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Research Article

Using Response Surface Methodology to Model the Clarifying Process of Muscat blanc Must for the Production of a Sweet Sparkling Wine

Donato Colangelo, Fabrizio Torchio, Luca Rolle, Vincenzo Gerbi, Dante Marco De Faveri, Milena Lambri
Am J Enol Vitic. January 2019 70: 42-49; published ahead of print September 26, 2018 ; DOI: 10.5344/ajev.2018.18043
Donato Colangelo
1Università Cattolica del Sacro Cuore, DiSTAS – Dipartimento di Scienze e Tecnologie Alimentari per una filiera agro-alimentare Sostenibile, Via Emilia Parmense 84, 29122 Piacenza, Italy
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Fabrizio Torchio
1Università Cattolica del Sacro Cuore, DiSTAS – Dipartimento di Scienze e Tecnologie Alimentari per una filiera agro-alimentare Sostenibile, Via Emilia Parmense 84, 29122 Piacenza, Italy
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Luca Rolle
2Università degli Studi di Torino, DISAFA – Dipartimento di Scienze Agrarie, Forestali e Alimentari. Via Leonardo da Vinci 44, 10095 Grugliasco (TO), Italy.
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Vincenzo Gerbi
2Università degli Studi di Torino, DISAFA – Dipartimento di Scienze Agrarie, Forestali e Alimentari. Via Leonardo da Vinci 44, 10095 Grugliasco (TO), Italy.
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Dante Marco De Faveri
1Università Cattolica del Sacro Cuore, DiSTAS – Dipartimento di Scienze e Tecnologie Alimentari per una filiera agro-alimentare Sostenibile, Via Emilia Parmense 84, 29122 Piacenza, Italy
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Milena Lambri
1Università Cattolica del Sacro Cuore, DiSTAS – Dipartimento di Scienze e Tecnologie Alimentari per una filiera agro-alimentare Sostenibile, Via Emilia Parmense 84, 29122 Piacenza, Italy
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  • For correspondence: milena.lambri@unicatt.it
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Abstract

This study optimized clarifying Muscat blanc must with either Ca- or Na- bentonite and related mixes in a dose range of 10÷100 g/hL through a central composite design. Response surface methodology (RSM) estimated the combined effect of the bentonite type and dose on free (i.e., aglycons) and glycosylated aroma compounds. Heat stability, turbidity, and color were further analyzed. Results indicate that Na-prevalent bentonite mixes significantly reduced the must haziness, while mixes with 50% Ca-bentonite or higher led to negligible decreases. The surface plots from RSM predicted that aglycons of aroma compounds were removed by Na-bentonite at lower doses and by Ca-bentonite regardless of the dose. Further, the model estimated the removal of glycosylated aroma compounds, especially by Ca-prevalent bentonite at 50 g/hL. Despite the study’s experimental limitations, these outcomes will help the enological sector improve aromatic sparkling wine production.

  • aroma
  • bentonite
  • central composite design
  • Muscat blanc
  • response surface methodology
  • wine proteins
  • Received May 2018.
  • Revision received July 2018.
  • Accepted August 2018.
  • ©2019 by the American Society for Enology and Viticulture
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Using Response Surface Methodology to Model the Clarifying Process of Muscat blanc Must for the Production of a Sweet Sparkling Wine
Donato Colangelo, Fabrizio Torchio, Luca Rolle, Vincenzo Gerbi, Dante Marco De Faveri, Milena Lambri
Am J Enol Vitic.  January 2019  70: 42-49;  published ahead of print September 26, 2018 ; DOI: 10.5344/ajev.2018.18043

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Using Response Surface Methodology to Model the Clarifying Process of Muscat blanc Must for the Production of a Sweet Sparkling Wine
Donato Colangelo, Fabrizio Torchio, Luca Rolle, Vincenzo Gerbi, Dante Marco De Faveri, Milena Lambri
Am J Enol Vitic.  January 2019  70: 42-49;  published ahead of print September 26, 2018 ; DOI: 10.5344/ajev.2018.18043
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