Lira, EugenioRodríguez Bencomo, Juan JoséSalazar, FernandoOrriols, IgnacioFornos, DanielLopez, Francisco2024-01-152024-01-152015Eugenio 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.5b009930021-856110.1021/acs.jafc.5b00993https://hdl.handle.net/20.500.14352/92954Today, 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.engjournal article1520-5118https://doi.org/10.1021/acs.jafc.5b00993restricted access543Química analítica (Química)2301 Química Analítica