Journal article published in Foods, volume 14, pp. 3994.

Authors: Marco Lagori, Simone Vincenzi, Matteo Marangon, Luca Cattaneo, Maria Alessandra Paissoni, Susana Río Segade, Simone Giacosa, Antonella Bosso and Luca Rolle.

Abstract

Protein instability leading to haze formation remains a critical challenge in white wine production. For more than a century, bentonite has been the most widely adopted solution due to its effectiveness and efficiency. However, its use poses several drawbacks, including non-specific adsorption of desirable compounds potentially affecting wine quality, wine losses, environmental impact, and health and safety risks for operators. These limitations have spurred extensive research to understand the mechanisms underlying protein instability and to identify alternative stabilization strategies. This review provides a comprehensive analysis of bentonite’s role in white wine protein stabilization, examining its physicochemical properties, treatment variables, and interactions with wine components. Particular attention is given to predictive tests aimed at optimizing dosage, as well as to bentonite’s impact on volatile organic compounds, phenolics, and elemental composition. Furthermore, emerging alternatives and knowledge gaps are discussed to outline future directions toward sustainable and efficient stabilization practices. This synthesis aims to support both scientific advancement and practical applications for the wine industry.

Key words bentonite, grape must and juice, white wine, protein stabilization, turbidity, heat test, alternative approaches

BibTeX entry: click to show

@article{
	2318_2113288,
	url = {https://hdl.handle.net/2318/2113288},
	author = {Lagori, Marco and Vincenzi, Simone and Marangon, Matteo and Cattaneo, Luca and Paissoni, Maria Alessandra and Río Segade, Susana and Giacosa, Simone and Bosso, Antonella and Rolle, Luca},
	title = {A comprehensive literature review on the role of bentonite in white wine protein stabilization},
	year = {2025},
	journal = {Foods},
	volume = {14},
	abstract = {Protein instability leading to haze formation remains a critical challenge in white wine production. For more than a century, bentonite has been the most widely adopted solution due to its effectiveness and efficiency. However, its use poses several drawbacks, including non-specific adsorption of desirable compounds potentially affecting wine quality, wine losses, environmental impact, and health and safety risks for operators. These limitations have spurred extensive research to understand the mechanisms underlying protein instability and to identify alternative stabilization strategies. This review provides a comprehensive analysis of bentonite’s role in white wine protein stabilization, examining its physicochemical properties, treatment variables, and interactions with wine components. Particular attention is given to predictive tests aimed at optimizing dosage, as well as to bentonite’s impact on volatile organic compounds, phenolics, and elemental composition. Furthermore, emerging alternatives and knowledge gaps are discussed to outline future directions toward sustainable and efficient stabilization practices. This synthesis aims to support both scientific advancement and practical applications for the wine industry.},
	keywords = {bentonite, grape must and juice, white wine, protein stabilization, turbidity, heat test, alternative approaches},
	doi = {10.3390/foods14233994},
	pages = {3994},
	number = {23}
}

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