White Wine Continuous Protein Stabilization by Packed Column

2004 ◽  
Vol 52 (6) ◽  
pp. 1558-1563 ◽  
Author(s):  
Vesselina Pashova ◽  
Carme Güell ◽  
Francisco López
Keyword(s):  
Packed Column ◽  
White Wine ◽  
Protein Stabilization

Assessment of Potential Effects of Common Fining Agents Used for White Wine Protein Stabilization

2012 ◽  
Vol 63 (4) ◽  
pp. 574-578 ◽  
Author(s):  
Ricardo Chagas ◽  
Sara Monteiro ◽  
Ricardo Boavida Ferreira
Keyword(s):  
White Wine ◽  
Protein Stabilization ◽  
Fining Agents

scholarly journals Papain Covalently Immobilized on Chitosan–Clay Nanocomposite Films: Application in Synthetic and Real White Wine

Nanomaterials ◽  
2020 ◽  
Vol 10 (9) ◽  
pp. 1622
Author(s):  
Ilaria Benucci ◽  
Claudio Lombardelli ◽  
Ilaria Cacciotti ◽  
Marco Esti
Keyword(s):  
Young Modulus ◽  
White Wine ◽  
Nanocomposite Materials ◽  
Covalent Immobilization ◽  
Protein Stabilization ◽  
Nanocomposite Films ◽  
Mechanical Resistance ◽  
Mechanical And Thermal Properties ◽  
Fixed Amount ◽  
Food Grade

Increasing attention has been recently paid to the development of nanocomposite materials for food application as new tool to enhance the mechanical and thermal properties of polymers. In this study, novel chitosan–clay nanocomposite films were produced as carriers for the covalent immobilization of papain, by using a fixed amount of chitosan (1% w/v) and a food-grade activated montmorillonite (Optigel, OPT) or a high-purity unmodified montmorillonite (SMP), in four different weight percentages with respect to chitosan (i.e., 20, 30, 50, 70% w/w). Both nanoclays (OPT and SMP) improved the mechanical properties of the obtained nanocomposites, and the OPT films showed the highest Young modulus and mechanical resistance (σmax). The nanocomposites were used as carriers for the covalent immobilization of papain, which was preliminarily characterized in model wine towards a synthetic substrate, showing the highest efficiency in the release of the reaction product when it was bound on OPT-30 and OPT-50 films. Finally, the latter biocatalyst (papain on OPT-50 film) was applied for the protein stabilization of two different unfined white wines, and it efficiently reduced both the haze potential and the protein content.

Addition of Carrageenan at Different Stages of Winemaking for White Wine Protein Stabilization

2013 ◽  
Vol 61 (26) ◽  
pp. 6516-6524 ◽  
Author(s):  
Matteo Marangon ◽  
Vanessa J. Stockdale ◽  
Peter Munro ◽  
Timra Trethewey ◽  
Alex Schulkin ◽  
...  
Keyword(s):  
White Wine ◽  
Protein Stabilization
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