[Autom. eng. transl.] Although it has been used in oenology for over 70 years, little is known about the constitutive characteristics and functional properties of bentonite that significantly affect its performance in terms of protein removal, improvement of colloidal stability, modification of the aromatic and sensorial profile of the wine. The article summarizes the state of the art of the most recent bentonite studies that draw on proteomic and material chemistry skills, trying to clarify some doubts inherent to the phenomena of interaction of bentonite, commonly considered a non-specific adsorbent, with the single protein molecules and with other matrix factors involved in the colloidal wine system to be able to optimize their use in wine production, in particular white wines (figure 1). It can be seen that the setting of a protein and colloidal stabilization treatment cannot ignore the knowledge of the stability to the heat of the product, its pH, the possible presence of macromolecules released by yeasts, as well as known information about some functional characteristics of bentonite .
|Translated title of the contribution||[Autom. eng. transl.] Updates on the use of bentonite in enology.|
|Number of pages||2|
|Journal||IL CORRIERE VINICOLO|
|Publication status||Published - 2014|