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

摘要: To test the effects of bentonite addition at various stages fermentation, five Malvazija istarska white grape must vinification treatments were performed with 100 g/hL added in clear juice, beginning, middle, and end while control was fermented without bentonite. Phenols free bound volatile aromas determined by HPLC-DAD SPE-GC-MS. Wines evaluated sensorially. Fining during fermentation reduced total dose required, most effective near reduction 16% 21%, depending on protein stability test. All treated wines preserved more hydroxycinnamoyltartaric acids respect to control. The side-effect these varietal moderate, but enhanced preservation key volatiles relation control, exhibited positive sensory effects. It concluded that may positively affect wine quantity quality.