RT Journal Article
SR Electronic
T1 Use of Zirconium Dioxide during Fermentation as an Alternative to Protein Fining with Bentonite for White Wines
JF American Journal of Enology and Viticulture
JO Am. J. Enol. Vitic.
FD American Society for Enology and Viticulture
SP 400
OP 404
DO 10.5344/ajev.2013.12143
VO 64
IS 3
A1 Marco Lucchetta
A1 Kenneth F. Pocock
A1 Elizabeth J. Waters
A1 Matteo Marangon
YR 2013
UL http://www.ajevonline.org/content/64/3/400.abstract
AB Zirconia pellets (25 g/L) enclosed in a metallic cage were added on the second day to fermenting Riesling, Sauvignon blanc, and Semillon juices. After 48 hours, the zirconia-treated juices showed a large decrease in protein content and the resulting wines were heat stable. Compared to control juices, the fermentation rate was significantly increased for two juices and unchanged in the other juice. There were reductions in concentration of some mineral elements and tartaric acid and increases in pH in the resulting wines from the zirconia-treated juices.