terclim by ICS banner
IVES 9 IVES Conference Series 9 IMPACT OF FINING WITH K-CARRAGEENAN, BENTONITE, AND CHITOSAN ON PROTEIN STABILITY AND MACROMOLECULAR COMPOUNDS OF ALBARIÑO WHITE WINE PRODUCED WITH AND WITHOUT PRE-FERMENTATIVE SKIN MACERATION

IMPACT OF FINING WITH K-CARRAGEENAN, BENTONITE, AND CHITOSAN ON PROTEIN STABILITY AND MACROMOLECULAR COMPOUNDS OF ALBARIÑO WHITE WINE PRODUCED WITH AND WITHOUT PRE-FERMENTATIVE SKIN MACERATION

Abstract

Pre-fermentative skin maceration is a technique used in white wine production to enhance varietal aroma, but it can increase protein concentration, leading to protein instability and haze formation [1]. To prevent protein instability, wine producers typically use fining agents such as bentonite, before wine bottling, which can negatively impact sensory characteristics and produce waste [2,3]. The aim of this study was to understand the impact of alternative techniques such as the application of polysaccharides (k-carrageenan and chitosan) on protein stability and on the wine macromolecular composition. The results showed that k-Carrageenan reduced the content of pathogenesis-related proteins (thaumatin-like proteins and chitinases), and consequently the protein instability in Albariño wines obtained with and without pre-fermentative skin maceration, and it was more efficient than sodium and calcium bentonites. Fungal chitosan was unable to heat stabilise both wines, and pathogenesis-related protein levels remained unchanged. Besides the impact on the protein content and wine protein instability, the use of k-carrageenan, chitosan, sodium, and calcium bentonites also differently impacted the wine polysaccharide content. Fungal chitosan decreased the wine polysaccharide content by 60%. Sodium and calcium bentonite also decreased the levels of wine polysaccharides although to a lower extent (16% to 59%) [4]. k-Carrageenan did not affect the wine polysaccharide composition. In conclusion, the results indicate that k-carrageenan is a suitable solution for white wine protein stabilisation, having a more desirable impact on the wine macromolecular fraction than the other fining agents tested, reducing the levels of the wine pathogenesis-related proteins without impacting polysaccharide composition. Funding : This work was funded by the Project AgriFood XXI (NORTE-01-0145-FEDER-000041) co-financed by the European Regional Development Fund through NORTE 2020 (Programa Operacional Regional do Norte 2014/2020).
Acknowledgments : The authors acknowledge Fundação para a Ciência e Tecnologia (FCT-Portugal) to CQ-VR (UIDB/00616/2020 and UIDP/00616/2020), Bodegas la Caña, S.L. do Grupo Jorge Ordoñez Selections for performing the vinification process of the wines used in this study, Ceamsa, Spain, for sup-plying the k-carrageenan sample used in this study and SAI Enology, Portugal, for performing the FTIR analysis.

 

1. Tian, B.; Harrison, R.; Morton, J.; Jaspers, M. Influence of skin contact and different extractants on extraction of proteins and phenolic substances in Sauvignon Blanc grape skin. Aust. J. Grape Wine Res. 2020, 26, 180–186.
2. Cosme, F.; Filipe-Ribeiro, L.; Nunes, F.M. Wine Stabilisation: An Overview of Defects and Treatments. In Chemistry and Biochemistry of Winemaking, Wine Stabilization and Aging [Working Title]; IntechOpen: London, UK, 2021
3. Cosme, F.; Fernandes, C.; Ribeiro, T.; Filipe-Ribeiro, L.; Nunes, F.M. White Wine Protein Instability: Mechanism, Quality Control and Technological Alternatives for Wine Stabilisation—An Overview. Beverages 2020, 6, 19
4. Arenas, I.; Ribeiro, M.; Filipe-Ribeiro, L.; Vilamarim, R.; Costa, E.; Siopa, J.; Cosme, F.; Nunes, F.M. Effect of Pre-Fermen-tative Maceration and Fining Agents on Protein Stability, Macromolecular, and Phenolic Composition of Albariño White Wines: Comparative Efficiency of Chitosan, k-Carrageenan and Bentonite as Heat Stabilisers. Foods 2021, 10, 608. https://doi.org/10.3390/foods10030608
5. Vidal, S., Francis, L., Guyot, S., Marnet, N., Kwiatkowski, M., Gawel, R., … Waters, E. J. (2003). The mouth-feel properties of grape and apple proanthocyanidins in a wine-like medium. Journal of the Science of Food and Agriculture, 83(6), 564–573. https://doi.org/10.1002/jsfa.1394

