| Popis: |
The article includes information on the criteria preventing clarity, which is considered one of the quality indicators of wines, reasons of turbidity, their classification groups and physical treatment methods implemented for turbidity removal. The research helped to discover that implementation of phosphorus and potassium fertilizers without any grounded limitation, increases amount of phosphate ions, potassium, and calcium cations, which are known as the sources of turbidity (metal, crystals, colloids). Results relating to the solutions for the issues as changes, occurred after treatment of wines at low and high temperatures, and their effects on the process of ensuring clarity of wines, are given in the article. It is discovered and proved that cold treatment method is more effective in comparison with heat treatment method. Besides, necessary conditions for cold treatment are explained in the article. Importance of protecting wine from freezing at the result of implementation of both physical methods is also explained. It is discovered that, wine gains unpleasant taste when it freezes. Besides, it is discovered that, organoleptic properties of wines, treated at low temperatures (40-45°C), are usually higher than organoleptic properties of wines, treated at 70-80°C. Definite results are achieved indicating that denaturation of protein doesn’t occur and caramel tones aren’t observed at these temperatures. Additionally, it is cleared that treatment at 45-50°C is considered treatment at low temperature. |
