PT  - JOURNAL ARTICLE
AU  - Marco Lucchetta
AU  - Kenneth F. Pocock
AU  - Elizabeth J. Waters
AU  - Matteo Marangon
TI  - Use of Zirconium Dioxide during Fermentation as an Alternative to Protein Fining with Bentonite for White Wines
AID  - 10.5344/ajev.2013.12143
DP  - 2013 Sep 01
TA  - American Journal of Enology and Viticulture
PG  - 400--404
VI  - 64
IP  - 3
4099  - http://www.ajevonline.org/content/64/3/400.short
4100  - http://www.ajevonline.org/content/64/3/400.full
SO  - Am. J. Enol. Vitic.2013 Sep 01; 64
AB  - Zirconia pellets (25 g/L) enclosed in a metallic cage were added on the second day to fermenting Riesling, Sauvignon blanc, and Semillon juices. After 48 hours, the zirconia-treated juices showed a large decrease in protein content and the resulting wines were heat stable. Compared to control juices, the fermentation rate was significantly increased for two juices and unchanged in the other juice. There were reductions in concentration of some mineral elements and tartaric acid and increases in pH in the resulting wines from the zirconia-treated juices.