Influence of clarification method of must on oxygen regime and the content of phenolic acids in white wines
Year: 2025
Type: article
Abstract: We compared the static and dynamic methods of must clarification on oxygen regime, content of phenolic acids and physicochemical parameters of wine. We used white wine varieties ‘Riesling Italico’ and ‘Pinot Grigio’ from the 2019 and 2020 vintages. For determination of dissolved O2 we used the luminescence method. The phenolic acids were determined with HPLC. To test the statistical significance, we used the Dunn test. The highest content of dissolved O2 in the must was observed in the control variants using static clarification, namely 2.85 mg/l in 2019 and 2.66 mg/l in 2020. The decisive factor regarding the O2 content must prove to be the duration of the clarification process. After fermentation of the musts, we found a statistically significant decrease of O2 content in all studied variants to 0.40–0.92 mg/l. Flotation with compressed air does not have a negative effect on the quality parameters. The highest phenolic acids content we measured in 2019 wine in ‘Riesling Italico’ variety in the dynamic clarification variant with gelatine, namely 39.75 mg/l. Dynamic clarification has no statistically significant effect on the phenolic acids content in wine. Polyvinylpolypyrrolidone would significantly reduce phenolic acids content in wine in three out of four experiments.
Source: Cogent Food & Agriculture
Institution: Slovak University of Agriculture in Nitra
Language: English
Subfield: Food Science
Domain: Life Sciences
Open Access status: diamond
Award: G2406364624
OpenAlex ID: W4412047043