Abstract
This investigation focuses on the use of chitosan treatment simulating a bentonite fining in order to detect any modification of the wine haze potential by simultaneously evaluating the secondary effects on untargeted fixed and volatile compounds. A significant removal of chitinases was observed after fining an aromatic white wine with 1 g/L of a fungoid chitosan. Even if the more stable thaumatin like protein fractions were not significantly affected, the heat stability of the fined chitosan wine samples were highly improved in the 55–62 °C range. Among the secondary effects of a fining treatment, a reduction of tartaric acid, malic acid, potassium and iron was showed. All the free terpenols with the exception of α-terpineol were reduced in significant amounts, whilst the glycosylated forms and the fermentative aroma compounds were not affected by a 1 g/L chitosan addition.
Lingua originale | English |
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pagine (da-a) | 301-309 |
Numero di pagine | 9 |
Rivista | Food Chemistry |
Volume | 264 |
DOI | |
Stato di pubblicazione | Pubblicato - 2018 |
Keywords
- Aroma
- Chitinases
- Chitosan
- Fining
- Heat stability
- TL-proteins
- Wine composition