During the shelf life of a white wine the content of proteins is a major factor of instability: if proteins are present in high concentrations they play a key role in the colloidal stability and clarity of white wines. Stabilization treatments are essential to ensure limpidity in the long time term and to prevent the formation of deposits in the bottle. This work aims to quantify the protein fractions of two international, unfined white wines and to investigate the effects of five different labels of sodium bentonite on their protein profiles. In order to identify the best bentonite label, able to carry out a selective heat-unstable protein removal, the physical properties of the bentonite samples and the wine characteristics were determined.
Lingua originaleEnglish
pagine (da-a)1-4
Numero di pagine4
Stato di pubblicazionePubblicato - 2013


  • Bentonite
  • Fining
  • Protein stability
  • White wines


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