Sauvignon blanc wine protein stability as affected by pH adjustment and timing of bentonite addition

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Title

Sauvignon blanc wine protein stability as affected by pH adjustment and timing of bentonite addition

Content partner

Lincoln University

Collection

Lincoln University Research Archive

Description

The effects of pH adjustments on Sauvignon Blanc wine protein haze formation and the required amount of bentonite were investigated at both micro-scale and commercial scale, using identical juice. Additionally, three different timings for bentonite addition were examined during the pH adjustment trial: before, during, and after fermentation. The study utilized the hot and cold test to determine the bentonite requirement for protein stabilization. Wine proteins were analyzed using various tech...

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Format

Research Paper

Research format

Conference paper

Date created

2024-06-17

Creator

Hung, Wenfeng / Harrison, Roland / Morton, James / Trought, Mike / Frost, Andy / Tian, Bin

URL

https://hdl.handle.net/10182/17330

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