DCMC as a promising alternative to bentonite in white wine stabilization. Impact on protein stability and wine aromatic fraction
Autor(a) principal: | |
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Data de Publicação: | 2021 |
Outros Autores: | , , , , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
Texto Completo: | http://hdl.handle.net/10400.5/22489 |
Resumo: | Protein haze in white wine is one of the most common non-microbial defects of commercial wines, with bentonite being the main solution utilized by the winemaking industry to tackle this problem. Bentonite presents some serious disadvantages, and several alternatives have been proposed. Here, an alternative based on a new cellulose derivative (dicarboxymethyl cellulose, DCMC) is proposed. To determine the efficiency of DCMC as a bentonite alternative, three monovarietal wines were characterized, and their protein instability and content determined by a heat stability test (HST) and the Bradford method, respectively. The wines were treated with DCMC to achieve stable wines, as shown by the HST, and the efficacy of the treatments was assessed by determining, before and after treatment, the wine content in protein, phenolic compounds, sodium, calcium, and volatile organic compounds (VOCs) as well as the wine pH. DCMC applied at dosages such as those commonly employed for bentonite was able to reduce the protein content in all tested wines and to stabilize all but the Moscatel de Setúbal varietal wine. In general, DCMC was shown to induce lower changes in the wine pH and phenolic content than bentonite, reducing the wine calcium content. Regarding which VOCs are concerned, DCMC produced a general impact similar to that of bentonite, with differences depending on wine variety. The results obtained suggest that DCMC can be a sustainable alternative to bentonite in protein white wine stabilization |
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DCMC as a promising alternative to bentonite in white wine stabilization. Impact on protein stability and wine aromatic fractionwhite wineDCMCbentoniteprotein stabilitywine proteinwine aromatic fractionProtein haze in white wine is one of the most common non-microbial defects of commercial wines, with bentonite being the main solution utilized by the winemaking industry to tackle this problem. Bentonite presents some serious disadvantages, and several alternatives have been proposed. Here, an alternative based on a new cellulose derivative (dicarboxymethyl cellulose, DCMC) is proposed. To determine the efficiency of DCMC as a bentonite alternative, three monovarietal wines were characterized, and their protein instability and content determined by a heat stability test (HST) and the Bradford method, respectively. The wines were treated with DCMC to achieve stable wines, as shown by the HST, and the efficacy of the treatments was assessed by determining, before and after treatment, the wine content in protein, phenolic compounds, sodium, calcium, and volatile organic compounds (VOCs) as well as the wine pH. DCMC applied at dosages such as those commonly employed for bentonite was able to reduce the protein content in all tested wines and to stabilize all but the Moscatel de Setúbal varietal wine. In general, DCMC was shown to induce lower changes in the wine pH and phenolic content than bentonite, reducing the wine calcium content. Regarding which VOCs are concerned, DCMC produced a general impact similar to that of bentonite, with differences depending on wine variety. The results obtained suggest that DCMC can be a sustainable alternative to bentonite in protein white wine stabilizationMDPIRepositório da Universidade de LisboaSaracino, FrancescoBrinco, JoãoGago, DianaSilva, Marco GomesFerreira, Ricardo BoavidaRicardo-da-Silva, Jorge M.Chagas, RicardoFerreira, Luísa Maria2021-11-04T11:32:05Z20212021-01-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/10400.5/22489engSaracino, F.; Brinco, J.; Gago, D.; Gomes da Silva, M.; Boavida Ferreira, R.; Ricardo-da-Silva, J.; Chagas, R.; Ferreira, L.M. DCMC as a Promising Alternative to Bentonite in White Wine Stabilization. Impact on Protein Stability and Wine Aromatic Fraction. Molecules 2021, 26, 6188https://doi.org/10.3390/ molecules26206188info:eu-repo/semantics/openAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2023-03-06T14:52:01Zoai:www.repository.utl.pt:10400.5/22489Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T17:06:54.333323Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse |
dc.title.none.fl_str_mv |
DCMC as a promising alternative to bentonite in white wine stabilization. Impact on protein stability and wine aromatic fraction |
title |
DCMC as a promising alternative to bentonite in white wine stabilization. Impact on protein stability and wine aromatic fraction |
