IVAS 2022 banner
IVES 9 IVES Conference Series 9 IVAS 9 IVAS 2022 9 Influence of protein stabilization with aspergillopepsin I on wine aroma composition

Influence of protein stabilization with aspergillopepsin I on wine aroma composition

Abstract

The protein haze formation in white and rosé wines during storage, shipping and commercialization has always been an important issue for winemakers. Among the various solutions industrially proposed, the use of bentonite is certainly the most widespread. However, the harmful effects of this treatment are known either in terms of wine volume loss and wine flavour and aroma. The use of aspergillopepsin I -an acid endoprotease from Aspergillus spp- in must and wine has been recently approved by OIV and the European Commission for protein stability, coupled to a heat treatment. Beyond the established efficacy of this approach on wine stability, little is known about its influence on the wine aroma profile. The present study aims to evaluate the combined effect of heat treatment with proteases (HP) in musts on the concentration of 74 wine aroma compounds at lab and semi-industrial scale.  Eight grape musts were treated with acid proteases and heated at 70°C for the lab-scale trials, and the concentrations of wine volatile compounds at the end of the alcoholic fermentation were compared with those deriving form a traditional white and rosé winemaking protocol. The must treatment induced a significant increase (one-way ANOVA, Tukey’s HSD p

DOI:

Publication date: June 27, 2022

Issue: IVAS 2022

Type: Poster

Authors

Gallo Adelaide1, Paolini Mauro1, Tonidandel Loris1, Leonardelli Andrea1, Barbero-Fondazione Alice1, Celotti Emilio2, Natolino Andrea2, Schneider Rémi3, Larcher Roberto1 and Roman Tomas1

1Fondazione Edmund Mach—Technology Transfer Center
2Università degli Studi di Udine—Dipartimento di Scienze Agroalimentari, Ambientali e Animali
3Oenobrands SAS Parc Agropolis II

Contact the author

Keywords

wine aroma, proteases, heat treatment, protein haze

Tags

IVAS 2022 | IVES Conference Series

Citation

Related articles…

Analysis of voltammetric fingerprints of different white grape musts reveals genotype-related oxidation patterns

Must oxidation is a complex process involving multiple enzymatic transformations, including the oxidation of phenolics containing an ortho-diphenol function. The latter process has a primary influence on wine aroma characteristics and stability, due to the central role of ortho-diphenols in the non-enzymatic oxidative reactions taking place during winemaking and in finished wine. Although oxidation of must is traditionally avoided, in recent years its contribution to wine quality has been revisited, and in some cases improvements to wine aroma have been observed with the application of controlled must oxidation. Nowadays there is a great interest in the wine industry towards the identification of specific markers or patterns to characterize and classify the response of grape must to oxidation.
Read More

Evolution of grapeseed composition during maturation and characterization of its impact on wine compound using molecular networks

Usually the winemaker consider the grapeberry maturity as an actor of the wine quality. Grape seed are frequently used as a marker to assess the grape maturity. The first aim of this study is to obtain a better understanding of the impact of grape seed maturity on the grape seed and grape berry composition.

Read More

Characterization of “territoires” throughout the production of wines obtained with withered grapes: the cases of “Terra della Valpolicella” (Verona) and “Terra della Valle del Piave” (Treviso) in Northern Italy

Dans la définition et la description d’un “territoire” (“terra” en italien), avec les facteurs du milieu et génétiques, un rôle important est joué par ceux agronomiques, techniques et de culture qui contribuent à caractériser le produit d’une zone spécifique.

Read More

Determination of secondary metabolites as quality and typicalness tracers in autochthonous vitis vinifera grapes and wines from Ischia isle

[lwp_divi_breadcrumbs home_text="IVES" use_before_icon="on" before_icon="||divi||400" module_id="publication-ariane" _builder_version="4.19.4" _module_preset="default" module_text_align="center" module_font_size="16px" text_orientation="center"...
Read More

Relevance of the polyphenolic profile during oxidative aging in the accumulation and disappearance of oxidative and varietal aromas

The main objective of this work is to study and model the impact of the polyphenolic profile on the stability and quality of wine aroma during oxidative aging.

Read More