Comparing the impact of bentonite addition for both must clarification and wine fining on the chemical profile of wine from Chambave Muscat grapes

被引：45

作者：

Lambri, Milena ^{[1
]}

Dordoni, Roberta ^{[1
]}

Silva, Angela ^{[1
]}

De Faveri, Dante M. ^{[1
]}

机构：

[1] Univ Cattolica Sacro Cuore, Ist Enol & Ingn Agroalimentare, Piacenza, Italy

来源：

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY | 2012年 / 47卷 / 01期

关键词：

Bentonite; must; proteins; terpenols; wine; VARIETAL AROMA COMPOUNDS; VOLATILE COMPOUNDS; HAZE FORMATION; ALCOHOLIC FERMENTATION; PROTEIN STABILITY; SPARKLING WINES; WHITE; AGENT; JUICE; IDENTIFICATION;

D O I：

10.1111/j.1365-2621.2011.02800.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The impact of bentonite fining is generally studied on final wines, and few studies have evaluated it throughout the winemaking process. This work studied the fate of proteins and terpenols, the main targets of bentonite addition, during the processing of Chambave Muscat aromatic grapes. The experimental trials were performed in two vintages (2006 and 2007) and included the following processes: bentonite addition to must only (100 g hL-1 in both vintages), fining of wine only (100 g hL-1 in both vintages), double bentonite treatment on must and wine (200 and 150 g hL-1 in 2006 and in 2007, respectively) and no treatment (control). The results demonstrated that the treatment allowing the best removal of protein was the addition of bentonite to must only. Moreover, a lower removal of free terpenols was observed in samples from double treatment compared with wines fined with bentonite only after alcoholic fermentation.

引用

页码：1 / 12

页数：12

共 46 条

[1]

Achaerandio I, 2001, AM J ENOL VITICULT, V52, P122

[2]

Acree T., 2004, Flavornet and human odor space

[3] Repercussion of the clarification treatment agents before the alcoholic fermentation on volatile composition of white wines [J].

Armada, Lourdes ;

Falque, Elena .

EUROPEAN FOOD RESEARCH AND TECHNOLOGY, 2007, 225 (3-4) :553-558

[4] The complexity of protein haze formation in wines [J].

Batista, Luis ;

Monteiro, Sara ;

Loureiro, Virgilio B. ;

Teixeira, Artur R. ;

Ferreira, Ricardo B. .

FOOD CHEMISTRY, 2009, 112 (01) :169-177

[5]

BLADE WH, 1988, AM J ENOL VITICULT, V39, P193

[6]

Bosso A., 2007, P S I VIT AUT MIN AS

[7] Effect of bentonite characteristics on the elemental composition of wine [J].

Catarino, Sofia ;

Madeira, M. ;

Monteiro, F. ;

Rocha, F. ;

Curvelo-Garcia, A. S. ;

de Sousa, R. Bruno .

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 2008, 56 (01) :158-165

[8] Protein stabilisation of Chardonnay wine using trisacryl and bentonite: a comparative study [J].

de Bruijn, Johannes ;

Loyola, Cristina ;

Flores, Adan ;

Hevia, Felicitas ;

Mel-n, Pedro ;

Serra, Ignacio .

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 2009, 44 (02) :330-336

[9]

DUBOURDIEU, 1988, CONNAISSANCE VIGNE V, V22, P261

[10] Treatment of sugar beet juice with bentonite, sepiolite, diatomite and quartamin to remove color and turbidity [J].

Erdogan, B ;

Demirci, S ;

Akay, Y .

APPLIED CLAY SCIENCE, 1996, 11 (01) :55-67

← 1 2 3 4 5 →