Etude de la rétention de composés d'arôme par les bentonites en moût, vin et milieux modèles
DOI:
https://doi.org/10.5073/vitis.1996.35.59-62Keywords:
bentonite, binding capacity, aroma compounds, must, wineAbstract
Les bentonites étudiées en milieu modèle présentent de grandes différences de capacité de fixation pour les deux composés d'arôme testés: γ-décalactone et β-ionone. L'adsorption de substances d'arôme sur une bentonite semble peu modifiée par la présence d'éthanol à la concentration de 126 ml/1, mais elle est fortement augmentée en présence de glucose et de fructose à la concentration de 100 g/1. Nous avons mis en évidence un effet cumulé de la fixation de la γ-décalactone dû à la bentonite seule et aux protéines piégées par la bentonite. Cependant il n'existe pas de corrélation entre l'efficacite déproteinisante et sa capacité de rétention de substances volatiles.
Study of the binding of aroma compounds by bentonites in must, wine and model systems
In a model system bentonites showed important differences on the binding capacity of the aroma compounds γ-decalactone and beta-ionone. Adsorption of volatile substances was not modified by ethanol at 126 ml/l but was strongly increased by glucose and fructose at a 100 g/l concentration. Additional effects for the binding of γ-decalactone due to bentonite alone and proteins removed by the bentonite were observed. However, no correlation was found between the protein removal efficiency and the binding capacity of aroma compounds.
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