Mesoporous materials as fining agents in variety Cabernet Sauvignon wines

Abstract

Abstract. Innovative oenological products and techniques constantly need to be optimized in order to produce high quality wines that are able to fulfill the demanding consumers, with a pleasant colour, astringency, bitterness and a balanced organoleptic profile. New mesoporous materials with viability and environmental safety characteristics, might be a feasible alternative to the use of bentonite, while nowadays in the winemaking there is a major challenge caused by wastes derivate mainly from wine clarification stages. This study was aimed at investigating the influence of conventional (bentonite and activated coal) and alternative (MCM-41, SBA-15, KIT-6) fining agents on enological parameters, colour, as well as on the antioxidant activity of a Cabernet Sauvignon wines. Our results show that mesoporous materials, KIT-6 and SBA-15 (6 g/L) present the highest reduction on antioxidant activity with 23.08% and 24.41%, while bentonite and activated coal (1.5 g/L) reduced with 20.72%, respectively 33.18%. Cluster analysis performed with the values of antioxidant activity differentiated wines treated with activated carbon from other wines.

Grapes and Wine

“…Although these nanoparticles have been found to be effective in removing proteins in proteinunstable wines, their efficiency in wines seems to be affected by the low pH of wines that affects the cation exchange capacity of the nanoparticles due to the protonation of the carboxylic acid groups. Also, mesoporous nanomaterials proved to have high efficiency in decreasing haze-forming proteins with lesser wine aroma decrease compared with bentonite fining [132].…”