PT - JOURNAL ARTICLE AU - Simon Nordestgaard AU - Yap Pang Chuan AU - Brian O’Neill AU - Elizabeth Waters AU - Leon Deans AU - Peter Policki AU - Christopher Colby TI - In-line Dosing of White Wine for Bentonite Fining with Centrifugal Clarification AID - 10.5344/ajev.2007.58.2.283 DP - 2007 Jun 01 TA - American Journal of Enology and Viticulture PG - 283--285 VI - 58 IP - 2 4099 - http://www.ajevonline.org/content/58/2/283.short 4100 - http://www.ajevonline.org/content/58/2/283.full SO - Am J Enol Vitic.2007 Jun 01; 58 AB - 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.