This study focuses on the impact of one Na-bentonite and one Ca-bentonite for the clarification of ‘Muscat blanc’ must before ‘prise de mousse’. The clays were used both individually and mixed together at amounts ranging from 10-100 g hL-1 as modelled by Central Composite Design. The heat-stability of colloidal matter, the concentration of total proteins and the content of the free- and glycosylated-terpenols of treated and control samples were assessed through O.I.V. methods, HS-SPME-GC-MS techniques, and UPLC-MS approaches.
Lambri, M., Mastrocinque, R., Colangelo, D., De Faveri, D. M., Rolle, L., Gerbi, V., Torchio, F., Modelling of the impact of bentonite treatment on “Muscat blanc” must before of “prise de mousse” in the production of Asti DOCG aromatic sweet sparkling wine, Abstract de <<In Vino Analytica Scientia Symposium>>, (Mezzacorona (TN), 14-17 July 2015 ), N/A, Trento 2015: 234-234 [http://hdl.handle.net/10807/71374]
Modelling of the impact of bentonite treatment on “Muscat blanc” must before of “prise de mousse” in the production of Asti DOCG aromatic sweet sparkling wine
Lambri, Milena;Mastrocinque, Roberta;Colangelo, Donato;De Faveri, Dante Marco;Gerbi, Vincenzo;Torchio, Fabrizio
2015
Abstract
This study focuses on the impact of one Na-bentonite and one Ca-bentonite for the clarification of ‘Muscat blanc’ must before ‘prise de mousse’. The clays were used both individually and mixed together at amounts ranging from 10-100 g hL-1 as modelled by Central Composite Design. The heat-stability of colloidal matter, the concentration of total proteins and the content of the free- and glycosylated-terpenols of treated and control samples were assessed through O.I.V. methods, HS-SPME-GC-MS techniques, and UPLC-MS approaches.
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