Deepening the fining mechanism: role of bentonite parameters on removal of biogenic amines and volatile phenols in an oxidized Roero Arneis wine

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

Risultato della ricerca: Contributo in libroContributo a convegno

Abstract

This work planned the fining of a oxidized Roero Arneis with 1 g L-1 of three different bentonite labels. The wine was spiked with amounts of 4-ethylphenol (4-EP) and 4-vinylphenol (4-VP) over the sensory threshold and levels of BA close to concentrations that can cause negative physiological effect. The elemental analyses of bentonite samples were conducted with an energy dispersive X-ray detector coupled to a scanning electron microscope. The surface charge density, the specific surface area (SSA), the pH and the swell index were measured using the methods described by O.I.V. and International Enological Codex. 4-EP and 4-VP, BA and o-quinone concentrations were determined in wine before and after fining through UPLC-MS methods.
Lingua originaleEnglish
Titolo della pubblicazione ospiteIn Vino Analytica Scientia Symposium. Mezzacorona (TN), 14-17 July 2015. Book of Abstracts.
Pagine196
Numero di pagine1
Stato di pubblicazionePubblicato - 2015
EventoIn Vino Analytica Scientia Symposium - Mezzacorona (TN)
Durata: 14 lug 201517 lug 2015

Convegno

ConvegnoIn Vino Analytica Scientia Symposium
CittàMezzacorona (TN)
Periodo14/7/1517/7/15

Keywords

  • bentonite
  • biogenic amines
  • volatile phenols

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