In-line Dosing of White Wine for Bentonite Fining with Centrifugal Clarification
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Simon Nordestgaard [1] ; Yap Pang Chuan [1] ; Brian O´Neill [1] ; Elizabeth Waters [2] ; Leon Deans [3] ; Peter Policki [3] ; Christopher Colby [1]
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[1] University of Adelaide
University of Adelaide
Australia
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[2] Australian Wine Research Institute
Australian Wine Research Institute
Australia
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[3] Pernod Ricard Pacific
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- Localización: American Journal of Enology and Viticulture, ISSN 0002-9254, Vol. 58, Nº 2, 2007, págs. 283-285
- Idioma: inglés
- Texto completo no disponible (Saber más ...)
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Resumen
In-line dosing with bentonite provides an alternative to traditional batch fining for the removal of haze-forming proteins from white wine. When combined with centrifugation, in-line dosing can reduce wine losses and quality downgrades. In this production-scale study, Chardonnay and Semillon-Chardonnay wines were fined with three commercially available bentonites. A contact time of approximately 3 minutes was adequate for adsorption of the haze-forming proteins. No significant sensory difference was observed in the wines treated by in-line dosing and by batch fining. However, some carryover of bentonite into the centrifuge product was observed. This carryover was substantially lower when using a sodium-calcium bentonite compared with a sodium bentonite. The carryover was also significantly reduced by operating the centrifuge at lower flow rates.
