Ubeda Cristina, Lambert-Royo María Ignacia, Gil I Cortiella Mariona, Del Barrio-Galán Rubén, Peña-Neira Álvaro
Departamento de Nutrición y Bromatología, Toxicología y Medicina Legal, Facultad de Farmacia, Universidad de Sevilla, C/Profesor García González 2, 41012 Sevilla, Spain.
Instituto de Ciencias Biomédicas, Facultad de Ciencias, Universidad Autónoma de Chile, Santiago 8910060, Chile.
Foods. 2021 Feb 10;10(2):390. doi: 10.3390/foods10020390.
The addition of bentonite to wine to eliminate unstable haze-forming proteins and as a riddling adjuvant in the is not selective, and other important molecules are lost in this process. The moment of the addition of bentonite is a key factor. Volatile profile (SPME-GC-MS), foam characteristics (Mosalux method), and sensory analyses were performed to study the effect of the distribution of the dosage of bentonite for stabilization of the wine among the addition on the base wine before the (50%, 75%, and 100% bentonite dosage) and during the (addition of the remaining dosage for each case). Results showed that the addition of 50% of the bentonite to the base wine (before the ) resulted in sparkling wines with the lowest quantity of volatile compounds, mainly esters and norisoprenoids. No significant differences were found among the sparkling wines after 9 months of aging in relation to foam properties measured by Mosalux, although higher foamability and crown's persistence were perceived in the sparkling wines with the addition of 75% and 100% of the bentonite dosage in sensory trials. The results of this study suggested that the amount of bentonite added as a fining agent in the had greater effects than during the addition of this agent in the base wine.
在葡萄酒中添加膨润土以去除不稳定的形成浑浊的蛋白质，并作为转瓶辅助剂，这种方法没有选择性，在此过程中其他重要分子也会流失。膨润土的添加时机是一个关键因素。进行了挥发性成分分析（固相微萃取-气相色谱-质谱法）、泡沫特性分析（莫萨卢克斯法）和感官分析，以研究在基酒装瓶前（膨润土用量分别为50%、75%和100%）以及装瓶过程中（每种情况添加剩余用量），膨润土用量分布对葡萄酒稳定性的影响。结果表明，在基酒装瓶前（装瓶前）添加50%的膨润土，得到的起泡酒中挥发性化合物含量最低，主要是酯类和降异戊二烯类化合物。通过莫萨卢克斯法测量，在陈酿9个月后的起泡酒中，泡沫特性方面未发现显著差异，不过在感官试验中，添加75%和100%膨润土用量的起泡酒被认为具有更高的起泡性和泡沫持久性。这项研究的结果表明，在装瓶时作为澄清剂添加的膨润土用量比在基酒中添加该剂时的效果更大。
