Treatment of white wine of browning color material with nylon 66

Authors

  • S. Iwano Tokachi-Ikeda Viticulture and Enology Experiment Station

DOI:

https://doi.org/10.5073/vitis.1967.6.309-314

Abstract

It has been found that a parUal removal of polyphenols from a white table wine by treatment with nylon paste reduc,es color and considerably increases its resistance to browning d,uring storage.
This confirms that the browning of White wines i,s due to oxidation of polyphen: olic material an:d not to me1'anoLdin formation by sugar and amino acid interation, the common cause of browning in the food industries.
Brownish pink color of the ,skin of K6shu and Delaware grape berries proved that these spedes conta'ined too much polyphenol sulbstances; consequently wines of these two grapes ,get browning more quickly. Treatment of the wine with nylon paste is simple to carry out and, since nylon is chemically inert, it neither dissolves in wine nor reacts with it. Nylon removm a part of ·the phenolic material by adsorption. Nylon paste can easily be regenerated lby treating with alkali and washing with water. All experiments were made with young and aged wines, but the process could probably be ,applied with advantage at an earlier stage of vinification. Nylon treatment is complementary to the usual process of wine making and does no·t supercide sulfitin,g or fining. It was introduced in the process of wine making beoause it is very economical and useful to the preservation of materials.

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Published

2017-02-22

Issue

Vol. 6 No. 3 (1967): Vitis

Section

Article

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