INFLUENCE OF MUST RACKING AND FINING PROCEDURES ON THE COMPOSITION OFWHITE WINE

A study of the effects of two kinds of must clarification. settling or filtration by rotary vacuum filter and 5 juice fining treatments (ben tonite, potassium caseinate, and combinations: bentonite + gelatin, an d bentonite + caseinate + microcrystalline cellulose) on wine characte ristics was carried out using must of the white cultivar Parellada. Al though the general characteristics (ethanol, color, limpidity, residua l sugars, pH and acidity) of Parerllada wines were not modified, some wine components (e.g. nitrogenous substances, phenolic compounds and a roma) were lowered according to the type of must racking and juice fin ing agent added. The percentage of decrease of wine characteristics du e to the pre-fermentative fining agent depends on the type of must rac king. Highest losses were recorded when rotary vacuum filters were use d for must racking, and when bentonite (0.3-0.5 g/l) was added to the juice as a fining agent before fermentation.