Utilización de diferentes niveles de bentonita para la clarificación de vino de uva

Abstract

The research was carried out in the food processing laboratory from Animal Sciences Faculty at ESPOCH, in order to assess three levels of bentonite adding (0.03;0.04 and 0.05%) for clarification of wine, with four experimental units of a liter of wine before fermentation; used four replicates per treatment distributed under a completely randomized design. It establishes that the physical and chemical characteristics are higher applying 0.05% of bentonite (T3), registering wines with lower turbidity of 0.34 Nephelometric Turbidity Unit (NTU), a value of optimum pH (3.54), and colorimetry indices of (63,68%) and transmittance with (0.37 Y). The features color was favored without affecting the appearance, smell and taste. Thus economic analysis determined that when bentonite is not used, the cost per liter of wine is $ 4.07, which value decreases with increasing addition of bentonite, T1 (0.03%), T2 (0.04%) and T3 (0.05%) with 3.76; 3.62 and $ 3.55 respectively, the higher benefit/cost relation was recorded in wine T3 treatment with 1.13 or 13% of return. So it is recommended to use the treatment with 0.05% of bentonite because the physical, chemical and sensory characteristics are favored.