Macrowine 2021
IVES 9 IVES Conference Series 9 Effect of plant fining agents in the must flotation process. Functional characterization

Effect of plant fining agents in the must flotation process. Functional characterization

Abstract

Flotation is one of the most used processes for clarifying white grape must after the pressing process. To date, gelatine is the more used fining agent, its action being improved when combined with bentonite and silica sol. However, in recent years, there is a growing commercial interest in replacing this animal origin protein with plant proteins, due, on the one hand, to the problems associated with allergies and, on the other hand, also thinking in the vegan wine consumers. However the efficiency of plant proteins as floculating agents are lower than gelatine and varies among them, the reason behind the different behaviour being unknown (Marchal et al., 2003; Gambuti et al., 2016; Petinelli et al., 2020). The objective of this work was to compare the flocculating efficiency of a commercial gelatine, a pure pea protein and the same pea protein chemically modified and to relate this efficiency to their amino acid composition and protein functions.The determination of the efficiency was carried out by measuring the percentage of clean must after 1 h from flotation beginning and the measuring of the absorbance at 440 nm to control the browning, while the content of amino acids and peptides was carried out by HPLC-MS. The UNIPROT database was used to obtain the protein functions associated with the peptidesThe results showed that the modified pea protein showed very similar effciency as flotation agent to that of the commercial gelatine and higher than the pure pea protein. The important structural modification made to the pea protein made it more reactive, probably due to a higher exposure of its structure and the apolar and positively charged amino acids, and to the appearance of peptides with protein functions of binding to carbohydrates and proteins, which are also present in animal protein. With these results it can be concluded that pure vegetal proteins may not have sufficientt functional properties to behave as good flocculating agents, although certain chemical modification in their structure may further simulate the behaviour shown by animal protein.

DOI:

Publication date: September 7, 2021

Issue: Macrowine 2021

Type: Article

Authors

Ana Belén Bautista-Ortín, Sonia, Albendea-Roa,  Jurado

University of Murcia,Bermúdez-Galvez, (University of Murcia) Gómez-Plaza, Encarna (University of Murcia), Mar (Agrovin S.A.), Ricardo (Agrovin, S.A.)

Contact the author

Keywords

finning, amioacids, proteins, flotation, white wine

Citation

Related articles…

Valorisation of nutraceutical and health-related properties of wine-grapes of Emilia-Romagna Italian region

In this work, results about the composition in polyphenols and polyamines in important wine-grape cultivars from the Emilia-Romagna region are presented. Spectrophotometric and HPLC analyses suggest that especially coloured berries are particularly rich of antioxidant species (stilbenes and catechins). Potential allergenic capability of biogenic amines was also characterized.

Read More

Rootstock drought tolerance under dry-farmed conditions in Oregon’s Willamette Valley

Rootstocks are used in vineyards worldwide and have been the focus of many studies. However, rootstock performance varies based on regional climates and soil types. As Oregon experiences warmer seasons and variable precipitation patterns, growers are interested in rootstocks with more drought tolerance than the commonly planted rootstocks: 3309C, Riparia Gloire, and 101-14 Mgt. In Oregon’s Willamette Valley, annual precipitation is typically sufficient to make dry-farming possible and use of irrigation is limited.

Read More

Modeling viticultural landscapes: a GIS analysis of the viticultural potential in the Rogue Valley of Oregon

Terroir is a holistic concept that relates to both environmental and cultural factors that together influence the grape growing to wine production continuum. The physical factors that influence the process include matching a given grape variety to its ideal climate along with optimum site characteristics of elevation, slope, aspect, and soil

Read More

Response of red grape varieties irrigated during the summer to water availability at the end of winter in four Spanish wine-growing regions: berry phenolic composition

Water availability is the most limiting factor for vineyard productivity under Mediterranean conditions. Due to the effects caused by the current climate change, wine-growing regions may face serious soil moisture conservation problems, due to the lower water retention capacity of the soil and higher soil irradiation. The aim of this work was to evaluate the effects of soil recharge irrigation in pre-sprouting and summer irrigation every week (30 % ETo) from the pea size state until the end of ripening (RP) compared to exclusively summer irrigation every week (R) in the same way that RP, on berry phenolic composition at harvest.

Read More

La zonazione viticola e i compiti dell’amministrazione regionale

Solo attraverso un adeguato intervento di estirpazione e reimpianto dei vigneti è possibile preservare, adeguare e valorizzare il patrimonio viticolo e le produzioni che da esso derivano.
Il reimpianto dei vigneti è pertanto da intendersi come una normale pratica agricola, alla pari della rimonta di stalla in campo zootecnico, ma può assumere toni problematici quando, come si verifica adesso in Toscana per una serie di circostanze legate alla profonda trasfor­mazione della viticoltura avvenuta negli ultimi 30 anni, troppi impianti giungono contem­poraneamente a fine ciclo produttivo e devono essere rinnovati.

Read More