Influence of the use of bentonite as a riddling agent on foam quality and protein fraction of sparkling wines (Cava)

Influence of the use of bentonite as a riddling agent on foam quality and protein fraction of sparkling wines (Cava)

This paper studies how the use of bentonite to facilitate the riddling process affects the foam properties and the protein fraction of sparkling wines (Cava). In all monovarietal sparkling wines (Macabeu, Xarel.lo, Parellada, Chardonnay and Pinot Noir), the addition of bentonite produced a statistic...

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Bibliographic Details
Published in:Food chemistry Vol. 104; no. 1; pp. 148 - 155
Main Authors: Vanrell, Guillem, Canals, Roser, Esteruelas, Mireia, Fort, Francesca, Canals, Joan M., Zamora, Fernando
Format: Journal Article
Language:English
Published: Oxford Elsevier Ltd 2007
Elsevier
Subjects:
Bentonite
Biological and medical sciences
Cava (wine)
Fermented food industries
Foam
foaming
foaming properties
Food industries
FPLC
Fundamental and applied biological sciences. Psychology
molecular weight
Mosalux
Mosalux procedure
protein content
Proteins
riddling agents
sensory properties
Sparkling wine
sparkling wines
wine quality
winemaking
Wines and vinegars
Proteins
FPLC
Bentonite
Mosalux
Foam
Sparkling wine
Quality
Use
Protein
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Summary:This paper studies how the use of bentonite to facilitate the riddling process affects the foam properties and the protein fraction of sparkling wines (Cava). In all monovarietal sparkling wines (Macabeu, Xarel.lo, Parellada, Chardonnay and Pinot Noir), the addition of bentonite produced a statistically significant diminution of the Mosalux parameters (HM and HS). This depreciation of the foam quality may be attributed to the direct interaction of bentonite with wine proteins. Concretely the use of bentonite caused a diminution of more of 80% of total the soluble protein. Gel filtration by FPLC showed that bentonite particularly affected the 60 kDa and 20–30 kDa protein fraction. The high molecular fraction, on the other hand, was not affected.
Bibliography:http://dx.doi.org/10.1016/j.foodchem.2006.11.014
ISSN:0308-8146
1873-7072
DOI:10.1016/j.foodchem.2006.11.014