Effect of Clarifying Agents (Gelatin and Kaolin) on Fruit Wine Production
Journal Title: International Journal of Agriculture Innovations and Research - Year 2018, Vol 6, Issue 4
Abstract
The aim of the present study was to compare the effectiveness of gelatin and kaolin in clarifying wine variously produced from locally available fruits (Pawpaw, Pineapple, Cashew and Banana). Absorbance measurement (470nm) was used to determine the level of clarity for twenty (20) days. The results shows that pawpaw wine values of absorbance ranged from 0.05 to 0.30 (AU) for gelatin, 0.07 to 0.32 (AU) for kaolin while 0.1 to 0.25 for the control. Pineapple wine values ranged from 0.05 to 0.28 (AU) for gelatin, 0.07 to 0.30 (AU) for kaolin while 0.70 to 0.29 for the control. The values for Cashew ranged from 0.05 to 0.25 (AU) for gelatin, 0.07 to 0.27 (AU) for kaolin while 0.08 to 0.24 (AU0 for the control, Banana wine values also ranged between 0.04 to 0.35 (AU) for gelatin, 0.06 to 0.38 (AU) for kaolin while 0.11 to 0.30 (AU) for the control. Banana wine was the most cleared with absorbance of 0.04 AU. The quality evaluation of the final wines produced revealed that gelatin was a better clarifier than kaolin
Authors and Affiliations
S Awe
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