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THE PARTICULARITIES OF THE CLARIFICATION PROCESS WITH BENTONITE OF WHITE WINE VINEGAR

https://doi.org/10.21323/2618-9771-2020-3-1-25-32

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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.

About the Authors

A. Boistean
Technical University of Moldova
Moldova, Republic of

Alina Boistean — candidate of technical sciences, docent, Department of Food and Nutrition, Technical University of Moldova.

168, Stefan cel Mare Bd., Chisinau.

Tel.: +373–69–081–217



A. Chirsanova
Technical University of Moldova
Moldova, Republic of

Aurica Chirsanova — doctor of microbiology sciences, Head of Department of Food and Nutrition, Technical University of Moldova.

168, Stefan cel Mare Bd., Chisinau.

Tel.: +373–79–770–751



J. Ciumac
Technical University of Moldova
Moldova, Republic of

Jorj Ciumac — doctor of technical sciences, professor in the Francophone Branch «Tehnologies Alimentaires», Technical University of Moldova.

168, Stefan cel Mare Bd., Chisinau.

Tel.: +373–69–935–767



B. Gaina
Academy of Sciences of Moldova
Moldova, Republic of

Boris Gaina — doctor of technical sciences, academician of Academy of Sciences of Moldova, leader of the Life Sciences Department, Academy of Sciences of Moldova.

1, Stefan cel Mare Bd., Chisinau.

Tel.: +373–69–870–877



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For citation:


Boistean A., Chirsanova A., Ciumac J., Gaina B. THE PARTICULARITIES OF THE CLARIFICATION PROCESS WITH BENTONITE OF WHITE WINE VINEGAR. Food systems. 2020;3(1):25-32. https://doi.org/10.21323/2618-9771-2020-3-1-25-32

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