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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
- Salazar, Fernando N., Marangon, Matteo, Labbé, Mariela, Lira, Eugenio, Rodríguez-Bencomo, Juan José, López, Francisco
- European food research & technology 2017 v.243 no.11 pp. 2043-2054
- bentonite, fermentation, food research, grape juice, lees, odor compounds, protein content, sodium, white wines
- 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.