Abstract
To investigate the effect of partial clarification during fermentation with various types of bentonite on protein stability and composition, phenols, volatile compounds and sensory quality of wine, white grape must was treated with four commercial bentonites late in fermentation, while a control was fermented without bentonite. Wines were analyzed partially clarified after fermentation and when stable after additional clarification. A developed 2D proteomics method based on ion-exchange chromatography and SDS-PAGE separation followed by identification by MALDI-TOF/TOF was used to analyze PR proteins, while phenols and volatile compounds were determined by HPLC–DAD and SPME–GC–MS, respectively. It was observed that various bentonite types have differential and preferential affinity towards particular proteins. Various bentonite types exhibited different side-effects on wine chemical composition, significantly preserving the contents of particular odoriferous esters and antioxidant phenols with positive repercussions on wine sensory quality, which is of interest to the wine industry.
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