European Food Research and Technology

, Volume 225, Issue 3, pp 553–558

Repercussion of the clarification treatment agents before the alcoholic fermentation on volatile composition of white wines

Original Paper

DOI: 10.1007/s00217-006-0453-3

Cite this article as:
Armada, L. & Falqué, E. Eur Food Res Technol (2007) 225: 553. doi:10.1007/s00217-006-0453-3

Abstract

Albariño must was clarified with two fining agents, as bentonite and silica gel. Alcoholic fermentation was carried out at semi-industrial scale, and the concentration of free monoterpenes, norisoprenoids, C6-alcohols, higher alcohols, fatty acids, ethyl esters, and acetates was then investigated. The use of bentonite allows loss of several volatile compounds compared to wine control. In a second step, the effect of clarification–stabilization treatments with silica gel on aromatic substances was compared in order to study this influence in white wines elaborated from different aromatic varieties (Albariño and Loureira). The results showed that the use of these fining agent plays a significant role in the wine volatile composition.

Keywords

Must clarificationVolatile compositionBentoniteSilica gelWhite wine

Copyright information

© Springer-Verlag 2006

Authors and Affiliations

  1. 1.Depto. Química Analítica y AlimentariaFacultad de Ciencias, Universidade de VigoOurenseSpain