| Name: | Description: | Size: | Format: | |
|---|---|---|---|---|
| 586.12 KB | Adobe PDF |
Advisor(s)
Abstract(s)
The cloudy aspect formed in white wines due to protein instability is a visual defect. Sodium bentonite is
the most commonly used fining agent to treat this instability, but has usually a negative impact on the
wine’s physicochemical and sensory characteristics. Aiming to find suitable alternatives, eleven commercial
mannoproteins were chemically characterized concerning their sugar composition and protein content,
and their effectiveness on wine protein stabilization. Also, their effect on the amount and nature of
phenolic compounds, browning potential, chromatic and sensory characteristic was evaluated. Protein
stabilization effectiveness was related to their chemical composition, namely their high mannose to glucose
ratio. Additionally, some mannoproteins decreased the browning potential. Thus, mannoproteins
could be an effective alternative for protein stabilization, preserving or even improving wine quality.
Description
Keywords
White wine Protein instability Fining Bentonite Mannoproteins Phenolic compounds
Citation
Ribeiro, Tânia; Fernandes, Conceição; Nunes, Fernando M.; Filipe-Ribeiro, F.; Cosme, Fernanda (2014). Influence of the structural features of commercial mannoproteins in white wine protein stabilization and chemical and sensory properties. Food Chemistry. ISSN 0308-8146. 159, p. 47-54
Publisher
Food Chemistry