Graduate Thesis Or Dissertation

 

Some factors involved in the clarification of whey wine Public Deposited

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  • The development of whey beverages including whey wine has been an area of whey utilization research. One study to produce a commercially salable wine from sweet whey, particularly cheddar whey, was undertaken. It included developing a process to clarify the naturally cloudy wine, monitoring the physical and chemical changes which occurred during the wine making process, comparing the sensory differences in the unclarified and clarified wine, and incorporating the wine sediment in a food product. The criteria for the clarification process were simplicity, legality, reasonable cost, minimal usage of energy and equipment, and maintenance of the wine character and quality. Existing procedures for clarifying grape wine such as filtration, centrifugation, and the addition of fining agents, casein, Cold Mix Sparkolloid, gelatin, tannin, and bentonite were investigated. Also investigated were techniques used to separate the proteins from whey; specifically pH adjustment (with potassium carbonate) and precipitation (with sodium hexametaphosphate). It was found that the most feasible clarification procedure was the addition of 0.20-0.50 percent bentonite on a dry weight basis followed by a polishing filtration. Determinations for lactose, protein, fat, ash, and total solids and tests for Brix, pH, titratable acidity, and alcohol content were performed to monitor the effects of fermentation, aging, and clarification. The changes noted during fermentation and aging were primarily due to alcoholic and lactic acid fermentations. Bentonite fining had a dilution effect but did increase the ash content of the wine. Triangular difference tests with blindfolded tasters indicated that there was no significant taste difference between cloudy wine and bentonite-fined and filtered wine. A cursory gas-liquid chromatographic analysis revealed only a slight difference in the gross volatile components of unclarified and clarified wines. The wine sediment was dried to a paste and substituted at the five and ten percent levels for nonfat dry milk in a commercial sugar cookie recipe. A preference test showed that the sediment decreased the acceptability because of its "acid" taste. It is likely that the sediment could successfully be utilized in a fermented or cultured dairy product.
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