Wine Thermosensitive Proteins Adsorb First and Better on Bentonite during Fining: Practical Implications and Proposition of Alternative Heat Tests

Autor: Philippe Cottereau, Aude Vernhet, Frédéric Charrier, Céline Poncet-Legrand, Eric Meistermann, Patrick Chemardin

Publikováno v: Journal of Agricultural and Food Chemistry
Journal of Agricultural and Food Chemistry, American Chemical Society, In press, 68 (47), pp.13450-13458. ⟨10.1021/acs.jafc.0c00094⟩

International audience; Bentonite fining is the most popular treatment used to remove proteins in white and rose wines. The usual heat test used to adjust the bentonite dose consists of heating the wine during 30 min at 80 degrees C. At this temperat

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::fdb263b621c91bd3cd9037794b2e02b2
https://hal.inrae.fr/hal-02888974

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