Using Response Surface Methodology to Model the Clarifying Process of Muscat blanc Must for the Production of a Sweet Sparkling Wine

• Donato Colangelo ^[1] ; Fabrizio Torchio ^[1] ; Luca Rolle ^[2] ; Vincenzo Gerbi ^[2] ; Dante Marco De Faveri ^[1] ; Milena Lambri ^[1]
  1. [1] Catholic University of the Sacred Heart

     Catholic University of the Sacred Heart

     Milán, Italia

     
  2. [2] University of Turin

     University of Turin

     Torino, Italia

     
• Localización: American Journal of Enology and Viticulture, ISSN 0002-9254, Vol. 70, Nº 1, 2019, págs. 42-49
• Idioma: inglés
• Texto completo no disponible (Saber más ...)
• Resumen

  • This study optimized clarifying Muscat blanc must with either Ca- or Na- bentonite and related mixes in a dose range of 10÷100 g/hL through a central composite design. Response surface methodology (RSM) estimated the combined effect of the bentonite type and dose on free (i.e., aglycons) and glycosylated aroma compounds. Heat stability, turbidity, and color were further analyzed. Results indicate that Na-prevalent bentonite mixes significantly reduced the must haziness, while mixes with 50% Ca-bentonite or higher led to negligible decreases. The surface plots from RSM predicted that aglycons of aroma compounds were removed by Na-bentonite at lower doses and by Ca-bentonite regardless of the dose. Further, the model estimated the removal of glycosylated aroma compounds, especially by Ca-prevalent bentonite at 50 g/hL. Despite the study’s experimental limitations, these outcomes will help the enological sector improve aromatic sparkling wine production.