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In-line Dosing of White Wine for Bentonite Fining with Centrifugal Clarification

¹ School of Chemical Engineering, University of Adelaide, SA 5005, Australia; ² The Australian Wine Research Institute, PO Box 197, Glen Osmond, SA 5064, Australia; and ³ Pernod Ricard Pacific, PO Box 943, Rowland Flat, SA 5532, Australia.

^* Corresponding author (email: cbcolby{at}chemeng.adelaide.edu.au; fax: +61 8303 4373)

In-line dosing with bentonite provides an alternative to traditional batch fining for the removal of haze-forming proteins from white wine. When combined with centrifugation, in-line dosing can reduce wine losses and quality downgrades. In this production-scale study, Chardonnay and Semillon-Chardonnay wines were fined with three commercially available bentonites. A contact time of approximately 3 minutes was adequate for adsorption of the haze-forming proteins. No significant sensory difference was observed in the wines treated by in-line dosing and by batch fining. However, some carryover of bentonite into the centrifuge product was observed. This carryover was substantially lower when using a sodium-calcium bentonite compared with a sodium bentonite. The carryover was also significantly reduced by operating the centrifuge at lower flow rates.

Key words: bentonite, fining, in-line dosing, protein, haze, stability