Application of Wine Pomace seeds as finning agent during production of red wines and its effects over colour parameters

¹ Department of Food Engineering, Ege University, 35100 Bornova, Izmir, Turkey
² Department of Horticulture, Agriculture Faculty, Ege University, 35100 Bornova, Izmir, Turkey

Abstract

During production of wines are used different fining agents with animal origin for preventing later presipitation and reducing harshenss of wines. Even these positive properties they may cause some allergic reactions in consumers with allergic predispositons. Due to health concern wine pomace seeds could be a new alternative as fining agent with plant origin. In this study were evaluated preliminary effects of seeds over wine qulity expecially wine colour. As the next stage will be considered thier health effects. Grapes of Vitis vinifera L. cvs. “Cabernet Sauvignon” were manually harvested at optimum maturity (25^∘Brix) and transported to the Experimental Winery at the Department of Food Engineering, Ege University, Izmir, Turkey. Wine production were done according to the accepted wine production procedures with exeption of SO₂(it was not added). Obtained grape seeds flour (drying and milling) were used as fining agent with different values (2/4/6/8/10 gram/100 ml). In all wines basic wine chemical parameters and some spesific colour parameters were determined %D280, %D420, %D520, %D620, CD: Colour density, CI: Colour intensity, T: Tint value, dA %: Proportion of red colour produced by flavylium cations , %Y: Proportion of yellow colour, % R: Proportion of red colour and % B: Proportion of blue colour. The results demonstrated the possibility of using wine pomace grape seeds as fining agent. Concidering colour parametrs of obtianed wines the best results were deterrmined with 8 g/100 ml application. Futher studies are needed in order to evaluate other wine parameters.