terclim by ICS banner
IVES 9 IVES Conference Series 9 FUNCTIONALIZED MESOPOROUS SILICA IS A VIABLE ALTERNATIVE TO BENTONITE FOR WINE PROTEIN STABILIZATION

FUNCTIONALIZED MESOPOROUS SILICA IS A VIABLE ALTERNATIVE TO BENTONITE FOR WINE PROTEIN STABILIZATION

Abstract

The presence of grape-derived heat unstable proteins can lead to haze formation in white wines [1], an instability prevented by removing these proteins by adding bentonite, a hydrated aluminum silicate that interacts electrostatically with wine proteins leading to their flocculation. Despite effective, using bentonite has several drawbacks as the costs associated with its use, the potential negative effects on wine quality, and its environmental impact, so that alternative solutions are needed.

This project aimed at evaluating the effectiveness of functionalized mesoporous silica (FMS), in removing heat unstable proteins from white musts and wines. FMS treatments were benchmarked against a commercial Na-Bentonite in a series of experiments conducted on heat unstable white musts and wines of different origin, vintage and variety, and on different scales (from few mL to 10 hL). The stabilizing properties of the fining agents were determined by analyzing the protein profiles of treated wines (by RP-HPLC), and by assessing protein stability via heat tests [3]. In addition, the treatments’ impact on other wine parameters (e.g., organic acid profiles, metal content, macromolecules, lees formation, sensory analysis) were determined.

For each wine, the dose of bentonite and FMS needed to reach full protein stability was determined by fining rate trials. The amount of FMS needed to stabilize the wines was always in line with that of bentonite, with a small variability (±10%) attributable to differences in wine composition. FMS effectively removed both thaumatin-like proteins and chitinases in a dose dependent mode, without causing other modifications on wine composition in terms of organic acid profile, ethanol content, glycerol, volatile composition, and metal content that, on the other hand, was always modified by bentonite fining that always led to an increase in Fe and Al. The analysis by triangle test of two white wines (Sauvignon blanc and Traminer) stabilized with FMS or bentonite at similar addition rates revealed the lack of significant differences (total answers = 39, p = 0. 5599 for S. blanc, p = 0.1184 for Traminer). In general, FMS showed to effectively stabilized wines at addition rates similar to those of bentonite, without causing major compositional modification, nor detectable sensory impacts, and therefore they represent a good candidate to become a viable bentonite alternative.

 

1. Van Sluyter, S.C.; McRae, J.M.; Falconer, R.J.; Smith, P.A.; Bacic, A.; Waters, E.J.; Marangon, M. Wine Protein Haze: Mechanisms of Formation and Advances in Prevention. J. Agric. Food Chem. 2015, 63, 4020–4030.
2. Lambri, M.; Dordoni, R.; Silva, A.; Faveri, D.M.D. Effect of Bentonite Fining on Odor-Active Compounds in Two Different White Wine Styles. Am. J. Enol. Vitic. 2010, 61:2, 225–233.
3. McRae, J.M.; Barricklow, V.; Pocock, K.F.; Smith, P.A. Predicting Protein Haze Formation in White Wines. Aust. J. Grape Wine Res. 2018, 24, 504–511.

DOI:

Publication date: February 9, 2024

Issue: OENO Macrowine 2023

Type: Poster

Authors

Matteo Marangon1,2, Lucia Bernardi¹, Edward Brearley-Smith¹, Christine Mayr Marangon¹, Fabio Angiuli³, Stefano Caramori³, Roberto Argazzi⁴, Gianni Triulzi⁵, Alessandra Basana⁵

1. Department of Agronomy, Food, Natural Resources Animals and Environment (DAFNAE), University of Padua, Viale dell’Uni-versità, 16, 35020 Legnaro (PD), Italy
2. Interdepartmental Centre for Research in Viticulture and Enology (CIRVE), University of Padova, 31015 Conegliano, Italy
3. Department of Chemical, Pharmaceutical and Agricultural Sciences University of Ferrara Via L.Borsari 46, 44121, Ferrara, Italy
4. CNR-ISOF c/o Department of Chemical, Pharmaceutical and Agricultural Sciences University of Ferrara Via L.Borsari 46, 44121, Ferrara, Italy
5. Enartis – ESSECO srl, Via San Cassiano 99, 28069 Trecate NO, Italy

Contact the author*

Keywords

protein, stability, bentonite, wine

Tags

IVES Conference Series | oeno macrowine 2023 | oeno-macrowine

Citation

Related articles…

GRAPE SPIRITS FOR PORT WINE PRODUCTION: SCREENING THEIR AROMA PROFILE

Port is a fortified wine, produced from grapes grown in the demarcated Douro region. The fortification process consists in the addition of a grape spirit (77% v/v) to the fermenting juice for fermentation interruption, resulting in remaining residual sugars in the wine and increased alcohol content (19-22%). The approval of grape spirits follows the Appellation (D.O. Port wine) rules1 and it is currently carried out based on analytical control and on sensory evaluation done by the public Institute that upholds the control of the quality of Douro Appellation wines. However, the producers of Port wines would like to have more information about quality markers of grape spirits.

Read More

EFFECTS OF WINEMAKING FACTORS AND AGEING ON THE POLYPHENOLIC AND COLORIMETRIC PROFILES IN RED WINES PRONE TO COLOUR INSTABILITY

The effects of (A) grape freezing, and (B) malolactic fermentation, have been evaluated on the chemical and colorimetric profiles of red wines from Schiava grossa cv. grapes, thus prone to colour instability. The aim was to observe if specific variables (e.g. grape freezing) could improve the extraction and stability of pigments. The samples were studied from musts up to twelve months in bottle. The study was conducted with independent parallel micro-vinifications (12 = 4 theses x 3 replicates) under strictly-controlled conditions.

Read More

MAPPING THE CONCENTRATIONS OF GASEOUS ETHANOL IN THE HEADSPACE OF CHAMPAGNE GLASSES THROUGH INFRARED LASER ABSORPTION SPECTROSCOPY

Under standard wine tasting conditions, volatile organic compounds (VOCs) responsible for the wine’s bouquet progressively invade the glass headspace above the wine surface. Most of wines being complex water/ethanol mixtures (with typically 10-15 % ethanol by volume), gaseous ethanol is therefore undoubtedly the most abundant VOC in the glass headspace [1]. Yet, gaseous ethanol is known to have a multimodal influence on wine’s perception [2]. Of particular importance to flavor perception is the effect of ethanol on the release of aroma compounds into the headspace of the beverage [1].

Read More

RED WINE AGING THROUGH 1H-NMR METABOLOMICS

Premium red wines are often aged in oak barrel. This widespread winemaking process is used, among others, to provide roundness and complexity to the wine. The study of wine evolution during barrel aging is crucial to better ensure control of wine quality.
¹H-NMR has already been proved to be an efficient tool to monitor winemaking process [1]. Indeed, it is a non-destructive technique, it requires a small amount of sample and a short time of analysis, yet it provides clues about several chemical families.

Read More

ASSESSING THE ROLE OF 27 KNOWN BITTER COMPOUNDS IN COMMERCIAL WHITE WINES COMBINING LC-MS QUANTIFICATION AND SENSORY ANALYSIS

The balance between the different flavours of a wine largely determines its perception and appreciation by the consumers. In white wines, sweetness and sourness are usually the two poles balancing the taste properties. The bitter flavour, on the other hand, is frequently associated with a loss of equilibrium and all white wines (dry and sweet, young and aged) are affected.
Several bitter compounds are already well-described in wines.

Read More