Macrowine 2021
IVES 9 IVES Conference Series 9 Preliminar study of adsorption of unstable white wine proteins using zirconium oxide supported on activated alumina by atomic layer deposition method

Preliminar study of adsorption of unstable white wine proteins using zirconium oxide supported on activated alumina by atomic layer deposition method

Abstract

A common problem in wineries is haze formation after bottling, mainly caused by unstable proteins present in white wine. The most used material to eliminate these proteins is bentonite. This material effectively removes proteins, but it is very harmful to white wine since it removes all kinds of proteins and other essential compounds from wine. Zirconium oxide (ZrO2) has been shown to remove the proteins responsible for haze selectively, but ZrO2 must be modified to increase the active surface area that adsorbs the proteins. This work aims to use zirconium oxide properties to produce a porous material coated on the surface by a new impregnation technology such as atomic layer deposition (ALD), which is highly active and allows the selective removal of haze-causing proteins from white wine. Zirconium oxide is deposited on 6 mm alumina spheres by the ALD method. As a result, two modified materials (MM) are obtained and are compared with pure zirconium (ZP) and the control wine. Batch and continuous experiments are carried out, subsequently analysed for total protein content by Bradford and polysaccharide and protein content by HPLC. Preliminary results indicate that the spheres remove 10-20% of total proteins from white wine, where the content of proteins <25 kDa decreases and proteins of higher molecular weight are not affected. Pure zirconium in 3 mm discs removes twice as much protein as MM. However, zirconium content in MM is in the order of ~1% and has a lower surface area than ZP is 100% zirconium, but it has a higher active surface area. The polysaccharide content is slightly reduced, but pure zirconium removes more than MM. Therefore, we can conclude that there is a selective reduction of proteins, but this is not enough; this may be due to two aspects: the surface area of pure zirconium is higher than the modified material, and the content is also lower. Therefore, to improve the protein removal with the modified materials, it is proposed to increase the active surface area reducing the spheres’ size from the original 6 mm to 2-4 mm.

DOI:

Publication date: September 14, 2021

Issue: Macrowine 2021

Type: Article

Authors

Daniela Silva

Department of Chemical and Bioprocess Engineering, Pontificia Universidad Católica de Chile, Chile ,Fernando Salazar, Laboratorio de Fermentaciones Industriales, Escuela de Alimentos, Facultad de Ciencias Agronómica y de los Alimentos, Pontificia Universidad Católica de Valparaíso, Chile Francisco López, Departament d’Enginyeria Química, Facultat d’Enologia, Universitat Rovira i Virgili, España Néstor Escalona, Departamento de Ingeniería Química y Bioprocesos, Pontificia Universidad Católica de Chile, Chile José Pérez-Correa, Departamento de Ingeniería Química y Bioprocesos, Pontificia Universidad Católica de Chile, Chile

Contact the author

Keywords

haze, unstable proteins, protein stabilization, protein removal, zirconium oxide

Citation

Related articles…

Selective and sensitive quantification of wine biogenic amines using a dispersive solid-phase extraction clean-up/concentration method

Biogenic amines exist in numerous foods, including wine. They can have aliphatic (putrescine, cadaverine, spermine, and spermidine), aromatic (tyramine and phenylethylamine) and heterocyclic structure (histamine and tryptamine)

Read More

Les préparations biodynamiques 500 et 501 ont elles un effet sur la vigne ?

Dans le cadre de TerclimPro 2025, Markus Rienth a présenté un article IVES Technical Reviews. Retrouvez la présentation ci-dessous ainsi que l’article associé : https://ives-technicalreviews.eu/article/view/8396

Read More

Influence of inactive dry yeast treatments during grape ripening on postharvest berry skin texture parameters and phenolic compounds extractability

Inactive dry yeast treatments in the vineyard are a tool used with the aim to improve the concentration and quality of secondary metabolites in grapes, leading to a better differentiation of the wines made from grapes differently treated. In this work, a foliar spraying treatment with yeast derivatives specifically designed to be used with the patent pending application technology of Lallemand Inc. Canada (LalVigne® Mature, Lallemand Inc., Montreal, Canada) was tested on Vitis vinifera L. cv. Barbera and Nebbiolo black winegrapes. The aim was to evaluate the effect of this treatment on the phenolic compounds accumulation, the skin physical-mechanical properties and the related phenolic extractability. Prior to analysis, the berries were sorted by flotation in order to evaluate their distribution by density class, and to determine the skin texture parameters of berries with different sugar contents, thus understanding also the ripening effect.

Read More

Control of microbial development in wines elaborated by carbonic maceration

Carbonic Maceration (CM) winemaking is typically used in different European regions. But It is paradoxical that being a traditional processing system and widely used in many wineries, some of the phenomena that take place and the parameters that characterize them are barely known. In this vinification system the intact grape clusters are placed in a carbon dioxide (CO2) enriched medium, and they immediately change from a respiratory metabolism to an anaerobic fermentative metabolism called intracellular fermentation, which is carried out by grape enzymes. But some grapes located in the lower zone of the tank are crushed by the weight of the ones above and release must, which is fermented by yeasts.

Read More

Agronomic behavior of three grape varieties in different planting density and irrigation treatments

In the O Ribeiro Denomination of Origin, there is a winemaking tradition of growing vines under a high-density plantation framework (8,920 vines/ha) and maintaining its vegetative cycle under rainfed conditions.
Currently, viticulture is advancing to plantation frames in which the density is considered medium (5,555 vines/ha), thus allowing mechanized work to be carried out for vineyard management operations. Although, the application of irrigation applied proportionally to the needs of the vegetative cycle of the vine, is a factor that increasingly helps a good development of the vine compared to the summer period, with increasingly uncertain weather forecasts.

Read More