Bentonite fining during fermentation reduces the dosage required and exhibits significant side-effects on phenols, free and bound aromas, and sensory quality of white wine

Horvat, Ivana; Radeka, Sanja; Plavša, Tomislav; Lukić, Igor

doi:10.1016/j.foodchem.2019.01.172

Cited by 24 publications

(37 citation statements)

References 33 publications

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“…However, after 9 months of aging on lees (stage 3), the total amount of alcohols decreased significantly from stage 2 in A100 sparkling wines. The C6 alcohols, hexanol and E-3-hexenol, did not experience significant changes due to the first addition of bentonite, contrary to the results of Lambri et al [7] but in accordance with those of Horvat et al [22]. Nevertheless, the second addition plus the aging time decreased the contents of alcohols; however, this was not significant in almost all cases.…”

Section: Effects On Volatile Compound Profilecontrasting

confidence: 64%

“…Thus, Lambri et al [8] concluded that a smaller dose of fining agent is needed when bentonite is added only to the must. However, other authors observed that the addition of bentonite during fermentation minimized both the dose amount required to allow wine protein stabilization and the negative sensory implications [4,22]. These results were in agreement with the ones of Lira et al [17], who established that the best moment of addition of bentonite in Albariño wines was during alcoholic fermentation, particularly at the middle and at the end, giving rise to wines with higher aromatic intensity, being also preferred by the consumers in their sensory trials.…”

Section: Introductionmentioning

confidence: 99%

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Chemical, Physical, and Sensory Effects of the Use of Bentonite at Different Stages of the Production of Traditional Sparkling Wines

Úbeda

Lambert-Royo

Cortiella

et al. 2021

Foods

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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.

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Section: Effects On Volatile Compound Profilecontrasting

confidence: 64%

Section: Introductionmentioning

confidence: 99%

Chemical, Physical, and Sensory Effects of the Use of Bentonite at Different Stages of the Production of Traditional Sparkling Wines

Úbeda

Lambert-Royo

Cortiella

et al. 2021

Foods

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“…Bentonite, polyvinylpolypyrrolidone (PVPP), and protein-based fining agents are widely used in wine clarification. Among them, bentonite was the most efficient fining agent to obtain wine protein stability, however, its non-selectiveness may reduce both wine quality and quantity [9]. Horvat et al found that bentonite added during fermentation positively affected wine quality by enhancing the preservation of key fermentation volatiles in relation to the control and exhibited positive sensory effects [9].…”

Section: Introductionmentioning

confidence: 99%

“…Among them, bentonite was the most efficient fining agent to obtain wine protein stability, however, its non-selectiveness may reduce both wine quality and quantity [9]. Horvat et al found that bentonite added during fermentation positively affected wine quality by enhancing the preservation of key fermentation volatiles in relation to the control and exhibited positive sensory effects [9]. Other fining agents also influence wine aroma compounds, as Gil et al found that thiol compounds in rose wine fining were PVPP dose-dependent, and a possible explanation was that PVPP would adsorb glutathione-S-conjugates aroma precursors, thus reducing the aroma content of the finished wine [7].…”

Section: Introductionmentioning

confidence: 99%

Effect of Different Clarification Treatments on the Volatile Composition and Aromatic Attributes of ‘Italian Riesling’ Icewine

Tengzhen

Gong

et al. 2020

Molecules

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The aim of this study was to evaluate the influence of clarification treatments on volatile composition and aromatic attributes of wine samples. ‘Italian Riesling’ icewines from the Hexi Corridor Region of China were clarified by fining agents (bentonite (BT) and soybean protein (SP)), membrane filtration (MF), and centrifugation (CF) methods. The clarity, physicochemical indexes, volatile components, and aromatic attributes of treated wines were investigated. Both the fining agents and mechanical clarification treatments increased the transmittance and decreased the color intensity of icewine samples. Bentonite fining significantly influenced the total sugar content, total acidity and volatile acidity. Total acidity decreased 2–3.5% and volatile acidity 2–12%. MF showed the greatest influence on total phenol content, decreasing the initial content by 12%, while other treatments by less than 8%. Volatile analysis indicated that both the categories and contents of volatile compounds of wine samples decreased. MF treatment showed the most significant influence, while SP fining showed much lower impact. Odor activity values indicated the compound with the highest odor activity in Italian Riesling icewines was β-damascenone. For this compound, BT and SP did not show significant differences, however, in MF and CF it decreased by 20% and 63%, respectively. Furthermore, with high impact on aroma were: ethyl hexanoate which reduced by 20–80% especially in MF; rose oxide which extremely reduced in MF and undetected in BT, SP, and CF; isoamyl acetate which reduced by 3–33% and linalool decreased by 10–20% and undetected for BT. Principle component analysis indicated that icewine clarified by different methods could be distinguished and positively correlated with odor-active compounds. Floral and fruity were the dominant aroma series in icewine samples followed by fatty, earthy, spicy, vegetative and pungent flavor. The total odor active value of these series significantly (p < 0.5) decreased in different clarification treatments. Sensory evaluation showed similar results, but the SP and CF wine samples achieved better sensory quality. This study provides information that could help to optimize the clarification of ice wines.

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“…Finally, bentonite was added for clarification. Bentonite was the most commonly used fining agent in the process of wine making and it can absorb the suspended proteins, metal ions, and yeast cells in the wine to make the wine clear [46]. As indicated in Table 2, the mean loss of cyazofamid and CCIM were both 36.1% and 33.9% in Group A and 38.6% and 24.5% in Group B, respectively, after clarification.…”

Section: Effects Of Processingmentioning

confidence: 99%

The Dissipation of Cyazofamid and Its Main Metabolite CCIM during Wine-Making Process

et al. 2020

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Few studies have focused on the residues of cyazofamid and its main metabolite CCIM (4-chloro-5-p-tolylimidazole-2-carbonitrile) in the wine making process, which is crucial to evaluate the potential food risk of cyazofamid and CCIM. In this work, detailed study has been conducted on the evaluation of the fate of cyazofamid and its main metabolite CCIM during the wine-making process. The targeted compounds cyazofamid and CCIM were separated and determined by high-performance liquid chromatography coupled with tandem mass spectrometry (HPLC-MS/MS) and processing procedure including washing, peeling, fermentation, and clarification. Results showed that residues of cyazofamid and CCIM decreased significantly in wine processing. The dissipation of cyazofamid in the fermentation process followed the first-order of kinetics, and the half-life of cyazofamid was 46.2–63.0 h, whereas, the residues of CCIM, in the three treatments, decreased with time elapse. The processing factors (PFs) were all less than one in different processing processes, and the PFs ranges of cyazofamid and CCIM were 0.003–0.025 and 0.039–0.067 in three treatments in the overall process. The outcome indicated that the whole process could significantly reduce the residues of cyazofamid and CCIM in red and white wines. The results might provide more precise risk assessments of cyazofamid in the wine-making process.

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Bentonite fining during fermentation reduces the dosage required and exhibits significant side-effects on phenols, free and bound aromas, and sensory quality of white wine

Cited by 24 publications

References 33 publications

Chemical, Physical, and Sensory Effects of the Use of Bentonite at Different Stages of the Production of Traditional Sparkling Wines

Chemical, Physical, and Sensory Effects of the Use of Bentonite at Different Stages of the Production of Traditional Sparkling Wines

Effect of Different Clarification Treatments on the Volatile Composition and Aromatic Attributes of ‘Italian Riesling’ Icewine

The Dissipation of Cyazofamid and Its Main Metabolite CCIM during Wine-Making Process

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