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Potato protein fining of phenolic compounds in red wine: A study of the kinetics and the impact of wine matrix components and physical factors
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2019 (English)In: Molecules, ISSN 1431-5157, E-ISSN 1420-3049, Vol. 24, no 24, article id 4578Article in journal (Refereed) Published
Abstract [en]

Producing wines within an acceptable range of astringency is important for quality and consumer acceptance. Astringency can be modified by fining during the winemaking process and the use of vegetable proteins (especially potato proteins) as fining agents has gained increasing interest due to consumers’ requirements. The research presented was the first to investigate the effect of a potato protein dose on the kinetics of tannin and phenolic removal compared to gelatin for two unfined Cabernet Sauvignon wines. To further understand the results, the influence of the wine matrix and fining parameters (including pH, ethanol concentration, sugar concentration, temperature, and agitation) were tested according to a fractional 25-1 factorial design on one of the Cabernet Sauvignon wines using potato proteins. The results from the factorial design indicate that potato protein fining was significantly influenced by wine pH, ethanol concentration, fining temperature as well as an interaction (pH × ethanol) but not by sugar content or agitation. Insights into the steps required for the optimisation of fining were gained from the study, revealing that potato protein fining efficiency could be increased by treating wines at higher temperatures (20 ◦C, rather than the conventional 10–15 ◦C), and at both a lower pH and/or alcohol concentration. © 2019 by the authors.

Place, publisher, year, edition, pages
MDPI AG , 2019. Vol. 24, no 24, article id 4578
Keywords [en]
Cabernet Sauvignon, Design of experiments, Factorial design, Fining, Gelatin, Phenolics, Potato proteins, Process optimisation, Tannin, Wine, carbohydrate, phenol derivative, tannin derivative, comparative study, kinetics, metabolism, pH, potato, size exclusion chromatography, Chromatography, Gel, Hydrogen-Ion Concentration, Phenols, Plant Proteins, Dietary, Solanum tuberosum, Sugars, Tannins
National Category
Food Science
Identifiers
URN: urn:nbn:se:ri:diva-56359DOI: 10.3390/molecules24244578Scopus ID: 2-s2.0-85076629081OAI: oai:DiVA.org:ri-56359DiVA, id: diva2:1592299
Note

Funding details: University of Adelaide, AGW Ph1605; Funding details: Wine Australia; Funding text 1: This study was funded by the University of Adelaide (The Adelaide Graduate Research Scholarship) and Wine Australia (AGW Ph1605). Wine Australia invests in and manages research, development, and extension on behalf of Australia?s grape growers and winemakers and the Australian government. The authors appreciate the funding of Wine Australia, the donations from Treasury Wine Estates and Laffort. We are thankful for the assistance from L.Q. and S.K. of the Australian Wine Research Institute.; Funding text 2: Funding: This study was funded by the University of Adelaide (The Adelaide Graduate Research Scholarship) and Wine Australia (AGW Ph1605). Wine Australia invests in and manages research, development, and extension on behalf of Australia’s grape growers and winemakers and the Australian government.

Available from: 2021-09-08 Created: 2021-09-08 Last updated: 2023-08-28Bibliographically approved

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Niimi, Jun

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