{"id":2461,"date":"2020-04-11T08:53:07","date_gmt":"2020-04-11T08:53:07","guid":{"rendered":"http:\/\/agri-research-journal.net\/SjarEn\/?p=2461"},"modified":"2020-04-11T08:53:09","modified_gmt":"2020-04-11T08:53:09","slug":"effect-of-bentonite-addition-on-some-physio-chemical-and-%e2%80%8esensorial-properties-of-syrian-homemade-wine","status":"publish","type":"post","link":"https:\/\/agri-research-journal.net\/SjarEn\/?p=2461","title":{"rendered":"Effect of Bentonite Addition on Some Physio-chemical and \u200eSensorial Properties of Syrian Homemade Wine"},"content":{"rendered":"\n

Ruba Ali Saleh*(1)<\/sup> and Kossai Al-Hakeem(1)<\/sup><\/strong><\/p>\n\n\n\n

(1).\nDepartment of Food Science, Faculty of Agriculture, Tishreen University,\nLattakia, Syria. <\/p>\n\n\n\n

(*Corresponding\nauthor: Eng. Ruba Ali Saleh. E-Mail: rubaalisaleh29@gmail.com).<\/p>\n\n\n\n

Received: 02\/11\/2018                               Accepted: 28\/01\/2019<\/p>\n\n\n\n

Abstract<\/strong><\/p>\n\n\n\n

This study was conducted on Syrian wines that made of\nlocal grapes, to determine the impact of adding Na-Bentonite (Montmorillonite\nsilicate) in 3 concentrations (0.5,1 and 1.5 g\/L) on some physio-chemical and\nsensorial properties of theses Syrian wines, such as: degree of nephlometric\nturbidity, physical stability considered as heat stability, parameters of color\nas total intensity, tent, intensity of yellow, red and blue colors, protein\nconcentration and sensorial assessment. The results showed that the minimum concentration\nthat achieved heat stability in white wine was (0.5 g\/L), while increasing of concentration\ndidn\u2019t achieve any significant differences in wine turbidity, which confirmed that\nthis was the optimum concentration to white wine. On another hand,  the concentration of (0.5 g\/L) caused a high\ndecrease in turbidity value in red wine compared with two other concentrations\nand control, in spite of a concentration of 1.5 g\/L resulted the highest heat\nstability,  but the concentration 0.5 g\/L\nstill considered the minimum that could achieve a heat stability, though it\ncould be considered the optimum concentration for red wine also.<\/p>\n\n\n\n

Key words<\/strong>:  White wine, Red wine, Fining,  Bentonite, Heat stability, Turbidity.<\/p>\n\n\n\n

Full paper in Arabic: PDF<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

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 Abstract This study was conducted on Syrian wines … Continue reading →<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[311,1068],"tags":[1093,1092,1094,1091,1090],"class_list":["post-2461","post","type-post","status-publish","format-standard","hentry","category-food-technology","category-v7n2-april-2020","tag-bentonite","tag-fining","tag-heat-stability","tag-red-wine","tag-white-wine"],"_links":{"self":[{"href":"https:\/\/agri-research-journal.net\/SjarEn\/index.php?rest_route=\/wp\/v2\/posts\/2461","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/agri-research-journal.net\/SjarEn\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/agri-research-journal.net\/SjarEn\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/agri-research-journal.net\/SjarEn\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/agri-research-journal.net\/SjarEn\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=2461"}],"version-history":[{"count":1,"href":"https:\/\/agri-research-journal.net\/SjarEn\/index.php?rest_route=\/wp\/v2\/posts\/2461\/revisions"}],"predecessor-version":[{"id":2462,"href":"https:\/\/agri-research-journal.net\/SjarEn\/index.php?rest_route=\/wp\/v2\/posts\/2461\/revisions\/2462"}],"wp:attachment":[{"href":"https:\/\/agri-research-journal.net\/SjarEn\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=2461"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/agri-research-journal.net\/SjarEn\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=2461"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/agri-research-journal.net\/SjarEn\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=2461"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}