scholarly journals Sustainable Replacement Strategies for Bentonite in Wine Using Alternative Protein Fining Agents

2021 ◽  
Vol 13 (4) ◽  
pp. 1860
Author(s):  
Stephan Sommer ◽  
Federico Tondini
Keyword(s):  
Environmental Concerns ◽  
Cabernet Sauvignon ◽  
Red Wines ◽  
Low Protein ◽  
Alternative Protein ◽  
Fining Agents ◽  
Important Quality ◽  
Protein Haze ◽  
Protein Instability ◽  
Protein Reduction

Protein stability is an important quality attribute in wines and protein haze will lead to consumer rejection. Traditionally, stability is achieved by bentonite addition; however, environmental concerns and disposal problems mean that alternatives are required to achieve the same goal. In this study, the use of Sacharomyces paradoxus, chitosan, polystyrene, carboxymethyl cellulose, and bentonite were evaluated. Trials in finished wines were agitated for 10 h overnight and analyzed for turbidity and color characteristics spectrophotometrically. Experiments were conducted with wines that are expected to develop protein instabilities, Muscat Canelli, White Zinfandel, Cabernet Sauvignon blanc de noir, Barbera rosé, and Touriga Nacional. Results indicate that S. paradoxus can help with the removal of proteins from wine. Wines with low protein instability can be stabilized with S. paradoxus as well as polystyrene and chitosan to a lesser degree. All fining agents except for bentonite show efficiency variability between white and red wines. With an average protein reduction around 50%, none of the alternative fining methods could reach the efficiency level of bentonite. Experiments in a model system confirm the findings and explain some of the mechanisms involved, for example the specificity of chitosan and challenges related to the use of yeast as a fining agent.

Impact of alternative protein fining agents on the phenolic composition and color of Syrah red wines from warm climate

2020 ◽  
pp. 128297
Author(s):  
Belén Gordillo ◽  
Francisco Chamizo-González ◽  
M. Lourdes González-Miret ◽  
Francisco J. Heredia
Keyword(s):  
Phenolic Composition ◽  
Red Wines ◽  
Warm Climate ◽  
Alternative Protein ◽  
Fining Agents

scholarly journals Effectiveness of Fibers from “Cabernet Sauvignon” (Vitis vinifera) Pomace as Fining Agents for Red Wines

2018 ◽  
Vol 2018 ◽  
pp. 1-13 ◽  
Author(s):  
Mariona Gil ◽  
Rubén Del Barrio-Galán ◽  
Cristina Úbeda ◽  
Álvaro Peña-Neira
Keyword(s):  
Cell Wall ◽  
Wall Material ◽  
Cabernet Sauvignon ◽  
Phenolic Composition ◽  
Red Wines ◽  
Applied Dose ◽  
Color Density ◽  
Fining Agents ◽  
High Doses ◽  
Wine Matrix

Recent findings have highlighted the potential of fibers from grape cell wall material to be fining agents for red wines as alternatives to animal-derived proteins. The affinity of those fibers for grape proanthocyanidins (also known as condensed tannins) seems to depend on the initial phenolic composition of the wines to be fined and on the applied dose of fibers. In the present work, “Cabernet Sauvignon” grapes were harvested at three different maturity levels and used for making red wine. The pomaces of the three vinifications were used to obtain the cell wall fibers. Each wine was treated with the three purified fibers at two different doses (0.2 g/L and 2.5 g/L) under winery-like conditions in order to check the potential of fibers as fining agents. Color and phenolic composition of the treated wines were determined immediately after the treatments and after four and nine months of wine bottle ageing. The effectiveness of the fining strongly depends on the initial wine matrix. Wines treated at high doses had lower color density and higher hue than control untreated wines. Small differences were observed in the phenolic content of the treated wines. Those differences were dose dependent and almost disappeared after several months of ageing. The maturity of the grapes from which the fibers came had no influence on the effectiveness of the fining. Additionally, there was no evidence of polysaccharide release from the fibers to the wine.

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.

Influence of iprovalicarb, mepanipyrim and tetraconazole fungicides on anthocyanins and color the Cabernet Sauvignon red wines

2021 ◽  
Vol 247 (4) ◽  
pp. 947-960
Author(s):  
Noelia Briz-Cid ◽  
Jose Oliva ◽  
Raquel Rial-Otero ◽  
Jesus Simal-Gandara ◽  
Miguel A. Cámara
Keyword(s):  
Cabernet Sauvignon ◽  
Red Wines

Effects of spontaneous fermentation on Karalahna and Cabernet Sauvignon young red wines: volatile compounds, sensory profiles and identification of autochthonous yeasts

