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

Risultato della ricerca: Contributo in libroContributo a convegno

28 Citazioni (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.
Lingua originaleEnglish
Titolo della pubblicazione ospiteBook of Abstracts of BIT's 1st Annual World Congress of SQ Food 2012.
Pagine111
Numero di pagine1
Stato di pubblicazionePubblicato - 2012
EventoBIT's 1st Annual World Congress of SQ Food 2012. - Shenzen (China)
Durata: 1 nov 20123 nov 2012

Convegno

ConvegnoBIT's 1st Annual World Congress of SQ Food 2012.
CittàShenzen (China)
Periodo1/11/123/11/12

Keywords

  • Bentonite
  • Protein stability
  • Varietal aroma
  • Wine fining

Fingerprint Entra nei temi di ricerca di 'Comparing the impact of bentonite addition for both must clarification and wine fining on the chemical profile of wine from Chambave Muscat grapes.'. Insieme formano una fingerprint unica.

Cita questo