Etude de la rétention de composés d'arôme par les bentonites en moût, vin et milieux modèles

Les bentonites etudiees en milieu modele presentent de grandes differences de capacite de fixation pour les deux composes du0027arome testes: γ-decalactone et β-ionone. Lu0027adsorption de substances du0027arome sur une bentonite semble peu modifiee par la presence du0027ethanol a la concentration de 126 ml/1, mais elle est fortement augmentee en presence de glucose et de fructose a la concentration de 100 g/1. Nous avons mis en evidence un effet cumule de la fixation de la γ-decalactone du a la bentonite seule et aux proteines piegees par la bentonite. Cependant il nu0027existe pas de correlation entre lu0027efficacite deproteinisante et sa capacite de retention de substances volatiles. Study of the binding of aroma compounds by bentonites in must, wine and model systems In a model system bentonites showed important differences on the binding capacity of the aroma compounds γ-decalactone and beta-ionone. Adsorption of volatile substances was not modified by ethanol at 126 ml/l but was strongly increased by glucose and fructose at a 100 g/l concentration. Additional effects for the binding of γ-decalactone due to bentonite alone and proteins removed by the bentonite were observed. However, no correlation was found between the protein removal efficiency and the binding capacity of aroma compounds.