Investigation of the appearance and elimination of pinking coloration in white wines

Authors

DOI:

https://doi.org/10.15587/1729-4061.2022.252472

Keywords:

“pinking”, white wines, grape ripeness, enzymes, polyvinylpolypyrrolidone, phenolic substances, anthocyanins

Abstract

Investigation of the appearance and elimination of “pinking” phenomenon in white wines is presented in the paper. Several factors that can cause pinking were analyzed: the degree of grapes ripeness and enzymatic treatment. The effect of fining agents based on polyvinylpolypyrrolidone (PVPP) on the elimination of “pinking” was determined. It was proved that pinking in wines decreases with an increase in the sugar content in grape. This is explained by a decrease in the content of anthocyanins at the end of technical ripeness of grape. Experimental studies  confirmed that the use of pectolytic enzymes with cellulase, hemicellulase, β-glucanase activities increases the intensity of straw color and the appearance of body tones, but does not affect pinking. Such treatment contributed to a slight increase in the content of phenolic compounds in wine materials, but did not affect the content of anthocyanins and  “pinking” susceptibility. Treatment of wine materials with complex PVPP-based agents including sorbents and flocculants, is an effective way to eliminate the “pinking” phenomenon. This reduces “pinking” in wine materials from 70…90 % to 1…2 %. This is due to the presence of sorbents and flocculants in the fining agents, which react with phenolic substances that cause “pinking” in white wines, and remove them from the system. So, there are reasons to argue that processing grape at the end of technical ripeness will contribute to a lower “pinking” susceptibility of wine materials; pectolytic enzymes did not affect the appearance of this phenomenon in white wines, and PVPP-based fining agents together with bentonite, activated carbon, gelatin or casein, are an effective way to reduce the “pinking” susceptibility of wine.

Author Biographies

Marina Bilko, National University оf Food Technologies

Doctor of Technical Sciences, Professor

Department of Biotechnology of Fermentation and Winemaking Products

Sergiy Gunko, National University of Life and Environmental Sciences of Ukraine

PhD, Associate Professor

Professor B.V. Lesik Department of Storage, Processing and Standardization of Plant Products

Iryna Babych, National University оf Food Technologies

PhD, Associate Professor

Department of Biotechnology of Fermentation and Winemaking Products

Oksana Naumenko, Institute of Food Resources of the National Academy of Agrarian Sciences of Ukraine

Doctor of Technical Sciences, Senior Researcher

Department of Bread Technologies and Biotransformation of Grain Products

Roman Mukoid, National University оf Food Technologies

PhD, Associate Professor

Department of Biotechnology of Fermentation and Winemaking Products

Mykola Ischenko, Taras Shevchenko National University of Kyiv

PhD, Associate Professor

Department of Analytical Chemistry

Inna Doboniy, Subdivision "Svaliava Technical Professional College, National University of Food Technologies"

PhD, Specialist of the Highest Category, Teacher-Methodologist

Svetlana Danylenko, Institute of Food Resources of the National Academy of Agrarian Sciences of Ukraine

Doctor of Technical Sciences

Department of Biotechnology

Alla Bovkun, Postgraduate Institute of the National University of Food Technology

PhD, Associate Professor

Department of Meat and Milk Processing

Olena Stotska, Postgraduate Institute of the National University of Food Technology

Senior Lecturer

Department of Meat and Milk Processing

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Published

2022-02-27

How to Cite

Bilko, M., Gunko, S., Babych, I., Naumenko, O., Mukoid, R., Ischenko, M., Doboniy, I., Danylenko, S., Bovkun, A., & Stotska, O. (2022). Investigation of the appearance and elimination of pinking coloration in white wines. Eastern-European Journal of Enterprise Technologies, 1(11(115), 56–62. https://doi.org/10.15587/1729-4061.2022.252472

Issue

Vol. 1 No. 11(115) (2022): Technology and Equipment of Food Production

Section

Technology and Equipment of Food Production

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Copyright (c) 2022 Marina Bilko, Sergiy Gunko, Iryna Babych, Oksana Naumenko, Roman Mukoid, Mykola Ischenko, Inna Doboniy, Svetlana Danylenko, Alla Bovkun, Olena Stotska

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