• Chemistry, Medicine
  • Published in
    Journal of agricultural and…
    2015
  • DOI:10.1021/jf505657h

Study of combined effect of proteins and bentonite fining on the wine aroma loss.

@article{Vincenzi2015StudyOC,
  title={Study of combined effect of proteins and bentonite fining on the wine aroma loss.},
  author={Simone Vincenzi and Annarita Panighel and Diana Gazzola and Riccardo Flamini and Andrea Curioni},
  journal={Journal of agricultural and food chemistry},
  year={2015},
  volume={63 8},
  pages={
          2314-20
        }
}
The wine aroma loss as a consequence of treatments with bentonite is due to the occurrence of multiple interaction mechanisms. In addition to a direct effect of bentonite, the removal of aroma compounds bound to protein components adsorbed by the clay has been hypothesized but never demonstrated. We studied the effect of bentonite addition on total wine aroma compounds (extracted from Moscato wine) in a model solution in the absence and presence of total and purified (thaumatin-like proteins… CONTINUE READING

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