RT info:eu-repo/semantics/article
T1 Chemical, Physical, and Sensory Effects of the Use of Bentonite at Different Stages of the Production of Traditional Sparkling Wines
A1 Ubeda, Cristina
A1 Lambert-Royo, María Ignacia
A1 Gil i Cortiella, Mariona
A1 Barrio Galán, Rubén del
A1 Peña-Neira, Álvaro
K1 sparkling wines; bentonite; volatile compounds; foam properties; sensory analysis
AB The addition of bentonite to wine to eliminate unstable haze-forming proteins and as ariddling adjuvant in the remuage is not selective, and other important molecules are lost in this process.The moment of the addition of bentonite is a key factor. Volatile profile (SPME-GC-MS), foamcharacteristics (Mosalux method), and sensory analyses were performed to study the effect of thedistribution of the dosage of bentonite for stabilization of the wine among the addition on the basewine before the tirage (50%, 75%, and 100% bentonite dosage) and during the tirage (addition of theremaining dosage for each case). Results showed that the addition of 50% of the bentonite to thebase wine (before the tirage) resulted in sparkling wines with the lowest quantity of volatile compounds,mainly esters and norisoprenoids. No significant differences were found among the sparklingwines after 9 months of aging in relation to foam properties measured by Mosalux, althoughhigher foamability and crown’s persistence were perceived in the sparkling wines with the additionof 75% and 100% of the bentonite dosage in sensory trials. The results of this study suggested thatthe amount of bentonite added as a fining agent in the tirage had greater effects than during theaddition of this agent in the base wine.
YR 2021
FD 2021
LK https://uvadoc.uva.es/handle/10324/65718
UL https://uvadoc.uva.es/handle/10324/65718
LA eng
NO Foods 2021, 10, 390.
NO Producción Científica
DS UVaDOC
RD 22-dic-2024