Abstract
The paper introduces some experimental data on activated carbons of Granucol series that can improve the colour of sea-buckthorn wines and stabilize them during storage. Such treatment is necessary because sea buckthorn contains reactive phenolic compounds that trigger non-enzymatic oxidative browning in sea-buckthorn wine. A di- rect regulation of the amount of phenolic compounds can improve sensory characteristics of sea-buckthorn wines, as well as increase their shelf-life. The research featured table dry wine made of 10 varieties of sea buckthorn grown in the Altai region. The chromatic characteristics were studied according to the existing guidelines of the International Organization of Vine and Wine (OIV, France). The index of yellowness served as an additional indicator for the co- lour assessment of the sea-buckthorn wines. Another objective indicator of colour assessment was the index of the displacement of the colour of x and y coordinates that corresponded with the green-red and yellow-blue chromatic axes. When 20–60 mg/100 ml of Granucol activated carbon was used during the winemaking process, it significantly improved the harmony of the sea-buckthorn wines. In particular, it had a positive effect on the colour characteristics. Granucol carbon reduced such unfavourable taste characteristics as excessive roughness (the total amount of polyphe- nolic compounds fell by 1.5–2 times) and significantly improved the aroma by erasing the yeasty and fusel odours.
Highlights
And for the sake of convenience, the chromatic characteristics of red and rosé wines are described by the intensity of color and shade, in keeping with the procedure adopted as the working method
Note: The figure in the top right hand corner of each box enables the third decimal figure of the absorbance to be determined by interpolation
Transmittance (T%) is expressed to the nearest 0.1%
Summary
The "chromatic characteristics" of a wine are its luminosity and chromaticity. Luminosity depends on transmittance and varies inversely with the intensity of color of the wine. Chromaticity depends on dominant wavelength (distinguishing the shade) and purity. And for the sake of convenience, the chromatic characteristics of red and rosé wines are described by the intensity of color and shade, in keeping with the procedure adopted as the working method. A spectrophotometric method whereby chromatic characteristics are expressed conventionally, as given below:. - The intensity of color is given by the sum of absorbencies (or optical densities) using a 1 cm optical path and radiations of wavelengths [420, 520] and 620 nm. - The shade is expressed as the ratio of absorbance at 420 nm to absorbance at nm
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