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IVES 9 IVES Conference Series 9 OIV 9 OIV 2024 9 Orals - Oenology, methods of analysis 9 Algae protein: fining agent for white wine, sustainable, non-allergenic and animal-free

Algae protein: fining agent for white wine, sustainable, non-allergenic and animal-free

Abstract

The development of non-animal and non-allergenic alternatives to traditional protein fining agents used in winemaking is of critical importance in order to ensure consumer safety and production sustainability. This study evaluates the effect of protein extracted from three types of algae (spirulina, chlorella vulgaris and tetraselmis chuii) as fining agents on the polymeric proanthocyanidin content responsible for astringency, as well as their effect on the colour, phenolic composition and volatile aroma of two white wines (a and b). The study compares the effects of algae protein extract with those of traditional fining agents, such as gelatin and pea protein. The concentrations employed were 50 g/hl, which is the maximum dose established by the OIV for plant-based proteins. The addition of fining agents has a notable impact on the total polymeric proanthocyanidins fraction, with the exception of spirulina protein in white wine a. Overall, a more substantial reduction is observed in white wine b, which presents a lower content of initial total polymeric proanthocyanidin (90. 4 mg/ml ± 8.1) compared to white wine a (104.5 mg/ml ± 3.5). Nevertheless, the polymeric proanthocyanidins fraction is significantly affected, whereas the prodelphinidin fraction is not. However, the utilization of all fining agents has been observed to influence the colour and cielab parameters in both wines under study. Moreover, significant differences in total phenolic compounds and aroma profile were observed only in white wine b. The utilization of gelatin, pea, and spirulina protein in total phenolic compounds resulted in a reduction of 8.6% ± 0.1, 4.6 ± 1.7, and 3.9 ± 0.3, respectively. With regard to the aroma profile, all fining agents, with the exception of spirulina protein, exhibited a reduction in aroma intensity. The greatest reduction in aroma intensity was observed for chorella vulgaris protein (16.0% ± 2.0), followed by tetraselmis chuii (18.5% ± 0.6), pea protein (24.7% ± 3.9), and gelatin (23.3% ± 4.8). Algae protein extracts, like traditional proteins, vary in efficacy depending on the wine matrix, emphasizing the importance of personalized treatment in wine production. 

Funding the authors of this study are grateful to the fundação para ciência e tecnologia, Portugal (fct) for the grant sfrh/bd/144107/2019. The financial support of the cq-vr chemical research centre – vila real (uidb/00616/2020 – https://doi.org/10.54499/uidb/00616/2020 and uidp/00616/ 2020 – https://doi.org/10.54499/uidp/00616/2020) by fct-portugal and compete.

Protéines d´algues: agent de collage pour vin blanc, durable, non allergène sans animaux

Le développement d’alternatives non animales et non allergènes aux agents de collage protéiques traditionnels utilisés dans la vinification est d’une importance cruciale pour garantir la sécurité des consommateurs et la durabilité de la production. Cette étude évalue l’effet des protéines extraites de trois types d’algues (spirulina, chlorella vulgaris et tetraselmis chuii) en tant qu’agents de collage sur la teneur en proanthocyanidine polymérique responsable de l’astringence, ainsi que leur effet sur la couleur, la composition phénolique et l’arôme volatil de deux vins blancs (a et b). L’étude compare les effets de l’extrait de protéines d’algues avec ceux des agents de collage traditionnels, tels que la gélatine et la protéine de pois. Les concentrations utilisées étaient de 50 g/hl, ce qui correspond à la dose maximale établie par l’OIV pour les protéines d’origine végétale. L’ajout d’agents de collage a un impact notable sur la fraction polymérique totale des proanthocyanidines, à l’exception de la protéine de spiruline dans le vin blanc a. Globalement, une réduction plus importante est observée dans le vin blanc b, qui présente une teneur plus faible en proanthocyanidines polymériques totales initiales (90,4 mg/ml ± 8,1) par rapport au vin blanc a (104,5 mg/ml ± 3,5). Néanmoins, la fraction polymérique des proanthocyanidines est significativement affectée, alors que la fraction prodelphinidine ne l’est pas. Cependant, l’utilisation de tous les agents de collage a influencé la couleur et les paramètres cielab dans les deux vins étudiés. En outre, des différences significatives dans les composés phénoliques totaux et le profil aromatique ont été observées uniquement dans le vin blanc b. L’utilisation de gélatine, de pois et de protéines de spiruline dans les composés phénoliques totaux a entraîné une réduction de 8,6 % ± 0,1, 4,6 ± 1,7 et 3,9 ± 0,3, respectivement. En ce qui concerne le profil aromatique, tous les agents de collage, à l’exception de la protéine de spiruline, ont présenté une réduction de l’intensité de l’arôme. La plus grande réduction de l’intensité de l’arôme a été observée pour la protéine de chorella vulgaris (16,0 % ± 2,0), suivie de tetraselmis chuii (18,5 % ± 0,6), de la protéine de pois (24,7 % ± 3,9) et de la gélatine (23,3 % ± 4,8). Les extraits de protéines d’algues, comme les protéines traditionnelles, varient en efficacité en fonction de la matrice du vin, soulignant l’importance d’un traitement personnalisé dans la production de vin. 

