bentonite
- You have accessRestricted accessUsing Response Surface Methodology to Model the Clarifying Process of Muscat blanc Must for the Production of a Sweet Sparkling WineDonato Colangelo, Fabrizio Torchio, Luca Rolle, Vincenzo Gerbi, Dante Marco De Faveri, Milena LambriAm J Enol Vitic. 2019 70: 42-49 ; DOI: 10.5344/ajev.2018.18043Donato Colangelo1Università Cattolica del Sacro Cuore, DiSTAS – Dipartimento di Scienze e Tecnologie Alimentari per una filiera agro-alimentare Sostenibile, Via Emilia Parmense 84, 29122 Piacenza, ItalyFabrizio Torchio1Università Cattolica del Sacro Cuore, DiSTAS – Dipartimento di Scienze e Tecnologie Alimentari per una filiera agro-alimentare Sostenibile, Via Emilia Parmense 84, 29122 Piacenza, ItalyLuca Rolle2Università degli Studi di Torino, DISAFA – Dipartimento di Scienze Agrarie, Forestali e Alimentari. Via Leonardo da Vinci 44, 10095 Grugliasco (TO), Italy.Vincenzo Gerbi2Università degli Studi di Torino, DISAFA – Dipartimento di Scienze Agrarie, Forestali e Alimentari. Via Leonardo da Vinci 44, 10095 Grugliasco (TO), Italy.Dante Marco De Faveri1Università Cattolica del Sacro Cuore, DiSTAS – Dipartimento di Scienze e Tecnologie Alimentari per una filiera agro-alimentare Sostenibile, Via Emilia Parmense 84, 29122 Piacenza, ItalyMilena Lambri1Università Cattolica del Sacro Cuore, DiSTAS – Dipartimento di Scienze e Tecnologie Alimentari per una filiera agro-alimentare Sostenibile, Via Emilia Parmense 84, 29122 Piacenza, Italy
- You have accessRestricted accessEffect of Bentonite Characteristics on Wine Proteins, Polyphenols, and Metals under Conditions of Different pHRoberta Dordoni, Donato Colangelo, Marzia Giribaldi, Maria Gabriella Giuffrida, Dante Marco De Faveri, Milena LambriAm J Enol Vitic. 2015 66: 518-530 ; DOI: 10.5344/ajev.2015.15009Roberta Dordoni1Instituto di Enologia e Ingegneria Agro-Alimentare, Università Cattolica del Sacro Cuore, Via Emilia Parmense 84, 29122 Piacenza, Italy3these authors contributed equally to the studyDonato Colangelo1Instituto di Enologia e Ingegneria Agro-Alimentare, Università Cattolica del Sacro Cuore, Via Emilia Parmense 84, 29122 Piacenza, ItalyMarzia Giribaldi2CNR-ISPA c/o Bioindustry Park S. Fumero, Via Ribes 5, 10010 Colleretto Giacosa (TO)3these authors contributed equally to the studyMaria Gabriella Giuffrida2CNR-ISPA c/o Bioindustry Park S. Fumero, Via Ribes 5, 10010 Colleretto Giacosa (TO)Dante Marco De Faveri1Instituto di Enologia e Ingegneria Agro-Alimentare, Università Cattolica del Sacro Cuore, Via Emilia Parmense 84, 29122 Piacenza, ItalyMilena Lambri1Instituto di Enologia e Ingegneria Agro-Alimentare, Università Cattolica del Sacro Cuore, Via Emilia Parmense 84, 29122 Piacenza, Italy
- You have accessRestricted accessEffect of Bentonite Fining on Odor-Active Compounds in Two Different White Wine StylesMilena Lambri, Roberta Dordoni, Angela Silva, Dante Marco De FaveriAm J Enol Vitic. 2010 61: 225-233 ; DOI: 10.5344/ajev.2010.61.2.225Milena Lambri1Food Technology Researcher, 2Ph.D. Student, 3Enology Professor, 4Food Technology Professor, Istituto di Enologia e Ingegneria Agro-Alimentare, Università Cattolica del Sacro Cuore, Via Emilia Parmense, 84, 29100 Piacenza, Italy.Roberta Dordoni1Food Technology Researcher, 2Ph.D. Student, 3Enology Professor, 4Food Technology Professor, Istituto di Enologia e Ingegneria Agro-Alimentare, Università Cattolica del Sacro Cuore, Via Emilia Parmense, 84, 29100 Piacenza, Italy.Angela Silva1Food Technology Researcher, 2Ph.D. Student, 3Enology Professor, 4Food Technology Professor, Istituto di Enologia e Ingegneria Agro-Alimentare, Università Cattolica del Sacro Cuore, Via Emilia Parmense, 84, 29100 Piacenza, Italy.Dante Marco De Faveri1Food Technology Researcher, 2Ph.D. Student, 3Enology Professor, 4Food Technology Professor, Istituto di Enologia e Ingegneria Agro-Alimentare, Università Cattolica del Sacro Cuore, Via Emilia Parmense, 84, 29100 Piacenza, Italy.
