RT Journal Article SR Electronic T1 Modeling by Response Surface Methodology of the Clarifying Process of Muscat blanc Must for the Production of a Sweet Sparkling Wine JF American Journal of Enology and Viticulture JO Am J Enol Vitic. FD American Society for Enology and Viticulture SP ajev.2018.18043 DO 10.5344/ajev.2018.18043 A1 Donato Colangelo A1 Fabrizio Torchio A1 Luca Rolle A1 Vincenzo Gerbi A1 Dante Marco De Faveri A1 Milena Lambri YR 2018 UL http://www.ajevonline.org/content/early/2018/09/20/ajev.2018.18043.abstract AB This study optimized the clarifying of Muscat blanc must with either Ca- or Na- bentonite and related mixes in a dose range of 10รท100 g/hL through a Central Composite Design (CCD). 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 outlined that Na-prevalent bentonite mixes allowed at reducing significantly the must haziness, whilst mixes with 50% Ca-bentonite or higher lead to negligible decreases. The surface plots from RSM predicted the removal of aglycons of aroma compounds for Na-bentonite at lower doses and for Ca-bentonite regard less of the dose. Further, the model estimated the removal of glycosylated aroma compounds especially by Ca-prevalent bentonite at 50 g/hL. Although being limited to the experiments here considered, these outcomes can highly impact on the oenological sector to improve the aromatic sparkling wine production.