Kvasny Prum. 2018; 64(2): 71-75 | DOI: 10.18832/kp201809

Test of Wine JellyPeer-reviewed article

Radek SOTOLÁŘ, Oldřiška SOTOLÁŘOVÁ, Michal KUMŠTA
Mendel University in Brno, Faculty of Horticulture, Department of Viticulture and Enology, Valtická 337 St., 69144 Lednice, Czech Republic
Mendelova univerzita v Brně, Zahradnická fakulta, Ústav vinohradnictví a vinařství, Valtická 337, 69144 Lednice, Česká republika

The purpose of this study was to test different ways of producing jelly from wine, sugar and gelling material in varying proportions, using several wine varieties. Two different wine varieties were used to produce the tested jelly. White wine of the traminer aromatic variety Pálava and red wine of fruity aromatic variety Regent. Gelling agents chosen were: a commonly available agar (for harder consistency), a confectionery jelly (carrageenan + carobin - vegetable gelatin) and pork gelatin. Full doses of the gelling agent (as specified by the manufacturer) and half-doses were tested. Basic analytical determinations were carried out for the selected wine and the subsequently produced jelly. The aim was to find which formula is best suited for the production of the studied product and, according to sensory evaluation, which product is considered the tastiest and the most interesting by consumers. The consistency, appearance (clarity), aroma and the taste of the resulting jelly were evaluated. The best results were achieved using confectionery jelly (carobin + carrageenan) in the prescribed full dose of 10 g / 0.25 l of wine (sample 3). The sample had the best consistency, appearance and taste. Sample No. 4 was also very good, once again using the confectionery jelly, but in a half dose of gelling material (carobin + carrageenan in a dose of 5 g / 0.25 l of wine).

Keywords: wine jelly, agar, carrageenan, gelatin

Accepted: February 12, 2018; Published: April 15, 2018 

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