Effect on Merlot red wine of fining agents mixture: application of the simplex centroid design
Autor(a) principal: | |
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Data de Publicação: | 2020 |
Outros Autores: | , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Food Science and Technology (Campinas) |
Texto Completo: | http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612020000300729 |
Resumo: | Abstract In the elaboration of young red wine, it is necessary to obtain a clear product with stable color. The clarity and stability can be obtained using fining agents. The objective of this study was to evaluate the combined effect of fining with pea protein isolate (PPI), bentonite, and polyvinylpyrrolidone (PVPP) on a red wine, using the experimental design of mixtures. Merlot wine was used to evaluate the changes on monomeric flavan-3-ol, turbidity and anthocyanin levels promoted by the fining compounds. For all the parameters, the adjusted models showed influence of the combination of the three fining agents. Together, bentonite and PVPP have synergistic effect on the reduction in monomeric flavanol levels. Such synergistic effect was also observed with PPI and PVPP combination for the reduction in turbidity. However, for this same characteristic (turbidity), the combination of PPI and bentonite has antagonistic effect. To achieve broader wine fining objectives, the simultaneous optimization of the three response variables demonstrated the importance of the presence of the three refining agents in the following proportions: 25% PPI, 43% PVPP and 32% Bentonite. The isolated use of these additives would not result in the same effect on the three studied variables. |
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Food Science and Technology (Campinas) |
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Effect on Merlot red wine of fining agents mixture: application of the simplex centroid designpea protein isolatePVPPbentoniteanthocyaninsmonomeric flavan-3-olsturbidityAbstract In the elaboration of young red wine, it is necessary to obtain a clear product with stable color. The clarity and stability can be obtained using fining agents. The objective of this study was to evaluate the combined effect of fining with pea protein isolate (PPI), bentonite, and polyvinylpyrrolidone (PVPP) on a red wine, using the experimental design of mixtures. Merlot wine was used to evaluate the changes on monomeric flavan-3-ol, turbidity and anthocyanin levels promoted by the fining compounds. For all the parameters, the adjusted models showed influence of the combination of the three fining agents. Together, bentonite and PVPP have synergistic effect on the reduction in monomeric flavanol levels. Such synergistic effect was also observed with PPI and PVPP combination for the reduction in turbidity. However, for this same characteristic (turbidity), the combination of PPI and bentonite has antagonistic effect. To achieve broader wine fining objectives, the simultaneous optimization of the three response variables demonstrated the importance of the presence of the three refining agents in the following proportions: 25% PPI, 43% PVPP and 32% Bentonite. The isolated use of these additives would not result in the same effect on the three studied variables.Sociedade Brasileira de Ciência e Tecnologia de Alimentos2020-09-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612020000300729Food Science and Technology v.40 n.3 2020reponame:Food Science and Technology (Campinas)instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)instacron:SBCTA10.1590/fst.18719info:eu-repo/semantics/openAccessFICAGNA,EvandroGAVA,AngeloROSSATO,Simone BertazzoROMBALDI,César ValmorBORSATO,Dionísioeng2020-09-25T00:00:00Zoai:scielo:S0101-20612020000300729Revistahttp://www.scielo.br/ctaONGhttps://old.scielo.br/oai/scielo-oai.php||revista@sbcta.org.br1678-457X0101-2061opendoar:2020-09-25T00:00Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)false |
dc.title.none.fl_str_mv |
Effect on Merlot red wine of fining agents mixture: application of the simplex centroid design |
title |
Effect on Merlot red wine of fining agents mixture: application of the simplex centroid design |
spellingShingle |
Effect on Merlot red wine of fining agents mixture: application of the simplex centroid design FICAGNA,Evandro pea protein isolate PVPP bentonite anthocyanins monomeric flavan-3-ols turbidity |
title_short |
Effect on Merlot red wine of fining agents mixture: application of the simplex centroid design |
title_full |
Effect on Merlot red wine of fining agents mixture: application of the simplex centroid design |
title_fullStr |
Effect on Merlot red wine of fining agents mixture: application of the simplex centroid design |
title_full_unstemmed |
Effect on Merlot red wine of fining agents mixture: application of the simplex centroid design |
title_sort |
Effect on Merlot red wine of fining agents mixture: application of the simplex centroid design |
author |
FICAGNA,Evandro |
author_facet |
FICAGNA,Evandro GAVA,Angelo ROSSATO,Simone Bertazzo ROMBALDI,César Valmor BORSATO,Dionísio |
author_role |
author |
author2 |
GAVA,Angelo ROSSATO,Simone Bertazzo ROMBALDI,César Valmor BORSATO,Dionísio |
author2_role |
author author author author |
dc.contributor.author.fl_str_mv |
FICAGNA,Evandro GAVA,Angelo ROSSATO,Simone Bertazzo ROMBALDI,César Valmor BORSATO,Dionísio |
dc.subject.por.fl_str_mv |
pea protein isolate PVPP bentonite anthocyanins monomeric flavan-3-ols turbidity |
topic |
pea protein isolate PVPP bentonite anthocyanins monomeric flavan-3-ols turbidity |
description |
Abstract In the elaboration of young red wine, it is necessary to obtain a clear product with stable color. The clarity and stability can be obtained using fining agents. The objective of this study was to evaluate the combined effect of fining with pea protein isolate (PPI), bentonite, and polyvinylpyrrolidone (PVPP) on a red wine, using the experimental design of mixtures. Merlot wine was used to evaluate the changes on monomeric flavan-3-ol, turbidity and anthocyanin levels promoted by the fining compounds. For all the parameters, the adjusted models showed influence of the combination of the three fining agents. Together, bentonite and PVPP have synergistic effect on the reduction in monomeric flavanol levels. Such synergistic effect was also observed with PPI and PVPP combination for the reduction in turbidity. However, for this same characteristic (turbidity), the combination of PPI and bentonite has antagonistic effect. To achieve broader wine fining objectives, the simultaneous optimization of the three response variables demonstrated the importance of the presence of the three refining agents in the following proportions: 25% PPI, 43% PVPP and 32% Bentonite. The isolated use of these additives would not result in the same effect on the three studied variables. |
publishDate |
2020 |
dc.date.none.fl_str_mv |
2020-09-01 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612020000300729 |
url |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612020000300729 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
10.1590/fst.18719 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
text/html |
dc.publisher.none.fl_str_mv |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos |
publisher.none.fl_str_mv |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos |
dc.source.none.fl_str_mv |
Food Science and Technology v.40 n.3 2020 reponame:Food Science and Technology (Campinas) instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) instacron:SBCTA |
instname_str |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) |
instacron_str |
SBCTA |
institution |
SBCTA |
reponame_str |
Food Science and Technology (Campinas) |
collection |
Food Science and Technology (Campinas) |
repository.name.fl_str_mv |
Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) |
repository.mail.fl_str_mv |
||revista@sbcta.org.br |
_version_ |
1752126326464053248 |