During the shelf life of a white wine the content of proteins is a major factor of instability: if proteins are present in high concentrations they play a key role in the colloidal stability and clarity of white wines. Stabilization treatments are essential to ensure limpidity in the long time term and to prevent the formation of deposits in the bottle. This work aims to quantify the protein fractions of two international, unfined white wines and to investigate the effects of five different labels of sodium bentonite on their protein profiles. In order to identify the best bentonite label, able to carry out a selective heat-unstable protein removal, the physical properties of the bentonite samples and the wine characteristics were determined.

Mastrocinque, R., Dordoni, R., Lambri, M., Study on the stability of white wines, <<BOTTLING WORLD>>, 2013; (Novembre): 1-4 [http://hdl.handle.net/10807/52158]

Study on the stability of white wines

Dordoni, Roberta;Lambri, Milena
2013

Abstract

During the shelf life of a white wine the content of proteins is a major factor of instability: if proteins are present in high concentrations they play a key role in the colloidal stability and clarity of white wines. Stabilization treatments are essential to ensure limpidity in the long time term and to prevent the formation of deposits in the bottle. This work aims to quantify the protein fractions of two international, unfined white wines and to investigate the effects of five different labels of sodium bentonite on their protein profiles. In order to identify the best bentonite label, able to carry out a selective heat-unstable protein removal, the physical properties of the bentonite samples and the wine characteristics were determined.
2013
Inglese
Mastrocinque, R., Dordoni, R., Lambri, M., Study on the stability of white wines, <<BOTTLING WORLD>>, 2013; (Novembre): 1-4 [http://hdl.handle.net/10807/52158]
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/10807/52158
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