The effect of dicarboxymethyl cellulose on the prevention of protein haze formation on white wine
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/10362/129526 |
Resumo: | DFA/BD/5529/2020 |
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Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
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7160 |
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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 |
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1799138069190803456 |