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Colour stability of wine by sulphite salts.

IR@CSIR-CFTRI

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Relation http://ir.cftri.com/3530/
 
Title Colour stability of wine by sulphite salts.
 
Creator Patel, J. D.
Venkataramu, K.
Subba Rao, M. S.
 
Subject 02 Wine
01 Colours
 
Description The storage life of wine from Bangalore blue grapes (Vitis labrusca) is limited by the change of the desirable pink colour of the wine to a yellow hue. The wine may be kept untreated for up to 9 wk at 7 degree C with 91.7% retention of colour (measured spectrophotometrically at 520 nm). Addition of potassium metabisulphite or sodium bisulphite extended the storage period to 50 wk with retention of 68.8% and 66.7% of original colour, resp., and no browning. Storage life and colour retentions were 20 wk and 68.8-75.8% at room temp. (22-28 degree C) and 6 wk and 70.9-78.6% at 37 degree C for the sulphited samples.
 
Date 1978
 
Type Article
PeerReviewed
 
Format application/pdf
 
Language en
 
Identifier http://ir.cftri.com/3530/1/Indian%20Food%20Packer%2C%20Volume-32%286%20%281978%29%209-10%2C%204%20ref..pdf
Patel, J. D. and Venkataramu, K. and Subba Rao, M. S. (1978) Colour stability of wine by sulphite salts. Indian Food Packer, 32 (6). 9-10, 4 ref..