Effect of using bentonite during fermentation on protein stabilisation and sensory properties of white wine

2013 ◽  
Vol 49 (4) ◽  
pp. 1070-1078 ◽  
Author(s):  
Eugenio Lira ◽  
Fernando N. Salazar ◽  
Juan J. Rodríguez-Bencomo ◽  
Simone Vincenzi ◽  
Andrea Curioni ◽  
...  
Keyword(s):  
White Wine ◽  
Sensory Properties ◽  
Protein Stabilisation

scholarly journals Effect of Pre-Fermentative Maceration and Fining Agents on Protein Stability, Macromolecular, and Phenolic Composition of Albariño White Wines: Comparative Efficiency of Chitosan, k-Carrageenan and Bentonite as Heat Stabilisers

Foods ◽  
2021 ◽  
Vol 10 (3) ◽  
pp. 608
Author(s):  
Inma Arenas ◽  
Miguel Ribeiro ◽  
Luís Filipe-Ribeiro ◽  
Rafael Vilamarim ◽  
Elisa Costa ◽  
...  
Keyword(s):  
Phenolic Compounds ◽  
Protein Stability ◽  
White Wine ◽  
The Other ◽  
White Wines ◽  
Comparative Efficiency ◽  
Fining Agents ◽  
Protein Instability ◽  
Related Proteins ◽  
Protein Stabilisation

In this work, the effect of pre-fermentative skin maceration (PFSM) on the chemical composition of the macromolecular fraction, polysaccharides and proteins, phenolic compounds, chromatic characteristics, and protein stability of Albariño monovarietal white wines was studied. PFSM increased the extraction of phenolic compounds and polysaccharides and reduced the extraction of pathogenesis-related proteins (PRPs). PFSM wine showed significantly higher protein instability. Sodium and calcium bentonites were used for protein stabilisation of wines obtained with PFSM (+PFSM) and without PFSM (−PFSM), and their efficiencies compared to fungal chitosan (FCH) and k-carrageenan. k-Carrageenan reduced the content of PRPs and the protein instability in both wines, and it was more efficient than sodium and calcium bentonites. FCH was unable to heat stabilise both wines, and PRPs levels remained unaltered. On the other hand, FCH decreased the levels of wine polysaccharides by 60%. Sodium and calcium bentonite also decreased the levels of wine polysaccharides although to a lower extent (16% to 59%). k-Carrageenan did not affect the wine polysaccharide levels. Overall, k-carrageenan is suitable for white wine protein stabilisation, having a more desirable impact on the wine macromolecular fraction than the other fining agents, reducing the levels of the wine PRPs without impacting polysaccharide composition.

scholarly journals Immobilised native plant cysteine proteases: packed-bed reactor for white wine protein stabilisation

2015 ◽  
Vol 53 (2) ◽  
pp. 1130-1139 ◽  
Author(s):  
Ilaria Benucci ◽  
Claudio Lombardelli ◽  
Katia Liburdi ◽  
Giuseppe Acciaro ◽  
Matteo Zappino ◽  
...  
Keyword(s):  
Packed Bed ◽  
Cysteine Proteases ◽  
White Wine ◽  
Packed Bed Reactor ◽  
Native Plant ◽  
Protein Stabilisation

UV-C treatment of grape must: Microbial inactivation, toxicological considerations and influence on chemical and sensory properties of white wine

2019 ◽  
Vol 52 ◽  
pp. 291-304 ◽  
Author(s):  
Kathrin Diesler ◽  
Patricia Golombek ◽  
Lisa Kromm ◽  
Maren Scharfenberger-Schmeer ◽  
Dominik Durner ◽  
...  
Keyword(s):  
White Wine ◽  
Microbial Inactivation ◽  
Sensory Properties ◽  
Grape Must ◽  
Uv C

scholarly journals The Influence of Fermenting Yeast on the Sensory Properties of Graševina Wine

Foods ◽  
2021 ◽  
Vol 10 (11) ◽  
pp. 2752
Author(s):  
Igor Deak ◽  
Kristina Habschied ◽  
Josip Mesić ◽  
Jurislav Babić ◽  
Dragan Kovačević ◽  
...  
Keyword(s):  
Chemical Properties ◽  
White Wine ◽  
Sensory Properties ◽  
Sensory Profile ◽  
Future Research ◽  
Wine Quality ◽  
Yeast Saccharomyces Cerevisiae ◽  
Torulaspora Delbrueckii ◽  
Physical Chemical ◽  
Saccharomyces Yeast