2019 ◽  
Vol 246 (1) ◽  
pp. 81-92 ◽  
Author(s):  
Nesrin Merve Çelebi Uzkuç ◽  
Burcu Şişli ◽  
Mustafa Ay ◽  
Sine Özmen Togay ◽  
Yonca Karagül Yüceer ◽  
...  
Keyword(s):  
Volatile Compounds ◽  
Cabernet Sauvignon ◽  
Red Wines ◽  
Spontaneous Fermentation ◽  
Sensory Profiles

scholarly journals ANTIOXIDANT PROPERTIES EVALUATION FOR DIFFERENT TYPES OF APPLE VINEGAR WITH UNALCOHOLIC RED WINE CONCENTRATES ADDITION

1970 ◽  
Vol 63 ◽  
Author(s):  
Mariana Atena Poiană ◽  
I. Gergen ◽  
Diana Moigrădean ◽  
Viorica Târu ◽  
Diana Dogaru
Keyword(s):  
Antioxidant Capacity ◽  
Gallic Acid ◽  
Total Antioxidant Capacity ◽  
Red Wine ◽  
Antioxidant Properties ◽  
Differential Method ◽  
Cabernet Sauvignon ◽  
Red Wines ◽  
Total Antioxidant ◽  
Monomeric Anthocyanins

In this paper it was obtained the apple vinegar with addition of red wines concentrates in different percents for to improve the antioxidant properties. For processing of red wine concentrates it was used the young red wines Merlot and Cabernet Sauvignon. For resulted vinegar types were analyzed total acidity, extract, total antioxidant capacity (using FRAP method), total polyphenols amount (by Folin-Ciocalteu method) and monomeric anthocyanins (using pH-differential method). Polyphenols content from vinegar with Cabernet Sauvignon concentrates addition was situated in the range 0.74-3.42 mM gallic acid/L and for vinegar with red wine Merlot concentrates addition between 0.74-2.64 mM gallic acid/L. The antioxidant capacity was presented the values between 0.45-8.18 mM Fe2+/L for apple vinegar with Cabernet Sauvignon concentrates addition and between 0.45-6.69 mM Fe2+/L for vinegar with Merlot concentrate addition. The polyphenols content and monomeric anthocyanins content of apple vinegars with red wine concentrates increase in rapport with the percent of red wines concentrates added. The values of polyphenols content and total antioxidant capacity were more with approximate 20% in the case of vinegar with Cabernet Sauvignon concentrates addition comparatively with the case of vinegar with Merlot concentrates addition.

scholarly journals Comparison of Aroma Compounds in Cabernet Sauvignon Red Wines from Five Growing Regions in Xinjiang in China

2021 ◽  
Vol 2021 ◽  
pp. 1-16
Author(s):  
Lijun Nan ◽  
Liyuan Liu ◽  
Yashan Li ◽  
Jing Huang ◽  
Yanjun Wang ◽  
...  
Keyword(s):  
Volatile Compounds ◽  
Volatile Compound ◽  
Decisive Role ◽  
Aroma Compounds ◽  
Cabernet Sauvignon ◽  
Red Wines ◽  
Wine Quality ◽  
Ili River Valley ◽  
The Right ◽  
Total Concentrations

A total of 55 volatiles including esters (29, 52.73%), alcohols (10, 18.18%), acids (3, 5.45%), alkanes (8, 14.55%), and other components (5, 9.09%) were evaluated in five regions. Total concentrations were 0.05–222.23 mg/L, which covered the highest esters (222.23 mg/L) and alcohols (120.65 mg/L) in Turpan, acid (0.53 mg/L) in Shihezi, and alkanes (1.43 mg/L) and others (3.10 mg/L) in the Ili River valley. It proved that numbers and concentrations of volatile compounds, including common ingredients of variety, were closely linked to ecological characteristics of a region. Esters and alcohols were the major ingredients in Xinjiang Cabernet Sauvignon wine. Additionally, appellation could affect performance of concentration, ODE, and OTH, especially for the same flavor substance by fermentation, aging, and even formation and transformation in wines. Therefore, three conditions for formation of flavors were successively appellations, metabolism and fermentation, and and appropriate altering according to technology and their decisive role in wine quality. Each volatile compound had its own flavor, the combination of which complicated the flavor. The unique materials in the region were grounded for the development of products with corresponding flavors by producing substrate for fermentation. When choosing a wine you enjoy, the right appellation should be considered first.

scholarly journals BEHAVIOR OF SOME GRAPEVINE CULTIVARS FROM MURFATLAR VINEYARD IN THE SPECIAL CLIMATIC CONDITIONS OF THE WINE YEAR 2019-2020

2020 ◽  
Vol 1 (1) ◽  
pp. 133-140
Author(s):  
Ionica Dina ◽  
Aurora Ranca ◽  
Anamaria Tănase ◽  
Sergiu-Ayar Ene
Keyword(s):  
Growth And Development ◽  
Climate Changes ◽  
Climatic Conditions ◽  
Cabernet Sauvignon ◽  
Red Wines ◽  
White Wines ◽  
Vegetative Period ◽  
Average Value ◽  
Weak Growth

