Bentonite-Clarified White Wine: Linking Clay Physico-Chemical Properties to Protein Removal Efficiency and Wine Matrix Alterations.

ABSTRACT: Bentonites used for wine clarification vary widely in their ability to remove proteins and alter wine composition, yet the role of their intrinsic properties remains unclear. To address this, eight commercial bentonites with diverse physico-chemical characteristics were analyzed. The doses required for complete protein removal and stabilization were determined and then applied to clarify a Malvazija istarska (Vitis vinifera L.) white wine. Clarified wines were compared with one another and with a non-clarified control using ICP-OES for elemental composition, HPLC-DAD for phenolic compounds, and HS-SPME-GC/MS for volatile compounds. Protein removal efficiency correlated positively with Na/Ca ratio, cation exchange capacity, swelling capacity, negative ζ-potential, and internal

SUBMITTER: Lukic I 

PROVIDER: S-EPMC12565947 | biostudies-literature | 2025 Oct

REPOSITORIES: biostudies-literature