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

• 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
• ISSN: 0308-8146; 1873-7072
• DOI: 10.1016/j.foodchem.2006.11.014

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.