Bentonite fining during different white winemaking stages: effect on the chemical and sensory properties of the wine

• Autores: Eugenio Lira Miranda
• Directores de la Tesis: Fernado Noe Salazar González (dir. tes.), Francisco López Bonillo (dir. tes.)
• Lectura: En la Universitat Rovira i Virgili ( España ) en 2013
• Idioma: inglés
• Tribunal Calificador de la Tesis: Ignacio Orriols Fernández (presid.), Francesc Medina Cabello (secret.), Simone Vincenzi (voc.)
• Materias:
  • Química
    • Bioquímica
      • Proteínas
  • Ciencias tecnológicas
    • Tecnología de los alimentos
      • Vino
• Enlaces
  • Tesis en acceso abierto en: TDX
• Resumen

  • This thesis shows the results obtained from adding bentonite at different stages of the alcoholic fermentation in protein stability and reducing the bentonite required to reach stability. Results reflect the effect of this practice on alcoholic fermentation, chemical composition of wines, protein content and profile, aromatic profile and foam quality. The study was carried at pilot and industrial scale, with several grape varieties, in different geographical areas and during three vintages. The advantage of using bentonite during alcoholic fermentation was established, especially in moderate doses, making the addition from the middle of fermentation, obtaining more stable wines with less bentonite. Wines that were stabilized by bentonite treatment during fermentation were the best sensorial evaluated. Reproducibility between scales was confirmed for almost every parameter checked. Protein fractions and bentonite stabilizing dose for the different white wines was also identified and correlated. A commonly used technique was improved, achieving better quality wines.