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 the full recordings at this link: https://vinidea.it/en/product/wine-instabilities/
Technical Contents:
The presentation examines bentonite as a negatively charged aluminum silicate that ionically binds positively charged proteins at wine pH. Absence of OIV maximum usage limits, unlike other technological adjuvants such as caseinate. Study conducted on model solutions with added aromas and treatment with bentonite alone or in combination with proteins.
Adsorption Selectivity:
Analysis by aromatic class: benzenoids and terpenes are not adsorbed by bentonite, ensuring safety for aromatic varieties. No significant effects on higher alcohols. Selective removal of volatile fatty acids and corresponding fermentation esters: ethyl hexanoate, ethyl octanoate, ethyl decanoate.
Indirect Mechanism:
Experimental evidence that protein presence amplifies overall aromatic removal: a portion of aromas is removed indirectly through binding with proteins subsequently eliminated by bentonite. Implications for optimal dosage management.
Practical Implications:
Importance of modulating bentonite dosage to balance protein stability and preservation of aromatic profile, particularly fermentation esters which represent the main aromatic contributors in non-aromatic wines.
This video is an excerpt from the masterclass on wine instability organized by Vinidea. You can access the full recordings at this link: https://vinidea.it/en/product/wine-instabilities/
