Bentonite a mosto = Stabilità + Aromi

[Autom. eng. transl.] The stabilization tests with bentonite carried out during the 2006 and 2007 harvests on must and Moscato di Chambave wine show that the wine treatment has a more evident subtractive action on the protein part when the addition of bentonite has also been carried out at the level of of must. The application transfer of this aspect would make it possible to reduce the doses of bentonite to be used in wine to achieve protein stability. In the case of the theses already treated with must, we also observe a lower subtraction of free terpenes made by the wine treatment, compared to what occurs in the case of untreated must tests, but only additions of the clay after alcoholic fermentation . This positive aspect is corroborated by the results of the sensorial preference test which shows that the wine most appreciated by tasters is that deriving from the use of bentonite on must. The results obtained show that the treatment of Moscato di Chambave at the level of must allows maintaining a good level of aroma and giving rise to a sufficiently structured wine with good colloidal stability.