Comparing the impact of bentonite addition for both must clarification and wine fining on the chemical profile of wine from Chambave Muscat grapes.

Milena Lambri, Roberta Dordoni, Angela Silva, Dante Marco De Faveri

Research output: Chapter in Book/Report/Conference proceedingConference contribution

28 Citations (Scopus)

Abstract

This work studied the impact of bentonite fining on proteins and terpenols, two targets of bentonite addition, during the processing of Chambave Muscat aromatic grapes. The experimental trials were performed in two vintages (2006 and 2007) and included the following processes: bentonite addition to must only (100 g hL-1 in both vintages), fining of wine only (100 g hL-1 in both vintages), double bentonite treatment on must and wine (200 and 150 g hL-1 in 2006 and in 2007, respectively) and no treatment (control). The results demonstrated that the treatment allowing the best removal of protein was the addition of bentonite to must only. Moreover, a lower removal of free terpenols was observed in samples from double treatment compared with wines fined with bentonite only after alcoholic fermentation.
Original languageEnglish
Title of host publicationBook of Abstracts of BIT's 1st Annual World Congress of SQ Food 2012.
Pages111
Number of pages1
Publication statusPublished - 2012
EventBIT's 1st Annual World Congress of SQ Food 2012. - Shenzen (China)
Duration: 1 Nov 20123 Nov 2012

Conference

ConferenceBIT's 1st Annual World Congress of SQ Food 2012.
CityShenzen (China)
Period1/11/123/11/12

Keywords

  • Bentonite
  • Protein stability
  • Varietal aroma
  • Wine fining

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