Agriculture, Vol. 17 No. 2, 2011.
Original scientific paper
BENTONITE - WATER SUSPENSIONS: THE IMPACT ON THE PROTEIN STABILITY OF ISTRIAN MALVASIA WINES
Tomislav Plavša
; Institute of Agriculture and Tourism, Poreč, Croatia
Ingrid Palman
; Polytechnic of Rijeka, Agricultural Department, Rijeka, Croatia
Abstract
Bentonite is an important enological agent in the white wines production. The effect of three bentonite types (sodium, calcium and sodium / calcium) and two types of water (tap / hard; distilled / soft) was investigated on the doses of bentonite required to stabilize the protein, and consequently on the sensory properties of Istrian malvasia wine. A significant difference in doses of bentonite in terms of water hardness was determined. Minimum dose for the stabilization of proteins (100 g / hl) were recorded for the use of sodium and calcium bentonite in distilled water. Also the least impact on the sensory properties of Istrian malvasia wine has been observed in these treatments.
Keywords
Malvasia wine; bentonite; water hardness
Hrčak ID:
75830
URI
Publication date:
20.12.2011.
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