Please use this identifier to cite or link to this item:
https://hdl.handle.net/2440/41989
Type: | Journal article |
Title: | In-line dosing of white wine for bentonite fining with centrifugal clarification |
Author: | Nordestgaard, S. Chuan, Y. O'Neill, B. Waters, E. Deans, L. Policki, P. Colby, C. |
Citation: | American Journal of Enology and Viticulture, 2007; 58(2):283-285 |
Publisher: | Amer Soc Enology Viticulture |
Issue Date: | 2007 |
ISSN: | 0002-9254 |
Statement of Responsibility: | Simon Nordestgaard, Yap Pang Chuan, Brian O’Neill, Elizabeth Waters, Leon Deans, Peter Policki and Christopher Colby |
Abstract: | 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. Copyright © 2007 by the American Society for Enology and Viticulture. All rights reserved. |
Keywords: | in-line dosing protein fining bentonite stability haze |
Description: | Copyright © 2007 by the American Society for Enology and Viticulture |
Published version: | http://www.ajevonline.org/cgi/content/abstract/58/2/283 |
Appears in Collections: | Aurora harvest 6 Chemical Engineering publications |
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