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dc.contributor.authorHe, Shanen
dc.contributor.authorHider, Richarden
dc.contributor.authorZhao, Jenny H.en
dc.contributor.authorTian, Binen
dc.date.accessioned2020-06-25T00:03:13Z
dc.date.available2020en
dc.date.issued2020en
dc.identifier.citationHe, S., Hider, R., Zhao, J., & Tian, B. (2020). Effect of bentonite fining on proteins and phenolic composition of Chardonnay and Sauvignon Blanc wines. South African Journal of Enology and Viticulture, 41(1), 113-120. doi:https://doi.org/10.21548/41-1-3814en
dc.identifier.issn0253-939Xen
dc.identifier.urihttps://hdl.handle.net/10182/12128
dc.description.abstractBentonite fining is widely used to remove excess proteins in white wine prior to bottling in order to prevent protein haze formation. However, bentonite fining could also remove beneficial compounds in wine, e.g.phenolic compounds that contribute to sensory properties of wine. In this study, impact of bentonite fining on the phenolic composition of Chardonnay and Sauvignon Blanc wines has been investigated using four different bentonites: pluxcompact (PCT, Ca bentonite); bentolit (BTL, Na-Ca bentonite); pluxbenton (PBN, Na bentonite); and sperimentale (SPM, Ca-Na bentonite). Different bentonites showed similar efficiencies in removing haze-related proteins and resulted in significant decrease in total phenolic concentration. Impact on phenolic composition varied depending on the type of bentonite. In this study, fining with Ca-Na bentonite (SPM) resulted in the lowest concentrations of caftaric acid and flavanols, particularly epicatechin gallate, gallocatechin, catechin and epicatechin, which could lead to reduced mouthfeel of the resultant wine. Results presented in this study provided additional information for winemakers to choose appropriate bentonite to remove proteins with a minimal effect on reduction of phenolic compounds.en
dc.format.extent113-120en
dc.language.isoenen
dc.publisherSouth African Society for Enology and Viticultureen
dc.relationThe original publication is available from - South African Society for Enology and Viticulture - https://doi.org/10.21548/41-1-3814en
dc.relation.urihttps://doi.org/10.21548/41-1-3814en
dc.rights© 2016 South African Journal of Enology & Viticultureen
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/4.0/en
dc.subjectbentoniteen
dc.subjectChardonnayen
dc.subjectphenolic compositionen
dc.subjectproteinen
dc.subjectSauvignon Blancen
dc.titleEffect of bentonite fining on proteins and phenolic composition of Chardonnay and Sauvignon Blanc winesen
dc.typeJournal Article
lu.contributor.unitLincoln Universityen
lu.contributor.unitFaculty of Agriculture and Life Sciencesen
lu.contributor.unitDepartment of Agricultural Sciencesen
lu.contributor.unitDepartment of Wine, Food and Molecular Biosciencesen
lu.contributor.uniten
lu.contributor.unit/LU/Research Management Office/PE20en
lu.contributor.unit/LU/Research Management Office/QE18en
dc.identifier.doi10.21548/41-1-3814en
dc.subject.anzsrc070604 Oenology and Viticultureen
dc.subject.anzsrc0706 Horticultural Productionen
dc.relation.isPartOfSouth African Journal of Enology and Viticultureen
pubs.issue1en
pubs.notesaccepted Mar 2020en
pubs.organisational-group/LU
pubs.organisational-group/LU/Agriculture and Life Sciences
pubs.organisational-group/LU/Agriculture and Life Sciences/AGSC
pubs.organisational-group/LU/Agriculture and Life Sciences/WFMB
pubs.organisational-group/LU/Research Management Office
pubs.organisational-group/LU/Research Management Office/PE20
pubs.organisational-group/LU/Research Management Office/QE18
pubs.publication-statusPublished onlineen
pubs.volume41en
dc.identifier.eissn2224-7904en
dc.rights.licenceAttribution-NonCommercial-NoDerivativesen
lu.identifier.orcid0000-0002-2700-7945


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