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 - 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
SN - 1438-2377
VL - 243
SP - 2043
EP - 2054
JO - European Food Research and Technology
JF - European Food Research and Technology
IS - 11
ER -