DOI:

Publication date: February 9, 2024

Issue: OENO Macrowine 2023

Type: Poster

Authors

Fernanda Cosme 1,2, Inma Arenas², Miguel Ribeiro², Luís Filipe-Ribeiro², Rafael Vilamarim², Elisa Costa², João Siopa², and Fernan-do M. Nunes2,3

1. Biology and Environment Department, School of Life Sciences and Environment, University of Trás-os-Montes and Alto Douro, 5000-801 Vila Real, Portugal
2. Chemistry Research Centre-Vila Real (CQ-VR), Food and Wine Chemistry Lab., University of Trás-os-Montes and Alto Dou-ro, 5000-801 Vila Real, Portugal
3. Chemistry Department, School of Life Sciences and Environment, University of Trás-os-Montes and Alto Douro, 5000-801 Vila Real, Portugal

Contact the author*

Keywords

Fining, Polysaccharides, Protein stability, Macromolecular composition

Tags

IVES Conference Series | oeno macrowine 2023 | oeno-macrowine

Citation

Related articles…

FUNGAL CHITOSAN IS AN EFFICIENT ALTERNATIVE TO SULPHITES IN SPECIFIC WINEMAKING SITUATIONS

[lwp_divi_breadcrumbs home_text="IVES" use_before_icon="on" before_icon="||divi||400" module_id="publication-ariane" _builder_version="4.20.4" _module_preset="default" module_text_align="center" module_font_size="16px" text_orientation="center"...
Read More

PERCEPTUAL INTERACTIONS PHENOMENA INVOLVING VARIOUS VOLATILE COMPOUND FAMILIES LINKED TO SOME FRUITY NOTES IN BORDEAUX RED WINES

Fruity notes play a key role in the consumer’s appreciation of Bordeaux red wines. If literature provides a lot of knowledge about the nature of volatile compounds involved in this fruity expression, the sensory phenomena involving these compounds in mixture still need to be explored. Considering previous sensory works about the impact of esters and some overripening compounds, the goal of this work was to study the implication of perceptual interactions involving red wine odorant compounds of diverse origins and described as potentially affecting fruity aromatic expression.

Read More

SIP and save the planet: a sensory and consumer exploration of australian wines made from potentially drought-tolerant white wine grapes

In order to attenuate the effects of climate change on the ability to cultivate quality wine grape vines in Australia, it is essential to adapt to the projected less favourable Australian climate scenarios. One response may be to convert a portion of the current grapevine plantings to those varieties that demand less water and can tolerate increased heat. This investigation aimed to (i) generate sensory profiles and (ii) obtain knowledge about Australian wine consumers’ preferences and opinions of Australian wines made from potentially drought tolerant, white wine grape varieties not traditionally cultivated in Australia. A Rate-All-That-Apply (RATA) sensory panel (n = 49) generated sensory profiles of 44 commercial white wines made from 7 different white grape varieties (Arinto, Fiano, Garganega, Greco, Verdejo, Verdelho and Vermentino), plus two benchmark examples each of an Australian Riesling, Pinot Gris and Chardonnay wine.

Read More

FLAVANOL COMPOSITION OF VARIETAL AND BLEND WINES MADE BEFORE AND AFTER FERMENTATION FROM SYRAH, MARSELAN AND TANNAT

Background: The Flavan-3-ol extraction from grape skin and seed during red-winemaking and their retention into wines depend on many factors, some of which are modified in the winemaking of blend wines. Recent research shows that Marselan, have grapes with high proportion of skins with high concentrations of flavanols, but produces red-wines with low proportion of skin derived flavanols, differently to the observed in Syrah or Tannat. But the factors explaining these differences are not yet understood.

Read More

POTENTIAL OF PEPTIDASES FOR AVOIDING PROTEIN HAZES IN MUST AND WINE

Haze formation in wine during transportation and storage is an important issue for winemakers, since turbid wines are unacceptable for sale. Such haze often results from aggregation of unstable grape proteinaceous colloids. To date, foreseeably unstable wines need to be treated with bentonite to remove these, while excessive quantities, which are often required, affect the wine volume and quality (Cosme et al. 2020). One solution to avoid these drawbacks might be the use of peptidases. Marangon et al. (2012) reported that Aspergillopepsins I and II were able to hydrolyse the respective haze-relevant proteins in combination with a flash pasteurisation. In 2021, the OIV approved this enzymatic treatment for wine stabilisation (OIV-OENO 541A and 541B).

Read More