- You have accessRestricted accessIn-line Dosing of White Wine for Bentonite Fining with Centrifugal ClarificationSimon Nordestgaard, Yap Pang Chuan, Brian O’Neill, Elizabeth Waters, Leon Deans, Peter Policki, Christopher ColbyAm J Enol Vitic. 2007 58: 283-285 ; DOI: 10.5344/ajev.2007.58.2.283Simon Nordestgaard1School of Chemical Engineering, University of Adelaide, SA 5005, Australia; 2The Australian Wine Research Institute, PO Box 197, Glen Osmond, SA 5064, Australia; and 3Pernod Ricard Pacific, PO Box 943, Rowland Flat, SA 5532, Australia.Yap Pang Chuan1School of Chemical Engineering, University of Adelaide, SA 5005, Australia; 2The Australian Wine Research Institute, PO Box 197, Glen Osmond, SA 5064, Australia; and 3Pernod Ricard Pacific, PO Box 943, Rowland Flat, SA 5532, Australia.Brian O’Neill1School of Chemical Engineering, University of Adelaide, SA 5005, Australia; 2The Australian Wine Research Institute, PO Box 197, Glen Osmond, SA 5064, Australia; and 3Pernod Ricard Pacific, PO Box 943, Rowland Flat, SA 5532, Australia.Elizabeth Waters1School of Chemical Engineering, University of Adelaide, SA 5005, Australia; 2The Australian Wine Research Institute, PO Box 197, Glen Osmond, SA 5064, Australia; and 3Pernod Ricard Pacific, PO Box 943, Rowland Flat, SA 5532, Australia.Leon Deans1School of Chemical Engineering, University of Adelaide, SA 5005, Australia; 2The Australian Wine Research Institute, PO Box 197, Glen Osmond, SA 5064, Australia; and 3Pernod Ricard Pacific, PO Box 943, Rowland Flat, SA 5532, Australia.Peter Policki1School of Chemical Engineering, University of Adelaide, SA 5005, Australia; 2The Australian Wine Research Institute, PO Box 197, Glen Osmond, SA 5064, Australia; and 3Pernod Ricard Pacific, PO Box 943, Rowland Flat, SA 5532, Australia.Christopher Colby1School of Chemical Engineering, University of Adelaide, SA 5005, Australia; 2The Australian Wine Research Institute, PO Box 197, Glen Osmond, SA 5064, Australia; and 3Pernod Ricard Pacific, PO Box 943, Rowland Flat, SA 5532, Australia.
