publication . Article . 2019

Effects of Granucol activated carbons on sensory properties of sea-buckthorn (Hippophae rhamnoides L.) wines

Marina Shkolnikova; Evgeny Rozhnov; Anastasia Pryadikhina;
Open Access English
  • Published: 01 Jun 2019 Journal: Foods and Raw Materials (issn: 2308-4057, eissn: 2310-9599, Copyright policy)
  • Publisher: Kemerovo State University
<jats:p>The paper introduces some experimental data on activated carbons of Granucol series that can improve the colour of sea-buckthorn wines and stabilize them during storage. Such treatment is necessary because sea buckthorn contains reactive phenolic compounds that trigger non-enzymatic oxidative browning in sea-buckthorn wine. A di- rect regulation of the amount of phenolic compounds can improve sensory characteristics of sea-buckthorn wines, as well as increase their shelf-life. The research featured table dry wine made of 10 varieties of sea buckthorn grown in the Altai region. The chromatic characteristics were studied according to the existing guideline...
free text keywords: sea-buckthorn wines, activated carbon, colour stability, chromatic characteristics, browning, Food processing and manufacture, TP368-456, Food Science, Chemistry, Hippophae rhamnoides, biology.organism_classification, biology, Sensory system
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