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…

Effect of different plant fibers on the elimination of undesirable compounds in red wine 

The presence of undesirable compounds in wines, such as ota, biogenic amines and pesticides residues, affects wine quality and can cause health problems for the consumer. Additionally, an excess of tannins can produce an undesirable increase in the astringency and bitterness of the wine, so tannins are also a target for reduction. The main tool that a winemaker has to reduce their content in the wine is fining. However, some of the fining agents commonly used in the winery can cause allergies or even increase the protein content in the wine, increasing the turbidity.
Read More

“Un grande theatro di amenissimi colli”: “tutti coltivati et abondanti di frutti eccellentissimi e di buonissime viti”

[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" text_orientation="center" custom_margin="65px||18px||false|false"...
Read More

Role of anthocyanins and copigmentation in flavonol solubility in red wines 

Over the last years, due to climate change, several red wines, such as the Sangiovese wines, have been often subjected to loss of clarity due to the formation of deposits of fine needle-shaped crystals. This phenomenon turned out to be due to an excess of quercetin (Q) and its glycosides (Q-Gs) in wines. These compounds are synthesized to a large extent when grapes are excessively exposed to UVB radiations in vineyards[1]. Unfortunately, it is not easy to predict the degree of Q precipitation because its solubility strongly depends on the wine and matrix composition[2].

Read More

Grape phylloxera meets drought: increased risk for vines under climate change?

Climate change is increasing the frequency and severity of drought periods leading to significant impacts on agro‐economic activities

Read More

Exploring the influence of grapevine rootstock on yield components 

Yield is an agronomic trait that is critical to the sustained success and profitability of the wine industry. In the context of global warming, overall yield tends to decrease. Rootstock has been identified as a relevant lever for adaptation to changing environmental conditions. The aims of this study are; i) to finely identify the components of the yield influenced by rootstock; ii) to characterise the rootstock × scion interaction; iii) to understand the trade-off between vigour and yield.

Read More