Clarification of Vinegar

Saywell, L. G.

doi:10.1021/ie50292a005

Cited by 7 publications

(4 citation statements)

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“…Two sam les were filtered, using Treatment with gelatin, egg white, isinglass, or tannin, with or without a diatomaceous earth filter aid, may result in only a temporary clarification followed by reclouding, and occasionally may not even effect an initial clarification. This situation is comparable to that occurring with wine vinegar, where experiments covering three years' time (8) have shown that a consideration of the colloidal properties of the liquid considerably aided in adapting methods for clearing. On this basis the use of the natural hydrous silicate of alumina, bentonite, was tried and found very satisfactory in comparison to other methods.…”

mentioning

confidence: 65%

“…In all cases observed the facility of Clarification and brilliance obtained is enhanced by adding the bentonite to wine heated to a temperature of 120" to 180" F. (82" C.) (8).…”

Section: Use Of Bentonitementioning

confidence: 86%

“…The normal iron content of California wine varies rather widely with wines and their age, but generally averages about 10 p. p. m. Analyses of representative twoand three-yearold wines that have remained brilliantly clear show 15.7, 15.6, 6.7, 11.9, 9 1, 11.5, and 3.0 p. p. m. of iron. In general, the role of iron in causing cloudiness is dependent upon its state of oxidation (8,7), the ferric iron being associated with the clouding. The oxidation of ferrous iron to ferric iron may be relatively slow, but if the total iron content is low, clouding from this cause is largely prevented.…”

Section: Use Of Bentonitementioning

confidence: 99%

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Clarification of Wine

Saywell¹

1934

Ind. Eng. Chem.

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mentioning

confidence: 65%

“…In all cases observed the facility of Clarification and brilliance obtained is enhanced by adding the bentonite to wine heated to a temperature of 120" to 180" F. (82" C.) (8).…”

Section: Use Of Bentonitementioning

confidence: 86%

Section: Use Of Bentonitementioning

confidence: 99%

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Clarification of Wine

Saywell¹

1934

Ind. Eng. Chem.

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“…Usually the tannin content of non-clarified wine increases with storage resulting in the increased astringency of wine. But treatment of wine with gelatin significantly reduces the tannin content of wine [24]. Similarly control sample showed an increase in the tannin content on storage, while all other nine samples showed a decrease in tannin content with ageing.…”

Section: Effect Of Ageingmentioning

confidence: 84%

Effect of Incorporation of Mahua Extract, Fining Agent and Ageing on the Quality Characteristics of Red Wine

2012

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Recent advances in the fermentation industries

Chrząszcz¹,

Janicki²

1936

J. Chem. Technol. Biotechnol.

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The fcriiictitiitioti iitdrrst~rics 1i:ivc been illfliteliced it1 thc last. t,lircc or four years by a fuiiilnnicntiil clicinge of opinion coiiccriiiiig tlic tlicory of nlcoholic fernictit.cttioii niitl conccrr~ing the 1:ictic : i d f~rJllCiitiltiOl1 of the : i~i i~~l i t l organism (glycogciiolysis).The fiiiid:imcntnl eqiiatioti for iilcoldic fcrnicntatioti, IIiiiiip griiiii cnii bc rcgcncrntcd by I.Iorvitt'sJ1 ~iioiiltl rcinovnl nictliod which dcpcnds on tlic washing of t,lic griiin. After drying l i t n low tcttipcrnturc the grain is sterilized by ultra-riolct rays nnd w t i t-lien IN* storcvl wit11 snfctg.Various methods :ire uscd for tlic destruction of thc diffcrcnt pests found in thc grntinry ntid silos. OJIC of the most ccrtniii tiicthods, nccording to B. %uchcr,4? is warming for oiic hour to XI " C., which kills thc ii1scct.s niid does iiot Iinrnt tlic grnin. A inorc ccrtnin ~iicthotl is to licnt to 50"-52.5" C. ; no damage to tlic gcrtiiiiiating po\vcl-'3 is cnnscd by this trcntmcnt.Poisonous giises itre widely used to coriibiit tltcsc pests, oile of tlic most cfrcctivc 1)eiiig tlic sonicwhnt dangerous 1iytlrocy:inic iiciel giis. l\rcgiiiiil is convcnicnt iJi use, atid I \ ' . I\l:ischcnmcicr i i t t d KriigeiJa1 iirc of tltc opinion tltnt. S dnys' trcnttiiciit (at tlie optiiiiiiin teinpernturc of 25"-3Oo C.) of grunarics which :ire iiot complctely closcd is cfiiciciit. On nccoiittt of its infininInability, liowvcr, not iiiorc tlinn 120 C.C. pcr ciihic metre cnii tic iiscd.In America ii iiiisturc of 7 pnrts of solid CO, iiiid 1 part ctliylctic osidej6 is coriiiiioiily used, tlic lnttcr is iibsorbcd liy t.lic carbon diosidc nnd is riscil in this form for fuinigntion. 11:tltylctie osidc nlotie ciiii nlso lie uscd hut,, nccordiiig to 11. E. Swain atid Johnson,"0 this iicts uiifnvournbly on tlic p i n ger~iiination, ~rltcrcns in n niistiirc with CO, this is not tlic cnsc.Iiistcnd i\ccortliiig to 7'. Clirznszcz niid J. Jotiicltijf iiinlt.con t:iins n sisto-sitbstnncc wl~icli coiuliiiics with the ninyliisc ntid t 11: . iict.ioii cd'whicli is 1icg:itivctl by protcin tlccoiiiposit,ioti proilucts. Tlic ntiiylnsc is tiot newly foriiicd by gcrtiiiitnt~iott of the grniti but iiriscs in tlic ccrcnl itntiictli:it.cly :iftcr blossoniing niid is st,orccl tlicrc ; (luring ripciiiiig it bccoincs piirtiiilly cotiibii~cd with the sisto-substiiiiccs wliiclt fortn. I-Iyilrogcn sulpliidc ntid rcdiiciiig siibst:inccs iiiiil iilso various clcuto-substaticcs activate tlic n~i i y l n s c .~~ TIic lnrgcst nniounts of sistosubstance are present in bitckwlicnt 1llnlt.50 'l'hc obscrvntioiis atid proposals of G. Jnk0l),57 conccriiiiig tlic problcni of t h scl)iirntion iiiid rctiiovnl of the scdiinciit froiii tlie wort 1iiiv.c 1iit::l.v p r o i i i o t d so1110 discitssioii. I-Ic stntcs tlint :I riipitl rctiioviil of tlic scilimcnt ntitl Iiops is ticccssnry for bccr qutility. G. D~f r c i P finds tlint good bccr is o1)tniiicd by rapid rcmoviil of t,lic liops from t,lic wort, iiiitl hot filtriition. J. Sntiivn6D is of the opiiiioii t...

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Clarification of Vinegar

Cited by 7 publications

References 0 publications

Clarification of Wine

Clarification of Wine

Effect of Incorporation of Mahua Extract, Fining Agent and Ageing on the Quality Characteristics of Red Wine

Recent advances in the fermentation industries

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