prikaz prve stranice dokumenta Bentonite fining during fermentation reduces the dosage required and exhibits significant side-effects on phenols, free and bound aromas, and sensory quality of white wine
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Scientific paper - Original scientific paper
Bentonite fining during fermentation reduces the dosage required and exhibits significant side-effects on phenols, free and bound aromas, and sensory quality of white wine
Food Chemistry, 285 (2019); 305-3015. https://doi.org/10.1016/j.foodchem.2019.01.172
Horvat, Ivana; Radeka, Sanja; Plavša, Tomislav; Lukić, Igor

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Horvat, I., Radeka, S., Plavša, T. & Lukić, I. (2019). Bentonite fining during fermentation reduces the dosage required and exhibits significant side-effects on phenols, free and bound aromas, and sensory quality of white wine. Food Chemistry, 285., 305-3015. doi: 10.1016/j.foodchem.2019.01.172

Horvat, Ivana, et al. "Bentonite fining during fermentation reduces the dosage required and exhibits significant side-effects on phenols, free and bound aromas, and sensory quality of white wine." Food Chemistry, vol. 285, 2019, pp. 305-3015. https://doi.org/10.1016/j.foodchem.2019.01.172

Horvat, Ivana, Sanja Radeka, Tomislav Plavša and Igor Lukić. "Bentonite fining during fermentation reduces the dosage required and exhibits significant side-effects on phenols, free and bound aromas, and sensory quality of white wine." Food Chemistry 285 (2019): 305-3015. https://doi.org/10.1016/j.foodchem.2019.01.172

Horvat, I., et al. (2019) 'Bentonite fining during fermentation reduces the dosage required and exhibits significant side-effects on phenols, free and bound aromas, and sensory quality of white wine', Food Chemistry, 285, pp. 305-3015. doi: 10.1016/j.foodchem.2019.01.172

Horvat I, Radeka S, Plavša T, Lukić I. Bentonite fining during fermentation reduces the dosage required and exhibits significant side-effects on phenols, free and bound aromas, and sensory quality of white wine. Food Chemistry [Internet]. 2019 July 01 [cited 2024 October 06];285:305-3015. doi: 10.1016/j.foodchem.2019.01.172

I. Horvat, S. Radeka, T. Plavša and I. Lukić, "Bentonite fining during fermentation reduces the dosage required and exhibits significant side-effects on phenols, free and bound aromas, and sensory quality of white wine", Food Chemistry, vol. 285, pp. 305-3015, July 2019. [Online]. Available at: https://urn.nsk.hr/urn:nbn:hr:159:801772. [Accessed: 06 October 2024]

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Metadata
Title (croatian)Bentonite fining during fermentation reduces the dosage required and exhibits significant side-effects on phenols, free and bound aromas, and sensory quality of white wine
AuthorIvana Horvat
AuthorSanja Radeka
AuthorTomislav Plavša
AuthorIgor Lukić
Author's institutionUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Food Engineering)
(Laboratory for Technology and Analysis of Wine)
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract (english)
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 positive sensory effects. It was concluded that bentonite added during fermentation may positively affect wine quantity and quality.
Keywords (english)
Languagecroatian
Publication typeScientific paper - Original scientific paper
Publication statusPublished
Peer reviewPeer review - international
Publication versionPublished version
Journal titleFood Chemistry
Numberingvol. 285, pp. 305-3015
p-ISSN0308-8146
DOIhttps://doi.org/10.1016/j.foodchem.2019.01.172
URN:NBNurn:nbn:hr:159:801772
Publication2019-07-01
Document URLhttps://www.sciencedirect.com/science/article/abs/pii/S0308814619302511
Type of resourceText
Access conditionsOpen access
Terms of useLicence In copyright icon
Created on2021-11-22 10:18:35