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Effect of different fining agents and additives in white wine protein stability
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Orientador(es)
Resumo(s)
One of the most common physical instability is the development of protein hazes in white
wines. Bentonite (B) is widely used for the treatment of protein instability however in excess
it adversely affects its sensorial properties. Thus, the main objective of this study was to
compare the efficiency of different B and mannoproteins (MP) on removal protein hazes, and
then developing new strategies for protein stabilization. Two tests have been used to assess
the stability of wines: heat-test and TCA-test. The effects of treatments on phenolic
compounds, chromatic and sensory characteristics of wines were evaluated. Results showed
that both B and MP increased protein stability but, MP also improved the sensorial
characteristics of wines, indicating that can be an alternative to stabilize wine proteins.
Descrição
Palavras-chave
White wine Protein stability Bentonite Mannoproteins Stability tests
Contexto Educativo
Citação
Ribeiro, T.; Fernandes, C.; Filipe-Ribeiro, L.; Cosme, F. (2012). Effect of different fining agents and additives in white wine protein stability. In 11º Encontro de Química dos Alimentos. Portugal. p. 163-166. ISBN 978-972-745-141-8