%0 Journal Article %A Simon Nordestgaard %A Yap Pang Chuan %A Brian O’Neill %A Elizabeth Waters %A Leon Deans %A Peter Policki %A Christopher Colby %T In-line Dosing of White Wine for Bentonite Fining with Centrifugal Clarification %D 2007 %R 10.5344/ajev.2007.58.2.283 %J American Journal of Enology and Viticulture %P 283-285 %V 58 %N 2 %X 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. %U https://www.ajevonline.org/content/ajev/58/2/283.full.pdf