Research of mechanisms of transformation and removal of antibiotics from wine by sorbents of different nature

Abstract

On the basis of own research, the authors experimentally confirmed the reliability of the hypothesis expressed in the scientific literature about the possibility of effective removal of nisin and natamycin from wines and wine materials. New knowledge has been obtained about the possible mechanisms of sorption of nisin and natamycin through the use of sorbents of various nature. Comparative experimental data on the interaction of sorbents with antibiotics in wines are presented. In this work, experimental data are presented that indicate different efficiency of antibiotic removal during wine processing, which is due to the structure and properties of sorbents. It has been shown that the sorption capacity of sorbents for natamycin and nisin decreases in the series: activated carbon, bentonite, and colloidal silicon dioxide. Mathematical models have been obtained for decontamination of antibiotics from wine production using sorbents of various nature.