Financement les auteurs de cette étude remercient la fundação para ciência e tecnologia, portugal (fct) pour la subvention sfrh/bd/144107/2019. Le soutien financier du centre de recherche chimique cq-vr – vila real (uidb/00616/2020 – https://doi.org/10.54499/uidb/00616/2020 et uidp/00616/ 2020 – https://doi.org/10.54499/uidp/00616/2020) par fct-portugal et compete.

Proteínas de algas: clarificación del vino blanco: sostenibles, no alergénicas y sin animales

El desarrollo de alternativas no animales y no alergénicas a los agentes clarificantes proteicos tradicionales utilizados en la producción del vino es crucial para asegurar la seguridad del consumidor y la sostenibilidad de la producción. Este estudio evalúa el efecto de la proteína extraída de tres tipos de algas (spirulina, chlorella vulgaris y tetraselmis chuii) como agentes clarificantes sobre el contenido de proantocianidinas poliméricas, responsables de la astringencia, y su impacto en el color, la composición fenólica y el aroma volátil de dos vinos blancos (a y b). El estudio compara los efectos del extracto proteico de algas con los de agentes clarificantes tradicionales, como la gelatina y la proteína de guisante. Se utilizaron concentraciones de 50 g/hl, que es la dosis máxima establecida por la oiv para las proteínas de origen vegetal. La adición de agentes clarificantes tiene un impacto notable sobre la fracción polimérica total de proantocianidinas, con excepción de la proteína de espirulina en el vino blanco a. En general, se observa una reducción más sustancial en el vino blanco b, que presenta un contenido inicial inferior de proantocianidinas poliméricas totales (90. 4 mg/ml ± 8,1) en comparación con el vino blanco a (104,5 mg/ml ± 3,5). No obstante, la fracción polimérica de proantocianidinas se ve afectada significativamente, mientras que la fracción de prodelfinidinas no. Sin embargo, se ha observado que la utilización de todos los agentes clarificantes influye en el color y en los parámetros cielab de los dos vinos estudiados. Además, sólo se observaron diferencias significativas en los compuestos fenólicos totales y el perfil aromático en el vino blanco b. La utilización de gelatina, guisante y proteína de espirulina en los compuestos fenólicos totales dio lugar a una reducción del 8,6% ± 0,1, 4,6 ± 1,7 y 3,9 ± 0,3, respectivamente. En cuanto al perfil aromático, todos los agentes clarificantes, a excepción de la proteína de espirulina, mostraron una reducción de la intensidad del aroma. La mayor reducción de la intensidad del aroma se observó en la proteína de chorella vulgaris (16,0% ± 2,0), seguida de la de tetraselmis chuii (18,5% ± 0,6), la proteína de guisante (24,7% ± 3,9) y la gelatina (23,3% ± 4,8). Los extractos de proteínas de algas, al igual que las proteínas tradicionales, varían en eficacia en función de la matriz del vino, destacando la importancia del tratamiento personalizado en la producción vinícola.  Financiación los autores de este estudio agradecen a la fundação para ciência e tecnologia, portugal (fct) por la beca sfrh/bd/144107/2019.

El apoyo financiero del centro de investigación química cq-vr – vila real (uidb/00616/2020 – https://doi.org/10.54499/uidb/00616/2020 y uidp/00616/ 2020 – https://doi.org/10.54499/uidp/00616/2020) por fct-portugal y compete.

Publication date: November 18, 2024

Issue: OIV 2024

Type: Article

Authors

Elisa Costa¹, Luís Filipe-Ribeiro¹, Fernanda Cosme¹, Fernando M. Nunes¹

¹ Chemistry Research Centre of Vila Real, Portugal – Quinta dos Prados, Vila Real, Portugal

Contact the author*

Tags

IVES Conference Series | OIV | OIV 2024

Citation

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