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Influence of must racking and fining procedures on the composition of white wine

机译：酒架和精制程序对白葡萄酒成分的影响

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摘要

A study of the effects of two kinds of must clarification, settling or filtration by rotary vacuum filter and 5 juice fining treatments (bentonite, potassium caseinate, and combinations: bentonite + gelatin, and bentonite + caseinate + microcrystalline cellulose) on wine characteristics was carried out using must of the white cultivar Parellada. Although the general characteristics (ethanol, color, limpidity, residual sugars, pH and acidity) of Parellada wines were not modified, some wine components (e.g. nitrogenous substances, phenolic compounds and aroma) were lowered according to the type of must racking and juice fining agent added. The percentage of decrease of wine characteristics due to the pre-fermentative fining agent depends on the type of must racking. Highest losses were recorded when rotary vacuum filters were used for must racking, and when bentonite (0.3-0.5 g/l) was added to the juice as a fining agent before fermentation.
机译：进行了两种必须澄清的澄清，旋转真空过滤器的沉降或过滤以及5种果汁澄清处理（膨润土，酪蛋白酸钾及其组合：膨润土+明胶，膨润土+酪蛋白酸盐+微晶纤维素）的影响的研究淘汰使用白色栽培品种Parellada的必需品。尽管Parellada葡萄酒的一般特性（乙醇，颜色，清澈度，残留糖分，pH和酸度）没有改变，但某些酒的成分（例如含氮物质，酚类化合物和香气）却根据必装货架和果汁提炼的类型而降低了。代理已添加。由于发酵前的澄清剂，葡萄酒特性下降的百分比取决于必须榨汁的类型。当使用旋转真空过滤器进行榨汁时，以及在发酵前将膨润土（0.3-0.5 g / l）作为澄清剂添加到果汁中时，记录的损失最高。

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