New directions in stabilization, clarification and fining of white wines

Marchal, Richard; Waters, Elizabeth

doi:10.1533/9781845699987.1.188

Cited by 7 publications

(5 citation statements)

References 111 publications

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“…For these reasons, and given the importance of these longstanding problems, there has been continued screening of potential components and methodologies that can replace or at least augment the conventional processes (i.e. Sarmento et al, 2000;Marchal, 2010).…”

Section: Introductionmentioning

confidence: 99%

The combined use of steam-treated bentonites and natural zeolites in the oenological refining process

et al. 2016

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Industrial minerals, particularly bentonites, have long been used in treatments to improve the stability and shelf life of white wines. We evaluated a new combination of rocks and minerals, including steam-treated bentonites and natural zeolites (chabazite and phillipsite), to greatly reduce the risk of protein and tartaric instability of wines. Detailed mineralogical, chemical and electrokinetic studies of these materials were conducted using powder X-ray diffraction (PXRD), X-ray fluorescence (XRF), microporosimetry, BET surface-area analysis and zeta-potential measurements. Several model wine solutions containing Bovine Serum Albumin (BSA) were prepared to evaluate the oenological performance of the rock/mineral combinations. UV-VIS spectrophotometry and ion chromatography were used to evaluate the degree of wine stabilization from the protein and tartaric point of view. The experimental results showed that steam treatment modifies both the microporosity and external surface area of the bentonite. These changes in surface area, along with creation of hydrophobic surfaces, significantly modified the behaviour of the steam-treated bentonites, requiring an increase in the amount of material necessary to bring the protein content to required levels. An important benefit derived from the use of steam-treated bentonites is that the pre-mixing with water before addition to wine is not necessary, as the material is readily dispersed. Finally, the addition of natural zeolites effectively decreased the potassium content, thereby improving the tartaric stability of white wines. In addition, this procedure results in minimal waste, as the bentonite-zeolite mixture can be reused as soil amendments in agriculture

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Section: Introductionmentioning

confidence: 99%

The combined use of steam-treated bentonites and natural zeolites in the oenological refining process

et al. 2016

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“…The crystalline formations of montmorillonite in bentonite are not tightly bound together, and water can remove these formations, realizing the swelling phenomenon. Swelling increases the distance between parallel layers, thus greatly increasing the range in which physicochemical interactions involved in binding proteins (and other unwanted substances) to the clay mineral can take place [56,57]. Bentonite presents very strong surface phenomena (adsorption) in relation to its mass [58] generated by its colloidal character and negative electric charge.…”

Section: Discussionmentioning

confidence: 99%

“…Sodium bentonite is generally preferred because it generates a more generous space between the lamellae after swelling and thus presents a better potential for adsorption and ion exchange phenomena. Bentonite that has undergone the swelling process behaves as a structure made of multiple lamellar formations, with a very large surface [56] negatively charged and capable of ion exchange with charges of the opposite direction from the wine. In the processes of "binding" protein molecules as well as other substances (responsible for the formation of haze phenomenon in wine) to the montmorillonite from bentonite, several interactions of a physical and chemical nature are involved, such as electrostatic interactions, ion exchange, van der Waals bonds, and so on [60].…”

Section: Discussionmentioning

confidence: 99%

Chemically Modified Clay Adsorbents Used in the Retention of Protein and Polyphenolic Compounds from Sauvignon Blanc White Wine

Hortolomeu,

Mirila,

Roșu

et al. 2024

Nanomaterials

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During the manufacturing process of white wine, various physicochemical reactions can occur and can affect the quality of the finished product. For this reason, it is necessary to apply different treatments to minimize distinct factors such as protein instability and pinking phenomenon, which can affect the organoleptic properties of wines and their structure. In this work, a new method for the preparation of a sorbent-type material is presented through the fractional purification of native bentonite in three fractions (Na-BtF1, Na-BtF2, and Na-BtF3). Furthermore, the influence of the prepared sorbents on pH, conductivity, and amino nitrogen level was analyzed. The absorbents prepared and tested in wine solutions were characterized using the following physico-chemical methods: Brunauer–Emmett–Teller and Barrett–Joyner–Halenda (BET-BJH) method, X-ray diffraction (XRD) technique, and transform-coupled infrared spectroscopy Fourier with attenuated total reflection (FTIR-ATR). Following the analyses carried out on the retention of protein content and polyphenolic compounds, it was found that materials based on natural clay have suitable adsorption properties.

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“…In the wine industry, bentonite is known as healing clay and as protein-fining agent, and because of its swelling properties can adsorb specific compounds while not influencing the quality of the wine [132]. Bentonite is commonly used to speed the settling of particulate matter, in clarifying grape juice, limiting the development of copper container oxidation, and stabilizing white wines for avoiding the hazy appearance in the bottled wine [125,130,133,134]. Because the protein content of wine is between 10 to 300 mg/L, bentonite additions range from 60 to 1800 mg/L [135].…”

Section: Clay Mineral Physical-chemical Properties For Enological App...mentioning

confidence: 99%

Physical-Chemical Properties of Nano-Sized Phyllosilicates: Recent Environmental and Industrial Advancements

Elmi

2023

Encyclopedia

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Phyllosilicates are common minerals that include the most widely known micas and clay minerals. These minerals are found in several natural environments and have unique physical-chemical features, such as cation exchange capacity (CEC) and surface charge properties. When phyllosilicates are nano-sized, their physical-chemical properties are enhanced from those of the micro-sized counterpart. Because of their unique crystal chemical and physical-chemical features, kinetics, and particle size, nano-sized clay minerals (i.e., kaolinite, montmorillonite/illite) and micas (i.e., muscovite) are of great interest in several fields spanning from environmental applications to engineered materials. This paper aims to overview the recent developments of environmental protection and technological applications employing nano-sized natural micas and clay minerals. Emphasis is given to the role that the unique physical-chemical properties of montmorillonite, vermiculite, kaolinite, and muscovite play in nanoparticle formulations, manufacture, and technical performance.

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New directions in stabilization, clarification and fining of white wines

Cited by 7 publications

References 111 publications

The combined use of steam-treated bentonites and natural zeolites in the oenological refining process

The combined use of steam-treated bentonites and natural zeolites in the oenological refining process

Chemically Modified Clay Adsorbents Used in the Retention of Protein and Polyphenolic Compounds from Sauvignon Blanc White Wine

Physical-Chemical Properties of Nano-Sized Phyllosilicates: Recent Environmental and Industrial Advancements

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