Day: September 23, 2026

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Bentonite and Aroma Loss: Effects on Esters, Fatty Acids and Fermentation Precursors

Bentonite and Protein Instability: Effects on Wine Aromatic Composition Prof. Simone Vincenzi, from the University of Padova, analyzes the effects of bentonite on wine aromatic composition, examining direct and indirect adsorption mechanisms of volatile compounds during protein stabilization. This video is an excerpt from the masterclass on wine instability organized by Vinidea. You can access […]

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