Use of Wheat Gluten as Clarifying Agent of Musts and White Wines

Marchal, Richard; Marchal-Delahaut, L.; Michels, Franck; Parmentier, Maryline; Lallement, Armelle; Jeandet, Philippe

doi:10.5344/ajev.2002.53.4.308

Cited by 24 publications

(1 citation statement)

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“…Malolactic fermentation is carried out by inoculating lactic bacteria (Oenococcus oeni). Some producers do not use this type of fermentation, though, and prefer to preserve the freshness and fruity notes of the wine by applying higher amounts of SO 2 (8 g/hL to 10 g/hL) [21,22]. Difficulties in inducing malolactic fermentation are usually attributed to the cumulative inhibitory effects of low pH, high alcohol, and SO 2 content of the wines.…”

Section: Malolactic Fermentationmentioning

confidence: 99%

Trends in Reducing the Effects of Global Warming: Applications of Reverse Osmosis to Obtain Sparkling Wines with Moderate Alcohol Concentrations

Elena Luchian,

Cristina Scutarașu,

Cintia Colibaba

et al. 2023

Global Warming and the Wine Industry - Challenges, Innovations and Future Prospects

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Sparkling wine can undoubtedly conquer the most demanding tastes due to its qualities, uniquely boosted by carbon dioxide. The quality and characteristics of sparkling wines, their stability, and sensory properties largely depend on the physical–chemical composition of the grapes and the base wine, the production technology applied, the environmental conditions, etc. Several techniques can be implemented to produce low-alcohol wines, and reverse osmosis is a procedure that has been successfully used in recent times to reduce the alcohol concentration while having a low negative impact on the composition of the wine under certain conditions. In the current circumstances of changing climatic conditions in areas with a tradition of producing sparkling wines, it is necessary to identify methods of keeping the alcoholic concentration of the base wine at a moderate level to not change the composition of sparkling wines in relation to consumer preferences. This chapter looks at the effects of reverse osmosis and the implications of inoculated yeasts on sparkling wine quality.

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Section: Malolactic Fermentationmentioning

confidence: 99%

Trends in Reducing the Effects of Global Warming: Applications of Reverse Osmosis to Obtain Sparkling Wines with Moderate Alcohol Concentrations

Elena Luchian,

Cristina Scutarașu,

Cintia Colibaba

et al. 2023

Global Warming and the Wine Industry - Challenges, Innovations and Future Prospects

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Quinoa protein extract: an effective alternative for the fining of wine phenolics

2022

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BACKGROUND: Lately, there has been an increasing interest in using plant-derived proteins for wine phenolic fining. Proteins extracted from cereals, potatoes, and legumes have been proposed as effective fining agents, but only those from pea, wheat, and potatoes have been approved for their use in wine. This work aimed at determining the fining ability of quinoa (Chenopodium quinoa Willd.) protein extracts (QP), compared to commercial fining agents, on red wines. RESULTS: The trials compared the performance of QP (30 and 50 g/hL), two potato protein extracts and gelatin, at two different contact times (48 and 96 h), using Petit Verdot, Malbec, and Cabernet Sauvignon wines. Turbidity, total phenolics, precipitable tannins, catechins, and color characteristics were determined. QP reduced the turbidity of all wines in a similar way to commercial fining agents. Both doses of QP significantly reduced tannins and other phenolic measures, including color intensity reductions, in a similar way to commercial fining agents. CONCLUSION: QP behaved as an effective fining agent that deserves further studies in order to improve its performance and advance its characterization.

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Use of Enological Additives for Colloid and Tartrate Salt Stabilization in White Wines and for Improvement of Sparkling Wine Foaming Properties

Marchal

Jeandet

Wine Chemistry and Biochemistry

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Use of Wheat Gluten as Clarifying Agent of Musts and White Wines

Cited by 24 publications

References 0 publications

Trends in Reducing the Effects of Global Warming: Applications of Reverse Osmosis to Obtain Sparkling Wines with Moderate Alcohol Concentrations

Trends in Reducing the Effects of Global Warming: Applications of Reverse Osmosis to Obtain Sparkling Wines with Moderate Alcohol Concentrations

Quinoa protein extract: an effective alternative for the fining of wine phenolics

Use of Enological Additives for Colloid and Tartrate Salt Stabilization in White Wines and for Improvement of Sparkling Wine Foaming Properties

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