Original scientific paper

The Effect of Bentonite Agents on the Aroma Composition of Sauvignon Blanc Wines

Luna Maslov Bandić orcid.org/0000-0003-1296-5777 ; Department of Chemistry, Faculty of Agriculture, University of Zagreb, Zagreb
Ivana Puhelek ; Department of Viticulture and Enology, Faculty of Agriculture, University of Zagreb, Zagreb
Ana Jeromel ; Department of Viticulture and Enology, Faculty of Agriculture, University of Zagreb, Zagreb
Ana Marija Jagatić Korenika orcid.org/0000-0002-4539-2605 ; Department of Viticulture and Enology, Faculty of Agriculture, University of Zagreb, Zagreb
Marin Mihaljević Žulj ; Department of Viticulture and Enology, Faculty of Agriculture, University of Zagreb, Zagreb

Abstract

Bentonite fining is commonly used by the wine industry as a clarifying technique to remove proteins that are a potential source of haze in wines. Large amounts of added bentonite can decrease the sensory properties of wines. The aim of this research was to study the influence of the standard wine clarification process by two different types of bentonite fining agents on the basic chemical composition and aromatic profile of Sauvignon Blanc by gas chromatography-mass spectrometry (GC-MS). The general characteristic of Sauvignon Blanc wines showed no differences among treated wines independently of the type (sodium bentonite Bentogran® and sodium-activated bentonite Majorbenton C®) and the dose of bentonite. The results showed that type of bentonite regardless of the dose applied, affected the monoterpenes concentration.

Keywords

bentonite, wine, Sauvignon Blanc, aroma compounds

Hrčak ID:

274548

URI

https://hrcak.srce.hr/274548

Publication date:

29.3.2022.

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