Impact of Bentonite Additions during Vinification on Protein Stability and Volatile Compounds of Albariño Wines

Eugenio Lira, Juan José Rodríguez-Bencomo, Fernando N. Salazar, Ignacio Orriols, Daniel Fornos, Francisco López

Research output: Contribution to journalArticlepeer-review

17 Scopus citations

Abstract

Today, bentonite continues to be one of the most used products to remove proteins in white wines in order to avoid their precipitation in bottles. However, excessive use of bentonite has negative effects on the aroma of final wine, so the optimization of the dose and the time of its application are important for winemakers. This paper analyzes how applying an equal dose of bentonite at different stages (must clarification; beginning, middle, and end of fermentation) affects the macromolecular profile, protein stability, physical-chemical characteristics and aromatic profile of the wine obtained. The results showed the addition during fermentation (especially in the middle and at the end) reduced the total dose required for protein stabilization of Albariño wines and maintained the sensory characteristics of this variety.

Original languageEnglish
Pages (from-to)3004-3011
Number of pages8
JournalJournal of Agricultural and Food Chemistry
Volume63
Issue number11
DOIs
StatePublished - 25 Mar 2015
Externally publishedYes

Keywords

  • aromas
  • bentonite
  • protein stability
  • sensory characteristics
  • white wine

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