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Chemical, Physical, and Sensory Effects of the Use of Bentonite at Different Stages of the Production of Traditional Sparkling Wines
The addition of bentonite to wine to eliminate unstable haze-forming proteins and as a riddling adjuvant in the remuage is not selective, and other important molecules are lost in this process. The moment of the addition of bentonite is a key factor. Volatile profile (SPME-GC-MS), foam characteristi...
Autores principales: | , , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
MDPI
2021
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7916653/ https://www.ncbi.nlm.nih.gov/pubmed/33578939 http://dx.doi.org/10.3390/foods10020390 |
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author | Ubeda, Cristina Lambert-Royo, María Ignacia Gil i Cortiella, Mariona Del Barrio-Galán, Rubén Peña-Neira, Álvaro |
author_facet | Ubeda, Cristina Lambert-Royo, María Ignacia Gil i Cortiella, Mariona Del Barrio-Galán, Rubén Peña-Neira, Álvaro |
author_sort | Ubeda, Cristina |
collection | PubMed |
description | The addition of bentonite to wine to eliminate unstable haze-forming proteins and as a riddling adjuvant in the remuage is not selective, and other important molecules are lost in this process. The moment of the addition of bentonite is a key factor. Volatile profile (SPME-GC-MS), foam characteristics (Mosalux method), and sensory analyses were performed to study the effect of the distribution of the dosage of bentonite for stabilization of the wine among the addition on the base wine before the tirage (50%, 75%, and 100% bentonite dosage) and during the tirage (addition of the remaining dosage for each case). Results showed that the addition of 50% of the bentonite to the base wine (before the tirage) resulted in sparkling wines with the lowest quantity of volatile compounds, mainly esters and norisoprenoids. No significant differences were found among the sparkling wines after 9 months of aging in relation to foam properties measured by Mosalux, although higher foamability and crown’s persistence were perceived in the sparkling wines with the addition of 75% and 100% of the bentonite dosage in sensory trials. The results of this study suggested that the amount of bentonite added as a fining agent in the tirage had greater effects than during the addition of this agent in the base wine. |
format | Online Article Text |
id | pubmed-7916653 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2021 |
publisher | MDPI |
record_format | MEDLINE/PubMed |
spelling | pubmed-79166532021-03-01 Chemical, Physical, and Sensory Effects of the Use of Bentonite at Different Stages of the Production of Traditional Sparkling Wines Ubeda, Cristina Lambert-Royo, María Ignacia Gil i Cortiella, Mariona Del Barrio-Galán, Rubén Peña-Neira, Álvaro Foods Article The addition of bentonite to wine to eliminate unstable haze-forming proteins and as a riddling adjuvant in the remuage is not selective, and other important molecules are lost in this process. The moment of the addition of bentonite is a key factor. Volatile profile (SPME-GC-MS), foam characteristics (Mosalux method), and sensory analyses were performed to study the effect of the distribution of the dosage of bentonite for stabilization of the wine among the addition on the base wine before the tirage (50%, 75%, and 100% bentonite dosage) and during the tirage (addition of the remaining dosage for each case). Results showed that the addition of 50% of the bentonite to the base wine (before the tirage) resulted in sparkling wines with the lowest quantity of volatile compounds, mainly esters and norisoprenoids. No significant differences were found among the sparkling wines after 9 months of aging in relation to foam properties measured by Mosalux, although higher foamability and crown’s persistence were perceived in the sparkling wines with the addition of 75% and 100% of the bentonite dosage in sensory trials. The results of this study suggested that the amount of bentonite added as a fining agent in the tirage had greater effects than during the addition of this agent in the base wine. MDPI 2021-02-10 /pmc/articles/PMC7916653/ /pubmed/33578939 http://dx.doi.org/10.3390/foods10020390 Text en © 2021 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/). |
spellingShingle | Article Ubeda, Cristina Lambert-Royo, María Ignacia Gil i Cortiella, Mariona Del Barrio-Galán, Rubén Peña-Neira, Álvaro Chemical, Physical, and Sensory Effects of the Use of Bentonite at Different Stages of the Production of Traditional Sparkling Wines |
title | Chemical, Physical, and Sensory Effects of the Use of Bentonite at Different Stages of the Production of Traditional Sparkling Wines |
title_full | Chemical, Physical, and Sensory Effects of the Use of Bentonite at Different Stages of the Production of Traditional Sparkling Wines |
title_fullStr | Chemical, Physical, and Sensory Effects of the Use of Bentonite at Different Stages of the Production of Traditional Sparkling Wines |
title_full_unstemmed | Chemical, Physical, and Sensory Effects of the Use of Bentonite at Different Stages of the Production of Traditional Sparkling Wines |
title_short | Chemical, Physical, and Sensory Effects of the Use of Bentonite at Different Stages of the Production of Traditional Sparkling Wines |
title_sort | chemical, physical, and sensory effects of the use of bentonite at different stages of the production of traditional sparkling wines |
topic | Article |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7916653/ https://www.ncbi.nlm.nih.gov/pubmed/33578939 http://dx.doi.org/10.3390/foods10020390 |
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