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International Journal of Food Properties Volume 15, 2012 - Issue 2
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Original Articles

Influence Of Age On Red Wine Colour During Fining With Bentonite And Gelatin

Snezana Stankovic College of Agriculture and Food Technology, Prokuplje, Serbia
,
Slobodan Jovic Faculty of Agriculture, University of Belgrade, Belgrade, Serbia
,
Jelena Zivkovic University of Nis, Medical Faculty, Department of Pharmacy, Nis, SerbiaCorrespondence[email protected]
&
Radmila Pavlovic University of Nis, Medical Faculty, Department of Pharmacy, Nis, Serbia
Pages 326-335 | Received 21 Nov 2009, Accepted 16 Apr 2010, Published online: 03 Feb 2012

Citations (17)

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Danae S. Doulia, Efstathios K. Anagnos, Konstantinos S. Liapis & Demetrios A. Klimentzos. (2018) Effect of clarification process on the removal of pesticide residues in red wine and comparison with white wine. Journal of Environmental Science and Health, Part B 53:8, pages 534-545.
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Hatice Kalkan Yıldırım & Ahmet Altındışli. (2015) Changes of Phenolic Acids During Aging of Organic Wines. International Journal of Food Properties 18:5, pages 1038-1045.
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Articles from other publishers (15)

Chantal Ghanem, Jalloul Bouajila, Ziad Rizk, Marc El Beyrouthy, Carmen Sadaka, Eda Sönmez Gürer, Jean Pierre Souchard, Patricia Taillandier, Javad Sharifi-Rad, Nancy Nehme & Youssef El Rayess. (2023) Comparative analysis of pre-fermentation treatments on phenolic compounds and bioactivity in Vitis Vinifera var. Syrah and var. Cabernet Sauvignon grapes. Nutrire 48:1.
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Pradeep M. Wimalasiri, Tanya Rutan & Bin Tian. (2022) Effect of Pre-Fermentative Bentonite Addition on Pinot Noir Wine Colour, Tannin, and Aroma Profile. Fermentation 8:11, pages 639.
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Yiliang Cheng & Aude A. Watrelot. (2022) Effects of Saignée and Bentonite Treatment on Phenolic Compounds of Marquette Red Wines. Molecules 27:11, pages 3482.
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Jierong Zhang, Rui Cai, Tianli Yue, Yahong Yuan, Zhenpeng Gao & Zhouli Wang. (2022) Assessment of traditional clarifiers on the adsorption of ochratoxin A in Cabernet Sauvignon red wine and their kinetics. Food Chemistry 373, pages 131592.
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Sevgin Dıblan & Mehmet Özkan. (2021) Effects of various clarification treatments on anthocyanins, color, phenolics and antioxidant activity of red grape juice. Food Chemistry 352, pages 129321.
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Stephan Sommer & Federico Tondini. (2021) Sustainable Replacement Strategies for Bentonite in Wine Using Alternative Protein Fining Agents. Sustainability 13:4, pages 1860.
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Antonella Bosso, Silvia Motta, Loretta Panero, Stefania Lucini & Massimo Guaita. (2020) Use of potassium polyaspartate for stabilization of potassium bitartrate in wines: influence on colloidal stability and interactions with other additives and enological practices. Journal of Food Science 85:8, pages 2406-2415.
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Susana Soares, Elsa Brandão, Carlos Guerreiro, Sónia Soares, Nuno Mateus & Victor de Freitas. (2020) Tannins in Food: Insights into the Molecular Perception of Astringency and Bitter Taste. Molecules 25:11, pages 2590.
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Mengmeng Ren, Sudian Liu, Ruilong Li, Yilin You, Weidong Huang & Jicheng Zhan. (2020) Clarifying effect of different fining agents on mulberry wine. International Journal of Food Science & Technology 55:4, pages 1578-1585.
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Francisco Carrau, Eduardo Boido & David Ramey. 2020. 89 121 .
Colin E. Champ & Anjali Kundu-Champ. (2019) Maximizing Polyphenol Content to Uncork the Relationship Between Wine and Cancer. Frontiers in Nutrition 6.
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María Dolores Jiménez‐Martínez, Ana Belen Bautista‐Ortín, Rocio Gil‐Muñoz & Encarna Gómez‐Plaza. (2018) Comparison of fining red wines with purified grape pomace versus commercial fining agents: effect on wine chromatic characteristics and phenolic content. International Journal of Food Science & Technology 54:4, pages 1018-1026.
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C. Ghanem, P. Taillandier, M. Rizk, Z. Rizk, N. Nehme, J.P. Souchard & Y. El Rayess. (2017) Analysis of the impact of fining agents types, oenological tannins and mannoproteins and their concentrations on the phenolic composition of red wine. LWT - Food Science and Technology 83, pages 101-109.
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Roberta Dordoni, Roberta Galasi, Donato Colangelo, Dante Marco De Faveri & Milena Lambri. (2015) Effects of fining with different bentonite labels and doses on colloidal stability and colour of a Valpolicella red wine. International Journal of Food Science & Technology 50:10, pages 2246-2254.
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Gustavo González-Neves, Guzmán Favre & Graciela Gil. (2014) Effect of fining on the colour and pigment composition of young red wines. Food Chemistry 157, pages 385-392.
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