2026-06-27T10:30:45Zhttps://docta.ucm.es/rest/oai/request

oai:docta.ucm.es:20.500.14352/929542025-03-18T15:28:25Zcom_20.500.14352_14col_20.500.14352_15

Lira, Eugenio Rodríguez Bencomo, Juan José Salazar, Fernando Orriols, Ignacio Fornos, Daniel Lopez, Francisco 2024-01-15T08:51:14Z 2024-01-15T08:51:14Z 2015 Eugenio Lira, Juan José Rodríguez-Bencomo, Fernando N. Salazar, Ignacio Orriols, Daniel Fornos, and Francisco López Journal of Agricultural and Food Chemistry 2015 63 (11), 3004-3011 DOI: 10.1021/acs.jafc.5b00993 0021-8561 10.1021/acs.jafc.5b00993 https://hdl.handle.net/20.500.14352/92954 1520-5118 https://doi.org/10.1021/acs.jafc.5b00993 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. eng restricted access Impact of bentonite additions during vinification on protein stability and volatile compounds of Albariño wines journal article