Chemical, Physical, and Sensory Effects of the Use of Bentonite at Different Stages of the Production of Traditional Sparkling Wines

The addition of bentonite to wine to eliminate unstable haze-forming proteins and as a riddling adjuvant in the <i>remuage</i> is not selective, and other important molecules are lost in this process. The moment of the addition of bentonite is a key factor. Volatile profile (SPME-GC-MS),...

Full description

Bibliographic Details

Published in:	Foods
Main Authors:	Cristina Ubeda, María Ignacia Lambert-Royo, Mariona Gil i Cortiella, Rubén Del Barrio-Galán, Álvaro Peña-Neira
Format:	Article
Language:	English
Published:	MDPI AG 2021-02-01
Subjects:	sparkling wines bentonite volatile compounds foam properties sensory analysis
Online Access:	https://www.mdpi.com/2304-8158/10/2/390