Effect of juice clarification by flotation on the quality of white wine and orange juice and drink - Short Communication

Eleni Sindou, Vasilios Vaimakis, Tiverios Vaimakis and Ioannis G. Roussis
Additional contact information
Eleni Sindou: Winery Zitsa, Union of Agricultural Cooperatives of Ioannina, Ioannina, Greece
Vasilios Vaimakis: Winery Zitsa, Union of Agricultural Cooperatives of Ioannina, Ioannina, Greece
Tiverios Vaimakis: Laboratory of Industrial Chemistry and
Ioannis G. Roussis: Laboratory of Food Chemistry, Department of Chemistry, University of Ioannina, Ioannina, Greece

Czech Journal of Food Sciences, 2008, vol. 26, issue 3, 223-228

Abstract: White wines of Debina cultivar were made from musts clarified by flotation using nitrogen as foaming agent. Flotation using air as the foaming agent (must hyperoxidation), without SO2 addition, was also applied. Turbidity and suspended solids were lower in must clarified by flotation using nitrogen than in that clarified by sedimentation (control). Flotation with hyperoxidation led to a reduction of must phenolics. All experimental wines exhibited similar gross compositions (alcohol, reducing sugars, total acidity, and volatile acidity). Wines made from musts clarified by flotation using nitrogen had similar total phenolic content, browning capacity, and organoleptic quality as the control wines. Wines made from musts clarified by flotation using air had lower total phenolic contents and browning capacity than were those in control wines. These wines were of well acceptable quality but exhibited a slightly oxidised aftertaste. The results indicate that flotation using nitrogen can be effective in the production of typical Debina wine, while flotation using air may be useful in that of table wine without SO2 addition. Orange juice was clarified by flotation using nitrogen or air as the foaming agent. Orange juice clarified by flotation using nitrogen as the foaming agent exhibited lower turbidity and a similar pulp content to that clarified by centrifugal separator (control). It had an acceptable taste and aroma. Juice clarified by flotation using air as the foaming agent, along with pectolytic enzyme treatment, exhibited much lower turbidity and pulp content compared to control. The clear juice had an acceptable taste but no aroma. The fermented clear juice was averagely rated, exhibiting a pleasant aroma and only a slightly bitter taste. The results indicate that flotation using nitrogen can be effective in the production of natural orange juice, while flotation using air may be useful in the production of orange drink.

Keywords: must; wine; orange juice; orange drink; flotation; hyperoxidation; pectolytic enzyme (search for similar items in EconPapers)
Date: 2008
References: View complete reference list from CitEc
Citations:

Downloads: (external link)
http://cjfs.agriculturejournals.cz/doi/10.17221/2565-CJFS.html (text/html)
http://cjfs.agriculturejournals.cz/doi/10.17221/2565-CJFS.pdf (application/pdf)
free of charge

Related works:
This item may be available elsewhere in EconPapers: Search for items with the same title.

Export reference: BibTeX RIS (EndNote, ProCite, RefMan) HTML/Text

Persistent link: https://EconPapers.repec.org/RePEc:caa:jnlcjf:v:26:y:2008:i:3:id:2565-cjfs

DOI: 10.17221/2565-CJFS

Access Statistics for this article

Czech Journal of Food Sciences is currently edited by Ing. Zdeňka Náglová Ph.D.

More articles in Czech Journal of Food Sciences from Czech Academy of Agricultural Sciences
Bibliographic data for series maintained by Ivo Andrle ().