AIM: Proteins in white wine can cause cloudiness or haze after bottling, which consumers may consider an indicator of poor quality. . As a consequence, winemakers often use bentonite, a clay-based material that binds protein, to remove proteins and achieve protein stabilisation. However, removing bentonite from wine after treatment can result in a 3-10% loss of wine (1)…
To make some particular wine styles (e.g., Amarone), grapes are harvested and stored in dehydrating rooms before vinification, in a process called withering
Phenolic composition is essential to wine quality (Cleary et al., 2015; Bindon et al., 2020; Niimi et al., 2020) and its assessment is a strong industrial need to quality management.
AIM: Biosurfactants can be used as emulsifier agents to improve the taste, flavour, and quality of food-products with minimal health hazards [1]. They are surface-active compounds with antioxidant and solubilizing properties [2].
rape aromatic characteristics are very important for the production of quality wines. The concentrations of volatile compounds in grape berries from vines with cover crops have been scarcely studied.