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...

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Detalles Bibliográficos
Autores principales: Ubeda, Cristina, Lambert-Royo, María Ignacia, Gil i Cortiella, Mariona, Del Barrio-Galán, Rubén, Peña-Neira, Álvaro
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
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

Internet

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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