terclim by ICS banner
IVES 9 IVES Conference Series 9 OIV 9 OIV 2024 9 Short communications - Oenology, methods of analysis 9 Evaluation of uhph treatment as an alternative to heat treatment prior to the use of proteolytic enzymes on must to achieve protein stability in wine

Evaluation of uhph treatment as an alternative to heat treatment prior to the use of proteolytic enzymes on must to achieve protein stability in wine

Abstract

There are currently enzyme preparations on the market with specific protease activities capable of degrading unstable must proteins and preventing turbidity in white and rosé wines. The main drawback is the need to heat the must at 75ºc for 1-2 minutes to denature the proteins and facilitate enzyme action. The aim of this study is to test whether ultra high pressure homogenisation (uhph) of the must is able to cause the proteins to lose their upper structures and unfold, and thus replace this heat treatment. A white must of the verdejo variety was treated by uhph at 300 mpa and the same must unprocessed by uhph (control must) was included in the study. Different combined treatments (uhph/no uhph, enzyme/no enzyme, tª+enzyme/no tª+enzyme) were programmed with the aim of creating different scenarios to identify the best solution to avoid protein haze and enhance the sensory properties of the wine. All treatments were evaluated in triplicate. In addition to physico-chemical characterisation of the starting must (colour, ipt, ph, fermentable sugars, nfa), wine turbidity, colour, ipt, ph, alcohol content, volatile profile and a protein stability test were analysed to check the effectiveness of the treatments. The results show that uhph treatment is a good alternative to heat treatment of the must when protein haze is to be avoided by using proteolytic enzymes, and without negative sensory impact on wine.

Evaluación del tratamiento uhph como alternativa al tratamiento térmico previo al empleo de enzimas proteolíticas sobre el mosto para lograr la estabilidad proteica del vino

Actualmente existen en el mercado preparados enzimáticos con actividades proteasas específicas capaces de degradar las proteínas inestables del mosto y prevenir el enturbiamiento de vinos blancos y rosados. El principal inconveniente es la necesidad de calentar el mosto a 75ºc durante 1-2 minutos para desnaturalizar las proteínas y facilitar la actuación de las enzimas. El objetivo de este estudio es comprobar si la homogeneización por ultra altas presiones (uhph) del mosto es capaz de provocar que las proteínas pierdan sus estructuras superiores y se desplieguen, y de este modo reemplazar dicho tratamiento térmico. Se trató un mosto blanco de la variedad verdejo por uhph a 300 mpa y se incluyó en el estudio el mismo mosto sin procesar por uhph (mosto control). Se programaron distintos tratamientos combinados entre sí (uhph/no uhph, enzima/no enzima, tª+enzima/no tª+enzima) con el objetivo de crear distintos escenarios que permitieran identificar la mejor solución para evitar las quiebras proteicas y potenciar las propiedades sensoriales del vino. Todos los tratamientos se evaluaron por triplicado. Además de caracterizar físico-químicamente el mosto de partida (color, ipt, ph, azúcares fermentiscibles, nfa), se analizó la turbidez del vino, el color, el ipt, el ph, el grado alcohólico, el perfil de volátiles y se llevó a cabo un test de estabilidad proteica para comprobar la efectividad de los tratamientos. Los resultados demuestran que el tratamiento por uhph es una buena alternativa al tratamiento térmico del mosto cuando se pretenden evitar las quiebras proteicas empleando enzimas proteolíticas, y sin repercusión negativa a nivel sensorial.

Publication date: November 18, 2024

Issue: OIV 2024

Type: Article

Authors

Iris Loira¹, James Walsh¹, Carlos Escott², Juan Manuel del Fresno³, María Antonia Bañuelos⁴, Carmen González³, Antonio Morata³

¹ Dept. Chemistry and Food Technology, ETSIAAB, Universidad Politécnica de Madrid, Avd. Puerta de Hierro, 2, Madrid, Spain
² Dept. Galenic Pharmacy and Food Technology, Veterinary Faculty, Universidad Complutense de Madrid, Madrid, Spain
³ EnotecUPM, Dept. Chemistry and Food Technology, ETSIAAB, Universidad Politécnica de Madrid, Avd. Puerta de Hierro, 2, Madrid, Spain
⁴ EnotecUPM, Dept. Biotechnology, ETSIAAB, Universidad Politécnica de Madrid, Avd. Puerta de Hierro, 2, Madrid, Spain

Contact the author*

Tags

IVES Conference Series | OIV | OIV 2024

Citation

Related articles…

Health benefits of winemaking by-products: in vitro study of the phenolic profile and potential healthy properties

The wine sector plays a significant role in the international agri-food industry, with the winemaking process leading to the generation of considerable amounts of by-products. Among these by-products, grape pomace, is one of the most abundant resources, mainly finding application in the production of distillates, fertilizers, and animal feed.

New highlights of polyphenols from red wine to counteract ocular degenerative diseases

More recently, studies have shown that polyphenols could also prevent or improve vision in patients with ocular diseases and especially age-related macular degeneration (AMD) which is an eye disease characterized by damage to the central part of the retina, the macula, and that affects millions of people worldwide. Despite therapeutic advances thanks to the use of anti-vascular endothelial growth factor (VEGF), many resistance mechanisms have been found to accentuate the visual deficit.

An innovative 21st century frost alert system for an age-old viticulture challenge

Damage during the budbreak period due to spring season frosts remains one of the most significant weather-related challenges to viticulture around the world. For example, in 2021, €2bn of estimated damage was reported in france while >50% of vineyards were badly affected in the UK in 2017.

Use of glutathione and a selected strain of metschnikowia pulcherrima as alternatives to sulphur dioxide to inhibit natural tyrosinase of grape must and prevent browning

The enzymatic browning of grape must is still a major problem in oenology today [1] being particularly serious when the grapes have been infected by grey rot [2]. Browning is an oxidation process that causes certain foods to turn brown, which often leads to them being rejected by consumers [3]. This is a particular problem in the case of wine, because grape must is very vulnerable to enzymatic browning [4].

Health space in vine spa in the world

This elaboration presents vine spa has precious contribution of social development health and well being in culture of wine regions. The majority of the vine-spas in the world draw raw materials from the vineyard; both for cosmetics treatments and for dishes in their restaurants. Vitis vinifera vine provides fresh grapes for dishes and massages, seeds and oil from the seeds, as well as the leaves, and its extracts, and above all the wine.