Ottimazione dei processi di chiarificazione di vini bianchi mediante l'impiego di bentonite

Roberta Dordoni

Ottimazione dei processi di chiarificazione di vini bianchi mediante l'impiego di bentonite

Translated title of the contribution: Optimization of white wine clarification processes through the use of bentonite

Roberta Dordoni

Research output: Types of Thesis › Doctoral Thesis

Abstract

This PhD thesis dealt with the evaluation of different sodium bentonite samples. The planned activities were aimed to understand the interactions between bentonites and different molecular weight proteins naturally contained in white wines. Further investigations were related to the impact of the clays on varietal and fermentative aroma compounds of musts and/or wines. Results underscore the key role exerted by the “matrix factors”: bentonite dose and typology and wine style have to be carefully considered before planning a fining treatment.

Translated title of the contribution	Optimization of white wine clarification processes through the use of bentonite
Original language	Italian
Publication status	Published - 2011

Keywords

Bentonite
Fining
Proteine del vino
Composti aromatici del vino
Wine proteins
Wine aroma compounds.

Cite this

@phdthesis{06a6299cc1ed4bf6ae21f00bbe21ad0f,

title = "Ottimazione dei processi di chiarificazione di vini bianchi mediante l'impiego di bentonite",

abstract = "This PhD thesis dealt with the evaluation of different sodium bentonite samples. The planned activities were aimed to understand the interactions between bentonites and different molecular weight proteins naturally contained in white wines. Further investigations were related to the impact of the clays on varietal and fermentative aroma compounds of musts and/or wines. Results underscore the key role exerted by the {\textquotedblleft}matrix factors{\textquotedblright}: bentonite dose and typology and wine style have to be carefully considered before planning a fining treatment.",

keywords = "Bentonite, Fining, Proteine del vino, Composti aromatici del vino, Wine proteins, Wine aroma compounds., Bentonite, Fining, Proteine del vino, Composti aromatici del vino, Wine proteins, Wine aroma compounds.",

author = "Roberta Dordoni",

year = "2011",

language = "Italian",

}

TY - BOOK

T1 - Ottimazione dei processi di chiarificazione di vini bianchi mediante l'impiego di bentonite

AU - Dordoni, Roberta

PY - 2011

Y1 - 2011

N2 - This PhD thesis dealt with the evaluation of different sodium bentonite samples. The planned activities were aimed to understand the interactions between bentonites and different molecular weight proteins naturally contained in white wines. Further investigations were related to the impact of the clays on varietal and fermentative aroma compounds of musts and/or wines. Results underscore the key role exerted by the “matrix factors”: bentonite dose and typology and wine style have to be carefully considered before planning a fining treatment.

AB - This PhD thesis dealt with the evaluation of different sodium bentonite samples. The planned activities were aimed to understand the interactions between bentonites and different molecular weight proteins naturally contained in white wines. Further investigations were related to the impact of the clays on varietal and fermentative aroma compounds of musts and/or wines. Results underscore the key role exerted by the “matrix factors”: bentonite dose and typology and wine style have to be carefully considered before planning a fining treatment.

KW - Bentonite

KW - Fining

KW - Proteine del vino

KW - Composti aromatici del vino

KW - Wine proteins

KW - Wine aroma compounds.

KW - Bentonite

KW - Fining

KW - Proteine del vino

KW - Composti aromatici del vino

KW - Wine proteins

KW - Wine aroma compounds.

UR - https://publicatt.unicatt.it/handle/10280/963

M3 - Tesi di dottorato

ER -

Ottimazione dei processi di chiarificazione di vini bianchi mediante l'impiego di bentonite

Abstract

Keywords

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