Caractéristiques de pectines de marcs de raisins provenant d'essais comparatifs de vinification en rouge

Caractéristiques de pectines de marcs de raisins provenant d'essais comparatifs de vinification en rouge

The pectins extracted in a hot acid medium (pH 1,4 at 70 °C for 4 hours) from Carignan pomace washed in hot water (75 °C, 30 mn) desceded and pipped stemmed are different according to the vinification methods. in traditional vinifica tion with crushed grapes, there are changes during the fermentatio...

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Main Authors: J. Mourgues, J. Courtoisier, T. Conte
Format: Article
Language:English
Published: International Viticulture and Enology Society 1983-12-01
Series:OENO One
Online Access:https://oeno-one.eu/article/view/1768
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spelling doaj-77733056b6744a188243502095bddc852021-04-02T17:32:13ZengInternational Viticulture and Enology SocietyOENO One2494-12711983-12-0117426928010.20870/oeno-one.1983.17.4.17681768Caractéristiques de pectines de marcs de raisins provenant d'essais comparatifs de vinification en rougeJ. Mourgues0J. Courtoisier1T. Conte2Institut Supérieur de la Vigne et du Vin - I.N.R.A. - I.P.V., Station Expérimentale de Pech Rouge-Narbonne - 11430 Gruissan (France)Ecole Nationale d'ingénieurs des Travaux Agricoles de Bordeaux, Chaire de Chimie-Technologie, 1, cours du Général de Gaulle, 33170 GradignanInstitut National de la Recherche Agronomique, Station d'OEnologie et de Technologie végétale, Boulevard de Gaulle, 11104 Narbonne (France)The pectins extracted in a hot acid medium (pH 1,4 at 70 °C for 4 hours) from Carignan pomace washed in hot water (75 °C, 30 mn) desceded and pipped stemmed are different according to the vinification methods. in traditional vinifica tion with crushed grapes, there are changes during the fermentation on skins (reduction in the arnount extracted and in the quality of the pectins). The pectin extract from marc of heat-treated vintage (5,4 % dry weight) contains 77 % galacturonic acid esterified to 52 %, with a jellying power of 63 ° JAKOVLIV or 31 0 SAG. Due to its poor jellying power, it is not possible to forsee and industrial recuperation from the pomace of this variety.https://oeno-one.eu/article/view/1768
collection DOAJ
language English
format Article
sources DOAJ
author J. Mourgues
J. Courtoisier
T. Conte
spellingShingle J. Mourgues
J. Courtoisier
T. Conte
Caractéristiques de pectines de marcs de raisins provenant d'essais comparatifs de vinification en rouge
OENO One
author_facet J. Mourgues
J. Courtoisier
T. Conte
author_sort J. Mourgues
title Caractéristiques de pectines de marcs de raisins provenant d'essais comparatifs de vinification en rouge
title_short Caractéristiques de pectines de marcs de raisins provenant d'essais comparatifs de vinification en rouge
title_full Caractéristiques de pectines de marcs de raisins provenant d'essais comparatifs de vinification en rouge
title_fullStr Caractéristiques de pectines de marcs de raisins provenant d'essais comparatifs de vinification en rouge
title_full_unstemmed Caractéristiques de pectines de marcs de raisins provenant d'essais comparatifs de vinification en rouge
title_sort caractéristiques de pectines de marcs de raisins provenant d'essais comparatifs de vinification en rouge
publisher International Viticulture and Enology Society
series OENO One
issn 2494-1271
publishDate 1983-12-01
description The pectins extracted in a hot acid medium (pH 1,4 at 70 °C for 4 hours) from Carignan pomace washed in hot water (75 °C, 30 mn) desceded and pipped stemmed are different according to the vinification methods. in traditional vinifica tion with crushed grapes, there are changes during the fermentation on skins (reduction in the arnount extracted and in the quality of the pectins). The pectin extract from marc of heat-treated vintage (5,4 % dry weight) contains 77 % galacturonic acid esterified to 52 %, with a jellying power of 63 ° JAKOVLIV or 31 0 SAG. Due to its poor jellying power, it is not possible to forsee and industrial recuperation from the pomace of this variety.
url https://oeno-one.eu/article/view/1768
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AT jcourtoisier caracteristiquesdepectinesdemarcsderaisinsprovenantdessaiscomparatifsdevinificationenrouge
AT tconte caracteristiquesdepectinesdemarcsderaisinsprovenantdessaiscomparatifsdevinificationenrouge
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