IRTUM – Institutional Repository of the Technical University of Moldova

The particularities of the clarification process with bentonite of white wine vinegar

Show simple item record

dc.contributor.author BOISTEAN, Alina
dc.contributor.author CHIRSANOVA, Aurica
dc.contributor.author CIUMAC, Jorj
dc.contributor.author GAINA, Boris
dc.date.accessioned 2022-10-11T11:16:04Z
dc.date.available 2022-10-11T11:16:04Z
dc.date.issued 2020
dc.identifier.citation BOISTEAN, Alina, CHIRSANOVA, Aurica, CIUMAC, Jorj et al. The particularities of the clarification process with bentonite of white wine vinegar. In: Food systems, 2020, V. 3, N. 1, pp. 25-32. ISSN 2618-9771. eISSN 2618-7272. en_US
dc.identifier.issn 2618-9771
dc.identifier.issn 2618-7272
dc.identifier.uri https://doi.org/10.21323/2618–9771–2020–3–1–25–32
dc.identifier.uri http://repository.utm.md/handle/5014/21520
dc.description.abstract In this study, the physicochemical properties of Italian and German bentonites were evaluated, including the physicochemical characteristics of white wine vinegar. Once established, the optimal clarification regime and its physical parameters were determined. After establishing the optimized sedimentation parameters, the influence of different doses of bentonite on the physicochemical and organoleptic characteristics of the analyzed vinegar was investigated. With this was determined the influence of the different contact periods of vinegar with bentonite, on the physicochemical parameters of clarified wine vinegar. Thus, for the Italian bentonite, the optimal conditions for the clarification process were: dose of bentonite — 2.03 g · 25L‑1, time — 45 min, temperature — 20 ± 1 °C, stirring time — 60 s, centrifugation time — 3 min and spin speed of 300 min‑1. Moreover, when using the German bentonite, the optimal parameters were: bentonite dose — 1.96 g · L‑1, contact time — 45 min, temperature — 20 ± 1 °C, stirring time — 300 s, centrifugation time — 3 min and spin speed of 300 min‑1. Finally, the sensory analysis of wine vinegar was performed and it was established, from the data, which of the analyzed bentonites has properties that are more efficient on the clarification process. en_US
dc.language.iso en en_US
dc.publisher Federal Research Center for Food Systems of Russian Academy of Sciences en_US
dc.rights Attribution-NonCommercial-NoDerivs 3.0 United States *
dc.rights.uri http://creativecommons.org/licenses/by-nc-nd/3.0/us/ *
dc.subject bentonites en_US
dc.subject white wine vinegar en_US
dc.subject clarification en_US
dc.subject filtration en_US
dc.title The particularities of the clarification process with bentonite of white wine vinegar en_US
dc.type Article en_US


Files in this item

The following license files are associated with this item:

This item appears in the following Collection(s)

Show simple item record

Attribution-NonCommercial-NoDerivs 3.0 United States Except where otherwise noted, this item's license is described as Attribution-NonCommercial-NoDerivs 3.0 United States

Search DSpace


Browse

My Account