Riboflavin removal by commercial bentonites and charcoals in white and red wine

Main Article Content

Veronica Vendramin
Simona Primerano
Giampiero Leserri
Giulio Paniccia
Simone Vincenzi

Keywords

riboflaven , bbentoninites, charcoals, wine

Abstract

Riboflavin (RF) represents one of the primary molecules undergoing photo-degradation in wine and its excited form act as intermediate in light-induced oxidation reactions responsible for the light-struck fault. A recent study revealed bentonites (BENs) and charcoals (CHAs) as the most promising fining agents for riboflavin removal in model wine. This work explored their potential on both white and red wine. Eleven BENs and eleven CHAs were compared. BENs exhibited a limited capacity, while decolouring carbons confirmed a great attitude to RF removal in white wine even at low dosages. Nevertheless, CHAs efficiency shows a sensible reduction in red wine.

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