Impiego di bentonite su mosto e vino di una cultivar aromatica

Translated title of the contribution: [Autom. eng. transl.] Use of bentonite on must and wine of an aromatic cultivar

Milena Lambri, Roberta Dordoni, Angela Silva, Maria Manara

Research output: Contribution to journalArticlepeer-review

Abstract

[Autom. eng. transl.] The chemical results of the stabilization tests with bentonite carried out in the 2007 vintage on must and Moscato di Chambave wine indicate 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 must. . This aspect has a considerable applicative importance, as it could allow to reduce the doses of bentonite to be used in wine to achieve protein stability. However, in the case of the theses already treated with a must, we 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 most pleasant wine is that obtained with the use of bentonite on must, followed by the product treated only with wine, the untreated and the product obtained from a double addition of bentonite to must and wine.
Translated title of the contribution[Autom. eng. transl.] Use of bentonite on must and wine of an aromatic cultivar
Original languageItalian
Pages (from-to)1-6
Number of pages6
JournalINFOWINE
Volume2008
Publication statusPublished - 2008

Keywords

  • aromi
  • bentonite
  • mosto
  • proteine

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