IVAS 2022 banner
IVES 9 IVES Conference Series 9 IVAS 9 IVAS 2022 9 Protein extracts of the Andean pseudocereals quinoa and kiwicha as alternatives for the fining of wine phenolics.

Protein extracts of the Andean pseudocereals quinoa and kiwicha as alternatives for the fining of wine phenolics.

Abstract

INTRODUCTION: Lately, there has been an increasing interest in using plant-derived proteins for wine phenolic fining. Proteins extracted from cereals, potatoes, and legumes have been proposed as effective fining agents, but only those from pea and potatoes have been approved for their use in wine. This work aimed at determining the fining ability of the Andean pseudocereals quinoa (Chenopodium quinoa Willd.) and kiwicha (Amaranthus caudatus L.) protein extracts (QP and KP respectively), compared to commercial fining agents, on red wines.

METHODOLOGY: The trials compared the performance of QP and KP, two potato protein extracts and gelatin, at two different contact times (48 and 96 h), on Cabernet Sauvignon wine. The turbidity was measured with a Hanna HI 83749 turbidimeter and results were expressed as NTU. Total phenolics (1), precipitable tannins (2), catechins (3), polymeric pigments (4), and CIELab parameters were determined spectrophotometrically. Low molecular weight phenolics were analyzed by HPLC (5).

RESULTS: QP and KP were effective in reducing the turbidity of the studied wine in a similar way than commercial fining agents. Treatments with QP and KP reduced total phenolics and total tannins similarly than commercial fining agents. Most of the treatments did not affect the flavan-3-ol content of wines. Our results allow us to hypothesize that the fining agents used are more likely to bind high molecular weight tannins than to those of low molecular weight or monomers. In some cases, treatments with QP and KP slightly decreased the color intensity similarly to other vegetable proteins.

CONCLUSIONS:

The fining ability of quinoa and kiwicha protein extracts has been studied for the first time. Results showed that QP and KP could be used as effective fining agents for
red wines as alternatives to animal proteins such as gelatin. The use of QP and KP as fining agents has the advantage of being non-allergenic products.

REFERENCES:

1. Waterhouse AL. Determination of Total Phenolics. In: Current Protocols in Food Analytical Chemistry. Hoboken, NJ, USA: John Wiley & Sons, Inc.; 2003.
2. Mercurio MD, Dambergs RG, Herderich MJ, Smith PA. High Throughput Analysis of Red Wine and Grape PhenolicsAdaptation and Validation of Methyl Cellulose Precipitable Tannin Assay and Modified Somers Color Assay to a Rapid 96 Well Plate Format. Journal of Agricultural and Food Chemistry. 2007 Jun 1;55(12):4651–7.
3. de Beer D, Harbertson J, Kilmartin PA, V R, T B, Adams DO, et al. Phenolics: A comparison of diverse analytical methods. American Journal of Enology and Viticulture. 2004 Sep;55:389–400.
4. Harbertson JF, Picciotto EA, Adams DO. Measurement of Polymeric Pigments in Grape Berry Extract sand Wines Using a Protein Precipitation Assay Combined with Bisulfite Bleaching. American Journal of Enology and Viticulture [Internet]. 2003;54(4):301–6. Available from: https://www.ajevonline.org/content/54/4/301
5. Gómez-Alonso, Sergio, Esteban García-Romero, and Isidro Hermosín-Gutiérrez. “HPLC analysis of diverse grape and wine phenolics using direct injection and multidetection by DAD and fluorescence.” Journal of Food Composition and Analysis. 2007; (20): 618-626.

DOI:

Publication date: June 24, 2022

Issue: IVAS 2022

Type: Poster

Authors

Pino Liudis1, Peña-Martínez Paula A.1 and Laurie V. Felipe1

1Facultad de Ciencias Agrarias, Universidad de Talca.

Contact the author

Keywords

Wine, plant protein, fining, tannin, phenolics

Tags

IVAS 2022 | IVES Conference Series

Citation

Related articles…

The impacts of frozen material-other-than-grapes (MOG) on aroma compounds of red wine varieties

An undesirable note called “floral taint” has been observed in red wines by winemakers in the Niagara region caused by large volumes of frozen leaves and petioles [materials-other-than-grapes (MOG)] introduced during mechanical harvest and subsequent winemaking late in the season. The volatiles, which we hypothesized are responsible, are primarily terpenes, norisoprenoids, and specific esters in frozen leaves and petioles. The purpose of this study was to investigate the volatile compounds which may cause the floral taint problem and explore how much of them (thresholds) may lead to the problem. Also, the glycosidic precursors of some of these compounds were analyzed to see the changes happening during frost events.

