properly cited and states its license.
Abstract
The influence of ultrasonic treatment on clarification of red wines produced from the grapes of Zagadka Sharova and Zilga is considered in the article. The experiments on using bentonite and bentonite-gelatin complex for clarification of wines produced by different ways have been carried out. It has been established that ultrasonic field can improve the results of bentonite-and-gelatin clarification of wines. The best results have been obtained when clarifying the wines with ferment preparations.
Keywords
Ultrasound, red wine materials, clarification, bentonite, gelatin
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