The effect of modified aluminosilicate lamelae on protein and polyphenolic compounds in white wine

Abstract

The wine is made up of a mass of organic substances obtained by alcoholic fermentation. In order to preserve the organoleptic qualities of a young white wine, it is necessary to treat it with different clarifying materials (pectolytic enzymes, gelatin, egg white, casein, fish glue, etc.). Wine fining is one of the most used procedures for clarifying and organoleptic stability of wines. Among the known gluing materials, the most used are those based on aluminosilicates. For the treatment of a local white wine (Sauvignon Blanc), European sodium bentonite solutions were chosen as working materials. This type of inorganic material was modified by the cation exchange process and divided into three fractions. The aim of this paper is to ascertain which of the materials used has the highest possible efficiency on wine proteins and to observe their effect on other specific compounds in vinification. For this, a series of analyzes were performed for a young white wine, before and after its treatment with clay solutions: nephelometric, pH measurement, oxidability and protein stability tests, UV-VIS. After performing the aforementioned tests, it was found that regardless of the concentrations of sorbents added to the wine, the first fraction of cationically exchanged bentonite showed the most promising results on the wine from an organoleptic point of view.