Revealing the Barossa zone sub-divisions through sensory and chemical analysis of Shiraz wine

The Barossa zone is arguably one of the most well-recognised wine producing regions in Australia and internationally; known mainly for the production of its distinct Shiraz wines. However, within the broad Barossa geographical delimitation, a variation in terroir can be perceived and is expressed as sensorial and chemical profile differences between wines. This study aimed to explore the sub-division classification across the Barossa region using chemical and sensory measurements. Shiraz grapes from 4 different vintages and different vineyards across the Barossa (2018, n = 69; 2019, n = 72; 2020, n = 79; 2021, n = 64) were harvested and made using a standardised small lot winemaking procedure. The analysis involved a sensory descriptive analysis with a highly trained panel and chemical measurement including basic chemistry (e.g. pH, TA, alcohol content, total SO2), phenolic composition, volatile compounds, metals, proline, and polysaccharides. The datasets were combined and analysed through an unsupervised, clustering analysis. Firstly, each vintage was considered separately to investigate any vintage to vintage variation. The datasets were then combined and analysed as a whole. The number of sub-divisions based on the measurements were identified and characterised with their sensory and chemical profile and some consistencies were seen between the vintages. Preliminary analysis of the sensory results showed that in most vintages, two major groups could be identified characterised with one group showing a fruit-forward profile and another displaying savoury and cooked vegetables characters. The exploration of distinct profiles arising from the Barossa wine producing region will provide producers with valuable information about the regional potential of their wine assisting with tools to increase their target market and reputation. This study will also provide a robust and comprehensive basis to determine the distinctive terroir characteristics which exist within the Barossa wine producing region.

Terroir Hesse – Soil determines wine style

The project “Terroir Hesse” works out the main type and characteristics of soil-based terroirs and the resulting wine styles for the hessian wine-growing regions Rheingau and Hessian Bergstrasse.

2-YEARS STUDY ON COMPARISON BETWEEN THE VOLATILE CHEMICAL PROFILE OF TWO DIFFERENT BLENDS FOR THE ENHANCEMENT OF “VALPOLICELLA SUPERIORE”

Valpolicella is a famous wine producing region in the province of Verona owing its fame above all to the production of two Protected Designation of Origins (PDOs) withered wines: Amarone and Recioto. In recent years, however, the wineries have been interested in the enhancement and qualitative increase of another PDO, Valpolicella Superiore. All the Valpolicella PDOs wines are produced with a unique grape blend, mainly Corvina, Corvinone, Rondinella and a range of other minor varieties.From 2019 Valpolicella product regulation has changed the grape proportion of the blend allowing new composition parameters of wines. For this reason, studying the volatile chemical profiles to support wine makers in the effort to produce high quality wines represents a field of great interest.

Soil quality in Beaujolais vineyard. Importance of pedology and cultural practices

A pedological study was carried out from 2009 to 2017 in Beaujolais vineyard, to improve physical and chemical knowledge of soils. It was completed in 2016 and 2017 by the current study, dealing with microbial aspects, in order to build a reference frame for improved advice in soil management. Microbial biomass was measured on representative plots of the six most common soil types identified in Beaujolais and, for each soil type, on plots with different levels of the main impacting parameters: total organic carbon, pH, cation exchange capacity, extractable copper. A total of 59 soil samples were collected. Confirming the results of various trials carried out in Beaujolais over the past 20 years, the results of the present study showed that the soils were still alive, but exhibited a large variability of biological parameters, which appeared dependant on both pedological and anthropic factors. Therefore, a good interpretation of biological parameters and advice for vine growers must rely on a pedologically-based referential with differentiated main driving factors. For example, the control of pH is of primary importance in granitic soils and in no way organic matter addition can improve soil quality if pH is too low. Conversely, in calcareous soils, biological parameters are more directly affected by direct or indirect (cover crops for example) inputs of organic matter. The use of biological parameters, such as microbial biomass, is of great potential value to improve advice on agro-viticultural practices (soil management, fertilization, liming, etc.), basis of a sustainable wine production on fragile soils.