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URL:https://www.learndesk.us/class-it/6027103176753152/lesson/ce8809ab2f3aa6e6648884c4a0c1a6b1?ref=outlook-calendar
SUMMARY:Stabilizzazione al calore: chiarifica bentonitica per rimuovere le proteine ​​instabili (Heat Stabilization: Bentonite Fining to Remove Unstable Proteins) Part2
DTSTART;TZID=America/Los_Angeles:20260513T190000
DTEND;TZID=America/Los_Angeles:20260513T200000
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Heat stabilization: Bentonite fining to remove unstable proteins
Stabilizzazione al calore: Finitura con la bentonite per rimuovere le proteine instabili



I'm going to start off this segment with this really groovy slide illustrating what a carbon atom looks like that I got from a design suggestion from PowerPoint, and I just thought it was really cool-looking. We're going to talk today about heat stabilization, which is bentonite fining to remove protein, so sometimes called protein fining. But I don't want you to get confused with what we just talked about, which was using protein to find tannins. This is using bentonite clay, which we dig up right out of the dirty old ground to remove unstable proteins that can throw a haze in white wines and in some rosés. We never have to worry about this problem in red wines because the tannins always remove the unstable proteins, and most forms of bentonite are pretty aggressive going after red wine color. So we want to avoid...

https://www.learndesk.us/class-it/6027103176753152/lesson/ce8809ab2f3aa6e6648884c4a0c1a6b1?ref=outlook-calendar
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