Effect on Merlot red wine of fining agents mixture: application of the simplex centroid design

Ficagna, Evandro; Gava, Angelo; Rossato, Simone Bertazzo; Rombaldi, César Valmor; Borsato, Dionísio

doi:10.1590/fst.18719

Cited by 7 publications

(5 citation statements)

References 40 publications

(42 reference statements)

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“…The combined use of several fining agents is also a concern, since it can lead to synergistic or antagonistic effects. The complexity of the fining process and the large number of possible combinations make it difficult to predict the outcome [ 38 ].…”

Section: Discussionmentioning

confidence: 99%

Evaluation of Plant-Based Byproducts as Green Fining Agents for Precision Winemaking

et al. 2022

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Consumers are increasingly looking for foods, including wine, that are free of animal-derived proteins. This study seeks to evaluate patatin, a new, plant-based and allergen-free fining agent, by comparing it with the fining agents polyvinipolypyrrolidone, bovine serum albumin, and methylcellulose. Specifically, its effects on the phenolic profile of enological tannins were analyzed with four spectrophotometric assays: OD 280 nm, Folin–Ciocâlteu, Adams–Harbertson, and methylcellulose. In addition, changes in the polyphenol composition of Sangiovese red wine were determined by UV-Vis spectrophotometry and HPLC with adsorption trials, and the solid–liquid interaction in a wine solution was modeled by both Langmuir and Freundlich equations. Our findings highlight the occurrence of systematic proportional error between the selected spectrophotometric assays. As a result, direct comparisons of protein precipitation assays can be made only among results obtained with the same spectrophotometric method. However, it is clear that patatin has an impact on the phenolic profile of Sangiovese red wine: it removes simple phenolics (gallic acid, (+)-catechin, (–)-epicatechin, epicatechin gallate, syringic acid, fertaric acid, coutaric acid, and rutin) as well as both oligomeric and polymeric tannins to different extents. In concentrations of less than 1 g/L, the patatin isotherm showed a linear relation between the equilibrium concentration and the quantity absorbed, obeying the Freundlich model reasonably well (KF 1.46; 1/n 1.07; R2 0.996 with 1/n > 1). Thus, the adsorption process is strongly dependent on the fining dosage.

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Section: Discussionmentioning

confidence: 99%

Evaluation of Plant-Based Byproducts as Green Fining Agents for Precision Winemaking

et al. 2022

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“…Clay minerals such as bentonite are often used for wine fining. Their metal binding capacity depends strongly on the type used and as a result of the treatment, the concentrations of other metals such as calcium and zinc increase in the wine [19].…”

Section: Discussionmentioning

confidence: 99%

“…With the aim of preventing turbidity, bentonite is often used to remove proteins (see Section 3.3.4) and also copper from the wine. However, this process can exert adverse effects on color and the taste of the wine [19].…”

Section: Chemical and Physical Methodsmentioning

confidence: 99%

How to Deal with Uninvited Guests in Wine: Copper and Copper-containing Oxidases

Claus

2020

Fermentation

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Copper is one of the most frequently occurring heavy metals in must and wine. It is introduced by pesticides, brass fittings, and as copper sulphate for treatment of reductive off-flavors. At higher concentrations, copper has harmful effects on the wine. It contributes to the oxidation of wine ingredients, browning reactions, cloudiness, inhibition of microorganisms, and wine fermentation. Last but not least, there is also a danger to the consumer. At present, some physicochemical methods exist to reduce the copper content in must and wine, but they all have their shortcomings. A possible solution is the biosorption of metals by yeasts or lactobacilli. Copper can also reach must and wine in the form of copper-containing phenol oxidases (grape tyrosinase, Botrytis cinerea laccases). Similar to free copper, they oxidize phenolic wine compounds, and thus lead to considerable changes in color and nutritional value, making the product ultimately unsaleable. All measurements for enzyme inactivation such as heat treatment, and addition of sulphites or bentonite are either problematic or not effective enough. The application of oenological tannins could offer a way out but needs further research.

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“…Similarly, bentonite treatment was associated with the copigmentation effect on ACNs in black carrot juice [5]. However, clarification with bentonite in red wine [25] and red grape juice [26] reduced the ACN content and colour density. The different effects of bentonite on ACNs in BMJ, black carrot juice and red wine could result mainly from the pH and anthocyanidin type [27,28].…”

Section: Effect Of Bentonite Treatment On Acns and Colour Of Bmjmentioning

confidence: 93%

Changes in anthocyanins and colour of black mulberry (Morus nigra) juice during clarification and pasteurization

et al. 2021

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The effects of enzymatic treatment, clarification with bentonite, gelatin and kieselsol, and pasteurization on the anthocyanins (ACNs) and colour of black mulberry juice (BMJ) were studied. Enzymatic treatment caused significant reductions in ACN content (10%), A max (53%), colour density (67%) and polymeric colour (67%). The most stable ACN to enzymatic treatment was cyanidin-3-glucoside (cy-3-glu), while the least stable one was pelargonidin-3-glucoside (pg-3-glu). Bentonite showed the copigmentation effect due to Al 3+ and Mg 2+ in its octahedral sheet structure and enhanced colour density (91%) of BMJ. Similarly, gelatin and kieselsol also caused a high A max and a colour density despite a reduction in ACN content. Results revealed that enzymatic degradation of pectin and removal of phenolics by gelatin-kieselsol led to a reduction in the colour density of BMJ after pasteurization. Therefore, bentonite is recommended to produce BMJ with high colour density, while enzymatic treatment and clarification with gelatin and kieselsol are not recommended due to a reduction in ACN content.

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Effect on Merlot red wine of fining agents mixture: application of the simplex centroid design

Cited by 7 publications

References 40 publications

Evaluation of Plant-Based Byproducts as Green Fining Agents for Precision Winemaking

Evaluation of Plant-Based Byproducts as Green Fining Agents for Precision Winemaking

How to Deal with Uninvited Guests in Wine: Copper and Copper-containing Oxidases

Changes in anthocyanins and colour of black mulberry (Morus nigra) juice during clarification and pasteurization

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