Abstract
Wine is a complex product which changes its properties at every production stage, however due to the different processes which take place in the production stage can result into the formation of unwanted turbidity, deposition or can lead to distortion of taste. Despite the advances in improving wine stabilization processes, the search for new materials continues. The present work focuses on clarification of wines on the basis of new polymers and carbon materials obtained from bio-renewable raw materials and byproducts from the production of 2,5-hydroxymethylfurfural (5-HMF).
Highlights
An important quality for all types of wines - red, pink and white - is the preservation of their unique qualities, taste, color and aroma
The aim of the current research was to study the brightening and stabilizing properties of new copolymers based on 2,5-diallylfuranate and acrylic (AAc/DAF) or methacrylic acids (MAAc/DAF) which were obtained from bio-renewable raw materials
The mixture of dry white wine of the Rkatsiteli variety, dry red wine of the Cabernet - Sauvignon variety was selected with the addition of tannin and metal salts Cu (II) and Ni (II)
Summary
An important quality for all types of wines - red, pink and white - is the preservation of their unique qualities, taste, color and aroma. Oxidative processes inherent in such complex systems as wine, lead to deterioration in taste, loss of brightness and formation of oxidation tones, which in turn reduces the quality of wine. To solve this problem, various technological methods are used to reduce oxidation at all the technological stages, by selecting suitable temperature regimes, as well as selecting various clarifiers and stabilizers. Stabilization is carried out by removal (adsorption) of polyphenolic, protein and crystalline compounds with gluing agents, as well as filtration using membranes [1,2,3,4]. These are bentonite of various modifications, fish glue, albumin, chitosan (and others) and polymer compounds – PVP, PAA, and POE in combinations required for a specific stabilization method [5]
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