RT Journal Article
SR Electronic
T1 In-line Dosing of White Wine for Bentonite Fining with Centrifugal Clarification
JF American Journal of Enology and Viticulture
JO Am J Enol Vitic.
FD American Society for Enology and Viticulture
SP 283
OP 285
DO 10.5344/ajev.2007.58.2.283
VO 58
IS 2
A1 Simon Nordestgaard
A1 Yap Pang Chuan
A1 Brian O’Neill
A1 Elizabeth Waters
A1 Leon Deans
A1 Peter Policki
A1 Christopher Colby
YR 2007
UL http://www.ajevonline.org/content/58/2/283.abstract
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.