Comparative study of sodium bentonite and sodium-activated bentonite fining during white wine fermentation: its effect on protein content, protein stability, lees volume, and volatile compounds

被引：23

作者：

Salazar, Fernando N. ^{[1
]}

Marangon, Matteo ^{[2
]}

Labbe, Mariela ^{[1
]}

Lira, Eugenio ^{[1
]}

Jose Rodriguez-Bencomo, Juan ^{[3
]}

Lopez, Francisco ^{[3
]}

机构：

[1] Pontificia Univ Catolica Valparaiso, Fac Ciencias Agron & Alimentos, Escuela Alimentos, Waddington 716, Valparaiso, Chile

[2] Univ Padua, Dept Agron Food Nat Resources Anim & Environm DAF, Viale Univ 16, I-35020 Legnaro, PD, Italy

[3] Univ Rovira & Virgili, Fac Enol, Dept Engn Quim, Av Paisos Catalans 26, E-43007 Tarragona, Spain

来源：

EUROPEAN FOOD RESEARCH AND TECHNOLOGY | 2017年 / 243卷 / 11期

关键词：

Activated bentonite; Lees; Protein stability; Sauvignon blanc; Sodium bentonite; Volatile compounds; HAZE FORMATION; GRAPE JUICE; CLARIFICATION; STABILIZATION; IMPACT;

D O I：

10.1007/s00217-017-2917-z

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

In this work, we compare the effect of the addition during fermentation of both sodium bentonite and sodium-activated bentonite on the protein content, protein stability, lees volume, and aroma compounds of a Sauvignon blanc wine. Protein unstable Sauvignon blanc juices were vinified with or without bentonite added at three different stages: before fermentation, early during fermentation, and towards the end of fermentation. Different addition doses of bentonite were used (X, X - 0.1, X - 0.2 g/L) according to protein instability of the grape juice (X = 1.7 and 2.7 g/L to sodium bentonite and sodium-activated bentonite, respectively). The wines stabilized with sodium-activated bentonite presented a higher content of volatile compounds and a lower volume of lees were produced than those treated with sodium bentonite, an effect that was greater when the fining treatment was done before the start of the fermentation.

引用

页码：2043 / 2054

页数：12

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