Selli S, Canbaş A, Unal U
University of Cukurova, Faculty of Agriculture, Department of Food Engineering, 01130-Adana, Turkey.
Nahrung. 2002 Apr;46(2):64-7. doi: 10.1002/1521-3803(20020301)46:2<64::AID-FOOD64>3.0.CO;2-J.
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.
我们研究了瓶身颜色、储存温度和储存时间对橙酒褐变的影响。科赞橙品种用于葡萄酒生产。发酵在20摄氏度下自然进行。葡萄酒装瓶于三种不同颜色的瓶子中：透明白色、绿色和棕色。然后将每种酒分为两部分：一部分储存在地窖中13 - 14摄氏度的环境下，另一部分储存在实验室23 - 26摄氏度的环境下，持续150天。在储存期间，于第0天、75天和150天测量葡萄酒的褐变指数和抗坏血酸含量。结果表明，使用棕色瓶子和短时间储存可减少橙酒的褐变，然而，在两种不同温度下储存对褐变指数没有显著影响。