spellingShingle |
DCMC as a promising alternative to bentonite in white wine stabilization. Impact on protein stability and wine aromatic fraction Saracino, Francesco white wine DCMC bentonite protein stability wine protein wine aromatic fraction |
title_short |
DCMC as a promising alternative to bentonite in white wine stabilization. Impact on protein stability and wine aromatic fraction |
title_full |
DCMC as a promising alternative to bentonite in white wine stabilization. Impact on protein stability and wine aromatic fraction |
title_fullStr |
DCMC as a promising alternative to bentonite in white wine stabilization. Impact on protein stability and wine aromatic fraction |
title_full_unstemmed |
DCMC as a promising alternative to bentonite in white wine stabilization. Impact on protein stability and wine aromatic fraction |
title_sort |
DCMC as a promising alternative to bentonite in white wine stabilization. Impact on protein stability and wine aromatic fraction |
author |
Saracino, Francesco |
author_facet |
Saracino, Francesco Brinco, João Gago, Diana Silva, Marco Gomes Ferreira, Ricardo Boavida Ricardo-da-Silva, Jorge M. Chagas, Ricardo Ferreira, Luísa Maria |
author_role |
author |
author2 |
Brinco, João Gago, Diana Silva, Marco Gomes Ferreira, Ricardo Boavida Ricardo-da-Silva, Jorge M. Chagas, Ricardo Ferreira, Luísa Maria |
author2_role |
author author author author author author author |
dc.contributor.none.fl_str_mv |
Repositório da Universidade de Lisboa |
dc.contributor.author.fl_str_mv |
Saracino, Francesco Brinco, João Gago, Diana Silva, Marco Gomes Ferreira, Ricardo Boavida Ricardo-da-Silva, Jorge M. Chagas, Ricardo Ferreira, Luísa Maria |
dc.subject.por.fl_str_mv |
white wine DCMC bentonite protein stability wine protein wine aromatic fraction |
topic |
white wine DCMC bentonite protein stability wine protein wine aromatic fraction |
description |
Protein haze in white wine is one of the most common non-microbial defects of commercial wines, with bentonite being the main solution utilized by the winemaking industry to tackle this problem. Bentonite presents some serious disadvantages, and several alternatives have been proposed. Here, an alternative based on a new cellulose derivative (dicarboxymethyl cellulose, DCMC) is proposed. To determine the efficiency of DCMC as a bentonite alternative, three monovarietal wines were characterized, and their protein instability and content determined by a heat stability test (HST) and the Bradford method, respectively. The wines were treated with DCMC to achieve stable wines, as shown by the HST, and the efficacy of the treatments was assessed by determining, before and after treatment, the wine content in protein, phenolic compounds, sodium, calcium, and volatile organic compounds (VOCs) as well as the wine pH. DCMC applied at dosages such as those commonly employed for bentonite was able to reduce the protein content in all tested wines and to stabilize all but the Moscatel de Setúbal varietal wine. In general, DCMC was shown to induce lower changes in the wine pH and phenolic content than bentonite, reducing the wine calcium content. Regarding which VOCs are concerned, DCMC produced a general impact similar to that of bentonite, with differences depending on wine variety. The results obtained suggest that DCMC can be a sustainable alternative to bentonite in protein white wine stabilization |
publishDate |
2021 |
dc.date.none.fl_str_mv |
2021-11-04T11:32:05Z 2021 2021-01-01T00:00:00Z |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://hdl.handle.net/10400.5/22489 |
url |
http://hdl.handle.net/10400.5/22489 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
Saracino, F.; Brinco, J.; Gago, D.; Gomes da Silva, M.; Boavida Ferreira, R.; Ricardo-da-Silva, J.; Chagas, R.; Ferreira, L.M. DCMC as a Promising Alternative to Bentonite in White Wine Stabilization. Impact on Protein Stability and Wine Aromatic Fraction. Molecules 2021, 26, 6188 https://doi.org/10.3390/ molecules26206188 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
MDPI |
publisher.none.fl_str_mv |
MDPI |
dc.source.none.fl_str_mv |
reponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação instacron:RCAAP |
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Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
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RCAAP |
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RCAAP |
reponame_str |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
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Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
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Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
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