@article {Nordestgaard283, author = {Simon Nordestgaard and Yap Pang Chuan and Brian O{\textquoteright}Neill and Elizabeth Waters and Leon Deans and Peter Policki and Christopher Colby}, title = {In-line Dosing of White Wine for Bentonite Fining with Centrifugal Clarification}, volume = {58}, number = {2}, pages = {283--285}, year = {2007}, doi = {10.5344/ajev.2007.58.2.283}, publisher = {American Journal of Enology and Viticulture}, abstract = {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.}, issn = {0002-9254}, URL = {https://www.ajevonline.org/content/58/2/283}, eprint = {https://www.ajevonline.org/content/58/2/283.full.pdf}, journal = {American Journal of Enology and Viticulture} }