Impact of bentonite additions during vinification on protein stability and volatile compounds of Albariño wines.
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.
†Departament d'Enginyeria Química, Facultat d'Enologia, Universitat Rovira i Virgili, Av. Països Catalans 26, 43007 Tarragona, Spain.
Eugenio
E
Lira
†Departament d'Enginyeria Química, Facultat d'Enologia, Universitat Rovira i Virgili, Av. Països Catalans 26, 43007 Tarragona, Spain.
Juan José
JJ
Rodríguez-Bencomo
‡Escuela de Alimentos, Facultad de Recursos Naturales, Pontificia Universidad Católica de Valparaíso, Waddington 716, 2360100 Valparaíso, Chile.
Fernando N
FN
Salazar
§Estación de Viticultura y Enología de Galicia (EVEGA), Ingacal, Ponte San Clodio, 32427 Leiro, Spain.
Ignacio
I
Orriols
§Estación de Viticultura y Enología de Galicia (EVEGA), Ingacal, Ponte San Clodio, 32427 Leiro, Spain.
Daniel
D
Fornos
†Departament d'Enginyeria Química, Facultat d'Enologia, Universitat Rovira i Virgili, Av. Països Catalans 26, 43007 Tarragona, Spain.
Francisco
F
López
D000328:Adult; D001546:Bentonite / Q000737:chemistry*; D005260:Female; D005285:Fermentation; D005511:Food Handling / Q000295:instrumentation* / Q000379:methods; D006801:Humans; D008297:Male; D010940:Plant Proteins / Q000737:chemistry* / Q000302:isolation & purification; D055550:Protein Stability; D013649:Taste; D027843:Vitis / Q000737:chemistry* / Q000382:microbiology; D014920:Wine / Q000032:analysis* / Q000382:microbiology; D015003:Yeasts / Q000378:metabolism
D010940:Plant Proteins; D001546:Bentonite
aromas; bentonite; protein stability; sensory characteristics; white wine