The climate changes in Murfatlar vineyard in recent years consist inthe increase ofmonthly average temperatures, recorded in both cold and warm seasons, accompanied by an irregular distribution of rainfall during the year, which significantly influences the growth of grapevine, the quality and production of grapes.Six representative cultivars were studied, three for white wines: Chardonnay, Columna and Muscat Ottonel and three for red wines: Fetească Neagră, Mamaia and Cabernet Sauvignon. In the last two years (2019-2020) warm winters and very dry summers have led to the onset of budburst, almost simultaneously for all the studied cultivars, followed by a very weak growth and development of shoots (2020) and an acceleration development of phenophases, mainly berween veraison and ripening. Water stress during the vegetative period, a hygroscopicity below 60% between July and August and low vegetative apparatus influenced the growth ofthe berries, resulting small grapes, and a very low must yield in 2020.Concerning the quality of grape production, the studied cultivars achieved more sugar concentrations in berries up to 35.8 g/L (in 2019) and 36.0 g/L (in 2020), higher than the values obtained in normal years. In the conditions of a pronounced dry climate manifested in the two years of study, the productions were below the normal level, especialy in 2020, achieving much diminished productions for all cultivars, except the Mamaia cultivar. The Mamaia cultivar had a positive reaction, registering an increase of production, that exceeded the multiannual value by 20% in 2020 andby 10% in 2019, the concentration of sugars in the must being above the average value obtained in normal years, exceeding by 3% and 9%, respectively, the multiannual average. Statistical calculations were done using SPSS Statistics 17.0, using mainly the Duncan test for a degree of significance of 5%.

scholarly journals Effects of Enriched Charcoal as Permanent 0.2% Feed-Additive in Standard and Low-Protein Diets of Male Fattening Turkeys: An On-Farm Study

Animals ◽  
2019 ◽  
Vol 9 (8) ◽  
pp. 541
Author(s):  
Hinz ◽  
Stracke ◽  
Schättler ◽  
Kemper ◽  
Spindler
Keyword(s):  
Animal Health ◽  
Matter Content ◽  
Feed Additive ◽  
Standard Diet ◽  
Dry Matter Content ◽  
Positive Effects ◽  
Low Protein ◽  
Protein Reduction ◽  
On Farm ◽  
Experimental Group

Wet litter is the most important cause of footpad dermatitis in poultry, this in turn being a highly relevant animal-related welfare indicator. This field study was subdivided into two experiments. In Experiment 1, the standard diet was supplemented by 0.2% enriched charcoal, being a non-specific absorber and therefore might be promising in reducing faecal moisture. In Experiment 2, the experimental group received a reduced crude protein diet during weeks 6–13, combined with a 0.2% enriched charcoal supplementation. The trials were each conducted with two batches on three farms under on-farm conditions. The animals were observed at 6, 10, 14 and 18 weeks of age to collect data on body weight and different health parameters. The mortality and litter samples were analysed after slaughtering. In Experiment 1, performance and health were not affected despite higher dry matter content of the litter. In Experiment 2, the weight of birds receiving the protein-reduced diet was decreased significantly throughout the experiment. However, the slaughter weight did not differ. The mortality was reduced by 0.5% in the experimental group. Therefore, it was concluded that 0.2% of enriched charcoal is not a valuable feed-additive regarding animal health, while temporary protein reduction might have positive effects.

scholarly journals Application of soy protein isolate in the fining of red wine

2019 ◽  
Vol 34 (1) ◽  
pp. 48-60 ◽  
Author(s):  
Evandro Ficagna ◽  
Angelo Gava ◽  
Simone Bertazzo Rossato ◽  
César Valmor Rombaldi ◽  
Elessandra da Rosa Zavareze
Keyword(s):  
Soy Protein ◽  
Soy Protein Isolate ◽  
Protein Isolate ◽  
Sensory Profile ◽  
Red Wines ◽  
Compound A ◽  
Soy Protein Isolates ◽  
Fining Agents ◽  
Chromatic Properties ◽  
Protein Origin

Soy protein isolate was evaluated as a potential fining agent as an alternative to the predominant protein commercial fining agents (ovalbumin, porcine gelatin, and pea protein isolate). Two red wines (cv. ‘Merlot’ and cv. ‘Lambrusco Maestri’) were finned, bottled, and analyzed for phenolic content, color, turbidity, and sensory profile. Independent of the protein used, fining promoted a reduction in a majority of the phenolic compound, a slight (but significant) reduction of chromatic properties, and a decrease in the turbidity of the wines. A decrease in astringency, persistence, bitterness, and wine body, as well as an increase in brightness, clarity, and acidity, was also observed in all treatments. The application of soy protein isolates yielded similar results to those obtained with other commercial fining agents, both in the physicochemical and the sensory measures, which favors its usage as an alternative to the traditional fining agents of animal-protein origin.

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