The use of chitosan as alternative to bentonite for wine fining: Effects on heat-stability, proteins, organic acids, colour, and volatile compounds in an aromatic white wine.

Milena Lambri, Donato Colangelo, Fabrizio Torchio, Dante Marco De Faveri

Risultato della ricerca: Contributo in rivistaArticolo in rivistapeer review

22 Citazioni (Scopus)

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 originaleEnglish
pagine (da-a)301-309
Numero di pagine9
RivistaFood Chemistry
Volume264
DOI
Stato di pubblicazionePubblicato - 2018

Keywords

  • Aroma
  • Chitinases
  • Chitosan
  • Fining
  • Heat stability
  • TL-proteins
  • Wine composition

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