The effect of dicarboxymethyl cellulose on the prevention of protein haze formation on white wine

Detalhes bibliográficos
Autor(a) principal: Gago, Diana
Data de Publicação: 2021
Outros Autores: Chagas, Ricardo, Ferreira, Luísa M.
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
Texto Completo: http://hdl.handle.net/10362/129526
Resumo: DFA/BD/5529/2020
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spelling The effect of dicarboxymethyl cellulose on the prevention of protein haze formation on white wineBentoniteCellulose derivativeDicarboxymethyl celluloseSustainabilityWine protein hazeFood ScienceDFA/BD/5529/2020Wine clarity is a critical aspect in the commercialization of white wines. The formation of wine haze can be attributed to the aggregation and precipitation of heat-unstable wine proteins. Bentonite fining is the commonly used method in winemaking for protein removal, but it is responsible for loss of wine volume and quality. Dicarboxymethyl cellulose (DCMC) was developed as a potential alternative to bentonite. Water-insoluble DCMC was prepared via catalyzed heterogeneous etherification using sodium chloromalonate and potassium iodide. White wine fining trials were benchmarked with different dosages of DCMC against a bentonite. A high-performance liquid chromatography method was optimized for protein quantification. The samples underwent heat stability tests to evaluate wine turbidity before and after fining. Results show that DCMC successfully reduced the wine protein content and turbidity. DCMC produced heat-stable wines with dosages higher than 0.25 g/L. The innovative application of DCMC in the wine sector shows potential due to its ability to stabilize white wines while overcoming problems associated with bentonite, such as lees production and loss of wine, contributing to a more sustainable process.DQ - Departamento de QuímicaLAQV@REQUIMTERUNGago, DianaChagas, RicardoFerreira, Luísa M.2021-12-20T23:17:24Z2021-08-072021-08-07T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/10362/129526eng2306-5710PURE: 33494425https://doi.org/10.3390/beverages7030057info: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:RCAAP2024-03-11T05:08:36Zoai:run.unl.pt:10362/129526Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-20T03:46:33.252498Repositório 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 The effect of dicarboxymethyl cellulose on the prevention of protein haze formation on white wine
title The effect of dicarboxymethyl cellulose on the prevention of protein haze formation on white wine
spellingShingle The effect of dicarboxymethyl cellulose on the prevention of protein haze formation on white wine
Gago, Diana
Bentonite
Cellulose derivative
Dicarboxymethyl cellulose
Sustainability
Wine protein haze
Food Science
title_short The effect of dicarboxymethyl cellulose on the prevention of protein haze formation on white wine
title_full The effect of dicarboxymethyl cellulose on the prevention of protein haze formation on white wine
title_fullStr The effect of dicarboxymethyl cellulose on the prevention of protein haze formation on white wine
title_full_unstemmed The effect of dicarboxymethyl cellulose on the prevention of protein haze formation on white wine
title_sort The effect of dicarboxymethyl cellulose on the prevention of protein haze formation on white wine
author Gago, Diana
author_facet Gago, Diana
Chagas, Ricardo
Ferreira, Luísa M.
author_role author
author2 Chagas, Ricardo
Ferreira, Luísa M.
author2_role author
author
dc.contributor.none.fl_str_mv DQ - Departamento de Química
LAQV@REQUIMTE
RUN
dc.contributor.author.fl_str_mv Gago, Diana
Chagas, Ricardo
Ferreira, Luísa M.
dc.subject.por.fl_str_mv Bentonite
Cellulose derivative
Dicarboxymethyl cellulose
Sustainability
Wine protein haze
Food Science
topic Bentonite
Cellulose derivative
Dicarboxymethyl cellulose
Sustainability
Wine protein haze
Food Science
description DFA/BD/5529/2020
publishDate 2021
dc.date.none.fl_str_mv 2021-12-20T23:17:24Z
2021-08-07
2021-08-07T00:00:00Z
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/10362/129526
url http://hdl.handle.net/10362/129526
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 2306-5710
PURE: 33494425
https://doi.org/10.3390/beverages7030057
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.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
repository.mail.fl_str_mv
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