White Wine Protein Instability: Mechanism, Quality Control and Technological Alternatives for Wine Stabilisation—An Overview

Cosme, Fernanda; Fernandes, Conceição; Ribeiro, Tânia Isabel Monteiro; Filipe-Ribeiro, Luı́s; Nunes, Fernando M.

doi:10.3390/beverages6010019

Cited by 44 publications

(57 citation statements)

References 182 publications

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“…Residual grape proteins can represent a problem for the quality of wine. Thaumatin-like proteins, chitinases and, to a lesser extent, β-glucanases, are the main classes of proteins responsible for wine protein instability ( Van Sluyter et al, 2015 ; Cosme et al, 2020 ). Protein aggregation, particularly during wine storage, can lead to the formation of an unwanted sediment or haze ( Figure 1 ) once the wine is bottled ( Ferreira et al, 2001 ).…”

Section: Possible Contributions Of Lab To Winemakingmentioning

confidence: 99%

Lactic Acid Bacteria in Wine: Technological Advances and Evaluation of Their Functional Role

et al. 2021

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Currently, the main role of Lactic Acid Bacteria (LAB) in wine is to conduct the malolactic fermentation (MLF). This process can increase wine aroma and mouthfeel, improve microbial stability and reduce the acidity of wine. A growing number of studies support the appreciation that LAB can also significantly, positively and negatively, contribute to the sensorial profile of wine through many different enzymatic pathways. This is achieved either through the synthesis of compounds such as diacetyl and esters or by liberating bound aroma compounds such as glycoside-bound primary aromas and volatile thiols which are odorless in their bound form. LAB can also liberate hydroxycinnamic acids from their tartaric esters and have the potential to break down anthocyanin glucosides, thus impacting wine color. LAB can also produce enzymes with the potential to help in the winemaking process and contribute to stabilizing the final product. For example, LAB exhibit peptidolytic and proteolytic activity that could break down the proteins causing wine haze, potentially reducing the need for bentonite addition. Other potential contributions include pectinolytic activity, which could aid juice clarification and the ability to break down acetaldehyde, even when bound to SO2, reducing the need for SO2 additions during winemaking. Considering all these findings, this review summarizes the novel enzymatic activities of LAB that positively or negatively affect the quality of wine. Inoculation strategies, LAB improvement strategies, their potential to be used as targeted additions, and technological advances involving their use in wine are highlighted along with suggestions for future research.

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Section: Possible Contributions Of Lab To Winemakingmentioning

confidence: 99%

Lactic Acid Bacteria in Wine: Technological Advances and Evaluation of Their Functional Role

et al. 2021

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“…The formation of wine protein haze is a multifactorial process with several factors known to influence the process, such as storage or wine ageing temperature, pH, ionic strength, wine protein composition, organic acids, ethanol, phenolic compounds, metals, and sulphate content; however, other important factors remain unidentified, such as the non-proteinaceous component(s) usually named X factor [24]. These proteins can be slowly denatured and aggregate throughout wine storage, forming a light-dispersing haze; therefore, this phenomenon needs to be prevented by removing them from the wine, usually by fining, before wine bottling [25]. Bentonite fining is the most used process to avoid protein instability in white wine, with the dose used being preferentially determined previously by stability tests [25].…”

Section: Protein Instabilitymentioning

confidence: 99%

“…These proteins can be slowly denatured and aggregate throughout wine storage, forming a light-dispersing haze; therefore, this phenomenon needs to be prevented by removing them from the wine, usually by fining, before wine bottling [25]. Bentonite fining is the most used process to avoid protein instability in white wine, with the dose used being preferentially determined previously by stability tests [25]. However, bentonite fining can have a detrimental effect on wine quality, for example, by the removal of colour and aroma compounds [26].…”

Section: Protein Instabilitymentioning

confidence: 99%

“…However, bentonite fining can have a detrimental effect on wine quality, for example, by the removal of colour and aroma compounds [26]. Therefore, alternative techniques to bentonite fining have been studied, such as ultrafiltration, the addition of proteolytic enzymes, flash pasteurisation, other adsorbents, zirconium oxide, natural zeolites, chitin and chitosan, carrageenan and the use of some mannoproteins [25].…”

Section: Protein Instabilitymentioning

confidence: 99%

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Wine Stabilisation: An Overview of Defects and Treatments

Cosme¹,

Filipe-Ribeiro²,

Nunes³

2021

Chemistry and Biochemistry of Winemaking, Wine Stabilization and Aging

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Wine is widely consumed due to its distinctive sensory characteristics. However, during wine production and storage, several defects can appear. These can be the result of unwanted microbiological activity or due to the unbalanced levels of some compounds resulting from an unbalanced grape chemical composition or inadequate winemaking practices and storage conditions. The main purpose of wine stabilisation is the removal of wine defects, either visual, olfactive, gustative, or tactile, the increase in wine safety and stability by fining and filtration operations, avoiding the occurrence of some usual wine precipitations after bottling. Although the best strategy is to prevent the appearance of wine defects, when present, several fining agents or additives, and technologies are available today with different performances and impact on wine quality. By physicochemical and sensory analysis, the defect is detected, and if the objective is removing them, some laboratory trials are performed to achieve a better treatment approach. This review overviews the principal wine defects and treatments available today and in the near future. Generally, the future trend is the use of more sustainable and environmentally friendly fining agents and technologies, looking for treatments with better performance and specificity.

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“…Most of the proteins that are found in wines are grape pathogenesis-related (PR)-proteins, mainly Thaumatin Like Proteins (TLPs) and chitinases [14,18,19]. These proteins withstand the vinification process and persist in the wine after bottling [12,20,21]. The most abundant proteins generally found in wines belong to the TLP family, a class of proteins with molecular mass of about 21 kDa.…”

Section: Introductionmentioning

confidence: 99%

The Secondary Structure of a Major Wine Protein is Modified upon Interaction with Polyphenols

Gaspero

Ruzza²,

Hussain

et al. 2020

Molecules

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Polyphenols are an important constituent of wines and they are largely studied due to their antioxidant properties and for their effects on wine quality and stability, which is also related to their capacity to bind to proteins. The effects of some selected polyphenols, including procyanidins B1 and B2, tannic acid, quercetin, and rutin, as well as those of a total white wine procyanidin extract on the conformational properties of the major wine protein VVTL1 (Vitis vinifera Thaumatin-Like-1) were investigated by Synchrotron Radiation Circular Dichroism (SRCD). Results showed that VVTL1 interacts with polyphenols as demonstrated by the changes in the secondary (far-UV) and tertiary (near-UV) structures, which were differently affected by different polyphenols. Additionally, polyphenols modified the two melting temperatures (TM) that were found for VVTL1 (32.2 °C and 53.9 °C for the protein alone). The circular dichroism (CD) spectra in the near-UV region revealed an involvement of the aromatic side-chains of the protein in the interaction with phenolics. The data demonstrate the existence of an interaction between polyphenols and VVTL1, which results in modification of its thermal and UV denaturation pattern. This information can be useful in understanding the behavior of wine proteins in presence of polyphenols, thus giving new insights on the phenomena that are involved in wine stability.

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White Wine Protein Instability: Mechanism, Quality Control and Technological Alternatives for Wine Stabilisation—An Overview

Cited by 44 publications

References 182 publications

Lactic Acid Bacteria in Wine: Technological Advances and Evaluation of Their Functional Role

Lactic Acid Bacteria in Wine: Technological Advances and Evaluation of Their Functional Role

Wine Stabilisation: An Overview of Defects and Treatments

The Secondary Structure of a Major Wine Protein is Modified upon Interaction with Polyphenols

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