The impact of bentonite fining is generally studied on final wines, and few studies have evaluated it throughout the winemaking process. This work studied the fate of proteins and terpenols, the main 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.
|Numero di pagine||12|
|Rivista||INTERNATIONAL JOURNAL OF FOOD SCIENCE & TECHNOLOGY|
|Stato di pubblicazione||Pubblicato - 2012|