β-Glucosidase removal due to bentonite fining during wine making

Jaeckels, Nadine; Rosch, Achim; Scholten, G.; Decker, Heinz; Fronk, Petra

doi:10.1007/s00217-015-2451-9

Cited by 15 publications

(7 citation statements)

References 45 publications

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“…Currently, protein removal is mainly achieved by bentonite addition [64], a process that can be associated with decreased wine quantity and quality. Bentonite acts essentially as a cation exchanger, and individual wine proteins adsorb to different degrees on the clay [64]. Proteins that are negatively charged at wine pH (about 3.5) and/or are highly glycosylated as laccases of Botrytis cinerea are less bound by bentonite.…”

Section: Proteinasesmentioning

confidence: 99%

Enzymes for Wine Fermentation: Current and Perspective Applications

Claus

Mojsov

2018

Fermentation

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Enzymes are used in modern wine technology for various biotransformation reactions from prefermentation through fermentation, post-fermentation and wine aging. Industrial enzymes offer quantitative benefits (increased juice yields), qualitative benefits (improved color extraction and flavor enhancement) and processing advantages (shorter maceration, settling and filtration time). This study gives an overview about key enzymes used in winemaking and the effects of commercial enzyme preparations on process engineering and the quality of the final product. In addition, we highlight on the presence and perspectives of beneficial enzymes in wine-related yeasts and lactic acid bacteria.

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Section: Proteinasesmentioning

confidence: 99%

Enzymes for Wine Fermentation: Current and Perspective Applications

Claus

Mojsov

2018

Fermentation

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“…As a good protein adsorber, 41 B treatment would possess some impacts on reducing pectin methylesterase. Although no research has been focused on the effects of B treatment on methyl pectinesterase up to now, B treatment indeed inhibits the activity of β‐glucosidase 42 …”

Section: Resultsmentioning

confidence: 99%

Effect of bentonite and calcium chloride on apple wine

Han

Wang

2021

J Sci Food Agric

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BACKGROUND Apple wine is a popular alcoholic beverage for its nutrition and fresh taste. However, the methanol existing in apple wine restricts its quality. Unfortunately, there are no methods to reduce the methanol content in fruit wine. To this end, bentonite (B), calcium chloride (CC) and their combination (B&CC) were added into apple juice in this study. The treated juice (0) and supernatant obtained by standing the juice at 25 °C for 24 h were fermented at 25 °C and 10 °C, respectively. RESULTS Bentonite was an excellent methanol interrupter, a pectin retainer and a wine quality defender both at 25 and 10 °C. The lowest methanol content of 1.41 mg L−1 and higher pectin content of 84.74 mg L−1 were reached in the finished wine by B0 at 10 °C. Calcium chloride decreased pectin content, elevated methanol content and changed the profile of individual organic acids. In fact, the wine by B&CC0 at 25 °C showed dramatic changes in individual organic acids. The content of l‐malic acid and succinic acid was only 2.22% and 6.29% of the control, respectively, while the lactic acid content was 17.72 times that of the control. CONCLUSIONS It is suggested that B0 and fermented at 10 °C was the most effective way to decrease methanol content, retain pectin content and defend wine quality. © 2021 Society of Chemical Industry.

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“…The clay mineral bentonite is one of the most frequently used fining agents in the wine industry [12,13,16,[38][39][40]. It is mostly used for clarification and protein binding.…”

Section: Bentonite As a Fining Agent For Must And Wine Clarificationmentioning

confidence: 99%

“…As investigated by Jaeckels et al [40], different wine proteins were bound to bentonites to different degrees and it was unclear how they interacted with enzymatically active laccases in must and wine. Claus and Filip [42] published a study on the effect of different protein adsorbents, including bentonites, on the adsorption and activity of phenol oxidases in buffer solutions.…”

Section: Influence Of Bentonite On Laccase Activity?mentioning

confidence: 99%

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How to Deal with Uninvited Guests in Wine: Copper and Copper-containing Oxidases

Claus

2020

Fermentation

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Copper is one of the most frequently occurring heavy metals in must and wine. It is introduced by pesticides, brass fittings, and as copper sulphate for treatment of reductive off-flavors. At higher concentrations, copper has harmful effects on the wine. It contributes to the oxidation of wine ingredients, browning reactions, cloudiness, inhibition of microorganisms, and wine fermentation. Last but not least, there is also a danger to the consumer. At present, some physicochemical methods exist to reduce the copper content in must and wine, but they all have their shortcomings. A possible solution is the biosorption of metals by yeasts or lactobacilli. Copper can also reach must and wine in the form of copper-containing phenol oxidases (grape tyrosinase, Botrytis cinerea laccases). Similar to free copper, they oxidize phenolic wine compounds, and thus lead to considerable changes in color and nutritional value, making the product ultimately unsaleable. All measurements for enzyme inactivation such as heat treatment, and addition of sulphites or bentonite are either problematic or not effective enough. The application of oenological tannins could offer a way out but needs further research.

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β-Glucosidase removal due to bentonite fining during wine making

Cited by 15 publications

References 45 publications

Enzymes for Wine Fermentation: Current and Perspective Applications

Enzymes for Wine Fermentation: Current and Perspective Applications

Effect of bentonite and calcium chloride on apple wine

How to Deal with Uninvited Guests in Wine: Copper and Copper-containing Oxidases

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