A comprehensive study on the effect of bentonite fining on wine charged model molecules.
Adsorption
Bentonites
Kinetics
Wine charged model molecules
Wine fining
Journal
Food chemistry
ISSN: 1873-7072
Titre abrégé: Food Chem
Pays: England
ID NLM: 7702639
Informations de publication
Date de publication:
15 Feb 2021
15 Feb 2021
Historique:
received:
06
04
2020
revised:
11
08
2020
accepted:
12
08
2020
pubmed:
22
8
2020
medline:
15
12
2020
entrez:
22
8
2020
Statut:
ppublish
Résumé
In bottled wines, haze and turbidity are phenomena to be avoided. Since bentonite fining is a common process to clarify wines removing heat unstable proteins, a theoretical study on the adsorption of three Charged Model Molecules (CMMs, egg albumin, polyphenols and riboflavin) was carried out to deep comprehend this chemical phenomenon. Four bentonites were adopted and finely characterized together with the potential release of Na
Identifiants
pubmed: 32822903
pii: S0308-8146(20)31702-7
doi: 10.1016/j.foodchem.2020.127840
pii:
doi:
Substances chimiques
Polyphenols
0
Bentonite
1302-78-9
Ovalbumin
9006-59-1
Sodium
9NEZ333N27
Calcium
SY7Q814VUP
Riboflavin
TLM2976OFR
Types de publication
Journal Article
Langues
eng
Sous-ensembles de citation
IM
Pagination
127840Commentaires et corrections
Type : ErratumIn
Informations de copyright
Copyright © 2020 Elsevier Ltd. All rights reserved.
Déclaration de conflit d'intérêts
Declaration of Competing Interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.