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Título
Chemical, Physical, and Sensory Effects of the Use of Bentonite at Different Stages of the Production of Traditional Sparkling Wines
Autor
Año del Documento
2021
Descripción
Producción Científica
Documento Fuente
Foods 2021, 10, 390.
Abstract
The addition of bentonite to wine to eliminate unstable haze-forming proteins and as a
riddling 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), foam
characteristics (Mosalux method), and sensory analyses were performed to study the effect of the
distribution of the dosage of bentonite for stabilization of the wine among the addition on the base
wine before the tirage (50%, 75%, and 100% bentonite dosage) and during the tirage (addition of the
remaining dosage for each case). Results showed that the addition of 50% of the bentonite to the
base 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 sparkling
wines after 9 months of aging in relation to foam properties measured by Mosalux, although
higher foamability and crown’s persistence were perceived in the sparkling wines with the addition
of 75% and 100% of the bentonite dosage in sensory trials. The results of this study suggested that
the amount of bentonite added as a fining agent in the tirage had greater effects than during the
addition of this agent in the base wine.
Palabras Clave
sparkling wines; bentonite; volatile compounds; foam properties; sensory analysis
Revisión por pares
SI
Patrocinador
This research was funded by CONICYT-Chile [FONDECYT 1171227, FONDEQUIP EQM130129].
Idioma
eng
Tipo de versión
info:eu-repo/semantics/publishedVersion
Derechos
openAccess
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