Effect of Processing of Moru (Vitis amurensis) Wine on Clarification

초록

For improvement of physicochemical and sensory characteristics, Moru wine was cleared by adding activated carbon. As a preliminary assay, we tested the clarifying effect of activated carbon, bentonite, and silica gel on Moru wine. Among tested fining agents, the activated carbon showed the highest removal of proteins from Moru wine. Clarification by activated carbon improved the characteristics of protein content, chromaticity of Moru wine, and did not affect ethanol content, pH, soluble solids, electrical conductivity, and mineral content. Improvement of color and acidity in Moru wine resulted from the diminishment of protein and phenolic content by activated carbon. © Taylor & Francis Group, LLC.

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