Effect of Bentonite Addition on Some Physio-chemical and ‎Sensorial Properties of Syrian Homemade Wine

Ruba Ali Saleh*(1) and Kossai Al-Hakeem(1)

(1). Department of Food Science, Faculty of Agriculture, Tishreen University, Lattakia, Syria.

(*Corresponding author: Eng. Ruba Ali Saleh. E-Mail: rubaalisaleh29@gmail.com).

Received: 02/11/2018                               Accepted: 28/01/2019


This study was conducted on Syrian wines that made of local grapes, to determine the impact of adding Na-Bentonite (Montmorillonite silicate) in 3 concentrations (0.5,1 and 1.5 g/L) on some physio-chemical and sensorial properties of theses Syrian wines, such as: degree of nephlometric turbidity, physical stability considered as heat stability, parameters of color as total intensity, tent, intensity of yellow, red and blue colors, protein concentration and sensorial assessment. The results showed that the minimum concentration that achieved heat stability in white wine was (0.5 g/L), while increasing of concentration didn’t achieve any significant differences in wine turbidity, which confirmed that this was the optimum concentration to white wine. On another hand,  the concentration of (0.5 g/L) caused a high decrease in turbidity value in red wine compared with two other concentrations and control, in spite of a concentration of 1.5 g/L resulted the highest heat stability,  but the concentration 0.5 g/L still considered the minimum that could achieve a heat stability, though it could be considered the optimum concentration for red wine also.

Key words:  White wine, Red wine, Fining,  Bentonite, Heat stability, Turbidity.

Full paper in Arabic: PDF