The effects of fining with various plant proteins were assessed on Aglianico red wine, using both the young wine and wine aged for twelve and twenty-four months, and including wine unfined or fined with gelatin as controls. Color traits and fining efficiency were considered, along with the content of various types of phenolics and of aroma-related compounds of either varietal or fermentative origin. All agents had comparable fining efficiency, although with distinct kinetics, and had similar effects on wine color. Individual plant proteins and enzymatic hydrolyzates differed in their ability to interact with some anthocyanins, with specific proanthocyanidins complexes, and with some aroma components of fermentative origin. Changes in varietal aroma components upon fining were very limited or absent. Effects of all the fining agents tested in this study on the anthocyanidin components were most noticeable in young red wine, and decreased markedly with increasing wine ageing.

Affinity and selectivity of plant proteins for red wine components relevant to color and aroma traits / T.M. Granato, P. Ferranti, S. Iametti, F. Bonomi. - In: FOOD CHEMISTRY. - ISSN 0308-8146. - 256(2018 Aug 01), pp. 235-243. [10.1016/j.foodchem.2018.02.085]

Affinity and selectivity of plant proteins for red wine components relevant to color and aroma traits

S. Iametti
;
F. Bonomi
Conceptualization
2018-08-01

Abstract

The effects of fining with various plant proteins were assessed on Aglianico red wine, using both the young wine and wine aged for twelve and twenty-four months, and including wine unfined or fined with gelatin as controls. Color traits and fining efficiency were considered, along with the content of various types of phenolics and of aroma-related compounds of either varietal or fermentative origin. All agents had comparable fining efficiency, although with distinct kinetics, and had similar effects on wine color. Individual plant proteins and enzymatic hydrolyzates differed in their ability to interact with some anthocyanins, with specific proanthocyanidins complexes, and with some aroma components of fermentative origin. Changes in varietal aroma components upon fining were very limited or absent. Effects of all the fining agents tested in this study on the anthocyanidin components were most noticeable in young red wine, and decreased markedly with increasing wine ageing.
Red wine; Fining; Plant proteins; Wine aroma; Wine color; Anthocyanidins
Settore BIO/10 - Biochimica
Settore AGR/15 - Scienze e Tecnologie Alimentari
Article (author)
File in questo prodotto:
File Dimensione Formato  
vino rosso food chem.pdf

accesso aperto

Descrizione: pre-print
Tipologia: Post-print, accepted manuscript ecc. (versione accettata dall'editore)
Dimensione 803.11 kB
Formato Adobe PDF
803.11 kB Adobe PDF Visualizza/Apri
1-s2.0-S0308814618303212-main.pdf

accesso riservato

Tipologia: Publisher's version/PDF
Dimensione 967.32 kB
Formato Adobe PDF
967.32 kB Adobe PDF   Visualizza/Apri   Richiedi una copia
Pubblicazioni consigliate

Caricamento pubblicazioni consigliate

I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.

Utilizza questo identificativo per citare o creare un link a questo documento: http://hdl.handle.net/2434/571105
Citazioni
  • ???jsp.display-item.citation.pmc??? 3
  • Scopus 15
  • ???jsp.display-item.citation.isi??? 15
social impact