Abstract 056
Mechanisms of adsorbent action in beverage stabilization
J. Agric. Food Chem. 45: 4275-4280, 1997
K. J. Siebert and P.Y. Lynn
Unstabilized apple juice (unfermented cider clarified by centrifugation and filtration) was treated with various amounts of bentonite, silica gel or polyvinyl-polypyrrolidone (PVPP). The effectiveness of these adsorbents was assessed by measurements of haze-active (HA) protein, and HA polyphenol. Bentonite was very effective in removing HA protein, taking out about 95% at the highest treatment level, while silica gel removed only about 25%. PVPP took out essentially all of the HA polyphenol at the highest treatment level. These results are quite different from those obtained previously with beer, but can be explained by the large differences in protein to polyphenol ratio between the two beverages.
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