DCMC as a Promising Alternative to Bentonite in White Wine Stabilization. Impact on Protein Stability and Wine Aromatic Fraction by Francesco Saracino, João Brinco, Diana Gago, Marco Gomes da Silva, Ricardo Boavida Ferreira, Jorge Ricardo-da-Silva, Ricardo Chagas, Luísa Maria Ferreira

“…DCMC applied at dosages such as those commonly employed for bentonite was able to reduce the protein content in all tested wines and to stabilize all but the Moscatel de Setúbal varietal wine. In general, DCMC was shown to induce lower changes in the wine pH and phenolic content than bentonite, reducing the wine calcium content. …”
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