Effect of bottle colour and storage conditions on browning of orange wine.
We investigated the effect of bottle colour, storage temperature and storage time on the browning of orange wine. Kozan orange variety was used for the production of wine. The fermentation was performed spontaneously at 20 degrees C. The wine was bottled in three differently coloured bottles: clear white, green and brown. Then each was divided into two parts: one part was stored at 13-14 degrees C in the cellar and the other at 23-26 degrees C in the laboratory for 150 days. During the storage, browning index and ascorbic acid content of the wines were measured at day 0, 75 and 150. The results showed that the use of brown bottles and the short-time storage reduced the browning in orange wines, however, storage at two different temperatures did not significantly affect the browning index.
Selli
S
S
University of Cukurova, Faculty of Agriculture, Department of Food Engineering, 01130-Adana, Turkey.
Canbaş
A
A
Unal
U
U
D001205:Ascorbic Acid / Q000032:analysis; D002957:Citrus / Q000378:metabolism*; D003116:Color; D005285:Fermentation; D018857:Food Packaging / Q000379:methods*; D005519:Food Preservation / Q000379:methods*; D015416:Maillard Reaction; D013696:Temperature; D013997:Time Factors; D014920:Wine / Q000032:analysis* / Q000382:microbiology
D001205:Ascorbic Acid