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

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