Comparative study of sodium bentonite and sodium-activated bentonite fining during white wine fermentation: its effect on protein content, protein stability, lees volume, and volatile compounds

Salazar, Fernando N.; Marangon, Matteo; Labbé, Mariela; Lira, Eugenio; Rodríguez‐Bencomo, Juan José; López, Francisco

doi:10.1007/s00217-017-2917-z

Cited by 22 publications

(15 citation statements)

References 31 publications

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“…For the assessment of chemical and sensory impact of the treatment, the wine can be let in contact with the fining agent for at least 24 h, while longer periods (e.g., 5 days) are needed to evaluate its clarification ability. During the contact period the volume of the precipitated material will be recorded to have information on how much wine is trapped on the lees [78] and on the compactness of the deposit, as this can affect the wine racking and/or filtration efficiencies. Variations in turbidity of the wine as a function of the different dosages used will also be recorded by nephelometry.…”

Section: Development Of Novel Plant Protein Fining Agentsmentioning

confidence: 99%

Wine Fining with Plant Proteins

2019

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Fining treatments involve the addition of a substance or a mixture to wine, and are generally carried out in order to clarify, stabilize or modify the wine’s organoleptic characteristics. Usually these fining agents will bind the target compound(s) to form insoluble aggregates that are subsequently removed from the wine. The main reasons to perform wine fining treatments are to carry out wine clarification, stabilization and to remove phenolic compounds imparting unwanted sensory characteristics on the wine, which is an operation that often relies on the use of animal proteins, such as casein, gelatin, egg and fish proteins. However, due to the allergenic potential of these animal proteins, there is an increasing interest in developing alternative solutions including the use of fining proteins extracted from plants (e.g., proteins from cereals, grape seeds, potatoes, legumes, etc.), and non-proteinaceous plant-based substances (e.g., cell wall polysaccharides and pomace materials). In this article, the state of the art alternative fining agents of plant origins are reviewed for the first time, including considerations of their organoleptic and technological effects on wine, and of the allergenic risks that they can pose for consumers.

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Section: Development Of Novel Plant Protein Fining Agentsmentioning

confidence: 99%

Wine Fining with Plant Proteins

2019

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“…During this test, wines are heated for a specified time, cooled and the amount of haze produced before and after heating is recorded. The conditions recommended for heating and cooling vary widely and include heating at 80°C for 2 h then cooling at 4°C for 16 h (Pocock and Waters ), or cooling at 0°C for 2 h (Marangon et al , Chagas et al , Salazar et al ), or cooling to 4°C for 2 h (de Bruijn et al ). Other methods include heating to 80°C for 3 h followed by cooling at 20°C for 0.5 h (Jaeckels et al , Meier et al ); heating at 80°C for 6 h then cooling at 4°C for 16 h (Pocock and Rankine , Batista et al , Vincenzi et al , Benucci et al ); 80°C for 30 min with no cooling time specified (Gabrielli et al ); 90°C for 1 h then cooling at 4°C for 18 h (Giese et al ), or heating samples to 30–80°C for 6 h and cooling at 4°C for 16 h with the change in turbidity monitored at different temperature values (Lambri et al ).…”

Section: Introductionmentioning

confidence: 99%

Predicting protein haze formation in white wines

McRae

Barricklow

Pocock

et al. 2018

Australian Journal of Grape and Wine Research

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Background and Aims Wine protein haze formation is commonly predicted by a heat test; however, the conditions used in the test can vary widely between laboratories. Here, we investigate the influence of heating and cooling conditions on heat test results. Methods and Results White wines were heated at 80°C for a time that varied from 0.5 to 6.0 h and then cooled for 0.5–18 h at either 0, 4 or 20°C. The turbidity was measured before heating and after cooling. Longer heating times, longer cooling times and a lower cooling temperature all increased the amount of haze produced in the heat test. Bentonite fining trials with eight white wines indicated that after 2 h heating, cooling either at 4°C for 18 h, 0°C for 3 h or 20°C for 3 h had no impact on the predicted dose. Heating for 6 h with 18 h cooling at 4°C (24 h test) generally increased the predicted bentonite dose by up to 0.3 g/L compared with heating for 2 h. Wines fined at the bentonite dose recommended by a 5 h test or a 24 h test were generally clear after storage at 17 or 28°C for 12 months while the unfined Control wines generally became hazy. Conclusions Wines heated for 2 h at 80°C and subsequently cooled for 3 h at 20°C (5 h heat test) enabled the repeatable production of haze and bentonite fining dose. Significance of the Study Heat tests used in the wine industry need to include consistent heating and cooling conditions for reliable results and can be achieved in less time than previously recommended.

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“…Armada et al [22] using bentonite in Albariño wines found a reduction of the concentration of these compounds by 33%. Furthermore, Salazar et al [23] reported a diminution in major alcohols when bentonite was added at the end of alcoholic fermentation.…”

Section: Resultsmentioning

confidence: 99%

Effect of the Use of Purified Grape Pomace as a Fining Agent on the Volatile Composition of Monastrell Wines

et al. 2019

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(1) Background: The lack of viable alternatives for the industrial exploitation of grape pomace is one of the reasons why it is considered a serious environmental pollutant. However, as a byproduct, it could be used as a fining agent, since previous studies have shown that it is able to eliminate undesirable substances in wine. However, the little information available does not describe its effect on wine aroma. (2) Methods: Purified grape pomace extracts were used for fining a red wine and their effect on the volatile compounds of the wine was assessed, comparing the results with those obtained with different commercial fining agents. (3) Results: The results showed how purified grape pomace decreased the total volatile content of a wine to a similar extent as other fining products, such as yeast extracts or gelatin. Among the different families of volatile compounds analyzed, only total esters and terpenes differed from the levels recorded for a control wine, being slightly lower. No statistical differences were found for the rest of the volatile compounds (alcohols, carbonyl, lactones, and acids) compared with the levels measured in control wine. (4) Conclusions: The results suggest that purified grape pomace could be used as a non-allergenic wine fining agent.

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Comparative study of sodium bentonite and sodium-activated bentonite fining during white wine fermentation: its effect on protein content, protein stability, lees volume, and volatile compounds

Cited by 22 publications

References 31 publications

Wine Fining with Plant Proteins

Wine Fining with Plant Proteins

Predicting protein haze formation in white wines

Effect of the Use of Purified Grape Pomace as a Fining Agent on the Volatile Composition of Monastrell Wines

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