Heat-unstable protein removal by different bentonite labels in white wines

Roberta Dordoni, Milena Lambri, Marzia Giribaldi, Marta Riva Violetta, Maria Gabriella Giuffrida

Risultato della ricerca: Contributo in libroContributo a convegno

26 Citazioni (Scopus)


The relationship between heat-unstable wine proteins and bentonite fining is still a matter of debate. Some authors have suggested that bentonite removes protein according to matrix parameters, but others have described it as selective for some protein classes. The aim of our work was to characterize the fining effects of five different types of activated sodium bentonite on two international white wines (Chardonnay and Sauvignon blanc). The physical properties of the bentonite samples and the general wine characteristics were determined, and protein removal was evaluated with gradient SDS-PAGEs, protein quantification and subsequent band identification by MALDI-TOF mass spectrometry. For the Chardonnay and Sauvignon blanc tested in the study, fining with specific bentonite labels to remove select residual proteins, some of which are potential allergens, was very promising. The removal of a single protein by bentonite affected the wine’s thermal stability.
Lingua originaleEnglish
Titolo della pubblicazione ospiteBIT'S ANNUAL WORLD CONGRESS of SQ FOODS - 2012
Numero di pagine1
Stato di pubblicazionePubblicato - 2012
EventoBIT's Annual World Congress of SQ Foods - 2012 - Shenzhen
Durata: 1 nov 20123 nov 2012


ConvegnoBIT's Annual World Congress of SQ Foods - 2012


  • Bentonite
  • Mass spectrometry
  • Wine proteins
  • Wine stability

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