Wine Chemistry and Biochemistry

5 Use of Enological Additives for Colloid and Tartrate Salt Stabilization 131 protein clouding. Many wine proteins are not free ...

132 R. Marchal and P. Jeandet the exposed surfaces holding them apart, thus exposing the large reactive surfaces. In most wineri ...

5 Use of Enological Additives for Colloid and Tartrate Salt Stabilization 133 Although this can significantly reduce the bentoni ...

134 R. Marchal and P. Jeandet caused by cold stabilization is why some winemakers decide to fine with bentonite during or follow ...

5 Use of Enological Additives for Colloid and Tartrate Salt Stabilization 135 cationic charge on the molecule at the wine pH. In ...

136 R. Marchal and P. Jeandet as a dilute solution of gelatin; one must remember that, on cooling, the solution will gel. Hence ...

5 Use of Enological Additives for Colloid and Tartrate Salt Stabilization 137 Different experimental procedures were established ...

138 R. Marchal and P. Jeandet bentonites tested. However, the best results were obtained with 1 g/hL fish glues (particularly wh ...

5 Use of Enological Additives for Colloid and Tartrate Salt Stabilization 139 must presents a high turbidity (1000–1500 NTU). Du ...

140 R. Marchal and P. Jeandet densities of the liquid, that of the gas and that of the particles. The temperature and the hydrop ...

5 Use of Enological Additives for Colloid and Tartrate Salt Stabilization 141 Air for pressurization Sample of clear must Manome ...

142 R. Marchal and P. Jeandet 0 100 200 300 400 500 600 700 800 900 Control must Flotated must (no fining) B 20 FG 10 Gluten 20S ...

5 Use of Enological Additives for Colloid and Tartrate Salt Stabilization 143 the number indicates the dosage in g/hL) (Fig. 5.5 ...

144 R. Marchal and P. Jeandet mass will reduce the velocity of the flocculates rising through the liquid and the flotation durat ...

5 Use of Enological Additives for Colloid and Tartrate Salt Stabilization 145 susceptible individuals show lesions of the intest ...

146 R. Marchal and P. Jeandet 5.1.5.3 Isinglass Isinglass is a positively charged fining agent derived from the air bladder of f ...

5 Use of Enological Additives for Colloid and Tartrate Salt Stabilization 147 5.1.7 Wine Fining: General Conclusion and Practica ...

148 R. Marchal and P. Jeandet observed in white wine during its conservation on lees. Finally, experiments using carboxymethylce ...

5 Use of Enological Additives for Colloid and Tartrate Salt Stabilization 149 5.2.2 Use of Yeast Mannoproteins for Stabilization ...

150 R. Marchal and P. Jeandet Ta b l e 5. 2Tartrate stabilization of various white wines by adding MannostabTMas determined by v ...