Fermentation of local grape varieties Isabella and Pocklington was carried out to produce dry wine materials. The process of treatment of wine materials with ordinary bentonite and modified bentonite for clarification was studied. It was found that in all samples of wine materials, a decrease in acidity was observed in the first days of the experiment. Then, with the use of ordinary bentonite, the acidity increases almost to the original value. The acidity of wine materials when using modified bentonite systematically decreases until the end of processing. It is proposed to use modified bentonite samples in wine technology as those that, together with clarification, can also reduce the acidity of wine.
1. Nykulyshyn, I.Ie., Dziniak, B.O., Pikh, Z.H., Orobchuk, O.M., Kichura, D.B. (2019). Biokhimiia brodylnykh vyrobnytstv. Lviv, vydavnytstvo T. Soroky. [in Ukrainian]
2. Orobchuk, О. M., Berezhniuk, A. L., Subtelnyi, R. O., Dzinyak, B.O. (2022). Improvement of the fortified white wine technology. Chemistry, Technology and Application of Substances, 5 (1), 82–87. doi: https://doi.org/10.23939/ctas2022.01.082
3. Dziniak, B.O., Subtelnyi, R. O. (2016). Tekhnolohiia vyna. Elektronnyi navchalno-metodychnyi kompleks. Lviv, vydavnytstvo NU «Lvivska politekhnika». [in Ukrainian]
4. Ivanov, S.V., Domaretskyi, V.A., Prybylskyi, V.L. ta in. (2012). Innovatsiini tekhnolohii prodyktiv brodinnia i vynorobstva, Kyiv, NUKhT.
5. Pocock, K.F., Salazar, F.N., Waters, E.J. (2011) The effect of bentonite fining at different stages of white winemaking on protein stability. Aust. J. Grape Wine Res., 17, 280–284. doi: 10.1111/j.1755-0238.2011.00123.x.
6. Ubeda, C., Lambert-Royo, M. I., Gil, M., Barrio-Galán, R., Peña-Neira, A. (2021). Chemical, Physical, and Sensory Effects of the Use of Bentonite at Different Stages of the Production of Traditional Sparkling Wines. Foods, 10(2), 390. doi: 10.3390/foods10020390.
7. Boistean, A., Chirsanova, A. (2020) The particularities of the clarification process with bentonite of white wine vinegar. Food systems, 3(1), 25-32. doi:10.21323/2618-9771-2020-3-1-25-32
8. Marchal, R., Waters, E.J. (2010). New directions in stabilization, clarification and fining of white wines. Woodhead Publishing Series in Food Science, Technology and Nutrition, 188-225. doi: https://doi.org/10.1533/9781845699987.1.188
9. Lambri, M., Dordoni, R., Silva, A., Faveri, D. M. (2012). Comparing the impact of bentonite addition for both must clarification and wine fining on the chemical profile of wine from Chambave Muscat grapes. International Journal of Food Science & Technology, 47 (1), 1–12.
10. Sommer, S., Sommer, S. J., Gutierrez, M. (2022). Characterization of Different Bentonites and Their Properties as a Protein-Fining Agent in Wine. Beverages, 8(2), 31. doi: https://doi.org/10.3390/beverages8020031
11. Sommer, S., Tondini, F. (2021). Sustainable Replacement Strategies for Bentonite in Wine Using Alternative Protein Fining Agents. Sustainability, 13(4), 1860. doi: https://doi.org/10.3390/su13041860
12. Rosário, Jeane A., Silva, Laura A., G. Moura, Gabriel B., Gusatti, M, Lima, Raquel B., Brys, Miguel E. P.,. Kuhnen, Nivaldo C., Riella, Humberto G. (2019). Influence of Alkaline Activation Over Swelling and Cation Exchange Capacity on Bentonites. Seventh International Latin American Conference on Powder Technology, November 08-10, Atibaia, SP, Brazil 1308-1313.
13. Aguilar, J., Almeida-Naranjo, C., Aldás, M. B., Guerrero, Víctor H. (2020). Acid activation of bentonite clay for recycled automotive oil purification. E3S Web of Conferences 191, 03002 REEE 2020 doi:https://doi.org/10.1051/e3sconf/202019103002.