Recent research has showed a breakthrough in investigating the effect of non-Saccharomyces yeast on wine quality and sensory properties. The aim of this study was to compare the influence of conventional yeast, Saccharomyces cerevisiae, vs. that of the non-Saccharomyces Torulaspora delbrueckii on the sensory profile of the white wine Graševina, and to establish if there are any differences in physical–chemical properties in regards to the applied yeast. Sample One was inoculated with both yeasts, while Sample Two was inoculated only with S. cerevisiae. The results indicated that a combination of T. delbrueckii and S. cerevisiae resulted in somewhat higher ethanol content in the finished wine. Sensory evaluation showed no significant discrepancies for any of the wines. Aspect and flavor were graded similarly, but the quality and intensity of the bouquet of Sample One was graded somewhat higher (14 and 6.6) than Sample Two (13.6 and 6.4). These findings open a very wide gate for future research in white wines.

Relationships between Godello white wine sensory properties and its aromatic fingerprinting obtained by GC–MS

2011 ◽  
Vol 129 (3) ◽  
pp. 890-898 ◽  
Author(s):  
M. González Álvarez ◽  
C. González-Barreiro ◽  
B. Cancho-Grande ◽  
J. Simal-Gándara
Keyword(s):  
White Wine ◽  
Sensory Properties

Newborn's Preference for Faces

1996 ◽  
Vol 1 (3) ◽  
pp. 200-205 ◽  
Author(s):  
Carlo Umiltà ◽  
Francesca Simion ◽  
Eloisa Valenza
Keyword(s):  
Visual System ◽  
Structural Properties ◽  
Sensory Properties ◽  
Human Face ◽  
System Experiment ◽  
Face Experiment

Four experiments were aimed at elucidating some aspects of the preference for facelike patterns in newborns. Experiment 1 showed a preference for a stimulus whose components were located in the correct arrangement for a human face. Experiment 2 showed a preference for stimuli that had optimal sensory properties for the newborn visual system. Experiment 3 showed that babies directed their attention to a facelike pattern even when it was presented simultaneously with a non-facelike stimulus with optimal sensory properties. Experiment 4 showed the preference for facelike patterns in the temporal hemifield but not in the nasal hemifield. It was concluded that newborns' preference for facelike patterns reflects the activity of a subcortical system which is sensitive to the structural properties of the stimulus.

STUDY ON DEVELOPMENT OF PASTA PRODUCT WITH INCORPORATION OF OCIMUM SANCTUM (BASIL) TO ENHANCE THE SENSORY AND NUTRITIONAL QUALITY

2018 ◽  
Vol 24 (2) ◽  
Author(s):  
PIYUSH MISHRA ◽  
DEVENDRA KUMAR BHATT
Keyword(s):  
Ambient Temperature ◽  
Shelf Life ◽  
Nutritional Quality ◽  
Leaf Extract ◽  
Storage Stability ◽  
Natural Antioxidants ◽  
Sensory Properties ◽  
Ocimum Sanctum ◽  
Leaf Powder

Pasta was prepared by incorporation of Ocimum sanctum (Basil) for better textural and sensory properties. The pasta was incorporated with the leaf extract of Ocimum sanctum at different concentrations of control, 5, 10, and 15.The natural antioxidants present in the O. sanctum leaf powder that was incorporated in the fruit leather showed extended shelf-life over three months when compared with control, without any added preservative at ambient temperature. Also the nutritional stability of the product was studied under two flexible packages of polypropylene and polyester out of that the products packed in polypropylene showed better storage stability .

Chemical, Physical, Curing and Sensory Properties of Hams from Yorkshire, Crossbred and Wild Pigs

1979 ◽  
Vol 49 (5) ◽  
pp. 1219-1226 ◽  
Author(s):  
W. E. Townsend ◽  
W. L. Brown ◽  
H. C. McCampbell ◽  
C. E. Davis
Keyword(s):  
Sensory Properties ◽  
Wild Pigs
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