Abstract
This study optimized the clarifying of Muscat blanc must with either Ca- or Na- bentonite and related mixes in a dose range of 10÷100 g/hL through a Central Composite Design (CCD). Response Surface Methodology (RSM) estimated the combined effect of the bentonite type and dose on free i.e., aglycons, and glycosylated aroma compounds. Heat stability, turbidity, and color, were further analyzed. Results outlined that Na-prevalent bentonite mixes allowed at reducing significantly the must haziness, whilst mixes with 50% Ca-bentonite or higher lead to negligible decreases. The surface plots from RSM predicted the removal of aglycons of aroma compounds for Na-bentonite at lower doses and for Ca-bentonite regard less of the dose. Further, the model estimated the removal of glycosylated aroma compounds especially by Ca-prevalent bentonite at 50 g/hL. Although being limited to the experiments here considered, these outcomes can highly impact on the oenological sector to improve the aromatic sparkling wine production.
- Received May 2018.
- Revision received July 2018.
- Accepted August 2018.
- Published online September 2018
- ©2018 by the American Society for Enology and Viticulture
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