Use of patatin, a protein extracted from potato, as alternative to animal proteins in fining of red wine

Gambuti, Angelita; Rinaldi, Alessandra; Moio, Luigi

doi:10.1007/s00217-012-1791-y

Cited by 56 publications

(82 citation statements)

References 38 publications

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“…These proteins, such as gelatine, caseinates, egg proteins and isinglass, are generally derived from animal sources, although plant proteins can be also used (Maury et al 2003, Simonato et al 2009, Noriega-Dominguez et al 2010, Gambuti et al 2012). Most of these fining aids, however, are produced from allergenic sources and must be declared on the wine label according to the EU rules.…”

Section: Discussionmentioning

confidence: 99%

“…The discovery of the transmissible nature of Bovine Spongiform Encephalopathy (BSE), however, has raised concerns about the potential hazard of bovine proteins for humans. As a consequence, various fining agents derived from plants have been proposed, including proteins from cereals, legumes, and potato (Maury et al 2003, Simonato et al 2009, Noriega-Dominguez et al 2010, Gambuti et al 2012, and EC Regulation 2165 (European Commission 2005), which concerns the organisation of the wine market, has authorised the use of plant proteins for wine treatment. Most exogenous proteins used in wine fining are derived from plant or animal sources and are known to cause adverse reaction in humans, thus representing a potential risk for consumer health (Weber et al 2009).…”

Section: Introductionmentioning

confidence: 99%

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Grape seed proteins: a new fining agent for astringency reduction in red wine

Vincenzi

Dinnella

Recchia

et al. 2013

Australian Journal of Grape and Wine Research

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Protein-fining agents from animal and plant sources are used to clarify and stabilise wines and lower their astringency. Health concerns have been raised because most of the proteins used for wine fining are derived from allergenic sources. To overcome this problem, this study proposed the use of a grape seed protein extract as a new fining agent for wine. The procedure is described for extract preparation from grape seed flour, the by-product of the grape oil seed industry. Four extracts of grape seed protein were prepared using glycine and sodium carbonate buffers at two concentrations (0.05 and 0.2 M, pH 10.5). The capacity of the extracts for removing potentially astringent phenols from tannin solutions and from red wines was assessed by determining the Astringency Mucin Index. The perceived astringency intensity in tannin solutions and in two red wines treated with the extracts was evaluated by sensory tests. The Astringency Mucin Index and astringency intensity of treated samples were significantly lowered compared to that of untreated samples. Grape seed extracts appear a promising tool for wine fining as a substitute for exogenous proteins

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Section: Discussionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Grape seed proteins: a new fining agent for astringency reduction in red wine

Vincenzi

Dinnella

Recchia

et al. 2013

Australian Journal of Grape and Wine Research

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“…Several applications have been carried out, in fact the SPI permitted us to evaluate the astringency of grape , wines , the effect of dealcoholization on wine , fining agents , tannins addition , and influence of ethanol, pH, fructose, and mannoproteins on the precipitation of salivary proteins. Moreover, the influence of oxygen transfer through closures into wine on astringency has also been evaluated .…”

Section: Introductionmentioning

confidence: 99%

Chip electrophoresis as a novel approach to measure the polyphenols reactivity toward human saliva

Rinaldi

Iturmendi²,

Gambuti

et al. 2014

Electrophoresis

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Saliva is a biological fluid with a multifunctional role that makes it interesting in terms of research and diagnostic possibilities. In food research, human saliva represented a useful tool by which we measure the tactile sensation elicited by polyphenol-rich beverages called astringency. A method based on SDS-PAGE analysis of saliva before and after the binding reaction with wine polyphenols has been successfully used in previous studies for measuring wine astringency by means of the saliva precipitation index. In this work, chip electrophoresis was used alternatively to SDS-PAGE and results were compared. Chip electrophoresis provides a very good reproducibility for wine and grape astringency. Moreover, this approach is much faster than the conventional SDS-PAGE method requiring several hours for an analysis. Another advantage over traditional gel is lower sample and reagent volume requirements, as well as the lower and less toxic wastes, contributing benefits to health and environment. The application of this novel method allowed, using the principal component analysis, to distinguish grapes and wines according to the saliva precipitation index and structural characteristics determined by the phoroglucinolysis analysis.

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“…Recently, other vegetal proteins have been proposed as fining agents, such as maize zeins (Simonato et al 2009(Simonato et al , 2013 and patatin P (Gambuti et al 2012). Zeins can be extracted directly from the so-called "corn gluten" produced in high quantities as the main by-product of the starch industry.…”

Section: Proteins Used In Winemaking and Possible Drawbacks Related Tmentioning

confidence: 99%

“…Technically, it is a suitable alternative to animal proteins used as fining agent to decrease total phenolics and tannins of wines, and to lower astringency (Gambuti et al 2012).…”

Section: Proteins Used In Winemaking and Possible Drawbacks Related Tmentioning

confidence: 99%

Hidden exogenous proteins in wine: problems, methods of detection and related legislation - a review

Rizzi¹,

Mainente²,

Pasini³

et al. 2016

Czech J. Food Sci.

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Rizzi C., Mainente F., Pasini G., Simonato B. (2016): Hidden exogenous proteins in wine: problems, methods of detection and related legislation -a review. Czech J. Food Sci., 34: 93-104.Fining agents are commonly used in the winemaking process to clarify and stabilise wines. They have different origins (animal, vegetal or mineral) and are added to wines in order to remove specifically undesirable compounds that are discarded. Fining agents should not be present in the final product but their possible persistence, as well as other exogenous residual proteins such as the enzymes utilised in winemaking, cannot be excluded for sure. The principal concern about the presence of exogenous residual proteins is the health of allergic subjects. Nevertheless, the respect of religious creed or other practice of living of the consumer must be considered as well. In the present review we itemise the proteins used in winemaking and possible drawbacks of their permanence in the final products and the related risks, depict the status of the art of the studies performed about the detection of exogenous proteins, and describe the wine labelling laws adopted in different countries to avoid the drawbacks associated with these hidden substances.

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Use of patatin, a protein extracted from potato, as alternative to animal proteins in fining of red wine

Cited by 56 publications

References 38 publications

Grape seed proteins: a new fining agent for astringency reduction in red wine

Grape seed proteins: a new fining agent for astringency reduction in red wine

Chip electrophoresis as a novel approach to measure the polyphenols reactivity toward human saliva

Hidden exogenous proteins in wine: problems, methods of detection and related legislation - a review

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