The challenging SO2-mediated chemical build-up of protein aggregates in wines

Chagas, Ricardo; Ferreira, Laura Fernandes; Laia, César A. T.; Monteiro, Sara; Ferreira, Ricardo B.

doi:10.1016/j.foodchem.2015.07.052

Cited by 19 publications

(25 citation statements)

References 39 publications

(58 reference statements)

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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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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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“…Sulfur dioxide is a common preservative in the food industry and the most important chemical compound widely used by the wine industry due to its antiseptic and antioxidant properties (Garde-Cerdán, López, Garijo, González-Arenzana, Gutiérrez, López-Alfaro, et al, 2014). A direct relation was demonstrated between the haze potential of some of the isolated fractions of wine proteins and the SO 2 content of the medium, with higher protein aggregation in samples containing higher SO 2 levels (Chagas, Ferreira, Laia, Monteiro, & Ferreira, 2016). Although the participation of SO 2 on the development protein aggregates was confirmed, the possible formation of new interprotein disulphide bounds was not analytically validated.…”

Section: Highlightsmentioning

confidence: 99%

“…For this reason, guaranteeing wine stability prior to bottling is an essential step of the winemaking process, and presents a significant challenge for winemakers (Van Sluyter, McRae, Falconer, Smith, Bacic, Waters, et al, 2015). Protein haze formation in wine has been described and studied for over 30 years, with incidence not only on the characterization of stable/unstable wine proteins but also on the mechanism of formation of protein haze in white wine (Chagas, Ferreira, Laia, Monteiro, & Ferreira, 2016;Hsu & Heatherbell, 1987;Van Sluyter, et al, 2015). This phenomenon has been described as a multi-factorial process since several components of the wine matrix other than the proteins themselves also contribute to haze formation.…”

Section: Highlightsmentioning

confidence: 99%

“…Although it was hypothesized that the aggregation of these isoforms can be exacerbated under conditions that favor disulfide bond reduction, their aggregation was only tested for the presence of sulfate during a heat test. In parallel, Chagas, Ferreira, Laia, Monteiro, and Ferreira (2016) identified sulfur dioxide as the critical factor influencing the haze potential of the main fraction of wine proteins in model wine solution. The interaction of sulfur dioxide with wine proteins under real conditions was also validated by the same authors.…”

Section: Highlightsmentioning

confidence: 99%

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Sulfur dioxide induced aggregation of wine thaumatin-like proteins: Role of disulfide bonds

Chagas¹,

Laia²,

Ferreira³

et al. 2018

Food Chemistry

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Aggregation of heat unstable wine proteins is responsible for the economically and technologically detrimental problem called wine protein haze. This is caused by the aggregation of thermally unfolded proteins that can precipitate in bottled wine. To study the influence of SO in this phenomenon, wine proteins were isolated and thaumatins were identified has the most prone to aggregate in the presence of this compound. Isolated wine thaumatins aggregation was followed by dynamic light scattering (DLS), circular dichroism (CD), fluorescence spectroscopy and size exclusion chromatography (SEC). Our experimental results demonstrate that protein thermal unfolding after exposure of the protein to 70 °C does not present differences whether SO is present or not. Conversely, when the protein solution is cooled to 15 °C (after heat stress) significant analytical changes can be observed between samples with and without SO. A remarkable change of circular dichroism spectra in the region 220-230 nm is observed (which can be related to S-S torsion angles), as well as an increase in tryptophan fluorescence intensity (absence of fluorescence quenching by S-S bonds). Formation of covalently-linked dimeric and tetrameric protein species were also detected by SEC. The ability to dissolve the aggregates with 8 M urea seems to indicate that hydrophobic interactions are prevalent in the formed aggregates. Also, the reduction of these aggregates with tris (2-carboxyethyl) phosphine (TCEP) to only monomeric species reveals the presence of intermolecular S-S bonds.

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“…Nevertheless the use of sulphur dioxide has been regulated due to allergic reactions observed on hypersensitive individuals [9,10] . Furthermore the excessive use of sulphur dioxide raises qualitative issues since it has been involved in the presence of off flavours [11,12] and in haze formation [13]. Currently there is a tendency of reducing the levels or replacing sulphites salts in order to produce minimum interventions wines and this is becoming relatively feasible with the use of physical and/or chemical methods [14][15][16][17].…”

Section: Introductionmentioning

confidence: 99%

Effect of <em>Hippophae Rhamnoides L.</em> Leaves Treatment on the Radical Scavenging Activity, Reducing Power, Total Phenol Content and Sensory Profile of Dry White Wines Vinified with and without the Use of Sulphur Dioxide

Tzachristas¹,

Pasvanka²,

Liouni³

et al. 2018

Preprint

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This study evaluated the influence of the addition of increasing quantities of Hippophae rhamnoides L. leaves (HRL) on the radical scavenging activity, main oenological parameters and organoleptic characteristics of three white wines made from moschofilero and one white wine made from riesling grapes respectively. Radical Scavenging activity, reducing power, total phenol content (TPC) and color intensity increased in a linear manner in relation to HRL treatments. Indicatively the addition of 0.8 g/L of HRL increased the radical scavenging activity as determined via the inhibition of the DPPH radical from 23.2 to 58.4% in comparison to the initial values. Equally the reducing power as determined by the FRAP assay increased from 34.5 to 82.3%, TPC increased from 12.3 to 26.8% and the color intensity increased from 39-50% . The main oenological attributes examined, remained unchanged after the HRL addition. The addition of up to 0.4 g/L of HRL did not have a major impact on the organoleptic characteristics of the wines tasted whereas concentrations higher than 0.8 g/L were not considered beneficial. Results denote that the addition of Hippophae rhamnoides L. leaves to white wines contributes positively to the overall antioxidant capacity and could be used as an antioxidant agent in wines vinified in the absence of sulphur dioxide.

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The challenging SO2-mediated chemical build-up of protein aggregates in wines

Cited by 19 publications

References 39 publications

Predicting protein haze formation in white wines

Predicting protein haze formation in white wines

Sulfur dioxide induced aggregation of wine thaumatin-like proteins: Role of disulfide bonds

Effect of <em>Hippophae Rhamnoides L.</em> Leaves Treatment on the Radical Scavenging Activity, Reducing Power, Total Phenol Content and Sensory Profile of Dry White Wines Vinified with and without the Use of Sulphur Dioxide

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