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Colour stability of wine by sulphite salts.

Patel, J. D. and Venkataramu, K. and Subba Rao, M. S. (1978) Colour stability of wine by sulphite salts. Indian Food Packer, 32 (6). 9-10, 4 ref..

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Abstract

The storage life of wine from Bangalore blue grapes (Vitis labrusca) is limited by the change of the desirable pink colour of the wine to a yellow hue. The wine may be kept untreated for up to 9 wk at 7 degree C with 91.7% retention of colour (measured spectrophotometrically at 520 nm). Addition of potassium metabisulphite or sodium bisulphite extended the storage period to 50 wk with retention of 68.8% and 66.7% of original colour, resp., and no browning. Storage life and colour retentions were 20 wk and 68.8-75.8% at room temp. (22-28 degree C) and 6 wk and 70.9-78.6% at 37 degree C for the sulphited samples.

Item Type: Article
Uncontrolled Keywords: SULPHITES-; wines, sulphites & colour stability of Indian; COLOUR-; STABILITY-; WINES-; sulphites & colour stability of Indian wines
Subjects: 600 Technology > 07 Beverage Technology > 01 Alcoholic beverage > 02 Wine
600 Technology > 08 Food technology > 14 Physical properties > 01 Colours
Divisions: Food Microbiology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 14 Nov 2014 11:47
Last Modified: 17 Oct 2018 10:54
URI: http://ir.cftri.com/id/eprint/3530

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