foods Article Chemical, Physical, and Sensory Effects of the Use of Bentonite at Different Stages of the Production of Traditional Sparkling Wines Cristina Ubeda 1,2,*, María Ignacia Lambert-Royo 3, Mariona Gil i Cortiella 4 , Rubén Del Barrio-Galán 3 and Álvaro Peña-Neira 3 1 Departamento de Nutrición y Bromatología, Toxicología y Medicina Legal, Facultad de Farmacia, Universidad de Sevilla, C/Profesor García González 2, 41012 Sevilla, Spain 2 Instituto de Ciencias Biomédicas, Facultad de Ciencias, Universidad Autónoma de Chile, Santiago 8910060, Chile 3 Facultad de Ciencias Agronómicas, Universidad de Chile, Avenida Santa Rosa 11315, Santiago 8820808, Chile;
[email protected] (M.I.L.-R.);
[email protected] (R.D.B.-G.);
[email protected] (Á.P.-N.) 4 Instituto de Ciencias Químicas Aplicadas, Facultad de Ingeniería, Universidad Autónoma de Chile, Santiago 8910060, Chile;
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[email protected] Abstract: The addition of bentonite to wine to eliminate unstable haze-forming proteins and as a riddling adjuvant in the remuage is not selective, and other important molecules are lost in this process. The moment of the addition of bentonite is a key factor. Volatile profile (SPME-GC-MS), foam characteristics (Mosalux method), and sensory analyses were performed to study the effect of the distribution of the dosage of bentonite for stabilization of the wine among the addition on the Citation: Ubeda, C.; Lambert-Royo, base wine before the tirage (50%, 75%, and 100% bentonite dosage) and during the tirage (addition M.I.; Gil i Cortiella, M.; Del of the remaining dosage for each case). Results showed that the addition of 50% of the bentonite Barrio-Galán, R.; Peña-Neira, Á.