Modelling of the impact of bentonite treatment on “Muscat blanc” must before of “prise de mousse” in the production of Asti DOCG aromatic sweet sparkling wine

Milena Lambri, Roberta Mastrocinque, Donato Colangelo, Dante Marco De Faveri, Vincenzo Gerbi, Fabrizio Torchio, Luca Rolle

Risultato della ricerca: Contributo in libroContributo a convegno

Abstract

This study focuses on the impact of one Na-bentonite and one Ca-bentonite for the clarification of ‘Muscat blanc’ must before ‘prise de mousse’. The clays were used both individually and mixed together at amounts ranging from 10-100 g hL-1 as modelled by Central Composite Design. The heat-stability of colloidal matter, the concentration of total proteins and the content of the free- and glycosylated-terpenols of treated and control samples were assessed through O.I.V. methods, HS-SPME-GC-MS techniques, and UPLC-MS approaches.
Lingua originaleEnglish
Titolo della pubblicazione ospiteIn Vino Analytica Scientia Symposium. Mezzacorona (TN) 14-17 July 2015. Book of Abstracts
Pagine234
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

  • Muscat
  • aroma
  • bentonite
  • must clarifying

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