TY - JOUR 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. SP - 283 LP - 285 DO - 10.5344/ajev.2007.58.2.283 VL - 58 IS - 2 AU - Simon Nordestgaard AU - Yap Pang Chuan AU - Brian O’Neill AU - Elizabeth Waters AU - Leon Deans AU - Peter Policki AU - Christopher Colby Y1 - 2007/06/01 UR - http://www.ajevonline.org/content/58/2/283.abstract N2 - 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. ER -