The presence of phthalic acid esters in wines presents a major risk to human health due to their very toxic metabolism. In this paper, aluminosilicate materials were used, with the aim of retaining various pollutants and unwanted compounds in wine. The pollutants tested were di-butyl and di-ethyl hexyl phthalates. They were tested and detected using the gas chromatography–mass spectrometry (CG-MS) analytical technique. Nanomaterials were prepared using sodium bentonite, and were chemically modified via impregnation using three types of Boltron dendrimers of second, third and fourth generations (NBtH20, NBtH30 and NBtH40). The synthesized nanomaterials were characterized using the Brunauer–Emmett–Teller (BET) method, Fourier-transform infrared spectroscopy (FTIR) and X-ray diffraction (XRD) analysis. In this paper, two aspects were addressed: the first related to the retention of phthalate-type pollutants (phthalic acid esters—PAEs) and the second related to the protein and polyphenol levels in the white wine of the Aligoté grape variety. The results obtained in this study have a major impact on PAEs in wine, especially after treatment with NBtH30 and NBtH40 (volumes of 250–500 μL/10 mL wine), with the retention of the pollutants being up to 85%.

The presence of protein compounds in wine leads to decreased organoleptic quality of finished products such as clarity and hue. These compounds have important nutritional values. A large part of the proteins present in wine are closely related to the pathogenesis process. Disturbance in wine samples occurs as a consequence of the presence of several non-protein factors such as the presence of phenolic compounds, metals and pH. To date, a wide range of procedures are known for the protein of wine precipitation in order to determine the total protein content of wine samples, using solutions such as: trichloroacetic acid (TCA), acetone, ethanol, etc. Numerous techniques specific to the process of protein stability are also known and developed. The best known techniques for determining protein stability are: thermal with the addition of chemicals, bentonite, tannin, ProtoCheck, acetone respectively combined (hot test + tannin, etc.).

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