The method of preparing gelatin for fining wine materials and wine

The method of preparing gelatin for fining wine materials and wine is distinguished by treating the gelatinous broths by means of settling the preparation with the help of ethanol. Extraction of the gelatin is performed at pH 5.0-6.0. The method provides obtaining the homogenous preparation of gelat...

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Bibliographic Details
Main Authors Zahoruiko, V.O, Dyomin, D.P, Valuiko, H.H, Udod, O.L, Lebedyev, V.V, Ohayi, A.V, Koshelik, A.Yi, Reshetnyak, T.M, Strunova, O.O
Format Publication
LanguageRussian
Published Kyiv (Ukraine) State Patent Department of Ukraine 01.06.1998
Subjects
APPROPRIATE TECHNOLOGY
CALIDAD
ETANOL
ETHANOL
FOOD INDUSTRY
GELATIN
GELATINA
GELATINE
INDUSTRIA ALIMENTARIA
INDUSTRIA DEL VINO
INDUSTRIE ALIMENTAIRE
INDUSTRIE DU VIN
QUALITE
QUALITY
TECHNOLOGIE APPROPRIEE
TECNOLOGIA APROPIADA
UCRANIA
UKRAINE
VINIFICACION
VINIFICATION
WINE INDUSTRY
WINEMAKING
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Summary:The method of preparing gelatin for fining wine materials and wine is distinguished by treating the gelatinous broths by means of settling the preparation with the help of ethanol. Extraction of the gelatin is performed at pH 5.0-6.0. The method provides obtaining the homogenous preparation of gelatin due to removal of low-molecular fraction. When fining wine material and wines with the gelatin obtained the effect of "over-fining" is excluded and the rise in the efficiency of clarification and stabilization is observed
Bibliography:Q02
Q01
1999000089