White wine protein instability: Mechanism, quality control and technological alternatives for wine stabilisation—an overview.
Autor(a) principal: | |
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Data de Publicação: | 2020 |
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/10198/25977 |
Resumo: | Wine protein instability depends on several factors, but wine grape proteins are the main haze factors, being mainly caused by pathogenesis-related proteins (thaumatin-like proteins and chitinases) with a molecular weight between 10~40 kDa and an isoelectric point below six. Wine protein stability tests are needed for the routine control of this wine instability, and to select the best technological approach to remove the unstable proteins. The heat test is the most used, with good correlation with the natural proteins’ precipitations and because high temperatures are the main protein instability factor after wine bottling. Many products and technological solutions have been studied in recent years; however, sodium bentonite is still the most efficient and used treatment to remove unstable proteins from white wines. This overview resumes and discusses the different aspects involved in wine protein instability, from the wine protein instability mechanisms, the protein stability tests used, and technological alternatives available to stabilise wines with protein instability problems. |
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White wine protein instability: Mechanism, quality control and technological alternatives for wine stabilisation—an overview.Wine proteinWine hazePathogenesis-related proteinsProtein stability testsProtein stability treatmentsWine protein instability depends on several factors, but wine grape proteins are the main haze factors, being mainly caused by pathogenesis-related proteins (thaumatin-like proteins and chitinases) with a molecular weight between 10~40 kDa and an isoelectric point below six. Wine protein stability tests are needed for the routine control of this wine instability, and to select the best technological approach to remove the unstable proteins. The heat test is the most used, with good correlation with the natural proteins’ precipitations and because high temperatures are the main protein instability factor after wine bottling. Many products and technological solutions have been studied in recent years; however, sodium bentonite is still the most efficient and used treatment to remove unstable proteins from white wines. This overview resumes and discusses the different aspects involved in wine protein instability, from the wine protein instability mechanisms, the protein stability tests used, and technological alternatives available to stabilise wines with protein instability problems.This research was funded by the Fundação para a Ciência e Tecnologia (FCT-Portugal) and Operational Competitiveness Programme (COMPETE, Portugal) through the projects Chemistry Research Centre-Vila Real (UIDB/00616/2020) and CIMO (UIDB/00690/2020).Biblioteca Digital do IPBCosme, FernandaFernandes, ConceiçãoRibeiro, TâniaFilipe-Ribeiro, LuisNunes, Fernando M.2022-10-11T13:00:39Z20202020-01-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/10198/25977engCosme, Fernanda; Fernandes, Conceição; Ribeiro, Tânia; Filipe-Ribeiro, Luis; Nunes, Fernando (2020). White wine protein instability: Mechanism, quality control and technological alternatives for wine stabilisation—an overview. Beverages. eISSN 2306-5710. 6:1, p. 1-2810.3390/beverages60100192306-5710info: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:RCAAP2023-11-21T10:58:06Zoai:bibliotecadigital.ipb.pt:10198/25977Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T23:16:32.675431Repositório 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 |
White wine protein instability: Mechanism, quality control and technological alternatives for wine stabilisation—an overview. |
title |
White wine protein instability: Mechanism, quality control and technological alternatives for wine stabilisation—an overview. |
spellingShingle |
White wine protein instability: Mechanism, quality control and technological alternatives for wine stabilisation—an overview. Cosme, Fernanda Wine protein Wine haze Pathogenesis-related proteins Protein stability tests Protein stability treatments |
title_short |
White wine protein instability: Mechanism, quality control and technological alternatives for wine stabilisation—an overview. |
title_full |
White wine protein instability: Mechanism, quality control and technological alternatives for wine stabilisation—an overview. |
title_fullStr |
White wine protein instability: Mechanism, quality control and technological alternatives for wine stabilisation—an overview. |
title_full_unstemmed |
White wine protein instability: Mechanism, quality control and technological alternatives for wine stabilisation—an overview. |
title_sort |
White wine protein instability: Mechanism, quality control and technological alternatives for wine stabilisation—an overview. |
author |
Cosme, Fernanda |
author_facet |
Cosme, Fernanda Fernandes, Conceição Ribeiro, Tânia Filipe-Ribeiro, Luis Nunes, Fernando M. |
author_role |
author |
author2 |
Fernandes, Conceição Ribeiro, Tânia Filipe-Ribeiro, Luis Nunes, Fernando M. |
author2_role |
author author author author |
dc.contributor.none.fl_str_mv |
Biblioteca Digital do IPB |
dc.contributor.author.fl_str_mv |
Cosme, Fernanda Fernandes, Conceição Ribeiro, Tânia Filipe-Ribeiro, Luis Nunes, Fernando M. |
dc.subject.por.fl_str_mv |
Wine protein Wine haze Pathogenesis-related proteins Protein stability tests Protein stability treatments |
topic |
Wine protein Wine haze Pathogenesis-related proteins Protein stability tests Protein stability treatments |
description |
Wine protein instability depends on several factors, but wine grape proteins are the main haze factors, being mainly caused by pathogenesis-related proteins (thaumatin-like proteins and chitinases) with a molecular weight between 10~40 kDa and an isoelectric point below six. Wine protein stability tests are needed for the routine control of this wine instability, and to select the best technological approach to remove the unstable proteins. The heat test is the most used, with good correlation with the natural proteins’ precipitations and because high temperatures are the main protein instability factor after wine bottling. Many products and technological solutions have been studied in recent years; however, sodium bentonite is still the most efficient and used treatment to remove unstable proteins from white wines. This overview resumes and discusses the different aspects involved in wine protein instability, from the wine protein instability mechanisms, the protein stability tests used, and technological alternatives available to stabilise wines with protein instability problems. |
publishDate |
2020 |
dc.date.none.fl_str_mv |
2020 2020-01-01T00:00:00Z 2022-10-11T13:00:39Z |
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/10198/25977 |
url |
http://hdl.handle.net/10198/25977 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
Cosme, Fernanda; Fernandes, Conceição; Ribeiro, Tânia; Filipe-Ribeiro, Luis; Nunes, Fernando (2020). White wine protein instability: Mechanism, quality control and technological alternatives for wine stabilisation—an overview. Beverages. eISSN 2306-5710. 6:1, p. 1-28 10.3390/beverages6010019 2306-5710 |
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 |
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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 |
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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) |
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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1799135451649409024 |