Effect of Bentonite Characteristics on Wine Proteins, Polyphenols, and Metals under Conditions of Different pH

摘要: Studies have yet to evaluate how bentonite properties may affect the protein profile, polyphenol content, metal concentration, and heat stability of a white wine at different pH values. Therefore, this work assessed proteins, polyphenols, metals, haze forming tendency when heating samples before after fining treatment with four activated sodium bentonites in typical range (3.00 3.60). Soluble proteins were separated by dodecyl sulfate - polyacrylamide gel electrophoresis, images compared using Quantity One software package (Bio-Rad Laboratories, Inc., Hercules, CA). The tendency, polyphenols measured tests International Organisation Vine Wine (OIV) methods. Low molecular mass efficiently removed all bentonites, regardless pH. High medium less likely be efficiency, which depended on pH, was variable. Reductions vacuolar invertase (GIN1) VVTL1 fractions thaumatin-like induced values than 10. These affected lesser extent negative effect acidic reduction unfined Erbaluce particularly noticeable fined heated 50 60°C, 60 80°C, 70 80°C 3.17, 3.30, 3.60, respectively. poor removal glycoproteins (YGP1 Hmp1) higher contributed an increased thermal stability. exchange cationic species, notably potassium, between related more clay type. Finally, correlated amount removed. When did not occur, driven specific surface area charge density bentonite.