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Influence of wine pH and ethanol content on the fining efficacy of proteins from winemaking by-products

dc.contributor.authorBaca-Bocanegra, Berta
dc.contributor.authorGonçalves, Sandra
dc.contributor.authorNogales-Bueno, Julio
dc.contributor.authorMansinhos, Inês
dc.contributor.authorHeredia, Francisco José
dc.contributor.authorHernández-Hierro, José Miguel
dc.contributor.authorRomano, A.
dc.date.accessioned2022-07-14T10:44:03Z
dc.date.available2022-07-14T10:44:03Z
dc.date.issued2022-06-08
dc.date.updated2022-06-23T12:12:00Z
dc.description.abstractWine color and limpidity are important aspects of consumer preferences. The alteration of these parameters can damage wine’s appearance but also its mouthfeel characteristics due to its relationship with attributes such as bitterness and astringency. Fining is a practice usually used in enology to modulate undesirable wine organoleptic attributes. However, there are several factors that influence this technique. In this study, the influence of wine pH and ethanol content on grape seed protein fining efficacy has been assessed. Wine clarification, total phenolic and flavanol contents, antioxidant activity, and chromatic parameters have been investigated before and after fining process. The most noticeable clarifying effects were observed for the experimental wines with a lower pH and ethanol content. Control of these factors will make it possible to modulate the main organoleptic properties of the wine, also avoiding the addition of large amounts of fining agents and thus providing greater versatility to wineries during winemaking. Furthermore, our findings indicated that grape seed protein is a potential alternative to other plant-based fining proteins commonly used in winemaking. Its effects on clarification and color quality have been found to be comparable to those of potato protein and significantly better than those of pea protein.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationFoods 11 (12): 1688 (2022)pt_PT
dc.identifier.doi10.3390/foods11121688pt_PT
dc.identifier.eissn2304-8158
dc.identifier.urihttp://hdl.handle.net/10400.1/17995
dc.language.isoporpt_PT
dc.peerreviewedyespt_PT
dc.publisherMDPIpt_PT
dc.relationNot Available
dc.relationImpact of challenging environmental conditions on plant secondary metabolism
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/pt_PT
dc.subjectRed winept_PT
dc.subjectGrape seed proteinpt_PT
dc.subjectWinemaking by-productpt_PT
dc.subjectFiningpt_PT
dc.subjectPhenolic compoundspt_PT
dc.subjectAntioxidant activitypt_PT
dc.titleInfluence of wine pH and ethanol content on the fining efficacy of proteins from winemaking by-productspt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.awardTitleNot Available
oaire.awardTitleImpact of challenging environmental conditions on plant secondary metabolism
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/DL 57%2F2016/DL 57%2F2016%2FCP1361%2FCT0022/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/OE/SFRH%2FBD%2F145243%2F2019/PT
oaire.citation.issue12pt_PT
oaire.citation.startPage1688pt_PT
oaire.citation.titleFoodspt_PT
oaire.citation.volume11pt_PT
oaire.fundingStreamDL 57/2016
oaire.fundingStreamOE
person.familyNameGonçalves
person.familyNamePaixão Mansinhos
person.familyNameRomano
person.givenNameSandra
person.givenNameInês Filipa
person.givenNameAnabela
person.identifier.ciencia-id9F19-E3AE-2C59
person.identifier.ciencia-id4114-8891-54E1
person.identifier.ciencia-id8A18-7E9A-3B0E
person.identifier.orcid0000-0002-3038-4434
person.identifier.orcid0000-0001-9632-8876
person.identifier.orcid0000-0002-7204-7428
person.identifier.ridM-6988-2017
person.identifier.scopus-author-id8583003200
person.identifier.scopus-author-id56249997600
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.rightsopenAccesspt_PT
rcaap.typearticlept_PT
relation.isAuthorOfPublicationa8b335b2-45cc-4578-89b0-153273014280
relation.isAuthorOfPublicationc998debf-3780-44a4-a933-c7dc238dfe30
relation.isAuthorOfPublicatione3343b60-17d3-4f5e-a2bf-06f26da69206
relation.isAuthorOfPublication.latestForDiscoverye3343b60-17d3-4f5e-a2bf-06f26da69206
relation.isProjectOfPublicationa29ab61e-e61c-43a0-8f96-bf42d2da8771
relation.isProjectOfPublication82ae9da4-a66c-42af-8765-9fac1cd54af4
relation.isProjectOfPublication.latestForDiscoverya29ab61e-e61c-43a0-8f96-bf42d2da8771

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