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

Eugenio Lira, Juan José Rodríguez-Bencomo, FERNANDO NOE SALAZAR GONZALEZ, Ignacio Orriols, Daniel Fornos, Francisco López

Resultado de la investigación: Contribución a una revistaArtículorevisión exhaustiva

16 Citas (Scopus)

Resumen

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.

Idioma originalInglés
Páginas (desde-hasta)3004-3011
Número de páginas8
PublicaciónJournal of Agricultural and Food Chemistry
Volumen63
N.º11
DOI
EstadoPublicada - 25 mar 2015

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