RT Journal Article T1 Impact of bentonite additions during vinification on protein stability and volatile compounds of Albariño wines A1 Lira, Eugenio A1 Rodríguez Bencomo, Juan José A1 Salazar, Fernando A1 Orriols, Ignacio A1 Fornos, Daniel A1 Lopez, Francisco AB Today, bentonite continues to be one of the most used products to remove proteins in white wines in order to avoid their precipitation in bottles. However, excessive use of bentonite has negative effects on the aroma of final wine, so the optimization of the dose and the time of its application are important for winemakers. This paper analyzes how applying an equal dose of bentonite at different stages (must clarification; beginning, middle, and end of fermentation) affects the macromolecular profile, protein stability, physical-chemical characteristics and aromatic profile of the wine obtained. The results showed the addition during fermentation (especially in the middle and at the end) reduced the total dose required for protein stabilization of Albariño wines and maintained the sensory characteristics of this variety. PB American Chemical Society SN 0021-8561 YR 2015 FD 2015 LK https://hdl.handle.net/20.500.14352/92954 UL https://hdl.handle.net/20.500.14352/92954 LA eng NO Eugenio Lira, Juan José Rodríguez-Bencomo, Fernando N. Salazar, Ignacio Orriols, Daniel Fornos, and Francisco LópezJournal of Agricultural and Food Chemistry 2015 63 (11), 3004-3011DOI: 10.1021/acs.jafc.5b00993 NO Generalitat de Catalunya NO European Commission DS Docta Complutense RD 25 abr 2025