An invertase fragment responsible for improving the protein stability of dry white wines

Moine-Ledoux, Virginie; Dubourdieu, Denis

doi:10.1002/(sici)1097-0010(19990315)79:4<537::aid-jsfa214>3.0.co;2-b

Cited by 106 publications

(55 citation statements)

References 10 publications

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“…Protein haze was determined by the heat test according to Moine-Ledoux and Dubourdieu (1999) with some modifications. Each wine sample (25 mL) was transferred into a test tube, sealed with a screw cap and heated at 80 °C for 2 h in a thermostat-controlled water bath, then held at 4 °C for 2 h, and warmed at room temperature for 2 h. Turbidity was measured before and after heat treatment using the Hach 2100P turbidimeter (Hach, Loveland, Colorado, USA), where turbidity was expressed in nephelometric turbidity units (NTU).…”

Section: Methodsmentioning

confidence: 99%

Effect of non-protein factors on heat stability of Chilean Sauvignon Blanc wines

Bruijn¹,

Loyola²,

Arumí³

et al. 2014

Chilean J. Agric. Res.

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Protein denaturation in white wines results into a hazy suspension with precipitate formation, affecting negatively their commercialization. The aim of this study was to identify a number of non-protein factors of wines, which exhibit a modulating effect upon haze formation and interfere with protein precipitation in white wines, applying stepwise multiple regression analysis. The influence of intrinsic non-protein factors, including surface and groundwater quality, on protein haze formation assessed by the heat test was studied. Experiments were performed on 18 Sauvignon Blanc wines from six Chilean valleys. The influence of non-protein factors (pH, electrical conductivity [EC], total and volatile acidity, alcohol, free and total sulfur dioxide, total polyphenols, and chloride, sulfate, K, Na, Ca, Mg, and Fe concentrations) on haze response was evaluated by means of multiple regression analysis. Significant contribution (p < 0.05) of EC, sulfate and Fe concentrations to protein haze was found. Due to multi-collinearity between sulfate and Fe concentrations, the multi-linear model of haze response was reduced to: Haze = -184 + 2.95 × [Protein] -62.3 × [Fe] + 0.17 × EC (ra = 0.901). Electric conductivities of wine and surface water were correlated (p = 0.037); good correlations were also found between sulfate concentrations in wine and surface water (p = 0.003), and groundwater (p = 0.022). No correlation was detected for Fe. This study elucidates that protein haze formation in white wine is a multi-factorial process. Iron, EC, and sulfate, in addition to protein itself, have to be considered as factors that modulate wine protein hazing.

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Section: Methodsmentioning

confidence: 99%

Effect of non-protein factors on heat stability of Chilean Sauvignon Blanc wines

Bruijn¹,

Loyola²,

Arumí³

et al. 2014

Chilean J. Agric. Res.

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“…The difference in turbidity between the initial wine and the wine after the thermal test was proportional to protein instability. The wines were considered stable if this difference did not exceed 2 NTU (Moine- Ledoux & Dubourdieu, 1999).…”

Section: Protein Heat Stability Testmentioning

confidence: 99%

Improvement of wine crossflow microfiltration by a new hybrid process

Salazar¹,

Bruijn²,

Seminario³

et al. 2007

Journal of Food Engineering

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“…Other authors have showed that these compounds can also improve tartaric and/or protein stability because they inhibit tartrate salt crystallization (Moine-Ledoux & Dubourdieu, 2002) and/or reduce the protein haze in white wines (Dupin et al, 2000;Lomolino & Curioni, 2007;Moine-Ledoux & Dubourdieu, 1999;Schmidt et al, 2009).…”

Section: Introductionmentioning

confidence: 99%

Polysaccharide characterization of commercial dry yeast preparations and their effect on white and red wine composition

Barrio-Galán

Pérez‐Magariño

Ortega-Herás

et al. 2012

LWT - Food Science and Technology

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An invertase fragment responsible for improving the protein stability of dry white wines

Cited by 106 publications

References 10 publications

Effect of non-protein factors on heat stability of Chilean Sauvignon Blanc wines

Effect of non-protein factors on heat stability of Chilean Sauvignon Blanc wines

Improvement of wine crossflow microfiltration by a new hybrid process

Polysaccharide characterization of commercial dry yeast preparations and their effect on white and red wine composition

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