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Foods

Title:		"Comparison and Intercorrelation of Various Bentonite Products for Oenological Properties, Elemental Compositions, Volatile Compounds and Organoleptic Attributes of White Wine"
Author(s):		Rakonczas N; Kallai Z; Kovacs B; Antal G; Szabo S; Holb IJ;
Address:		"Institute of Horticulture, University of Debrecen, Boszormenyi ut 138, 4032 Debrecen, Hungary. Department of Genetics and Applied Microbiology, University of Debrecen, Egyetem ter 1, 4032 Debrecen, Hungary. Institute of Food Science, University of Debrecen, Boszormenyi ut 138, 4032 Debrecen, Hungary. Department of Physical Geography and Geoinformatics, University of Debrecen, Egyetem ter 1, 4032 Debrecen, Hungary. Eotvos Lorand Research Network (ELKH), Centre for Agricultural Research, Plant Protection Institute, 1022 Budapest, Hungary"
Journal Title:		Foods
Year:		2023
Volume:		20230111
Issue:		2
Page Number:		-
DOI:		10.3390/foods12020355
ISSN/ISBN:		2304-8158 (Print) 2304-8158 (Electronic) 2304-8158 (Linking)
Abstract:		"Bentonite fining is one of the generally applied wine-making technological elements that may seriously affect wine components. The aim of this study was (i) to investigate the effect of 21 bentonite products on eight oenological parameters, 19 elements, 21 volatile organic compounds (VOCs) and 10 organoleptic properties of white wine; and (ii) to quantify intercorrelations among the parameters separately for each of the four quality attributes. Among oenological parameters, sugar, acidity, malic-, lactic-, citric acid and total phenol contents were significant among several bentonite products. The amounts of elements were the lowest in the control wine treatments (with exceptions of, e.g., Ni and Cu); and these values were significantly different from several bentonite products. The relative presence of the VOCs was above 100% for most VOCs, but it was below 100% for 1-propanol, 4-amino-1,5-pentandioic acid and butane-dioic acid, and diethyl ester in all treatments. For organoleptic parameters, the values of clearness, colour, flavour intensity and taste persistency was the lowest in the control wine treatment, while the values of flavour character, flavour quality, taste intensity, taste character, and overall harmony were the highest for the bentonite products of AP, EBE, M-SA, EBE, EBE, respectively. Results of correlation and factor analyses showed strong intercorrelative effects of bentonite fining on the four quality attributes. In conclusion, this study can help in the proper choice of a specific bentonite product in relation to complexity effects of bentonite fining"
Keywords:		Pearson correlation acids aroma compounds bentonite fining biplot factor loadings macro- meso- micro-elements sensory parameters;
Notes:		"PubMed-not-MEDLINERakonczas, Nandor Kallai, Zoltan Kovacs, Bela Antal, Gabriella Szabo, Szilard Holb, Imre J eng K 131478/Hungarian Scientific Research Funds/ TAMOP-4.2.4.A/2-11/1-2012-0001/European Social Fund/ TKP2020-NKA-04/Thematic Excellence Programme/ Switzerland 2023/01/22 Foods. 2023 Jan 11; 12(2):355. doi: 10.3390/foods12020355"