PMC

X-ray diffraction spectra of natural clays and hydrogel samples prepared in distilled or field water at 85 °C, with 0.6 wt % polymer, 0.5 wt % PEI, and 0.8 wt % clay (F4). a, sodium bentonite in natura; b, sodium bentonite nanocomposite (distilled water); c, sodium bentonite composite (brine); d, polycationic bentonite in natura; e, polycationic bentonite composite (distilled water); f, polycationic bentonite composite (brine); g, organically modified bentonite in natura; h, organically modified bentonite composite (distilled water); and i, organically modified bentonite composite (brine).

Complex modulus (─) and gel strength (- -) versus time for samples prepared in distilled or field water at 85 °C, with 0.6 wt % polymer, 0.5 wt % PEI, and 0.8 wt % clay of different types (F4). , organically modified bentonite composite (brine); , polycationic bentonite composite (brine); , sodium bentonite composite (brine); , organically modified bentonite composite (distilled water); , polycationic bentonite composite (distilled water); and , sodium bentonite nanocomposite (distilled water).

Total concentrations of pathogenesis-related (PR) proteins in Malvazija istarska wines (mean ± standard deviation; n = 3) obtained after partial fining with different types of bentonite in fermentation. CO—control wine without bentonite in fermentation, GSAB—initial dose (95 g/hL) of granular sodium-activated bentonite CX Special Grain added near the end of fermentation, PEN—initial dose (95 g/hL) of sodium-activated bentonite Pentagel added near the end of fermentation, MVN—initial dose (143 g/hL) of activated sodium bentonite with specifically adsorbed silica and activated silica Mastervin Compact added near the end of fermentation, PUR—initial dose (238 g/hL) of active sodium-calcium bentonite Siha Puranit bentonite added near the end of fermentation. TL—thaumatin-like proteins, CHI—chitinases, RP-HPLC—reverse phase high-performance liquid chromatography, SE-HPLC—size exclusion high-performance liquid chromatography. Different lowercase letters above bars represent statistically significant differences among treatments with respect to total bentonite dose required, at p < 0.05 obtained by one-way ANOVA and LSD test.

Doses of bentonite required for protein stabilization of wines in different treatments of Experiment 3 determined by heating stability test. CO—control wine without bentonite in fermentation, GSAB—initial dose of granular sodium-activated bentonite CX Special Grain added near the end of fermentation, PEN—initial dose of sodium-activated bentonite Pentagel added near the end of fermentation, MVN—initial dose of activated sodium bentonite with specifically adsorbed silica and activated silica Mastervin Compact added near the end of fermentation, PUR—initial dose of active sodium-calcium bentonite Siha Puranit added near the end of fermentation. The wines were treated by additional granular sodium-activated CX Special Grain bentonite doses after fermentation to achieve total protein stability. Dark color segments of the bars represent initial doses, and light color segments represent additional doses. Different lowercase letters above bars represent statistically significant differences among treatments with respect to total doses applied, both at p < 0.05 obtained by one-way ANOVA and LSD test.