Impact of protein fining agents and bentonite on rotundone concentration in red wine made from <i>Vitis vinifera</i> L. cv. Tardif

Rotundone, the main aroma compound responsible for peppery notes in red wine, has a strong affinity with solids and may be affected by wine fining. This work aimed to study the impact of several fining agents on this compound using a red wine made from Tardif. Egg albumin, gelatine, vegetable prote...

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Autores principales:	Olivier GEFFROY, Clotilde Buisson, Galdric Nogues, Guillaume Desport, Fabienne Bessac, Sophie Hoyau, Corinne Lacaze-Dufaure, Elodie Gassiolle, Valérie Simon
Formato:	Artigo
Lenguaje:	Inglês
Publicado:	International Viticulture and Enology Society 2025-08-01
Colección:	OENO One
Materias:	sesquiterpene gelatine egg protein vegetable protein montmorillonite clay Vitis vinifera L. cv. Tardif
Acceso en línea:	https://oeno-one.eu/article/view/9431
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