BENTONITE - WATER SUSPENSIONS: THE IMPACT ON THE PROTEIN STABILITY OF ISTRIAN MALVASIA WINES
Bentonite is an important enological agent in the white wines production. The effect of three bentonite types (sodium, calcium and sodium / calcium) and two types of water (tap / hard; distilled / soft) was investigated on the doses of bentonite required to stabilize the protein, and consequently on...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
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Faculty of Agrobitechnical Sciences Osijek
2012-12-01
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| Series: | Poljoprivreda |
| Subjects: | |
| Online Access: | http://161.53.194.251/~poljo/upload/publications/poljoprivreda-17-2-2.pdf |
| Summary: | Bentonite is an important enological agent in the white wines production. The effect of three bentonite types (sodium, calcium and sodium / calcium) and two types of water (tap / hard; distilled / soft) was investigated on the doses of bentonite required to stabilize the protein, and consequently on the sensory properties of Istrian malvasia wine. A significant difference in doses of bentonite in terms of water hardness was determined. Minimum dose for the stabilization of proteins (100 g / hl) were recorded for the use of sodium and calcium bentonite in distilled water. Also the least impact on the sensory properties of Istrian malvasia wine has been observed in these treatments. |
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| ISSN: | 1330-7142 1848-8080 |