TY - JOUR
T1 - Comparative study of sodium bentonite and sodium-activated bentonite fining during white wine fermentation
T2 - its effect on protein content, protein stability, lees volume, and volatile compounds
AU - Salazar, Fernando N.
AU - Marangon, Matteo
AU - Labbé, Mariela
AU - Lira, Eugenio
AU - Rodríguez-Bencomo, Juan José
AU - López, Francisco
N1 - Funding Information:
This work was supported by the Chilean National Commission for Research, Science and Technology (CONICYT-Chile) through Grant FONDECYT INICIACION No. 11121594. The authors are indebted to Quintay winery from Casablanca valley for providing the grape juices. All authors declare that they have no conflict of interest.
Funding Information:
Acknowledgements This work was supported by the Chilean National Commission for Research, Science and Technology (CONICYT-Chile) through Grant FONDECYT INICIACION No. 11121594. The authors are indebted to Quintay winery from Casablanca valley for providing the grape juices.
Publisher Copyright:
© 2017, Springer-Verlag Berlin Heidelberg.
PY - 2017/11/1
Y1 - 2017/11/1
N2 - 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.
AB - 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.
KW - Activated bentonite
KW - Lees
KW - Protein stability
KW - Sauvignon blanc
KW - Sodium bentonite
KW - Volatile compounds
UR - http://www.scopus.com/inward/record.url?scp=85019914145&partnerID=8YFLogxK
U2 - 10.1007/s00217-017-2917-z
DO - 10.1007/s00217-017-2917-z
M3 - Article
AN - SCOPUS:85019914145
VL - 243
SP - 2043
EP - 2054
JO - European Food Research and Technology
JF - European Food Research and Technology
SN - 1438-2377
IS - 11
ER -