This review analyzes bottle-fermented sparkling wine research at each stage of production
by evaluating existing knowledge to identify areas that require future investigation. With the …

Wine protein instability depends on several factors, but wine grape proteins are the main
haze factors, being mainly caused by pathogenesis-related proteins (thaumatin-like proteins …

This investigation focuses on the use of chitosan treatment simulating a bentonite fining in
order to detect any modification of the wine haze potential by simultaneously evaluating the …

In an ever-growing perspective of circular economy, the development of conscious,
sustainable and environmental-friendly strategies to recycle the waste products is the key …

Bentonite is the only fining agent which can stabilize wine and prevent protein haze
formation after bottling. Currently many approaches are used to find an alternative because …

In red winemaking, the extractability of condensed tannins (CT) can vary considerably even
under identical fermentation conditions, and several explanations for this phenomenon have …

Grape pathogenesis-related (PR) proteins in white wine can induce haze and hinder the
sale of the product. Bentonite is used to remove proteins and “heat-stabilise” wine however it …

Studies have yet to evaluate how bentonite properties may affect the protein profile,
polyphenol content, metal concentration, and heat stability of a white wine at different pH …

This study addressed four different labels of activated sodium bentonite during the fining of a
young Valpolicella red wine. Preliminary tests determined the bentonite dose (0.15, 0.30 or …

The addition of bentonite to wine to eliminate unstable haze-forming proteins and as a
riddling adjuvant in the remuage is not selective, and other important molecules are lost in …