Innovations in the Use of Bentonite in Oenology: Interactions with Grape and Wine Proteins, Colloids, Polyphenols and Aroma Compounds.

Milena Lambri, Roberta Dordoni, Donato Colangelo, Fabrizio Torchio, Dante Marco De Faveri

Research output: Chapter in Book/Report/Conference proceedingChapter

Abstract

Bentonite is used in oenology to improve the limpidity and the stability of wine and to predict the formation of deposits in the bottle. The exchangeable cations in its lamellar structures strongly influence some properties, such as the specific surface, the exchange capacity and the adsorption behavior. The unintended use of bentonite for juice settling and/or for wine fining produces jeopardized effects on colloidal and protein stability, the aroma compounds and sensory profiles. The interactions with haze-forming proteins, other colloids, as well as aroma compounds and phenols would have been to discover as the modulation of wine colloids by an adjuvant severely affects the wine resilience and the sensory profile. This chapter reviews several studies that focus on the impact of commercial bentonite samples used for both juice clarification and wine fining on the colloids, proteins, phenols and aroma compounds of white and red wines. Some parameters of practical value, such as the wine heat stability, the concentrations of total and haze-forming proteins and the content of the most relevant aromas, have been assessed to track the effects of bentonite and to achieve findings that are applicable to the field of oenology.
Original languageEnglish
Title of host publicationGrape and Wine Biotechnology
Pages381-400
Number of pages20
Publication statusPublished - 2016

Keywords

  • bentonite
  • wine quality

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