Effect of Various Proteins on Different Molecular Weight Proanthocyanidin Fractions of Red Wine during Wine Fining
Autor(a) principal: | |
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Data de Publicação: | 2009 |
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/10400.5/25906 |
Resumo: | The effect of several proteins on three main wine proanthocyanidin containing fractions with the mean degree of polymerization (mDP) of 1.5 (FI), 3.4 (FII), and 4.9 (FIII) was studied. Although casein and potassium caseinate showed similar molecular weight (MW) distribution, casein decreased the FI fraction more than the twice as effectively as potassium caseinate. A gelatin with a medium MW polydispersion induced a similar decrease (~20%) in all tannin fractions. A gelatin with low MW primarily removed the tannin fractions of lower mDP (FI and FII), while a gelatin with a higher MW had a minor effect (5%) on the fraction of higher mDP (FIII). Neither of the two studied isinglasses reduced the FII fraction. The tannins of FI and FIII were removed by swim bladder isinglass twice as effectively as by fish skin isinglass. For the mDP of fined wines, egg albumin induced a decrease on mDP of 24% for the more polymerized tannin fraction (FIII); although within all assays there was a decrease ranging from 6 to 14% |
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Effect of Various Proteins on Different Molecular Weight Proanthocyanidin Fractions of Red Wine during Wine Finingwineproteinfining agentsproanthocyanidinsThe effect of several proteins on three main wine proanthocyanidin containing fractions with the mean degree of polymerization (mDP) of 1.5 (FI), 3.4 (FII), and 4.9 (FIII) was studied. Although casein and potassium caseinate showed similar molecular weight (MW) distribution, casein decreased the FI fraction more than the twice as effectively as potassium caseinate. A gelatin with a medium MW polydispersion induced a similar decrease (~20%) in all tannin fractions. A gelatin with low MW primarily removed the tannin fractions of lower mDP (FI and FII), while a gelatin with a higher MW had a minor effect (5%) on the fraction of higher mDP (FIII). Neither of the two studied isinglasses reduced the FII fraction. The tannins of FI and FIII were removed by swim bladder isinglass twice as effectively as by fish skin isinglass. For the mDP of fined wines, egg albumin induced a decrease on mDP of 24% for the more polymerized tannin fraction (FIII); although within all assays there was a decrease ranging from 6 to 14%AJEVRepositório da Universidade de LisboaCosme, FernandaRicardo-da-Silva, Jorge M.Laureano, O.2022-11-04T11:32:17Z20092009-01-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/10400.5/25906engAm. J. Enol. Vitic. 60:1 (2009), p. 74-81info: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:RCAAP2023-03-06T14:55:26Zoai:www.repository.utl.pt:10400.5/25906Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T17:09:38.445115Repositório 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 |
Effect of Various Proteins on Different Molecular Weight Proanthocyanidin Fractions of Red Wine during Wine Fining |
title |
Effect of Various Proteins on Different Molecular Weight Proanthocyanidin Fractions of Red Wine during Wine Fining |
spellingShingle |
Effect of Various Proteins on Different Molecular Weight Proanthocyanidin Fractions of Red Wine during Wine Fining Cosme, Fernanda wine protein fining agents proanthocyanidins |
title_short |
Effect of Various Proteins on Different Molecular Weight Proanthocyanidin Fractions of Red Wine during Wine Fining |
title_full |
Effect of Various Proteins on Different Molecular Weight Proanthocyanidin Fractions of Red Wine during Wine Fining |
title_fullStr |
Effect of Various Proteins on Different Molecular Weight Proanthocyanidin Fractions of Red Wine during Wine Fining |
title_full_unstemmed |
Effect of Various Proteins on Different Molecular Weight Proanthocyanidin Fractions of Red Wine during Wine Fining |
title_sort |
Effect of Various Proteins on Different Molecular Weight Proanthocyanidin Fractions of Red Wine during Wine Fining |
author |
Cosme, Fernanda |
author_facet |
Cosme, Fernanda Ricardo-da-Silva, Jorge M. Laureano, O. |
author_role |
author |
author2 |
Ricardo-da-Silva, Jorge M. Laureano, O. |
author2_role |
author author |
dc.contributor.none.fl_str_mv |
Repositório da Universidade de Lisboa |
dc.contributor.author.fl_str_mv |
Cosme, Fernanda Ricardo-da-Silva, Jorge M. Laureano, O. |
dc.subject.por.fl_str_mv |
wine protein fining agents proanthocyanidins |
topic |
wine protein fining agents proanthocyanidins |
description |
The effect of several proteins on three main wine proanthocyanidin containing fractions with the mean degree of polymerization (mDP) of 1.5 (FI), 3.4 (FII), and 4.9 (FIII) was studied. Although casein and potassium caseinate showed similar molecular weight (MW) distribution, casein decreased the FI fraction more than the twice as effectively as potassium caseinate. A gelatin with a medium MW polydispersion induced a similar decrease (~20%) in all tannin fractions. A gelatin with low MW primarily removed the tannin fractions of lower mDP (FI and FII), while a gelatin with a higher MW had a minor effect (5%) on the fraction of higher mDP (FIII). Neither of the two studied isinglasses reduced the FII fraction. The tannins of FI and FIII were removed by swim bladder isinglass twice as effectively as by fish skin isinglass. For the mDP of fined wines, egg albumin induced a decrease on mDP of 24% for the more polymerized tannin fraction (FIII); although within all assays there was a decrease ranging from 6 to 14% |
publishDate |
2009 |
dc.date.none.fl_str_mv |
2009 2009-01-01T00:00:00Z 2022-11-04T11:32:17Z |
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/10400.5/25906 |
url |
http://hdl.handle.net/10400.5/25906 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
Am. J. Enol. Vitic. 60:1 (2009), p. 74-81 |
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 |
AJEV |
publisher.none.fl_str_mv |
AJEV |
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 |
instname_str |
Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
instacron_str |
RCAAP |
institution |
RCAAP |
reponame_str |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
collection |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
repository.name.fl_str_mv |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
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1799131191774806016 |