Effect of Pre-Fermentative Bentonite Addition on Pinot Noir Wine Colour, Tannin, and Aroma Profile

Abstract

Pinot noir is a grape variety with thin grape skin, which means the extraction of colour and polyphenols is more challenging than other red grape varieties. The aim of this study was to investigate the impact of protein removal by adding bentonite prior to fermentation on Pinot noir wine composition. Four treatments were conducted, including the control without bentonite addition and Pinot noir wines produced with the addition of three different types of bentonites before cold soaking. The juice and wine samples were analysed for pathogenesis-related proteins, tannin, wine colour parameters, and aroma composition. The results showed that bentonite addition at 0.5 g/L had little impact on tannin and aroma compounds but more impact on wine colour, especially significantly higher level of SO2 resistant pigments observed in Na bentonite addition treatment. This study indicates the potential use of bentonite to modulate the Pinot noir juice composition that may facilitate the extraction of colour components from grape into juice, which plays an important role in colour stabilization in finished wine.

Keywords

• anthocyanins
• bentonite
• cold soaking
• colour
• pathogenesis-related proteins
• Pinot noir