Macrowine 2021
IVES 9 IVES Conference Series 9 New plant protein extracts as fining agents for red wines

New plant protein extracts as fining agents for red wines

Abstract

AIM: Quinoa (Chenopodium quinoa) is a non-allergenic pseudocereal with a high protein content. The aim of this work was to determine the phenolic fining ability of quinoa protein extracts (QP), and to compare them against commercial proteinaceous fining agents.

METHODS: Quinoa seeds of the variety Regalona-Baer, cultivated in Santa Rosa Experimental Center (Chillán, Chile) and red wine samples (Petit Verdot and Malbec) from the Maule Region of Chile were used for this study. QP were obtained by alkaline extraction and isoelectric precipitation. The protein content of quinoa samples and QP was determined by the Dumas method with a nitrogen to protein conversion factor of 5.85. SDS-PAGE profile of QP was analysed by electrophoresis, according to the Laemmli method (1). The fining efficacy of QP was evaluated at 20°C at different doses and contact times (48 and 96 h) and compared against three commercial fining agents of animal and vegetal origin (Vegefine, Vegecoll and Gelatin). The total tannin content in wines were measured spectrophotometrically by the methyl cellulose precipitable (MCP) tannin assay (2) and the Harbertson-Adams tannin assay (3). The total phenolics were quantified by the Folin-Ciocalteu assay (4). The anthocyanin content was determined according to the HPLC-DAD method OIV-MA-AS315-11 for the analysis of major anthocyanins in red and rosé wines.

RESULTS: QP showed a content of 60% protein with molecular weight distribution of ̴ 35 kDa, ̴ 22 kDa and ̴ 10 kDa. QP treatments significantly reduced turbidity, total tannin and total phenolics in Petit Verdot wine at the two doses tested (30 and 50 g/hL) and in a similar proportion than the commercial fining agents. For all fining agents it was observed that tannin content decreased more after 96 hours of contact time (11-16%) than after 48 hours (5-11%) of treatment. Like so, QP fining resulted in a significant reduction of the tannin content in Malbec fined wine (20-25%), more so than when using the commercial fining agents (3-10%). For both wines, the color of the fined samples (measured as malvidin-3-glucoside equivalent at 520 nm) was not significantly affected by the treatments with QPs.

CONCLUSIONS:

 The results obtained suggest that QP could be an interesting alternative for wine fining with plant derived proteins; therefore, more studies on this subject are being performed.

DOI:

Publication date: September 10, 2021

Issue: Macrowine 2021

Type: Article

Authors

Liudis L. Pino

University of Talca,V. Felipe LAURIE, University of Talca

Contact the author

Keywords

 wine, fining, plan ptoteins, quinoa, phenolics, tannin

Citation

Related articles…

Grapevine cane pruning extract enhances plant physiological capacities and decreases phenolic accumulation in canes and leaves 

Vine cane extracts are a valuable byproduct due to their rich content of polyphenols, vitamins, and other beneficial compounds, which can affect and benefit the vine and the grapes. This study aims to evaluate the response of grapevine plants to irrigation with water supplemented with a vine cane extract, both at physiology response and phenolic composition in different parts of the plant (root, trunk, shoot, leaf, and berry).
Cane extract was obtained by macerating crushed pruning residues with warm water (5:1) and pectolytic enzymes. Two-year-old potted plants were irrigated with water (Control) while others were irrigated with cane extracts, either at 1:4 (w/v, cane extract/water; T 1:4) or at 1:8 (w/v, cane extract/water; T 1:8).

Comportement du cépage Mourvèdre dans l’aire d’Appellation d’Origine Contrôlée de Bandol

The Appellation d’Origine Contrôlée of Bandol covers an area of ​​1365 ha, 83% of which are planted with vines, the annual production being around 40,000 hl. Among the wines produced, there are mainly reds which assert themselves over time, but also rosés characterized by their pale colour, generally orange; the whites represent a small part of the production. The main grape variety of this AOC is Mouvèdre, of Spanish origin, which is also found in Provence and Languedoc.

Use of fumaric acid on must or during alcoholic fermentation

Fumaric acid has been approved by the OIV in 2021 for its application on wine to control the growth and activity of lactic acid bacteria. Fumaric acid is currently being evaluated by the OIV as an acidifier of must and wine. Investigations during the 2023 vintage provided further information on its use on must or during AF, thus completing information provided during the previous vintage.

The Gibberellic-Acid Insensitive gene Vvgai1 impacts both vegetative growth and organogenesis rate in Vitis labruscana

Context and purpose of the study. As other perennial crops grapevine is facing the challenges of climate changes. One of the major issues is global warming and variations of the water budget.

Wood from barrique: release of phenolic compounds and permeability to oxygen

Chemical and sensory changes occurring in red wine during ageing in oak barrique are due to the slow and gradual entrance of oxygen along with a release of ellagic tannin from the wood. Though oxygen can enter the cask through the bunghole, it is not clear the role of permeation through the wood staves as well as the amount of oxygen entering by permeation. The distribution of the released ellagic tannins in the wine ageing is also unknown. The oxygen passing through the bunghole may have a different wine ageing effect compared to the oxygen permeating through the wooden staves owing to the uneven ellagic tannin concentration throughout the wine.