Abstract
In this study, we compared the effect of gravity settling and flotation on white and rosé wines produced from chardonnay and Syrah varieties respectively during 2019 vintage. First, the course of fermentation was monitored according to the density. The settling technique did not affect the fermentation process for different tested wines. After wine production, stabilization and bottling, we focused on pH, conductivity, total acidity, volatile acidity, color parameters, phenolic compounds content, aromatic composition and the sensory properties of the studied wines. Contrary to fermentation, the obtained results showed that the wine studied parameters were significantly influenced by the settling technique. Overall, the floating procedure improved the wine characteristics and could be used as an alternative to gravitational settling.
Access this chapter
Tax calculation will be finalised at checkout
Purchases are for personal use only
References
Beloqui, A. A., & Bertrand, A. (1995). Conditions de fermentation en blanc pour obtenir un vin de qualité, 3° Symposio de vitivinicultura do Alentejo, Evora—Portugal.
Catrini, P., Panno, D., Cardona, F., & Piacentino, A. (2020). Characterization of cooling loads in the wine industry and novel seasonal indicator for reliable assessement of energy saving through retrofit of chillers. Applied Energy, 266, 114856.
Horvat, I., Radeka, S., Plavsa, T., & Lukic, I. (2019). Bentonite fining during fermentation reduces the dosage required and exhibits significant side-effects on phenols, free and bound aromas, and sensory quality of white wine. Food Chemistry, 285, 305–315.
Marchal, R., Lallement, A., Jeandet, P., & Establet, G. (2003). Clarification of Muscat musts using wheat proteins and the flotation technique. Journal of Agricultural and Food Chemistry, 51, 2040–2048 (2003).
Romani, E., McRae, J. M., Bilogrevic, E., Colangelo, D., & Gabrielli, M. (2021). Use of grape seeds to reduce haze formation in white wines. Food Chemistry, 341, 128–250.
Wang, J., Capone, D. L., Wilkinson, K, L., & Jeffrey, D, W. (2016). Chemical and sensory profiles of rosé wines from Australia. Food Chemistry, 196, 682–693.
Author information
Authors and Affiliations
Corresponding author
Editor information
Editors and Affiliations
Rights and permissions
Copyright information
© 2024 The Author(s), under exclusive license to Springer Nature Switzerland AG
About this paper
Cite this paper
Snoussi, A., Ben Haj Koubaier, H., Bouacida, S., Chouaibi, M., Bouzouita, N. (2024). Effect of Settling Methods on White (Chardonnay) and Rosé (Syrah) Wines Quality. In: Ksibi, M., et al. Recent Advances in Environmental Science from the Euro-Mediterranean and Surrounding Regions (3rd Edition). EMCEI 2021. Advances in Science, Technology & Innovation. Springer, Cham. https://doi.org/10.1007/978-3-031-43922-3_46
Download citation
DOI: https://doi.org/10.1007/978-3-031-43922-3_46
Published:
Publisher Name: Springer, Cham
Print ISBN: 978-3-031-43921-6
Online ISBN: 978-3-031-43922-3
eBook Packages: Earth and Environmental ScienceEarth and Environmental Science (R0)