- You have accessRestricted accessInfluence of Yeast Strain, Bentonite Addition, and Aging Time on Volatile Compounds of Sparkling WinesM. Angeles Pozo-Bayón, Encarnación Pueyo, Pedro J. Martín-Álvarez, Adolfo J. Martínez-Rodríguez, M. Carmen PoloAm J Enol Vitic. 2003 54: 273-278 ; DOI: 10.5344/ajev.2003.54.4.273M. Angeles Pozo-BayónInstituto de Fermentaciones Industriales, Consejo Superior de Investigaciones Cientificas, C/ Juan de la Cierva 3, 28006 Madrid SpainEncarnación PueyoInstituto de Fermentaciones Industriales, Consejo Superior de Investigaciones Cientificas, C/ Juan de la Cierva 3, 28006 Madrid SpainPedro J. Martín-ÁlvarezInstituto de Fermentaciones Industriales, Consejo Superior de Investigaciones Cientificas, C/ Juan de la Cierva 3, 28006 Madrid SpainAdolfo J. Martínez-RodríguezInstituto de Fermentaciones Industriales, Consejo Superior de Investigaciones Cientificas, C/ Juan de la Cierva 3, 28006 Madrid SpainM. Carmen PoloInstituto de Fermentaciones Industriales, Consejo Superior de Investigaciones Cientificas, C/ Juan de la Cierva 3, 28006 Madrid Spain
- You have accessRestricted accessEffect of Bentonite Treatment of Grape Juice on Yeast FermentationKathryn C. Weiss, Linda F. BissonAm J Enol Vitic. 2002 53: 28-36 ; DOI: 10.5344/ajev.2002.53.1.28Kathryn C. WeissDepartment of Viticulture and Enology, University of California, Davis, One Shields Avenue, Davis, CA 95616-8749Linda F. BissonDepartment of Viticulture and Enology, University of California, Davis, One Shields Avenue, Davis, CA 95616-8749
- You have accessRestricted accessUse of Wheat Gluten as Clarifying Agent of Musts and White WinesRichard Marchal, Laurence Marchal-Delahaut, Franck Michels, Maryline Parmentier, Armelle Lallement, Philippe JeandetAm J Enol Vitic. 2002 53: 308-314 ; DOI: 10.5344/ajev.2002.53.4.308Richard MarchalLaboratoire d’œnologie, URVVC-UPRES EA 2069, Faculté des Sciences, Université de Reims, BP 1039, 51687 Reims 2, FranceLaurence Marchal-DelahautFranck MichelsMaryline ParmentierArmelle Lallement
- You have accessRestricted accessProtein Adsorption by Bentonite in a White Wine Model Solution: Effect of Protein Molecular Weight and Ethanol ConcentrationIsabel Achaerandio, Vesselina Pachova, Carme Güell, Francisco LópezAm J Enol Vitic. 2001 52: 122-126 ; DOI: 10.5344/ajev.2001.52.2.122Isabel AchaerandioDepartament d’Enginyeria Química, Unitat d’Enologia del CeRTA (Generalitat de Catalunya), Facultat d’Enologia, Universitat Rovira i Virgili, Ramón y Cajal 70, 43005 Tarragona, Catalunya, Spain.Vesselina PachovaDepartament d’Enginyeria Química, Unitat d’Enologia del CeRTA (Generalitat de Catalunya), Facultat d’Enologia, Universitat Rovira i Virgili, Ramón y Cajal 70, 43005 Tarragona, Catalunya, Spain.Carme GüellDepartament d’Enginyeria Química, Unitat d’Enologia del CeRTA (Generalitat de Catalunya), Facultat d’Enologia, Universitat Rovira i Virgili, Ramón y Cajal 70, 43005 Tarragona, Catalunya, Spain.Francisco LópezDepartament d’Enginyeria Química, Unitat d’Enologia del CeRTA (Generalitat de Catalunya), Facultat d’Enologia, Universitat Rovira i Virgili, Ramón y Cajal 70, 43005 Tarragona, Catalunya, Spain.
- You have accessRestricted accessSmall-Scale Fining Trials: Effect of Method of Addition on Efficiency of Bentonite FiningKathryn C. Weiss, Laura W. Lange, Linda F. BissonAm J Enol Vitic. 2001 52: 275-279 ; DOI: 10.5344/ajev.2001.52.3.275Kathryn C. WeissDepartment of Viticulture and Enology, University of California, Davis, One Shields Avenue, Davis, CA 95616Laura W. Lange
- You have accessRestricted accessColor of Seyval blanc Juice and Wine as Affected by Juice Fining and Bentonite Fining During FermentationG. L. Main, J. R. MorrisAm J Enol Vitic. 1994 45: 417-422 ; DOI: 10.5344/ajev.1994.45.4.417G. L. MainDepartment of Food Science, University of Arkansas, Fayetteville, AR 72704.J. R. MorrisDepartment of Food Science, University of Arkansas, Fayetteville, AR 72704.