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; Luca Rolle; Vincenzo Gerbi

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
, Luca Rolle
, Vincenzo Gerbi

Risultato della ricerca: Contributo in libro › Contributo a conferenza

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 originale	Inglese
Titolo della pubblicazione ospite	In Vino Analytica Scientia Symposium. Mezzacorona (TN) 14-17 July 2015. Book of Abstracts
Editore	N/A
Pagine	234-234
Numero di pagine	1
ISBN (stampa)	N/A
Stato di pubblicazione	Pubblicato - 2015

Keywords

Muscat
aroma
bentonite
must clarifying

Altri file e collegamenti

Link a IRIS PubliCatt

Cita questo

Lambri, M., Mastrocinque, R., Colangelo, D., De Faveri, D. M., Rolle, L., & Gerbi, V. (2015). 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. In In Vino Analytica Scientia Symposium. Mezzacorona (TN) 14-17 July 2015. Book of Abstracts (pagg. 234-234). N/A.

@inproceedings{2672c44931d641db93f47648f7b3906d,

title = "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",

abstract = "This study focuses on the impact of one Na-bentonite and one Ca-bentonite for the clarification of {\textquoteleft}Muscat blanc{\textquoteright} must before {\textquoteleft}prise de mousse{\textquoteright}. 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.",

keywords = "Muscat, aroma, bentonite, must clarifying, Muscat, aroma, bentonite, must clarifying",

author = "Milena Lambri and Roberta Mastrocinque and Donato Colangelo and \{De Faveri\}, \{Dante Marco\} and Luca Rolle and Vincenzo Gerbi",

year = "2015",

language = "English",

isbn = "N/A",

pages = "234--234",

booktitle = "In Vino Analytica Scientia Symposium. Mezzacorona (TN) 14-17 July 2015. Book of Abstracts",

publisher = "N/A",

}

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. / Lambri, Milena; Mastrocinque, Roberta; Colangelo, Donato et al.
In Vino Analytica Scientia Symposium. Mezzacorona (TN) 14-17 July 2015. Book of Abstracts. N/A, 2015. pag. 234-234.

Risultato della ricerca: Contributo in libro › Contributo a conferenza

TY - GEN

T1 - 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

AU - Lambri, Milena

AU - Mastrocinque, Roberta

AU - Colangelo, Donato

AU - De Faveri, Dante Marco

AU - Rolle, Luca

AU - Gerbi, Vincenzo

PY - 2015

Y1 - 2015

N2 - 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.

AB - 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.

KW - Muscat

KW - aroma

KW - bentonite

KW - must clarifying

KW - Muscat

KW - aroma

KW - bentonite

KW - must clarifying

UR - https://publicatt.unicatt.it/handle/10807/71374

M3 - Conference contribution

SN - N/A

SP - 234

EP - 234

BT - In Vino Analytica Scientia Symposium. Mezzacorona (TN) 14-17 July 2015. Book of Abstracts

PB - N/A

ER -

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

Abstract

Keywords

Altri file e collegamenti

Fingerprint

Cita questo