Effects of Various Clarification Agents on the Anthocyanins of Red Wines (Turkish with English Abstract)

Year 2013, Volume: 38 Issue: 1, 47 - 54, 01.02.2013

Sevgin Dıblan Mehmet Özkan

Abstract

The most significant parameters in red wine clarification are the type and dosage of the clarification agents used. The most commonly used clarification agents in red wines are bentonite, gelatin, casein, albumin and PVPP (PolyVinylPolyPyrrolidone). These fining agents have different effects on wine constituents. For instance, gelatin is used to remove especially high molecular weight polyphenols, called as tannins, from wines. After the formation of gelatin-tannin complex, this complex may interact with anthocyanins, causing their removal. Other proteous fining agents, such as albumin and casein, may also adversely affect the anthocyanins through the similar interaction. On the other hand, PVPP interacts with low molecular weight polyphenols. During their sedimentation, PVPP-polyphenol complexes also sweep some anthocyanins from red wines. Bentonite (negatively charged), which is used to remove proteins from red wines, may bind anthocyanins (positively charged) through electrostatical interaction and this interaction causes the removal of some anthocyanins. Both the type and dosage of clarification agents may directly affect the removal of anthocyanins from red wines.

Keywords

Clarification, anthocyanins, gelatin, casein, albumin, bentonite, PVPP

Çeşitli Durultma Yardımcı Maddelerinin Kırmızı Şarap Antosiyaninleri Üzerine Etkisi

Abstract

Durultma işleminin iki önemli parametresi; durultma yardımcı maddesi türü ve dozudur. Kırmızı şarapların durultulmasında yaygın olarak tercih edilen durultma yardımcı maddeleri; bentonit, jelatin, kazein, albumin ve PVPP (PoliVinilPoliPirolidon)’dir. Bu durultma yardımcı maddeleri, farklı şarap bileşenlerine etki etmektedir. Örneğin, jelatin, şaraptan, özellikle yüksek molekül ağırlıklı polifenolleri, yani tanenleri, uzaklaştırmak için kullanılmaktadır. Jelatin-tanen kompleksi oluşumundan sonra, bu kompleks, antosiyaninler ile etkileşime girip onların uzaklaşmasına neden olabilmektedir. Diğer protein kaynaklı durultma yardımcı maddeleri, yani albumin ve kazeinin de, antosiyaninlere aynı şekilde olumsuz olarak etki ettiği düşünülmektedir. PVPP ise, düşük molekül ağırlığındaki polifenoller ile kompleks oluşturmaktadır. Oluşan PVPP-polifenol kompleksi çökelirken, bir kısım antosiyanini de beraberinde sürüklemektedir. Proteinleri şaraptan uzaklaştırmak için kullanılan bentonit (negatif yüklü) ise, antosiyaninlerle (pozitif yüklü) elektrostatik olarak bağ oluşturabilmekte ve bu interaksiyon sonucunda antosiyaninler ortamdan uzaklaşırlar. Durultma yardımcı maddesinin hem çeşidi hem de dozu kırmızı şarapların antosiyanin miktarındaki azalmaya doğrudan etki etmektedir.

Keywords

Durultma, antosiyaninler, jelatin, kazein, albumin, bentonit, PVPP

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