Horvat, Ivana published the artcileBentonite fining during fermentation reduces the dosage required and exhibits significant side-effects on phenols, free and bound aromas, and sensory quality of white wine, Application In Synthesis of 106-32-1, the main research area is bentonite fining fermentation white wine phenol aroma sensory; Aroma; Bentonite; Malvazija istarska; Phenols; Protein stability; White wine.
To test the effects of bentonite addition at various stages of fermentation, five Malvazija istarska white grape must vinification treatments were performed with 100 g/hL of bentonite added in clear juice, at the beginning, in the middle, and at the end of fermentation, while control was fermented without bentonite. Phenols and free and bound volatile aromas were determined by HPLC-DAD and SPE-GC-MS. Wines were evaluated sensorially. Fining during fermentation reduced the total bentonite dose required, and was most effective near the end of fermentation with the reduction of 16% and 21%, depending on the protein stability test. All treated wines preserved more hydroxycinnamoyltartaric acids with respect to control. The side-effect of these treatments on varietal aromas was moderate, but enhanced the preservation of key fermentation volatiles in relation to control, and exhibited pos. sensory effects. It was concluded that bentonite added during fermentation may pos. affect wine quantity and quality.
Food Chemistry published new progress about Bentonite Role: FFD (Food or Feed Use), BIOL (Biological Study), USES (Uses). 106-32-1 belongs to class esters-buliding-blocks, name is Ethyl octanoate, and the molecular formula is C10H20O2, Application In Synthesis of 106-32-1.
Referemce:
Ester – Wikipedia,
Ester – an overview | ScienceDirect Topics